If you’ve ever found yourself dreaming of tender, juicy meatballs that carry the bold, smoky essence of Korean barbecue, this recipe is your culinary soulmate. These Korean BBQ meatballs are an explosion of flavors – think rich ground beef infused with fiery gochujang, fragrant garlic and ginger, a kiss of sesame oil, and crunchy panko breadcrumbs all coming together in perfect harmony. Toss in vibrant green onions and a kiss of soy sauce, and you’ve got a bite that sings sweet, spicy, and savory notes in every single mouthful. I love how these meatballs bridge the gap between finger foods and full-on dinner delights, sticking to your ribs while still feeling light enough to pop right off a party platter.
I remember the first time I whipped up these meatballs for a casual weeknight dinner: I had exactly 15 minutes to prep, 25 minutes to let the oven do its magic, and by the time my friends arrived, the whole house smelled like a Korean street-food stall. They couldn’t believe that something so impressive could be beginner-friendly. With a quick 5-minute rest and a dollop of that creamy, tangy, sriracha-spiked mayo dip, this recipe clocked in at about 450 calories per generous serving. Whether you’re hosting a crowd or just treating yourself, these meatballs have become my go-to for a wildly comforting and flavor-packed meal.
KEY INGREDIENTS IN KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Every ingredient in this recipe has a starring role, whether it’s building texture, layering flavor, or adding that finishing touch that makes each bite unforgettable. From the hearty base of beef to the zippy punch of gochujang, let’s take a closer look at what you’ll need and why each component matters.
- Ground beef
Provides a succulent, meaty foundation with just the right amount of richness. Choose an 80/20 blend for optimal juiciness and flavor absorption.
- Panko breadcrumbs
These airy Japanese-style crumbs add a delightfully crisp texture to the meatballs, preventing them from turning dense while helping them hold their shape.
- Milk
Moisturizes and softens the breadcrumbs, creating a tender interior and ensuring every bite stays juicy and light.
- Green onions
Finely chopped for pops of fresh, oniony brightness that contrast beautifully with the bold, savory meat.
- Garlic
Minced to release its pungent aroma and add depth, balancing the sweetness of the gochujang.
- Ginger
Grated for a hint of warm spice and a refreshing zing that cuts through the richness of the beef.
- Soy sauce
Infuses the mixture with umami and a touch of saltiness, bringing all the flavors together.
- Sesame oil
A little goes a long way in lending a nutty, toasty accent that’s signature to Korean-style dishes.
- Gochujang
This Korean chili paste packs sweet, spicy, and tangy notes, giving the meatballs their authentic BBQ kick.
- Salt and pepper
Essential seasonings to enhance and balance the overall taste.
- Vegetable oil
Used for frying, it ensures a golden-brown sear on the meatballs without overpowering their delicate flavors.
For the Spicy Mayo Dip:
- Mayonnaise
Creates a creamy base that mellows out the heat while adding luscious, rich mouthfeel.
- Sriracha sauce
Brings a vibrant, tangy heat that complements the gochujang in the meatballs.
- Lime juice
A squeeze of fresh citrus brightens the dip, balancing richness and cutting through fattiness.
- Sesame oil
Adds a whisper of nutty aroma that ties the dip to the meatballs’ sesame notes.
- Sugar
Just a pinch to round out flavors and enhance the overall sweetness.
HOW TO MAKE KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Let’s dive into the simple yet rewarding steps that take you from raw ingredients to a platter of irresistible meatballs and a silky, spicy mayo dip. You’ll love how these techniques come together to create perfect texture and flavor every time.
1. Preheat your oven to 400°F (200°C). This high heat will finish the meatballs beautifully after searing, locking in juices and creating a tender interior.
2. In a small bowl, combine the panko breadcrumbs and milk. Let it soak for about 5 minutes until the crumbs are plump and velvety—this is key for a light, moist texture.
3. In a large mixing bowl, toss together the ground beef, soaked breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, gochujang, salt, and pepper. Mix well with your hands or a spatula until every ingredient is evenly distributed.
4. Shape the mixture into small meatballs, about 1 inch in diameter. Keeping them uniform ensures even cooking and a professional look.
5. In a large ovenproof skillet, heat the vegetable oil over medium heat. Add the meatballs in batches, searing them for about 2–3 minutes on each side until they develop a gorgeous golden-brown crust.
6. Transfer the skillet with the seared meatballs to the preheated oven and bake for about 10–12 minutes until they’re fully cooked through and slightly firm to the touch.
7. While the meatballs are baking, prepare the spicy mayo dip. In a small bowl, whisk together the mayonnaise, sriracha sauce, lime juice, sesame oil, and sugar until smooth and luscious.
8. Once the meatballs are cooked, remove them from the oven and let them rest for a few minutes. This brief resting period allows juices to redistribute, keeping each bite tender.
9. Serve the Korean BBQ meatballs warm with the spicy mayo dip on the side for dipping. Enjoy the contrast of crisp exterior, juicy interior, and fiery-creamy sauce!
