If you’re searching for a show-stopping appetizer that’s bold, flavorful, and just a little bit addictive, you’re in for a treat with these Korean BBQ Meatballs with Spicy Mayo Dip. Imagine juicy, perfectly seasoned meatballs—you get sweet, savory, and umami notes in every bite—paired with a creamy, fiery mayonnaise dip that adds the perfect kick. This dish is guaranteed to disappear fast at parties, family dinners, or even as a quick comfort food snack. Plus, they’re baked, not fried, so you can savor every bite without the fuss of stovetop splatter!
Ingredients You’ll Need
There’s nothing complicated in this ingredient list—just a handful of everyday items plus a little gochujang magic. Each of these ingredients serves a purpose, building layers of flavor and creating those crave-worthy textures and colors that make Korean BBQ Meatballs with Spicy Mayo Dip unforgettable.
- Ground beef (1 lb, 80/20 blend for flavor): The ideal fat ratio gives the meatballs rich, juicy flavor and tender texture.
- Panko breadcrumbs (1/2 cup): Light Japanese breadcrumbs keep the meatballs airy instead of dense.
- Large egg (1): Acts as a binder so your meatballs stay together while baking.
- Green onions (3, finely chopped): Fresh bite and color woven throughout every meatball.
- Garlic cloves (3, minced): Essential umami depth and a bit of aromatic warmth.
- Fresh ginger (1 tablespoon, grated): Adds zingy brightness and classic Korean flavor.
- Soy sauce (2 tablespoons): The salty, savory backbone of every delicious bite.
- Sesame oil (1 tablespoon): For those nutty roasty notes that take the whole dish up a notch.
- Brown sugar (1 tablespoon): Balances the heat and soy with a touch of caramel-like sweetness.
- Ground black pepper (1/2 teaspoon): Subtle heat and depth in every forkful.
- Red pepper flakes (1/4 teaspoon, optional): For extra fire, if you like more heat.
- Gochujang (1 tablespoon, Korean chili paste): Delivers signature Korean flavor—spicy, tangy, and rich.
- Sesame seeds and chopped green onions (for garnish): Crunchy seeds and a sprinkle of freshness to finish.
- Mayonnaise (1/2 cup): The creamy base for your addictively spicy dip.
- Gochujang (1 tablespoon): Dancing spicy-sweet flavor in your dipping sauce.
- Rice vinegar (1 teaspoon): Lifts the sauce with gentle tang and brightness.
- Honey (1/2 teaspoon): A little sweetness goes a long way to round out the heat.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C), then line a baking sheet with parchment paper. This small step means your Korean BBQ Meatballs with Spicy Mayo Dip won’t stick, and cleanup will be a breeze after you’ve wowed your guests.
Step 2: Mix the Meatball Mixture
In a large mixing bowl, combine the ground beef, panko, egg, green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, black pepper, red pepper flakes (if using), and gochujang. Mix everything just until combined—resist the urge to overmix! Overworking the meat can make the meatballs tough; you want them flavorful and tender.
Step 3: Shape the Meatballs
Using a cookie scoop or your hands, roll the mixture into 1-inch meatballs and place them onto your prepared baking sheet. Try to make them all about the same size so they cook evenly and look irresistible when served.
Step 4: Bake the Meatballs
Slide the tray into your preheated oven and bake for 15 to 18 minutes. You’re looking for meatballs that are golden, glistening, and fully cooked through. The aroma that fills your kitchen is your first hint that something special is happening.
Step 5: Make the Spicy Mayo Dip
While the meatballs bake, whip up your spicy mayo dip. In a small bowl, whisk together the mayonnaise, gochujang, rice vinegar, and honey until smooth and creamy. This lively dip is the perfect partner to your savory meatballs—spicy, tangy, and totally scoopable.
Step 6: Garnish and Serve
Once the meatballs are cooked, toss them with a sprinkle of sesame seeds and chopped green onions for extra crunch and a burst of green. Arrange everything on a platter, serve hot, and watch these Korean BBQ Meatballs with Spicy Mayo Dip disappear in minutes.
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
For an irresistible finish, pile the meatballs high and sprinkle generously with toasted sesame seeds and extra green onions. Not only do these add color and crunch, but they also invite everyone to dig in. You can even scatter a few thin slices of red chili or a drizzle of extra gochujang for added drama if you really want to impress.
