Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 lb ground beef (or ground chicken for a lighter option); 1/2 cup breadcrumbs (preferably panko for extra crunch); 1 egg; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1/4 cup green onions (chopped); 1/2 teaspoon black pepper; 1 tablespoon vegetable oil (for frying); For the Spicy Mayo Dip:; 1/2 cup mayonnaise; 2 tablespoons sriracha sauce (adjust for spice level); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon honey (optional, for added sweetness); 1 teaspoon soy sauce; For Garnish:; 1 tablespoon sesame seeds; 1/4 cup chopped green onions

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Korean BBQ Meatballs with Spicy Mayo Dip are a mouthwatering fusion dish that combines the savory, sweet flavors of Korean BBQ with the comforting, juicy texture of meatballs. These tender meatballs are infused with soy sauce, ginger, garlic, and a hint of sweetness from brown sugar, mimicking the rich flavors of Korean BBQ. Paired with a creamy, spicy mayo dip, this dish makes for an irresistible appetizer, snack, or even a main course. Whether served at a party, as part of a weeknight dinner, or for meal prep, these meatballs are sure to impress with their bold flavors and satisfying crunch.

Why You’ll Love This Recipe

These Korean BBQ Meatballs are full of rich, savory flavors and have a juicy texture that will keep you coming back for more. The key ingredients—soy sauce, sesame oil, ginger, and garlic—create the perfect balance of umami and spice that’s characteristic of Korean BBQ. The spicy mayo dip complements the meatballs with a smooth, creamy finish that has just the right amount of heat. This dish is super easy to make, and the combination of flavors will make it a hit at any gathering. Plus, the spicy mayo dip adds an extra layer of excitement that makes these meatballs unforgettable.

Korean BBQ Meatballs with Spicy Mayo Dip

Ingredients

For the Meatballs:

1 lb ground beef (or ground chicken for a lighter option)
1/2 cup breadcrumbs (preferably panko for extra crunch)
1 egg
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1/4 cup green onions (chopped)
1/2 teaspoon black pepper
1 tablespoon vegetable oil (for frying)

For the Spicy Mayo Dip:

1/2 cup mayonnaise
2 tablespoons sriracha sauce (adjust for spice level)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey (optional, for added sweetness)
1 teaspoon soy sauce

For Garnish:

1 tablespoon sesame seeds
1/4 cup chopped green onions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the meatball mixture: In a large mixing bowl, combine the ground beef (or chicken), breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, chopped green onions, and black pepper. Mix until everything is well combined, but be careful not to overmix.
Form the meatballs: Use your hands to form the mixture into bite-sized meatballs (about 1 to 1.5 inches in diameter). You should get around 20-24 meatballs, depending on the size.
Cook the meatballs: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs and cook for about 5-7 minutes, turning them occasionally, until they are golden brown on all sides and cooked through (the internal temperature should reach 165°F/74°C for chicken or 160°F/71°C for beef).
Make the spicy mayo dip: While the meatballs are cooking, prepare the dip. In a small bowl, combine the mayonnaise, sriracha sauce, rice vinegar, sesame oil, honey (if using), and soy sauce. Stir until smooth and well combined. Adjust the amount of sriracha to your preferred spice level.
Garnish and serve: Once the meatballs are cooked, remove them from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve the meatballs with the spicy mayo dip on the side, and garnish with sesame seeds and chopped green onions.
Enjoy: Serve immediately and enjoy the juicy, flavorful meatballs with the creamy, spicy dip!

Servings and Timing

Servings: 4-6
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Vegetarian Option: Use a plant-based ground meat alternative, such as Impossible or Beyond Meat, to make this dish vegetarian. You can also try using lentils or chickpeas for a more plant-based version.
More Heat: Increase the sriracha in the spicy mayo dip for a spicier version, or add chopped fresh chilies to the meatball mixture for extra heat.
Baked Meatballs: If you prefer a healthier option, you can bake the meatballs in a preheated oven at 375°F (190°C) for 15-18 minutes until they are cooked through and golden brown.
Sweet Version: For a sweeter flavor profile, add pineapple chunks or a sweet chili sauce glaze to the meatballs after they are cooked.

Storage/Reheating

Storage: Store leftover meatballs and dip in separate airtight containers in the fridge for up to 3 days. Reheat the meatballs in a skillet over medium heat or in the microwave for about 1-2 minutes.
Freezing: You can freeze the cooked meatballs for up to 3 months. Place them in a freezer-safe container, and reheat them in the microwave or on the stove when ready to enjoy.
Reheating the dip: The spicy mayo dip can be stored in the fridge for up to a week and doesn’t need to be reheated.

FAQs

1. Can I use ground turkey instead of beef for the meatballs?

Yes, you can use ground turkey for a leaner version of these meatballs. Just keep in mind that turkey is leaner, so the texture may be slightly different.

2. Can I make the meatballs in advance?

Yes, you can form the meatballs ahead of time and store them in the fridge until you’re ready to cook them. They can also be frozen for later use.

3. Can I make the dip less spicy?

To make the dip less spicy, reduce the amount of sriracha or substitute it with a mild chili sauce or ketchup.

4. What else can I serve with Korean BBQ Meatballs?

These meatballs are perfect served with steamed rice, kimchi, or even a side of stir-fried vegetables or a fresh salad.

5. Can I bake the meatballs instead of frying them?

Yes, you can bake the meatballs at 375°F (190°C) for 15-18 minutes. Make sure they reach an internal temperature of 165°F (74°C) for chicken or 160°F (71°C) for beef.

6. Can I use a different type of nut for the garnish?

Yes, you can substitute the sesame seeds with crushed peanuts or cashews for a different crunch and flavor.

7. Can I make this dish spicier by adding more sriracha?

Yes! If you like heat, feel free to add more sriracha sauce to the spicy mayo dip to get the right amount of spice.

8. How do I prevent the meatballs from drying out?

To keep the meatballs moist, avoid overcooking them. Also, don’t overmix the meatball mixture—this will keep them tender.

9. Can I use store-bought meatball mix instead of making my own?

Yes, you can use pre-made meatball mix, but the homemade version allows you to control the flavor and customize the seasoning to your liking.

10. How can I make the meatballs crispy?

To make the meatballs crispier, cook them in a hot pan with a little extra oil and don’t overcrowd them, allowing each side to get a nice sear.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and fun twist on traditional meatballs. The savory, slightly sweet meatballs, combined with the creamy, spicy mayo dip, make for a delicious appetizer, snack, or main course. With their bold flavors and customizable options, these meatballs are perfect for any occasion—from casual weeknight dinners to fancy gatherings. Quick to prepare and full of flavor, they’re sure to become a new favorite in your recipe collection!