If you love bold, comforting flavors wrapped up in perfect little bites, then you are going to absolutely adore this Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs bring together the savory goodness of tender ground meats mingled with fragrant garlic and ginger, all coated in a luscious Korean BBQ sauce that’s smoky and sweet. Paired with a creamy, spicy mayo dip that adds just the right kick, this recipe is a total game-changer for any appetizer or main course occasion. Trust me, once you try these juicy Korean BBQ meatballs, they’ll quickly become one of your favorite dishes to make and share.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is both simple and essential because each element plays a vital role in achieving the perfect balance of texture, flavor, and color. From the juicy blend of meats to the bold Korean BBQ sauce and zesty spicy mayo, everything works in harmony to create that unforgettable taste.
- Ground Beef (1 lb): Provides rich flavor and juicy texture, but you can swap with ground turkey if you prefer a lighter option.
- Ground Pork (1 lb): Adds moisture and tenderness to keep meatballs wonderfully juicy; minced chicken is a lean substitute.
- Panko Breadcrumbs (1 cup): These Japanese-style breadcrumbs keep the meatballs light and add a delightful crunch.
- Garlic (2 cloves): Freshly minced garlic adds a pungent aroma and depth of savoriness.
- Ginger (1 inch): Fresh grated ginger delivers a fresh, slightly spicy warmth that brightens the meatball flavor.
- Soy Sauce (1 tbsp): Brings umami richness—try tamari if you need a gluten-free alternative.
- Sesame Oil (1 tbsp): Infuses a nutty fragrance that perfectly complements the Korean BBQ sauce; you can lighten things up with vegetable oil if preferred.
- Korean BBQ Sauce (1 cup): The star of the show—choose your favorite store-bought or homemade sauce for that sweet and smoky punch.
- Mayonnaise (1 cup): Creates the creamy base of the spicy mayo dip; Greek yogurt works well if you want a healthier twist.
- Sriracha (2 tbsp): Adds that fire and tang; adjust the amount depending on how spicy you like your dip.
- Green Onions (2 tbsp): Thinly sliced for a fresh pop of color and mild onion flavor, can be replaced with chives or left out altogether.
- Sesame Seeds (1 tbsp): Optional garnish to add crunch and a toasty note just before serving.
How to Make Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Prepare the Meat Mixture
In a large mixing bowl, combine the ground beef and ground pork with panko breadcrumbs. Add fresh minced garlic, freshly grated ginger, soy sauce, and sesame oil. Sprinkle in a pinch of salt and pepper, then gently mix everything together until just combined. The key here is not to overwork the mixture to keep your meatballs tender — think of it like giving your ingredients a friendly hug, not a wrestling match.
Step 2: Shape the Meatballs
Wet your hands with a little water or oil to prevent sticking, then roll the mixture into uniform, golf ball-sized meatballs approximately 1 to 1.5 inches in diameter. Consistency in size helps them cook evenly and look perfectly bite-sized, irresistible little morsels.
Step 3: Bake the Meatballs
Preheat the oven to 400°F (200°C). Place your meatballs on a parchment-lined baking sheet, making sure to space them slightly apart so they roast rather than steam. Bake for about 15 to 18 minutes until nicely browned and cooked through. This dry-heat method locks in juiciness without needing extra oil.
Step 4: Toss in Korean BBQ Sauce
Once baked, transfer the hot meatballs to a warm skillet and pour over your Korean BBQ sauce. Gently toss them together to coat every juicy bite in that sticky, flavorful glaze. Simmer for 2 to 3 minutes to let the sauce thicken slightly and soak into the meatballs for maximum deliciousness.
Step 5: Make the Spicy Mayo Dip
While the meatballs finish cooking in the sauce, whisk together mayonnaise and sriracha in a small bowl. Taste and adjust the heat to your liking—this dip is the perfect creamy, spicy contrast to the rich meatballs. Keep it chilled until ready to serve.
Step 6: Garnish and Serve
Sprinkle the green onions and sesame seeds generously over your saucy meatballs for a vibrant, fresh crunch and nutty aroma. Serve immediately alongside the spicy mayo dip and watch these Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe become the star of your next meal.
How to Serve Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Fresh green onions and toasted sesame seeds complement these meatballs perfectly by adding a touch of color, freshness, and contrasting crunch. Don’t skip these simple finishing touches—they elevate every bite from delicious to unforgettable.
Side Dishes
Pair these meatballs with steamed jasmine rice or crispy fried rice to soak up all the juicy, saucy goodness. For a lighter balance, a crunchy Asian slaw made with cabbage, carrots, and a tangy vinaigrette makes a refreshing sidekick that adds zest and texture.
