Prepare your taste buds for a flavor-packed adventure with these Korean BBQ Meatballs with Spicy Mayo Dip! This recipe takes classic, juicy meatballs and gives them a sweet-savory and slightly smoky Korean spin—finished with a creamy, fiery dipping sauce that you’ll want to put on absolutely everything.
Why You’ll Love This Recipe
- Epic Flavor Combo: The meatballs deliver bold BBQ-inspired notes with garlic, soy sauce, and sesame, perfectly balanced by the creamy spicy mayo dip.
- Simple to Make: With just a handful of easy-to-find ingredients, these impressive bites are weeknight-friendly, party-perfect, and nearly foolproof.
- Versatile Serving: Enjoy them as a snack, appetizer, or main course—these Korean BBQ Meatballs with Spicy Mayo Dip are crowd-pleasers in any setting!
- Make Ahead Magic: Both meatballs and dip keep beautifully, making pre-party prep or meal planning a breeze.
Ingredients You’ll Need
Each ingredient in these Korean BBQ Meatballs with Spicy Mayo Dip adds something essential—whether it’s depth, richness, or a little extra zing. There are no fillers here; every component steps up to create the perfect bite every time.
- Ground beef: Choose 80/20 for a juicy, flavorful meatball that stays tender through cooking.
- Breadcrumbs: These help keep the meatballs light and moist by absorbing juices as they cook.
- Grated Parmesan cheese: Adds savory umami and a subtle nutty kick—don’t skip it, even in a BBQ-inspired recipe!
- Egg: The essential binder to hold your meatballs together without making them dense.
- Chopped onion: For a pop of sweet, aromatic flavor and a touch of moisture.
- Garlic, minced: Brings so much depth and that classic Korean BBQ punch.
- Fresh parsley: Adds freshness and color, keeping everything vibrant.
- Dried oregano: Lends a subtle earthy note, making the flavors well-rounded.
- Salt and black pepper: Classic seasoning to make every bite pop.
- Soy sauce: Infuses savory, salty-sweet depth and that unmistakable umami.
- Sesame oil: A drizzle of this nutty, toasty oil is the secret to really authentic BBQ vibes.
- Mayonnaise: The base for that luscious spicy mayo dip—it’s creamy, tangy, and dreamy.
- Sriracha: Adds heat, a hint of sweetness, and vibrant color to the dipping sauce.
- Garlic powder: Rounds out the spicy mayo for one more punch of flavor.
Variations
One of my favorite things about Korean BBQ Meatballs with Spicy Mayo Dip is how endlessly adaptable they are. You can easily tweak the recipe to suit your tastes, dietary needs, or whatever happens to be in your fridge tonight!
- Go Gluten-Free: Swap in gluten-free panko or crushed rice crackers for the breadcrumbs.
- Spicier Dip: Double up on the sriracha, add a pinch of cayenne, or top with a sprinkle of Korean chili flakes (gochugaru).
- Chicken or Turkey Meatballs: Substitute the ground beef with ground chicken or turkey for a leaner, lighter bite.
- Fresh Herbs Play: Try cilantro and a bit of mint for an herby twist that brightens things up.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Mix Up the Meatball Mixture
Start by grabbing a big mixing bowl and adding in your ground beef, breadcrumbs, Parmesan, egg, chopped onion, garlic, parsley, oregano, salt, pepper, soy sauce, and sesame oil. With clean hands or a sturdy spoon, mix everything together just until combined—the less you handle it, the more tender your meatballs will be!
Step 2: Form and Cook the Meatballs
Form the mixture into small, even-sized balls (I find about 1-1/2 inches each is perfect) and set them aside. Heat a splash of olive oil in a large skillet over medium heat. Working in batches if needed, cook the meatballs, turning often, until they’re deeply browned and cooked through—usually about 10-12 minutes total. Remove and set aside on a plate.
Step 3: Whisk Up the Spicy Mayo Dip
In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder. Adjust spiciness to taste—this is your moment to make the dip as fiery or mild as you love!
Step 4: Serve and Enjoy
Arrange the hot meatballs on a plate or platter, and serve with that irresistible spicy mayo dip on the side. Whether you skewer them with toothpicks for a party or pile them up for a family dinner, they disappear fast!
Pro Tips for Making Korean BBQ Meatballs with Spicy Mayo Dip
- Mix Gently for Juicy Meatballs: Over-mixing can make your meatballs dense—combine just until everything is incorporated for the softest bite.
