Korean BBQ Meatballs with Spicy Mayo Dip Will Steal the Show

Oh my gosh, you guys – these Korean BBQ meatballs with spicy mayo dip are my latest obsession! I first fell in love with that sweet-spicy Korean BBQ flavor at this tiny hole-in-the-wall spot in Koreatown, and I’ve been trying to recreate that magic at home ever since. The best part? These meatballs come together in under an hour with simple ingredients. No fancy techniques here – just mix, shape, bake, and glaze. Every time I make them for parties, they disappear faster than I can say “seconds please!” Trust me, that sticky-sweet glaze paired with the creamy, spicy dip is absolute perfection.

Why You’ll Love These Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ meatballs with spicy mayo dip are a total game-changer—here’s why:

• Quick & easy: Just mix, shape, and bake—no fussy techniques or hours in the kitchen.
• Bold flavors: That sticky-sweet Korean BBQ glaze paired with the creamy, spicy dip? Absolute perfection.
• Crowd-pleaser: Perfect for parties, game nights, or even meal prep—everyone goes crazy for them.
• Versatile: Serve as an appetizer, over rice, or in lettuce wraps—they’re delicious any way you eat them.

Trust me, once you try these, they’ll become your new go-to recipe!

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

Here’s what you’ll need to make these flavor-packed meatballs and dip:

For the Meatballs:

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup packed breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup finely chopped green onions
• 1/2 cup Korean BBQ sauce (store-bought or homemade)

For the Spicy Mayo Dip:

• 1/4 cup mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 1 tsp rice vinegar

Ingredient Notes & Substitutions

No worries if you need to swap things out—here are some easy substitutions to make this recipe work for you:

• Meat: You can use all beef, all pork, or even ground chicken or turkey for a lighter option.
• Breadcrumbs: Panko works great for extra crunch, or skip them entirely for a gluten-free version.
• Korean BBQ sauce: My go-to store-bought brand is CJ Bibigo, but homemade is fantastic too—just mix soy sauce, brown sugar, garlic, and sesame oil.
• Spicy Mayo: Swap sriracha for gochujang if you want a deeper, fermented kick, or use less if you’re not into super spicy.

These swaps keep the recipe flexible without sacrificing that amazing flavor!

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Okay, let’s get cooking! These Korean BBQ meatballs with spicy mayo dip are seriously easy to make, but I’ll walk you through each step so they turn out perfect. The key is not to overthink it—just follow along, and you’ll have restaurant-quality meatballs in no time.

Step 1: Prepare the Meatball Mixture

First things first—preheat your oven to 400°F (200°C). While that’s heating up, grab a large mixing bowl and add your ground beef, ground pork, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, and green onions. Now, here’s my secret: use your hands to mix everything together! It might feel a little messy, but trust me, it’s the best way to evenly distribute all those flavors without overworking the meat. Just mix until everything is combined—no need to go crazy here. If the mixture feels too sticky, you can pop it in the fridge for 15 minutes to firm up.

Step 2: Shape and Bake the Meatballs

Line a baking sheet with parchment paper (this is a lifesaver for cleanup!). Now, scoop out about a tablespoon of the mixture and roll it between your palms to form a 1-inch meatball. Pro tip: if you lightly wet your hands, the mixture won’t stick as much. Place each meatball on the baking sheet, spacing them about an inch apart so they cook evenly. Bake for 20-25 minutes—you’ll know they’re done when they’re golden brown and cooked through.

Step 3: Glaze with Korean BBQ Sauce

This is where the magic happens! Take the meatballs out of the oven and brush each one generously with that delicious Korean BBQ sauce. I like to use a pastry brush for this—it gives you the most even coating. Pop them back in the oven for about 5 minutes to let the glaze caramelize. If you want them extra sticky and crispy, broil them for the last 2-3 minutes—just keep an eye on them so they don’t burn!