Side Dishes
Korean BBQ Meatballs with Spicy Mayo Dip make a fabulous centerpiece but get even better with the right sides. I love to serve them alongside bowls of steamed jasmine or sticky rice, pickled cucumber salad, or crunchy Asian-style slaw to balance the flavors and add freshness. A tray of roasted veggies or lettuce leaves for wrapping also makes them a light meal or appetizer.
Creative Ways to Present
Think beyond the appetizer plate! Slide the meatballs into lettuce cups for a low-carb, hand-held bite, stuff them into toasted buns for Korean-inspired sliders, or serve skewered for an easy party grab-and-go. The spicy mayo can even double as a drizzle sauce for rice bowls or salads featuring your leftover meatballs.
Make Ahead and Storage
Storing Leftovers
To keep your Korean BBQ Meatballs with Spicy Mayo Dip fresh, place cooled meatballs and leftover dip in airtight containers and refrigerate. The flavors deepen overnight, making leftovers almost as exciting as the first round!
Freezing
These meatballs freeze beautifully. Once cooked and cooled, lay them out on a tray to freeze until firm, then transfer to freezer bags. The spicy mayo dip can be made fresh in just a minute or two whenever you need it—just don’t freeze the dip, as mayo-based sauces don’t hold up as well.
Reheating
To reheat, arrange the meatballs on a baking sheet, cover with foil, and warm in a 350°F oven for about 10 minutes, or until heated through. For a super quick fix, you can also microwave them, but the oven gives them back that hint of crispness you’ll love.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Both ground chicken and turkey work well in this recipe. Since they’re leaner, I recommend adding a splash more sesame oil or a bit of grated onion to keep the meatballs juicy.
Is gochujang really necessary for this recipe?
Gochujang gives the meatballs and spicy mayo their signature savory heat and depth. If you can’t find it, substitute with your favorite chili paste and a touch of miso or soy sauce for a similar flavor profile.
Can these meatballs be made gluten free?
Yes! Just swap the panko for gluten-free breadcrumbs and make sure the soy sauce is gluten-free (like tamari), and you’re set. The texture and flavor are just as delicious.
What makes Korean BBQ Meatballs with Spicy Mayo Dip so special?
It’s the combination of sweet, savory, and spicy flavors, all packed into one juicy bite. The gochujang-spiked mayo provides a creamy kick, while the garnishes and textures keep every mouthful interesting.
Can I prepare the meatballs ahead of time?
Definitely! You can form the meatballs and refrigerate them, covered, for up to a day before baking. This makes party prep or weeknight dinners even easier and gives you more time to enjoy with family or friends.
Final Thoughts
I genuinely hope you’ll try these Korean BBQ Meatballs with Spicy Mayo Dip soon—they never fail to make a meal or a gathering feel festive. Whether you keep them classic or play with the presentation, this dish is the kind that brings people together and sparks conversation around the table. Dig in and let these flavors take center stage the next time you’re craving something bold and memorable!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: Non-Vegetarian
Description
These Korean BBQ meatballs are packed with savory flavors and a hint of spice, served alongside a creamy and fiery gochujang-spiked mayo dip. Perfect for parties or as a tasty appetizer!
Ingredients
Main Meatballs
- 1 lb ground beef, 80/20 blend
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon gochujang (Korean chili paste)
- sesame seeds and chopped green onions for garnish
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix meatball ingredients: In a bowl, combine beef, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, sugar, pepper, red pepper flakes, and gochujang. Mix gently.
- Form meatballs: Shape mixture into 1-inch meatballs and place on baking sheet.
- Bake: Bake for 15-18 minutes until cooked through and browned.
- Prepare dip: Whisk mayo, gochujang, vinegar, and honey in a bowl.
- Serve: Garnish meatballs with sesame seeds and green onions, serve with dip.
Notes
- Substitute ground chicken or turkey for a lighter option.
- Add more gochujang for extra heat in the dip.
- Meatballs can be served over rice or in lettuce wraps.
Nutrition
- Serving Size: 4–5 meatballs with 2 tablespoons dip
- Calories: 365
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg
