Korean Bbq Meatballs With Spicy Mayo Dip

Craving a snack or appetizer with a kick? Korean BBQ Meatballs with Spicy Mayo Dip are here to satisfy your taste buds!

These savory, juicy meatballs are packed with the bold flavors of Korean BBQ, and the spicy mayo dip adds the perfect zesty kick.

Imagine biting into tender meatballs with a smoky, tangy glaze, paired with a creamy and spicy dip that takes the flavor to the next level.

Let’s get cooking and create these irresistible Korean BBQ meatballs that will wow your guests or spice up your next meal!

Why You’ll Love This Recipe

• Packed With Bold Flavor: Soy sauce, sesame oil, garlic, and onion bring authentic Korean BBQ taste.
• Perfect for Meal Prep or Parties: Easy to freeze, reheat, and serve in big batches.
• Quick and Simple: 15-minute prep, 25-minute bake, and no frying needed.
• Family-Friendly with a Kick: The meatballs are mild; the dip brings the heat—great for all spice levels.
• Better Than Takeout: These homemade meatballs feel like your favorite Korean BBQ spot but with full control over ingredients.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: Makes about 20 meatballs (serves 4–5 people)

Difficulty: Beginner-friendly. No special equipment, just one bowl and a baking sheet.

Required Kitchen Tools

• Mixing bowls (one large, one small)
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring spoons and cups
• Spoon or cookie scoop
• Oven or air fryer (optional alternative)

Ingredients

For the Korean BBQ Meatballs:

• 1 pound ground beef (or substitute with ground chicken, turkey, or pork)
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese (optional for umami boost)
• 1 large egg
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

For the Spicy Mayo Dip:

• ¼ cup mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• ½ teaspoon soy sauce
• ¼ teaspoon sesame oil
• ⅛ teaspoon garlic powder

Variations for Korean BBQ Meatballs

• Swap the Protein: Use ground chicken or turkey for a lighter option. Pork gives it an extra juicy bite.
• Make It Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Add Veggies: Finely grated carrots or zucchini mix well into the meatballs for added moisture and nutrients.
• Amp Up the Heat: Add a teaspoon of gochujang or chili flakes to the meat mix for spicier meatballs.
• Go Dairy-Free: Skip the Parmesan or use a dairy-free alternative if needed.

How to Make Korean BBQ Meatballs – Step-by-Step

1. Preheat the Oven

Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the Meatball Ingredients

In a large mixing bowl, combine:

• Ground beef
• Breadcrumbs
• Parmesan cheese (if using)
• Egg
• Onion
• Garlic
• Parsley
• Oregano
• Salt & Pepper
• Soy sauce
• Sesame oil

Use your hands or a spoon to mix until just combined. Don’t overmix—it can make the meatballs tough.

3. Form the Meatballs

Scoop about 1.5 tablespoons of the mixture and roll it into balls. You should get around 20 meatballs. Place them evenly spaced on the baking sheet.

4. Bake

Bake the meatballs in the preheated oven for 20–25 minutes, or until they’re cooked through and browned on the outside.

Optional Air Fryer Method: Cook at 375°F for 12–14 minutes, shaking halfway through.

5. Make the Spicy Mayo Dip

In a small bowl, mix together:

• Mayonnaise
• Sriracha
• Soy sauce
• Sesame oil
• Garlic powder

Stir until smooth and creamy. Taste and adjust the spice level as you like.

Serving and Decoration

These meatballs shine on any table, whether it’s casual or fancy.

• Appetizer Style: Serve on a platter with toothpicks and a bowl of spicy mayo dip in the center.
• Bowl Style: Pair with steamed jasmine rice or sticky rice, pickled veggies, and cucumber ribbons for a Korean-inspired rice bowl.
• Lettuce Wraps: Wrap in butter lettuce with a drizzle of the spicy mayo for a light, low-carb bite.
• Garnish: Sprinkle with sesame seeds, sliced green onions, or a touch of gochugaru (Korean red chili flakes) for color and texture.

Storing Korean BBQ Meatballs

• Fridge: Store leftover meatballs in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked meatballs in a single layer, then transfer to a zip-top bag. Reheat from frozen in the oven at 350°F until warm.
• Spicy Mayo: Store in a covered container in the fridge for up to 1 week. Stir before using.

Tips and Tricks for Success

• Don’t Overmix: Mixing too much can make the meatballs dense. Combine until everything is just blended.
• Use Damp Hands: Lightly wet hands when rolling meatballs to keep them from sticking.
• Even Sizing: Use a cookie scoop to keep all meatballs the same size for even cooking.
• Bake on a Rack: If you want extra browning, bake them on a wire rack set over the baking sheet.

Nutrition

Here’s an approximate breakdown per serving (5 meatballs + dip):

Nutrient	Amount
Calories	320 kcal
Protein	18 g
Carbohydrates	6 g
Fat	25 g
Saturated Fat	6 g
Fiber	0.5 g
Sugar	1 g
Sodium	540 mg

Korean BBQ Meatballs FAQs

Can I make these ahead of time?
Yes! Form the meatballs and refrigerate them raw for up to 24 hours before baking. You can also bake and freeze them.

Can I use store-bought dipping sauce instead?
Absolutely. Gochujang mayo, spicy aioli, or plain sriracha work well.

Can I pan-fry instead of bake?
Yes. Fry in a lightly oiled skillet over medium heat for 10–12 minutes, turning often to brown evenly.

Conclusion

These Korean BBQ meatballs are the kind of recipe I reach for when I need something comforting, flavorful, and crowd-pleasing. The balance of sweet, savory, and spicy hits all the right notes. Whether I’m hosting or just packing lunch, they never disappoint.