Korean BBQ Meatballs with Spicy Mayo Dip: An Incredible 7-Step Recipe is the kind of seasonal comfort-food winner that gets everyone to the table. Imagine savory, slightly sweet meatballs studded with green onion and ginger, their edges caramelized while the inside stays tender — paired with a creamy, spicy mayo that brightens every bite. This recipe highlights ground beef (or ground turkey) and warm sesame-soy flavors, perfect for cozy nights, holiday gatherings, or a weekend cooking session. If you enjoy exploring family-friendly mains and cozy supper ideas like garlic-parmesan crockpot chicken and potatoes, you’ll love how easy these meatballs are to make and how quickly they disappear.
Ingredients & Equipment
For the Meatballs:
– 1 pound ground beef (or ground turkey)
– 1/2 cup breadcrumbs
– 1/4 cup green onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup soy sauce
– 1 tablespoon sesame oil
– 1 egg
– Salt and pepper, to taste
– 1 tablespoon brown sugar (optional)
For the Spicy Mayo Dip:
– 1/2 cup mayonnaise
– 1 tablespoon Sriracha (or more, to taste)
– 1 teaspoon lemon juice
– 1 teaspoon soy sauce
– Optional: sesame seeds and chopped green onions for garnish
Equipment & Helpful Tools
– Large mixing bowl
– Baking sheet (lined with parchment paper)
– Wire rack (optional, for crisping)
– Measuring cups and spoons
– Mixing spoon or spatula
– Small bowl for the dip
– Oven thermometer or instant-read thermometer (helps ensure doneness)
– Nonstick skillet (if you prefer to pan-fry instead of baking)
– Freezer tray and airtight bags (for freezing leftovers)
Notes:
- Breadcrumbs help bind and keep meatballs tender; use gluten-free breadcrumbs if needed.
- Soy sauce provides salt and umami—low-sodium soy sauce works well, too.
- Sesame oil is concentrated; a little goes a long way for that toasted flavor.
Step-by-Step Instructions (with tips)
Creating these Korean BBQ Meatballs with Spicy Mayo Dip is straightforward if you follow these easy steps:
Preheat the oven and prep the tray: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. If you have a wire rack that fits inside the baking sheet, set it on top — this lets air circulate and creates a slightly crisper exterior.
Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, salt, and pepper. Add 1 tablespoon brown sugar if you like a touch of caramelized sweetness that echoes Korean BBQ flavors. Mix gently but thoroughly — don’t overwork the meat, or the meatballs can become dense.
Form the meatballs: Using your hands or a small scoop, form the mixture into small meatballs, about 1 inch in diameter. Place them on the prepared baking sheet, ensuring they are evenly spaced so heat circulates. For perfectly even cooking, try to make them all the same size.
Bake the meatballs: Transfer the baking sheet to the preheated oven and bake for 20–25 minutes, or until the meatballs are cooked through and have a nice golden color. An instant-read thermometer should register about 160°F (71°C) for beef and 165°F (74°C) for turkey. If you want extra caramelization, broil for 1–2 minutes at the end, watching carefully so they don’t burn.
Prepare the spicy mayo dip: While the meatballs are baking, mix the mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl. Adjust the Sriracha amount based on your preferred spice level. For a lighter dip, swap half the mayo for plain yogurt.
Garnish the dip: If desired, sprinkle sesame seeds and chopped green onions over the dip for added flavor and visual appeal. A tiny drizzle of toasted sesame oil on top can heighten the aroma.
Serve warm: Once the meatballs are cooked, remove them from the oven and let them cool slightly for 3–5 minutes. Serve warm alongside the spicy mayo dip.
Tips, variations, and troubleshooting:
- Pan-fry option: If you prefer a browned crust and quicker stovetop method, heat a skillet with a tablespoon of oil over medium heat and cook meatballs, turning frequently, about 8–10 minutes until cooked through. Finish in the oven for 3–4 minutes if needed.
- Grill option: These meatballs also grill well on skewers — use metal or soaked wooden skewers and grill over medium heat, turning so all sides char gently.
- Make them saucy: For a saucier, sticky finish, brush meatballs with a mix of gochujang (Korean chili paste), soy sauce, honey, and a little water during the last 5 minutes of baking and broil briefly.
- Gluten-free swap: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Texture tip: If the mixture feels too wet, add a tablespoon more breadcrumbs; if too dry, add a teaspoon of water or an extra egg yolk.
- Meal prep tip: You can form meatballs and freeze them raw on a tray for quick future baking — more on freezing below.
If you need a simple dessert or snack to round out a casual dinner, consider pairing these savory bites with easy treats like 4-ingredient chocolate peanut butter balls to satisfy a sweet finish or packable treat for guests.
Storage, Freezing & Make-Ahead Tips
These meatballs are wonderfully forgiving when it comes to storing and reheating.
Short-term storage:
- Refrigerate cooked meatballs in an airtight container for up to 3–4 days. Store the spicy mayo dip in a separate container in the fridge for up to 3 days as well; give it a quick stir before serving.
