Looking for a fun twist on classic meatballs? These Korean BBQ Meatballs with Spicy Mayo Dip are the perfect bite-sized treat for dinner, parties, or game nights. Juicy, flavorful, and coated in a sweet-savory glaze, they’re a delicious way to enjoy Korean-inspired flavors at home. Busy cooks and food lovers will appreciate how quick and easy this recipe is ready in under 30 minutes!
Tested & Approved
This recipe has been tested in our kitchen and approved by Roz recipes Food Team, ensuring it’s both delicious and reliable every time you make it.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Difficulty: Easy
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp ground ginger
- Salt and black pepper to taste
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
For the Spicy Mayo Dip:
- 1/3 cup mayonnaise
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp lime juice
Garnish:
- Toasted sesame seeds
- Chopped green onions
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, brown sugar, ginger, salt, and pepper. Mix gently until just combined.
- Form and bake: Shape mixture into 1-inch meatballs and place on the prepared baking sheet. Bake for 12–15 minutes or until fully cooked.
- Prepare the glaze: In a small saucepan over medium heat, whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, and sesame oil. Simmer for 3–4 minutes until slightly thickened.
- Coat the meatballs: Toss the baked meatballs in the warm glaze until evenly coated.
- Make the spicy mayo: In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.
- Serve: Arrange meatballs on a plate, drizzle with glaze, sprinkle with sesame seeds and green onions, and serve with spicy mayo on the side.
Tips, Variations & Storage
- Substitutions: Use ground chicken or turkey for a lighter version. For gluten-free, replace breadcrumbs with crushed rice crackers and use tamari instead of soy sauce.
- Make-Ahead: Prepare the meatballs a day before and store them uncooked in the fridge. Bake right before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Serving Ideas: Serve with jasmine rice, lettuce wraps, or as an appetizer with toothpicks for easy dipping.
FAQ
Can I cook the meatballs in a skillet instead of baking?
Yes, you can pan-fry them in a nonstick skillet over medium heat until browned and cooked through.
How spicy is the spicy mayo dip?
It’s mildly spicy, but you can adjust the heat by adding more or less sriracha.
Can I make the glaze ahead of time?
Absolutely! Prepare the glaze in advance and store it in the fridge for up to 3 days. Reheat gently before using.
What’s the best side dish for Korean BBQ meatballs?
Steamed rice, kimchi, or a fresh cucumber salad pairs perfectly with the rich flavors of the meatballs.
Nutrition Facts
Calories per serving: 320
Protein: 22 g
Carbs: 15 g
Fat: 18 g
Conclusion
These Korean BBQ Meatballs with Spicy Mayo Dip are flavorful, easy to make, and sure to impress your family or guests. Perfect for busy weeknights or festive gatherings, they bring a taste of Korean-inspired comfort to your table. Give this recipe a try and let us know how you enjoyed it!