Korean BBQ Meatballs with Spicy Mayo Dip

Forget complicated steps or messy frying; these beauties are baked to perfection, making prep and cleanup a breeze. The rich, complex flavors of the Korean BBQ sauce combined with the addictive spicy mayo dip make this dish an absolute crowd-pleaser, whether you serve them as a show-stopping appetizer or a satisfying main course. You truly won’t believe how simple it is to bring these vibrant Asian-inspired flavors to your table. Try it tonight—you won’t believe how simple it is! Get ready for rave reviews for these amazing Korean BBQ Meatballs.

Ingredients:

For the Korean BBQ Meatballs:

• 1 lb Ground Beef (80/20 recommended) (You can also use a mix of beef and pork for extra flavor and tenderness, or substitute ground turkey or chicken)
• 1/2 cup Panko Breadcrumbs (Ensure tender texture; regular breadcrumbs work too)
• 1 large Egg, lightly beaten (Acts as a binder)
• 3 cloves Garlic, minced (Fresh garlic provides the best flavor punch)
• 1 tablespoon Ginger, freshly grated (Adds that essential warm spice)
• 3 Green Onions, thinly sliced (whites and greens separated) (Whites go in the mix, greens for garnish)
• 2 tablespoons Soy Sauce (low sodium recommended)
• 1 teaspoon Sesame Oil (Toasted sesame oil adds nutty depth)
• 1/2 teaspoon Black Pepper
• 1 cup Korean BBQ Sauce (store-bought or homemade) (Choose a good quality sauce, or try this authentic Korean BBQ Sauce Recipe for homemade)

For the Spicy Mayo Dip:

• 1/2 cup Mayonnaise (Use your favorite brand; full-fat recommended for creaminess)
• 1-2 tablespoons Sriracha or Gochujang (Adjust to your spice preference. Gochujang offers a deeper, fermented chili flavor with potential Gochujang Health Benefits)
• 1 teaspoon Lime Juice or Rice Vinegar (Adds brightness and cuts richness)
• 1/2 teaspoon Sugar or Honey (optional) (Balances the spice and tang)
• Pinch of Salt

User/Universal Tips:

• Don’t overmix the meatball mixture: Mix ingredients until just combined to ensure your Korean BBQ meatballs stay tender and juicy.
• Use a cookie scoop for uniform meatballs: This helps them cook evenly and look professional.
• Freshly grate your ginger and garlic: Pre-minced versions lack the vibrant flavor of fresh aromatics.

Step-by-Step Instructions:

The secret to making perfect Korean BBQ Meatballs lies in a few key techniques. From ensuring the right meat-to-binder ratio to mastering the art of the glaze, each step is designed to maximize flavor and texture. We’ll walk you through each phase, from prepping your ingredients to the final garnish, ensuring you achieve restaurant-quality results in your own kitchen.

Every detail matters when recreating authentic Asian-inspired flavors. Whether it’s the subtle difference between store-bought and homemade Korean BBQ sauce or the impact of freshly grated ginger versus pre-minced, paying attention to these nuances will elevate your dish from good to extraordinary. These small adjustments are what define true culinary excellence.

1. Prepare for Baking:

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or aluminum foil. This is crucial for easy cleanup, especially with the sticky glaze later! If using foil, lightly grease it to prevent sticking.

2. Mix the Meatball Ingredients:

• In a large bowl, combine the ground beef, panko breadcrumbs, beaten egg, minced garlic, grated ginger, the white parts of the green onions, soy sauce, sesame oil, and black pepper.
• Using your hands (the best tool!) or a fork, gently mix the ingredients until they are just combined. Why? Overworking the meat mixture can develop the gluten too much, leading to tough, dense meatballs instead of light and tender ones. You want everything evenly distributed, but avoid compressing the meat excessively.

Getting the mixture just right is an exercise in culinary intuition. It’s about feeling the ingredients come together, observing the texture change, and knowing when to stop. This skill, honed through practice, is what distinguishes a confident cook from a hesitant one. Understanding the ‘why’ behind each action builds a deeper connection with the food and the process.