Freezing:
- To freeze cooked meatballs: Arrange cooled meatballs in a single layer on a baking tray and freeze until firm (about 1–2 hours). Transfer to an airtight freezer bag or container, separating layers with parchment if necessary. Frozen cooked meatballs keep well for up to 3 months.
- To freeze raw meatballs: Freeze formed raw meatballs on a tray, then transfer to bags. Cook from frozen at 350°F (175°C), adding 5–8 minutes to the baking time, or thaw overnight in the fridge before baking.
Reheating:
- Oven: Reheat in a 350°F (175°C) oven for 10–12 minutes (longer if frozen). Cover loosely with foil to prevent over-browning.
- Stovetop: Gently reheat in a skillet over medium-low heat with a splash of water or broth, covering for a few minutes to warm through.
- Microwave: Use for quick reheats, but watch for drying; place a damp paper towel over the container and heat in short intervals.
Make-ahead:
- Mix and form the meatballs a day ahead and keep them covered in the refrigerator for up to 24 hours. Prepare the spicy mayo and keep refrigerated for up to 3 days. This makes assembly and baking a breeze when entertaining.
How to Use / Serve This Dish
These Korean BBQ meatballs are versatile — think appetizer, main, or party food.
Serving ideas:
- Rice bowls: Serve meatballs over steamed jasmine rice or sticky rice with a drizzle of soy glaze, quick-pickled cucumbers, and a scattering of sesame seeds and scallions.
- Lettuce wraps: Spoon meatballs into baby gem or butter lettuce leaves with shredded carrots and a little extra spicy mayo for a light, hands-on meal.
- Noodle bowls: Add to warm soba or udon noodles tossed with sesame oil, soy sauce, and wilted greens.
- Party platter: Arrange meatballs on a platter with dipping bowls of spicy mayo, extra soy glaze, and pickled radish for an inviting appetizer spread.
- Sandwiches or sliders: Place meatballs in small buns or rolls with crisp slaw and a spoonful of the spicy mayo.
Finishing salts and seasonings:
- A light sprinkle of a premium salt can elevate the final dish. For tips on specialty salts and their benefits, consider reading about the benefits of Japanese pink salt if you’re curious about finishing touches and salt choices.
Seasonal appeal:
- In cooler months, serve these meatballs as part of a cozy spread with roasted vegetables and warm rice. In spring or summer, take advantage of fresh green onions and serve them as chilled party bites with crisp salads.
FAQ
Q: Can I use ground turkey instead of ground beef?
A: Absolutely. Ground turkey is a lighter alternative that works well with these flavors. Keep an eye on cooking temperature — turkey needs to reach 165°F (74°C). Add a tablespoon of olive oil if the mixture feels too lean to help with moisture.
Q: How long do leftovers last in the fridge?
A: Cooked meatballs will keep in the refrigerator for 3–4 days. Store the dip separately for best texture; it will last about 3 days refrigerated.
Q: Can I make these gluten-free?
A: Yes. Substitute gluten-free breadcrumbs or use ground oats, and swap soy sauce for tamari or a certified gluten-free soy sauce. Confirm that any processed condiments (like Sriracha) are gluten-free if that’s a concern.
Q: What if my meatballs fall apart while cooking?
A: If they’re loose, they need more binder: add an extra tablespoon or two of breadcrumbs or a small splash of beaten egg. Mixing gently helps avoid overworking the meat, which can also cause texture issues.
Conclusion
Korean BBQ Meatballs with Spicy Mayo Dip: An Incredible 7-Step Recipe brings comforting, vibrant flavors to any table, from weeknight dinners to weekend gatherings. They’re simple enough to make ahead, flexible with ingredients, and endlessly adaptable — whether you want them as a show-stopping appetizer or a cozy main over rice. Try the recipe this season and enjoy the satisfying mix of savory, sweet, and spicy in every bite. If you make them, I’d love to hear how you served them — share your tweaks, photos, or favorite pairings with friends and family.
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
For the Meatballs
- 1 pound ground beef (or ground turkey)
- ½ cup breadcrumbs Use gluten-free if needed.
- ¼ cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- ¼ cup soy sauce Low-sodium soy sauce works well too.
- 1 tablespoon sesame oil Concentrated flavor, use sparingly.
- 1 large egg
- Salt and pepper, to taste
- 1 tablespoon brown sugar (optional) For caramelized sweetness.
For the Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tablespoon Sriracha (or more, to taste)
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- Optional: sesame seeds and chopped green onions for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all meatball ingredients. Mix gently but thoroughly.
- Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Cooking
- Bake for 20-25 minutes or until cooked through and golden.
- While baking, mix the spicy mayo ingredients in a small bowl.
- If desired, garnish the dip with sesame seeds and chopped green onions.
Serving
- Let meatballs cool for 3-5 minutes before serving with the spicy mayo dip.