- Even Sizing = Even Cooking: Use a cookie scoop or your hands to form meatballs about the same size, so they all cook perfectly and none are left raw in the center.
- Don’t Crowd the Pan: Cook the meatballs in batches if needed, so they brown instead of steam—browning adds the delicious crust and flavor you want.
- Make the Dip Ahead: Prepare the spicy mayo dip in advance so the flavors meld—plus, it’s one less thing to do during the dinner rush!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip
Garnishes
Sprinkle a handful of thinly sliced green onions or a shower of toasted sesame seeds over your Korean BBQ Meatballs with Spicy Mayo Dip for a pop of color and a little extra crunch. If you want to go all out, a dusting of Korean red pepper flakes (gochugaru) or chopped fresh cilantro is beautiful and bold!
Side Dishes
Pair these meatballs with steamed jasmine rice for a comforting meal, or tuck them into lettuce wraps with pickled veggies for a low-carb feast. Quick stir-fried bok choy, kimchi, or even a bright cucumber salad would round out the meal with a refreshing touch.
Creative Ways to Present
For a fun party platter, skewer each meatball with a toothpick and serve with tiny bowls of the spicy mayo dip. Or, try stuffing them into slider buns with fresh slaw for the ultimate Korean BBQ Meatballs with Spicy Mayo Dip sandwich experience!
Make Ahead and Storage
Storing Leftovers
Store cooled meatballs and spicy mayo dip separately in airtight containers in the fridge. The meatballs will stay delicious for up to 4 days, while the dip lasts about a week (if you don’t eat it all first!).
Freezing
To freeze, place cooked and cooled meatballs on a baking sheet and freeze until firm, then transfer to a ziptop bag or airtight container. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge before reheating. The spicy mayo dip is best made fresh, but leftovers can be frozen in a pinch; just give it a good whisk after thawing.
Reheating
Reheat meatballs in a 350°F oven for 10–12 minutes or pop them in the microwave until warmed through. If reheating from frozen, let them thaw first for best results. Stir the spicy mayo before serving to bring it back to creamy perfection.
FAQs
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Can I use ground chicken or pork instead of beef?
Absolutely! Both ground chicken and pork are great swaps in these Korean BBQ Meatballs with Spicy Mayo Dip. They’ll give a slightly different texture—chicken will be lighter, pork a bit richer—but both are delicious and take on the flavors beautifully.
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What’s the best way to keep the meatballs from falling apart?
Make sure the mixture isn’t too wet—breadcrumbs and egg will bind everything together. Mixing until just combined and forming compact (not loose) meatballs also helps. If the mixture feels sticky or hard to shape, try chilling it for 15 minutes before rolling.
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Can I prep these Korean BBQ Meatballs with Spicy Mayo Dip ahead of time?
You sure can! Roll and shape the meatballs a day in advance and keep them refrigerated. The spicy mayo dip can be made up to four days ahead and stored in a covered container in the fridge. Cook the meatballs just before serving for that fresh-from-the-skillet flavor.
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Is there a way to make these meatballs less spicy for kids?
Definitely—simply reduce the amount of sriracha in the spicy mayo dip or prepare a plain mayo dip alongside the original. The meatballs themselves aren’t hot, so just adjust the dip to match your family’s preferences.
Final Thoughts
I can’t wait for you to try these Korean BBQ Meatballs with Spicy Mayo Dip! This recipe is pure comfort food with an irresistible twist—perfect for busy weeknights, parties, or anytime you’re craving something special and bold. Let me know how they turn out in your kitchen, and don’t be surprised if they become your newest obsession too!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Appetizer
- Method: Mixing, Cooking
- Cuisine: Korean
- Diet: Gluten Free
Description
These Korean BBQ Meatballs with a spicy mayo dip are bursting with savory flavors and a hint of spice. Perfect for a party appetizer or a flavorful dinner, these meatballs are sure to be a hit!
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/8 teaspoon garlic powder
Instructions
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, onion, garlic, parsley, oregano, salt, pepper, soy sauce, and sesame oil. Mix well. Form into small meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs until browned on all sides. Remove from skillet and set aside.
- Make the Spicy Mayo Dip: In a small bowl, whisk together mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder.
- Serve: Serve the meatballs with the Spicy Mayo Dip.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 1g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