3. Shape the Meatballs:

• Using slightly damp hands (this prevents sticking) or a medium cookie scoop (about 1.5 tablespoons), portion and gently roll the mixture into uniform meatballs, roughly 1-1.5 inches in diameter. Aim for about 20-24 meatballs.
• Arrange the meatballs in a single layer on the prepared baking sheet, ensuring there’s a little space between each one. Why? Spacing allows hot air to circulate evenly, promoting consistent cooking and browning.

Creating uniform meatballs isn’t just about aesthetics; it’s about ensuring even cooking. Each meatball should receive the same amount of heat, resulting in a consistent texture and doneness throughout. Precision at this stage translates to a more enjoyable eating experience, where every bite is as satisfying as the last. Utilizing tools like cookie scoops can greatly assist in achieving this consistency.

4. Bake the Meatballs:

• Place the baking sheet in the preheated oven.
• Bake for 15-20 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 160°F (71°C) when checked with a meat thermometer. Why bake? Baking is a hands-off method that renders fat and cooks the meatballs evenly without the need for constant turning or potential oil splatters associated with frying. If you enjoy baked dishes, you might also like exploring recipes like our Reuben Bake with Layers.

Baking is more than just a convenient cooking method; it’s a technique that allows flavors to meld and deepen. The gentle, consistent heat ensures that the meatballs cook evenly, retaining their moisture while developing a subtle crust. This hands-off approach allows you to focus on other aspects of the meal, making it an ideal choice for busy weeknights.

5. Prepare the Glaze (While Meatballs Bake):

• If using store-bought Korean BBQ sauce, simply pour about 1 cup into a small saucepan.
• If making a quick version from scratch, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and perhaps a tablespoon of gochujang or rice vinegar in the saucepan. (Or follow the linked Korean BBQ Sauce Recipe for a more authentic approach).
• Warm the sauce gently over medium-low heat for a few minutes until it’s heated through and slightly thickened. Why? Warming the sauce helps it adhere better to the hot meatballs. You don’t need to boil it vigorously, just ensure it’s warm and perhaps slightly reduced.

The glaze is the defining element of these meatballs, imparting that signature Korean BBQ flavor. Whether you opt for the convenience of store-bought sauce or the depth of homemade, the key is to achieve a balance of sweet, savory, and umami. Experiment with different ingredients and ratios to create a glaze that perfectly suits your palate.

6. Glaze the Meatballs:

• Once the meatballs are cooked, carefully remove them from the oven.
• You have two options for glazing:
  • Brush Method: Leave the meatballs on the baking sheet and generously brush them with the warm Korean BBQ sauce, turning to coat all sides. Pop them back into the oven for 2-3 minutes to let the glaze set slightly.
  • Toss Method: Transfer the baked meatballs to a large bowl. Pour the warm sauce over them and gently toss until evenly coated. This method ensures maximum sauce coverage.
• Choose the method you prefer for coating your Korean BBQ meatballs thoroughly.

The glazing process is an opportunity to build layers of flavor and texture. Whether you prefer the precise control of brushing or the thorough coverage of tossing, the goal is to ensure that every meatball is evenly coated in that luscious Korean BBQ glaze. The brief return to the oven allows the glaze to caramelize, creating a sticky, irresistible finish.

7. Make the Spicy Mayo Dip:

• While the meatballs are finishing up or cooling slightly, prepare the dip.
• In a small bowl, whisk together the mayonnaise, sriracha or gochujang (start with less and add more to taste), lime juice or rice vinegar, optional sugar/honey, and a pinch of salt.
• Stir until smooth and well combined. Taste and adjust seasoning or spice level as needed. Why whisk? This ensures all the ingredients are fully incorporated for a smooth, homogenous dip.

The Spicy Mayo Dip is the perfect complement to the rich, savory meatballs. Its cool, creamy texture and spicy kick provide a delightful contrast, balancing the flavors and adding a layer of complexity to the dish. The beauty of this dip lies in its versatility; adjust the spice level to your liking, creating a personalized condiment that perfectly suits your taste.

8. Garnish and Serve:

• Transfer the glazed Korean BBQ meatballs to a serving platter.
• Garnish generously with the reserved green parts of the sliced green onions and toasted sesame seeds (optional, but recommended for flavor and appearance).
• Serve immediately with the spicy mayo dip on the side.

Garnishing is more than just a visual flourish; it’s an opportunity to add another layer of flavor and texture to the dish. The fresh, vibrant green onions provide a pop of color and a subtle oniony bite, while the toasted sesame seeds offer a nutty aroma and a satisfying crunch. These final touches elevate the dish from simple to sophisticated, showcasing your attention to detail.

