Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor-Packed Beginner-Friendly Recipe

These Korean BBQ Meatballs with Spicy Mayo Dip are tender, juicy, and bursting with bold flavor. Coated in a savory-sweet glaze and paired with a creamy, spicy dipping sauce, they make the perfect appetizer, snack, or main course. I love this recipe because it’s beginner-friendly, easy to prep, and delivers restaurant-level taste without complicated steps.

Why I Love This Recipe

I love this recipe because it blends sweet, savory, and spicy flavors into every bite. The meatballs are soft and flavorful with a sticky Korean BBQ-inspired glaze that clings to the surface. Paired with a spicy mayo dip, it creates a contrast that keeps me reaching for more. It’s a reliable, quick dish I can serve for guests or enjoy solo with rice or lettuce wraps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef or ground chicken

• Panko breadcrumbs

• Egg

• Garlic (minced)

• Green onions (finely chopped)

• Soy sauce

• Sesame oil

• Ground ginger

For the glaze:

• Soy sauce

• Brown sugar

• Garlic (minced)

• Rice vinegar

• Cornstarch (mixed with a little water to thicken)

For the spicy mayo dip:

• Mayonnaise

• Sriracha

• Lime juice or rice vinegar

• Pinch of sugar (optional)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix the ground meat, breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, and ginger until just combined.

3. I roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.

4. I bake for 18–20 minutes or until fully cooked and lightly browned.

5. While the meatballs bake, I prepare the glaze by simmering soy sauce, brown sugar, garlic, and rice vinegar in a small saucepan.

6. I stir in the cornstarch slurry and cook until the glaze thickens.

7. I toss the baked meatballs in the glaze until fully coated.

8. For the dip, I mix mayonnaise, sriracha, lime juice, and a pinch of sugar until smooth and creamy.

9. I serve the glazed meatballs with the spicy mayo on the side or drizzle it over the top.

Servings and Timing

This recipe makes about 20 meatballs, serving 4–6. Prep time is around 15 minutes, baking takes 20 minutes, and the glaze and dip come together in under 10 minutes.

Variations

I like to switch things up with these easy twists:

• Use ground turkey or plant-based meat for a lighter version.

• Add grated carrot or zucchini to the meat mixture for extra moisture and nutrition.

• Make them smaller for party appetizers or larger for meal prep bowls.

• Sprinkle with sesame seeds or more green onions for added texture and freshness.

Storage/Reheating

I store the cooked meatballs and glaze separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the meatballs in a skillet or oven at 350°F, then toss in reheated glaze. The spicy mayo stays fresh in the fridge for about 3–4 days.

FAQs

Can I freeze the meatballs?

Yes, I freeze them after baking (before glazing). I reheat in the oven and toss in the sauce when ready to serve.

How spicy is the dip?

It’s mildly spicy, but I adjust the sriracha amount based on taste. More sriracha = more heat.

Can I make the meatballs ahead of time?

Absolutely. I shape them a day in advance and bake when ready. They reheat well, too.

What can I serve with these meatballs?

I serve them over rice, in lettuce cups, or alongside stir-fried veggies for a full meal.

Can I pan-fry the meatballs instead of baking?

Yes, I brown them in a skillet over medium heat for 10–12 minutes, turning often until cooked through.

Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are full of flavor, easy to prepare, and incredibly satisfying. Whether I serve them as a snack, appetizer, or main dish, they always impress with their sweet and savory glaze and that creamy, spicy dip. It’s one of my go-to recipes when I want something fun, flavorful, and foolproof.

Korean BBQ Meatballs with Spicy Mayo Dip: A Flavor-Packed Beginner-Friendly Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 meatballs (4–6 servings)
• Category: Appetizer
• Method: Baking
• Cuisine: Korean-American
• Diet: Halal

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Description

Tender Korean BBQ meatballs glazed in a sweet-savory sauce and served with a creamy spicy mayo dip—perfect as an appetizer, snack, or main dish.

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Ingredients

• 1 lb ground beef or ground chicken
• 1/2 cup panko breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 2 green onions, finely chopped
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• For the glaze:
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 garlic clove, minced
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tsp water
• For the spicy mayo dip:
• 1/2 cup mayonnaise
• 1–2 tbsp sriracha
• 1 tsp lime juice or rice vinegar
• Pinch of sugar (optional)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground meat, panko, egg, garlic, green onions, soy sauce, sesame oil, and ginger.
3. Form into 1-inch meatballs and place on the baking sheet.
4. Bake for 18–20 minutes until fully cooked and browned.
5. Meanwhile, make the glaze: simmer soy sauce, brown sugar, garlic, and rice vinegar in a saucepan.
6. Stir in cornstarch slurry and cook until thickened.
7. Toss baked meatballs in the glaze to coat evenly.
8. In a small bowl, mix mayonnaise, sriracha, lime juice, and sugar until smooth for the dipping sauce.
9. Serve meatballs with spicy mayo on the side or drizzled on top.

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Notes

• Use turkey or plant-based meat as an alternative.
• Add grated vegetables like zucchini or carrot for extra moisture.
• Double the glaze for extra sauciness.
• Sprinkle sesame seeds or green onions for garnish.

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Nutrition

• Serving Size: 5 meatballs with dip
• Calories: 320
• Sugar: 6g
• Sodium: 680mg
• Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 90mg