Creative Ways to Present
Thinking outside the bowl? Thread the meatballs onto skewers for a fun party platter or pile them high inside lettuce cups for a low-carb, hand-held treat. You can also serve them as part of a Korean-inspired noodle bowl with scallions, shredded carrots, and a drizzle of leftover spicy mayo dip for a totally satisfying meal.
Make Ahead and Storage
Storing Leftovers
Allow any leftover meatballs to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Keep your spicy mayo dip separate to preserve its fresh flavor and creamy texture.
Freezing
To freeze, place fully cooled meatballs on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator when ready to enjoy.
Reheating
Reheat meatballs gently in a skillet over medium-low heat with a splash of water or extra Korean BBQ sauce to keep them moist. Microwaving works too—just cover and heat in short bursts to avoid drying them out. Warm your spicy mayo dip separately before serving.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Use tamari instead of regular soy sauce and swap the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers to keep the texture light and crispy.
What can I use instead of ground beef and pork?
If you prefer a leaner option, ground turkey or chicken work well. Just keep in mind that poultry can dry out faster, so be careful not to overmix or overbake.
Is there a vegetarian version of this recipe?
You can try using finely chopped mushrooms, tofu, or plant-based minced meat substitute mixed with the same seasonings and breadcrumbs. The texture will differ, but the flavors can still shine!
How spicy is the sriracha mayo dip?
The spice level is totally customizable by adjusting the amount of sriracha. Start with less, then add more if you like things hotter. For a milder dip, mix in some honey or extra mayo to balance the heat.
Can I make the meatballs ahead of time?
Yes! Prepare the meatballs and store them uncooked in the fridge for up to 24 hours before baking, or fully cook and reheat later. Just wait to toss them in the Korean BBQ sauce and add garnishes until right before serving for the freshest taste.
Final Thoughts
I can’t recommend this Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe enough—it’s truly a crowd-pleaser that’s as fun to make as it is to eat. Whether you’re planning a casual family dinner, a party appetizer, or just craving something packed with flavor and texture, these meatballs will not disappoint. So go ahead and dive in—you’re just a few simple ingredients and steps away from pure meaty magic!
Print
Juicy Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 33 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Description
These Juicy Korean BBQ Meatballs are a delicious fusion of tender ground beef and pork, baked to perfection and coated in a flavorful Korean BBQ sauce. Paired with a creamy, spicy mayo dip, they offer a perfect balance of savory, sweet, and spicy notes that make for an irresistible appetizer or main dish.
Ingredients
Meatball Mixture
- 1 lb Ground Beef (Can be substituted with ground turkey)
- 1 lb Ground Pork (Minced chicken can be used for a leaner option)
- 1 cup Panko Breadcrumbs
- 2 cloves Garlic, minced
- 1 inch Fresh Ginger, grated
- 1 tbsp Soy Sauce (Tamari for gluten-free option)
- 1 tbsp Sesame Oil (Vegetable oil can be used)
- Pinch of Salt and Pepper
Sauce and Garnish
- 1 cup Korean BBQ Sauce (homemade or store-bought)
- 2 tbsp Green Onions, sliced (optional; can be replaced with chives)
- 1 tbsp Sesame Seeds (optional garnish)
Spicy Mayo Dip
- 1 cup Mayonnaise (Greek yogurt can be substituted for healthier option)
- 2 tbsp Sriracha (adjust to spice preference)
Instructions
- Mix Ingredients: In a large mixing bowl, combine ground beef, ground pork, panko breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently until just combined to maintain tenderness in the meatballs.
- Form Meatballs: With wet hands, roll portions of the meat mixture into uniform golf ball-sized meatballs, about 1 to 1.5 inches in diameter to ensure even cooking.
- Preheat Oven: Preheat your oven to 400°F (200°C) preparing it for baking the meatballs.
- Bake Meatballs: Place the meatballs on a parchment-lined baking sheet, and bake for 15–18 minutes until fully cooked and lightly browned.
- Coat with Sauce: Transfer the baked meatballs to a skillet, add Korean BBQ sauce, and gently toss to coat. Simmer for 2–3 minutes to infuse the sauce flavor into the meatballs.
- Prepare Spicy Mayo: In a separate bowl, mix mayonnaise and sriracha until creamy, adjusting the spice level according to taste.
- Garnish and Serve: Garnish the coated meatballs with sliced green onions and sesame seeds, then serve hot alongside the spicy mayo dip for dipping.
Notes
- You can substitute ground turkey or chicken for a leaner meatball option.
- For gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs.
- Adjust sriracha in the mayo dip to control the heat level.
- Use fresh garlic and ginger for best flavor impact.
- These meatballs can be made ahead and reheated gently in sauce before serving.