Serving Ideas:

Serving these delectable Korean BBQ Meatballs opens up a world of possibilities! As an appetizer, they are guaranteed showstoppers. Arrange them artfully on a platter, perhaps with toothpicks inserted for easy grabbing at parties. Garnish with a sprinkle of toasted sesame seeds and finely sliced green onions for visual appeal and a fresh counterpoint. Place the vibrant Spicy Mayo Dip in a small, attractive bowl alongside for easy dipping. The contrast between the dark, glossy meatballs and the creamy, pale dip is visually striking.

Transforming these Korean BBQ Meatballs into a main course is equally simple and satisfying. Serve them generously over a bed of fluffy steamed white or brown rice to soak up any extra glaze. For a healthier twist, pair them with quinoa or cauliflower rice. Complement the rich flavors with simple steamed or roasted vegetables like broccoli florets, bok choy, or bell pepper strips.

You could also create fun lettuce wraps: provide crisp butter lettuce cups, the meatballs, the dip, and perhaps some shredded carrots or pickled radish for guests to assemble their own wraps. Another fun idea? Tuck them into small slider buns with a dollop of the spicy mayo and a quick slaw for mini Korean BBQ meatball sliders – perfect for game day or casual dinners!

FAQs:

1. Can I use a different type of ground meat for these Korean BBQ Meatballs?

Absolutely! While 80/20 ground beef offers great flavor and moisture, ground pork is a fantastic substitute or addition (a 50/50 mix of beef and pork is classic in many meatball recipes for tenderness). Ground turkey or ground chicken work well too for a leaner option. Just be mindful that leaner meats can sometimes result in slightly drier meatballs, so avoid overbaking them. Adding a little extra moisture like finely grated onion or even a touch more egg might help if using very lean poultry.

2. Can I make these Korean BBQ Meatballs ahead of time?

Yes, these are great for making ahead! You have a few options:

• Prep Ahead: Mix and shape the meatballs, place them on the baking sheet, cover tightly, and refrigerate for up to 24 hours before baking.
• Bake Ahead: Bake the meatballs as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with the sauce, or in the oven until warmed through.
• Freeze: Bake and cool the meatballs without the sauce. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator, then reheat with the sauce as described above. The dip can also be made a day or two ahead and stored covered in the fridge.

3. How spicy is the Spicy Mayo Dip? Can I adjust the heat?

The spiciness depends entirely on how much sriracha or gochujang you add, and the specific brand’s heat level. Start with the lower amount suggested (1 tablespoon) and taste. You can easily add more, teaspoon by teaspoon, until it reaches your desired heat level. Remember, gochujang adds a slightly sweet, fermented complexity along with heat, while sriracha is more of a straightforward garlic-chili heat. You can completely omit the chili element for a simple, creamy mayo dip if serving to those sensitive to spice.

4. Do I have to use store-bought Korean BBQ Sauce?

Not at all! While store-bought sauce makes this recipe incredibly quick and convenient, making your own is very rewarding. A basic homemade sauce involves simmering soy sauce, brown sugar (or honey/maple syrup), sesame oil, minced garlic, grated ginger, and perhaps some rice vinegar or pear juice (a traditional tenderizer and sweetener). You can find excellent authentic recipes online, like the suggested Korean BBQ Sauce Recipe from Maangchi. Making it yourself allows you to control the sweetness and saltiness.

5. Are these Korean BBQ Meatballs gluten-free?

As written, this recipe is not gluten-free due to the panko breadcrumbs and standard soy sauce. However, you can easily adapt it! Use certified gluten-free panko breadcrumbs or almond flour as a binder. Most importantly, ensure you use gluten-free soy sauce or tamari. Always double-check the label of your chosen Korean BBQ sauce, as many contain gluten; look for specifically labeled GF options or make your own using GF ingredients.

6. Can I pan-fry the meatballs instead of baking?

Yes, you can pan-fry them if you prefer. Heat a tablespoon or two of neutral oil (like canola or vegetable) in a large skillet over medium heat. Carefully add the meatballs, ensuring not to overcrowd the pan (work in batches if necessary). Cook for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F/71°C). Drain any excess fat before adding the sauce to the skillet and tossing to coat, simmering for a minute or two until the glaze thickens slightly around the meatballs. Baking is generally easier for cleanup and less hands-on, but frying develops a nice crust.