SERVING SUGGESTIONS FOR KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
When it comes to serving these meatballs, you can get creative and tailor the presentation to fit any occasion. Whether you’re hosting a casual gathering, planning a cozy dinner, or simply treating yourself, these ideas will take your dish from delicious to unforgettable.
- Party Platter Perfection
Arrange the meatballs on a large platter with the spicy mayo dip in a central bowl. Garnish with extra chopped green onions and sesame seeds for a festive touch—perfect for cocktail parties or game nights.
- Rice Bowl Upgrade
Serve the meatballs over a bed of warm, steamed rice. Drizzle with extra gochujang or soy sauce and pile on fresh veggies like cucumber ribbons, shredded carrots, or crisp lettuce for a balanced and satisfying meal.
- Skewered Appetizers
Thread two or three meatballs onto small skewers or decorative toothpicks. Offer them alongside dipping cups of the spicy mayo for an easy, mess-free nibble at potlucks or buffets.
- Asian-Inspired Salad Topper
Toss mixed greens with a light sesame-ginger vinaigrette, then crown the salad with sliced meatballs and dollops of spicy mayo. This adds protein and robust flavor to a simple green base.
HOW TO STORE KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
Keeping your meatballs fresh and flavorful is simple if you follow the right storage methods. Proper storage not only preserves taste and texture but also makes for seamless meal prep and quick, tasty leftovers. Here are a few foolproof techniques:
- Refrigeration
Place cooled meatballs in an airtight container and store in the fridge for up to 3–4 days. Keep the spicy mayo dip in a separate sealed jar to maintain its creamy consistency.
- Freezing
Arrange meatballs on a parchment-lined baking sheet 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 before reheating.
- Dip Storage
Store the spicy mayo dip in a small, airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving to restore its smooth texture.
- Reheating Tips
For best results, reheat meatballs in a preheated oven at 350°F (175°C) for about 8–10 minutes, or until warmed through. Avoid the microwave to prevent sogginess—this way, you’ll preserve that delightful seared crust.
CONCLUSION
As we wrap up our journey through these Korean BBQ meatballs with spicy mayo dip, it’s clear this recipe checks all the boxes: it’s beginner-friendly, bursting with layered flavors, and versatile enough for any meal or gathering. With just 15 minutes of active prep, 25 minutes of cooking time, and a brief 5-minute rest, you can bring these tender, umami-rich meatballs to your table in under an hour. Whether you’re craving an appetizer that dazzles your guests, a weeknight dinner to spice up your routine, or a party-worthy snack, this dish has got you covered. The combination of ground beef, gochujang, garlic, ginger, and crisp panko breadcrumbs creates a meatball that’s juicy, flavorful, and irresistibly good. And let’s not forget that creamy, tangy sriracha-lime mayo dip—its balance of richness, heat, and citrus brightness is the perfect partner for every bite.
Feel free to print this article and tuck it into your favorite recipe binder for future reference, or bookmark it on your device so you can revisit these instructions whenever the craving strikes. You’ll also find a FAQ section below to answer any common questions that pop up as you cook. If you give these Korean BBQ meatballs a try, I’d love to hear how they turned out! Drop a comment with your thoughts, questions, or any tweaks you made to suit your taste. Your feedback helps me fine-tune recipes and share even more flavor-packed ideas with the home-cooking community. Happy cooking and enjoy every spicy, savory bite!
Korean BBQ Meatballs with Spicy Mayo Dip
Description
These Korean BBQ meatballs bring together tender beef, zesty spices, and a creamy sriracha mayo that perfectly complements every bite. Perfect as an appetizer or over rice, they're a flavor-packed delight!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a small bowl, combine the panko breadcrumbs and milk. Let it soak for about 5 minutes.
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In a large mixing bowl, combine the ground beef, soaked breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, gochujang, salt, and pepper. Mix well until all ingredients are evenly combined.
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Shape the mixture into small meatballs, about 1 inch in diameter.
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In a large ovenproof skillet, heat the vegetable oil over medium heat. Add the meatballs in batches, searing them for about 2-3 minutes on each side until browned.
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Transfer the skillet with the meatballs to the oven and bake for about 10-12 minutes until fully cooked through.
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While the meatballs are baking, prepare the spicy mayo dip. In a small bowl, mix together the mayonnaise, sriracha sauce, lime juice, sesame oil, and sugar until smooth.
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Once the meatballs are cooked, remove them from the oven and let them cool for a few minutes.
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Serve the Korean BBQ meatballs warm with the spicy mayo dip on the side.
Note
- Gochujang can usually be found in the Asian aisle of your local grocery store or at any Korean market.
- These meatballs are perfect as appetizers or can be served over rice for a main dish.
- For a gluten-free alternative, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Adjust the level of spiciness by increasing or decreasing the amount of gochujang and sriracha according to your preference.
- Leftover meatballs can be refrigerated and enjoyed the next day or frozen for future meals.
