Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Introduction

These Korean BBQ Meatballs bring bold, savory flavors to a bite-sized favorite. Paired with a creamy, spicy mayo dip, they make a perfect appetizer or party snack that’s quick to prepare and delicious to eat.

Ingredients

• 1 pound ground beef (or ground pork or chicken)
• 1/2 cup panko breadcrumbs
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 egg, beaten
• 1 tablespoon sesame seeds (for garnish, optional)
• 1/2 cup mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. Step 1: In a large mixing bowl, combine the ground beef, panko breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, black pepper, and beaten egg. Mix until everything is well incorporated.
2. Step 2: Preheat your oven to 400°F (200°C). Shape the meat mixture into meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
3. Step 3: Bake the meatballs for 15-20 minutes, or until fully cooked and golden brown on the outside.
4. Step 4: While the meatballs bake, whisk together the mayonnaise, sriracha, lemon juice, soy sauce, and sesame oil in a small bowl until smooth. Adjust the heat by adding more sriracha if desired.
5. Step 5: Remove the meatballs from the oven and let them cool slightly. Garnish with sesame seeds and extra chopped green onions if you like.
6. Step 6: Serve the warm meatballs alongside the spicy mayo dip and enjoy!

Tips & Variations

• Use ground pork or chicken if you prefer a lighter flavor.
• For extra crunch, toast the sesame seeds before garnishing.
• Mix finely chopped kimchi into the meat mixture for a tangy twist.
• If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers work well.
• Adjust the sriracha amount to suit your preferred level of spiciness in the dip.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. Keep the spicy mayo dip refrigerated separately and give it a quick stir before using again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, ensure your soy sauce is gluten-free or use tamari as an alternative.

Can I freeze the meatballs?

Absolutely. Freeze cooked meatballs in a single layer on a tray, then transfer to a freezer-safe container. They’ll keep well for up to 3 months. Reheat directly from frozen in the oven.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

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★★★★★

4.7 from 87 reviews

These Korean BBQ Meatballs are a flavorful and easy-to-make appetizer or main dish featuring tender ground beef mixed with traditional Korean seasonings. Baked to perfection, they are served with a spicy mayo dip that balances creamy richness with a kick of heat, perfect for parties or weeknight meals.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 20 meatballs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 pound ground beef (or ground pork or chicken)
• 1/2 cup panko breadcrumbs
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 egg, beaten
• 1 tablespoon sesame seeds (for garnish, optional)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. Prepare the Meatballs: In a large mixing bowl, combine ground beef, panko breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, black pepper, and beaten egg. Mix thoroughly until all ingredients are well incorporated. Then, shape the mixture into meatballs about 1 to 1.5 inches in diameter and place them evenly spaced on a lined baking sheet.
2. Bake the Meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 15-20 minutes or until cooked through and golden brown on the outside. Remove from the oven and let them cool slightly before garnishing.
3. Prepare the Spicy Mayo Dip: While the meatballs bake, whisk together mayonnaise, sriracha, lemon juice, soy sauce, and sesame oil in a small bowl until smooth. Adjust the heat level by adding more sriracha if desired.
4. Serve: Garnish the cooked meatballs with sesame seeds and additional chopped green onions if desired. Serve the meatballs warm alongside the spicy mayo dip for dipping. Enjoy your flavorful Korean BBQ Meatballs!

Notes

• Ground beef can be substituted with ground pork or chicken depending on your preference.
• For extra crispiness, broil the meatballs for the last 2-3 minutes but watch carefully to avoid burning.
• The spicy mayo dip can be tailored to your spice tolerance by adjusting the amount of sriracha used.
• Meatballs can be made ahead of time and reheated in the oven for convenience.
• This recipe is great for parties, served with toothpicks for easy eating.

Keywords: Korean BBQ Meatballs, Spicy Mayo Dip, Korean appetizer, baked meatballs, easy party snacks, ground beef meatballs