Conclusion:

These Korean BBQ Meatballs with Spicy Mayo Dip are truly a winning combination of ease and explosive flavor. In under an hour, you can create a dish that feels special occasion-worthy but is simple enough for a weeknight treat. The tender, juicy meatballs enveloped in that addictive sweet and savory glaze, paired with the cool, creamy heat of the spicy mayo, create a taste sensation that’s hard to beat.

Whether you serve them skewered for a party, piled high on rice for dinner, or tucked into sliders, they are guaranteed to disappear quickly. Don’t be surprised if this becomes a requested favorite in your household! We hope you love making – and eating – these fantastic Korean BBQ meatballs as much as I do.

Pro Tips: For extra depth, add a teaspoon of toasted sesame seeds into the meatball mix itself before shaping. Toast your sesame seeds lightly in a dry skillet for 30-60 seconds before garnishing for an enhanced nutty aroma and flavor.

Looking for variations? Try adding 1/4 cup of finely chopped kimchi to the meatball mixture for a fermented tang and spice. For a different kind of heat in the sauce, consider adding a teaspoon of gochugaru (Korean chili flakes). You could also swap the ground beef for ground pork or chicken for a different flavor profile. Love easy baked meals? Be sure to check out our comforting Reuben Bake with Layers for another simple crowd-pleaser! And if you’re experimenting with baking substitutions, you might find tips like how to replace butter with yogurt in brownies useful in other culinary adventures.

Korean BBQ Meatballs with Spicy Mayo Dip

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These Korean BBQ Meatballs are baked to perfection and coated in a glossy, flavorful Korean BBQ glaze. Served with a creamy Spicy Mayo Dip, they’re a guaranteed crowd-pleaser—easy enough for weeknights, impressive enough for entertaining!

• Author: Kiera
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 20–24 meatballs 1x
• Category: Appetizer, Main Dish
• Method: Baked
• Cuisine: Asian-Inspired, Korean

Ingredients

Scale 1x2x3x

• • For the Korean BBQ Meatballs:
  • 1 lb Ground Beef (80/20 recommended)
  • 1/2 cup Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 3 Green Onions, thinly sliced (whites and greens separated)
  • 2 tbsp Soy Sauce (low sodium recommended)
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Black Pepper
  • 1 cup Korean BBQ Sauce (store-bought or homemade)

 

• For the Spicy Mayo Dip:
• 1/2 cup Mayonnaise
• 1–2 tbsp Sriracha or Gochujang
• 1 tsp Lime Juice or Rice Vinegar
• 1/2 tsp Sugar or Honey (optional)
• Pinch of Salt

Instructions

1. Preheat Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment or lightly greased foil.
2. Make Meatball Mixture: In a large bowl, mix ground beef, panko, egg, garlic, ginger, white parts of green onion, soy sauce, sesame oil, and pepper until just combined.
3. Form Meatballs: Roll into 1–1.5 inch balls (about 20–24). Place evenly spaced on baking sheet.
4. Bake: Bake 15–20 minutes until cooked through and lightly browned (160°F internal temp).
5. Warm Glaze: While baking, warm Korean BBQ sauce in a small saucepan until slightly thickened.
6. Glaze Meatballs: Either brush meatballs with sauce and return to oven 2–3 mins, or toss cooked meatballs in a bowl with the warm sauce until coated.
7. Make Spicy Mayo Dip: In a small bowl, whisk mayo, sriracha or gochujang, lime juice, sugar/honey (if using), and salt until smooth.
8. Serve: Transfer meatballs to a platter. Garnish with green onion tops and sesame seeds. Serve warm with spicy mayo dip.

Notes

For extra flavor, toast sesame seeds before garnishing. Add finely chopped kimchi to meatball mix for a spicy tang. These meatballs are great as appetizers or served over rice as a main dish.

Nutrition

• Serving Size: 4 meatballs
• Calories: 310
• Sugar: 4g
• Sodium: 680mg
• Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0g
• Protein: 16g
• Cholesterol: 90mg

Keywords: korean bbq meatballs, spicy mayo dip, baked meatballs, easy asian appetizers