If you are craving a dish that bursts with bold flavors and satisfying textures, this Korean BBQ Meatballs with Spicy Mayo Dip Recipe is exactly what you need. Juicy, tender meatballs coated in sticky, savory Korean BBQ sauce paired with a creamy, spicy mayo dip create an irresistible combo that’s perfect for an appetizer, snack, or main course. Whether you’re hosting a casual get-together or want to jazz up your weeknight dinner, these meatballs bring a harmonious balance of sweet, spicy, and umami that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Korean BBQ Meatballs with Spicy Mayo Dip Recipe lies in its simple yet purposeful ingredients. Each one plays a crucial role, from the fresh green onions adding a mild crunch to the panko breadcrumbs providing the perfect light texture to the meatballs. The sauces bring depth and excitement, making every bite a flavor celebration.
- 1 lb lean ground beef: The hearty base that keeps the meatballs moist and flavorful.
- 3 green onions, finely chopped: Adds freshness and a subtle oniony zing to the mix.
- 3 garlic cloves, minced: Provides an aromatic punch that elevates the savory notes.
- 1 cup panko breadcrumbs: Light and airy crumbs that keep the meatballs tender without heaviness.
- 1 large egg: Acts as a binder to hold everything together perfectly.
- ½ cup Korean BBQ sauce: Rich, sweet, and savory sauce that’s the star glaze for the meatballs.
- 2 tbsp sriracha sauce: The perfect amount of heat in the spicy mayo; adjust to your spice preference.
- ½ cup mayonnaise (or Greek yogurt): Creates a creamy, cooling dip that balances the heat beautifully.
- 2 tbsp toasted sesame seeds: Adds an appealing crunch and nutty aroma as a finishing touch.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F. A hot oven ensures that your meatballs cook evenly and get a nice, slight crust on the outside while staying juicy inside.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the lean ground beef, finely chopped green onions, minced garlic, panko breadcrumbs, and the egg. Mix everything gently with your hands or a spoon until just combined — don’t overwork the meat or the meatballs could become dense.
Step 3: Shape the Meatballs
Roll the meat mixture into 1-inch meatballs. Try to make them about the same size so they cook evenly. Place them on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
Step 4: Bake the Meatballs
Pop the tray into your preheated oven and bake for 20 minutes. The heat will cook them thoroughly and keep them juicy while developing a beautiful golden exterior.
Step 5: Prepare the Spicy Mayo Dip
While the meatballs are baking, mix together the mayonnaise and sriracha sauce in a small bowl. Adjust the sriracha amount based on your preferred spice level — this dip is creamy with just the right kick.
Step 6: Glaze the Meatballs
Once the meatballs are cooked, place them in a serving bowl and drizzle the ½ cup of Korean BBQ sauce over the top. Toss gently to make sure every meatball is covered in that signature sticky, flavorful coating.
Step 7: Garnish and Serve Warm
Finally, sprinkle toasted sesame seeds over the sauced meatballs and serve them immediately with the spicy mayo dip on the side. The contrast of flavors and textures here is downright addictive!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
To make these meatballs truly stand out, adding garnishes like toasted sesame seeds provides a wonderful nutty crunch. Fresh chopped green onions or cilantro also brighten the dish with their fresh, herbal notes.
Side Dishes
These Korean BBQ Meatballs with Spicy Mayo Dip Recipe pair beautifully with steamed jasmine rice or a simple cucumber salad to balance out the richness. For a low-carb option, serve alongside sautéed greens like bok choy or spinach.
Creative Ways to Present
If you want to impress guests, stack the meatballs on skewers for a fun party appetizer or create mini sliders using soft buns, a meatball, and a dollop of spicy mayo. Even serving the meatballs over a bed of rice noodles with fresh herbs makes for a vibrant meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Korean BBQ Meatballs separately from the spicy mayo dip in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Freezing
If you want to enjoy these meatballs another day, freeze them in a single layer on a baking sheet first. When frozen solid, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months.
Reheating
Reheat leftover meatballs in the oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving to maintain their juicy texture. The spicy mayo dip is best served cold or at room temperature.
FAQs
Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey will work fine, though beef provides a richer flavor and juicier meatball. Just be mindful to not overbake lean meats to avoid dryness.
How spicy is the spicy mayo dip?
The heat level can be tailored to your preference by adjusting the amount of sriracha. Start with 2 tablespoons and add more if you want an extra kick.
Can I make these meatballs gluten-free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture light and tender.
Is it okay to use Greek yogurt instead of mayonnaise?
Definitely! Greek yogurt is a healthier alternative that still provides creaminess but with less fat and a slight tang that works wonderfully with the spicy sriracha.
Can I prepare this recipe ahead of time for a party?
Yes, you can assemble the meatballs and refrigerate them for a few hours before baking. The spicy mayo dip can also be made a day ahead. Bake just before serving for the freshest flavor.
Final Thoughts
If you want to add a new favorite to your recipe collection that’s bursting with flavor and so easy to make, this Korean BBQ Meatballs with Spicy Mayo Dip Recipe is a true winner. It’s a guaranteed crowd-pleaser that brings bold tastes to your table in a fun and approachable way. Give it a try, and watch how it quickly becomes a staple for any occasion!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish perfect for gatherings or weeknight dinners. Made with lean ground beef, aromatic green onions, garlic, and panko breadcrumbs, these meatballs are baked to juicy perfection and coated in a savory Korean BBQ sauce. Paired with a spicy mayo dip, they offer a delightful balance of smoky, sweet, and spicy flavors that everyone will love.
Ingredients
Meatballs
- 1 lb lean ground beef
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 1 cup panko breadcrumbs
- 1 large egg
- ½ cup Korean BBQ sauce
Spicy Mayo Dip
- ½ cup mayonnaise (or Greek yogurt for healthier option)
- 2 tbsp sriracha sauce (adjust for spice)
Garnish
- 2 tbsp toasted sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Ingredients: In a large bowl, combine the lean ground beef, minced garlic, finely chopped green onions, panko breadcrumbs, and the egg. Mix well until all ingredients are thoroughly incorporated.
- Form Meatballs: Shape the mixture into 1-inch meatballs and place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 minutes or until they are cooked through and browned nicely on the outside.
- Prepare Spicy Mayo Dip: While the meatballs are baking, mix the mayonnaise (or Greek yogurt) and sriracha sauce in a small bowl to create the spicy mayo dip. Adjust the sriracha quantity to suit your heat preference.
- Coat Meatballs: Once the meatballs are baked, transfer them to a large bowl and drizzle the Korean BBQ sauce over them. Toss gently to coat the meatballs evenly with the sauce.
- Serve: Serve the warm Korean BBQ meatballs alongside the spicy mayo dip. Garnish with toasted sesame seeds for an added nutty crunch and visual appeal.
Notes
- You can substitute Greek yogurt for mayonnaise in the dip for a healthier alternative.
- Adjust sriracha sauce in the spicy mayo to control the heat level according to your preference.
- Make sure not to overcrowd the baking sheet to ensure even cooking of meatballs.
- These meatballs can also be cooked on a stovetop skillet over medium heat if you prefer pan frying.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