Step 4: Make the Spicy Mayo Dip

While the meatballs are getting all glazed up, whip together your spicy mayo dip. Just combine the mayo, sriracha, and rice vinegar in a small bowl and whisk until smooth. Taste it and adjust the heat level—add more sriracha if you like it fiery, or a little less if you prefer it mild. That’s it! Serve the meatballs warm with the dip on the side, and watch them disappear.

Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

Want pro-level meatballs every time? Here are my tried-and-true tricks:

• Chill if sticky: If your mixture feels too soft, refrigerate for 15 minutes—it makes shaping SO much easier.
• Uniform sizing: Use a cookie scoop or tablespoon measure for evenly sized meatballs that cook at the same rate.
• Double glaze: For extra sticky-sweet goodness, brush on a second coat of Korean BBQ sauce after baking.
• Don’t overcrowd: Give meatballs space on the baking sheet—they’ll brown better instead of steaming.
• Broil watchfully: That last-minute broil adds amazing caramelization, but stay close—they go from golden to burnt fast!

Follow these simple tips, and your meatballs will turn out restaurant-quality every single time!

Serving Suggestions for Korean BBQ Meatballs

These little flavor bombs are crazy versatile—here’s how I love to serve them:

• Classic appetizer: Spear them with toothpicks next to that spicy mayo dip for easy party snacking.
• Rice bowl: Pile them over steamed jasmine rice with quick-pickled veggies—my weeknight dinner lifesaver!
• Lettuce wraps: Tuck them into crisp butter lettuce leaves with shredded carrots and extra sauce.
• With banchan: Serve Korean-style with small sides like kimchi, cucumber salad, or sesame spinach.

Honestly? They’re so good I’ve eaten them straight from the baking sheet—no judgment!

Storing and Reheating Korean BBQ Meatballs

These meatballs keep beautifully! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze them (without the dip) on a baking sheet first, then transfer to freezer bags—they’ll keep for 2 months. When reheating, skip the microwave (it makes them soggy!) and use an oven or air fryer at 350°F until warmed through. That crispy exterior and tender middle will taste just-made every time!

Korean BBQ Meatballs with Spicy Mayo Dip FAQs

Got questions about these flavor-packed meatballs? I’ve got answers! Here are the most common things people ask me:

Can I make these meatballs ahead of time?
Absolutely! You can prep the meatball mixture up to a day in advance—just keep it covered in the fridge. Or bake them completely, then reheat when ready to serve. They actually taste even better the next day as the flavors meld!

How spicy is the mayo dip?
It’s got a nice kick, but nothing too crazy. Start with 1 tbsp sriracha—you can always add more if you like it fiery! For a milder version, use just 1/2 tbsp or swap in gochujang for deeper, less sharp heat.

Can I freeze Korean BBQ meatballs?
Yes! Freeze them after baking (unglazed works best) on a tray first, then transfer to bags. When ready to eat, thaw overnight in the fridge, then reheat and glaze—they’ll taste fresh!

What if I can’t find Korean BBQ sauce?
No worries! Mix 1/4 cup soy sauce, 2 tbsp brown sugar, 1 minced garlic clove, 1 tsp sesame oil, and 1 tsp rice vinegar for a quick homemade version that works great.

Nutritional Information

Here’s the nutritional breakdown for these Korean BBQ meatballs with spicy mayo dip. Keep in mind, these are estimates and can vary depending on the specific ingredients and brands you use. The data below is for 4 meatballs with about 1 tablespoon of dip:

• Calories: 280
• Fat: 18g (6g saturated, 10g unsaturated)
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 5g
• Protein: 20g
• Sodium: 480mg
• Cholesterol: 85mg

These meatballs are a great source of protein, and the sesame oil and mayonnaise add those good fats that make them so satisfying. Of course, if you’re watching your sodium or calorie intake, you can always adjust the recipe by using low-sodium soy sauce or a lighter mayo. But hey, a little indulgence now and then is totally worth it for flavor like this!

Share Your Korean BBQ Meatballs Experience

I’d love to hear how your meatballs turned out! Snap a pic, tag me, or leave a comment—I’m always here to chat about cooking wins (and oops moments too!).

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