Korean BBQ Meatballs with Spicy Mayo Dip

There's something incredibly comforting about the aroma of meatballs baking in the oven, especially when they are infused with the flavors of Korean BBQ! These Korean BBQ Meatballs with Spicy Mayo Dip are not only easy to whip up but also packed with flavor, making them a perfect addition to your dinner table or party spread.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Appetizer, Dinner

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

For the Korean BBQ Meatballs

1 lb ground beef or ground pork the star of the dish that brings all the flavors together
1/4 cup breadcrumbs helps bind the meatballs and gives them a delightful texture
1/4 cup green onions, finely chopped adds a fresh, vibrant flavor
2 cloves garlic, minced because everything is better with garlic!
1/4 cup soy sauce for that rich umami flavor
1 tablespoon sesame oil a little nutty goodness goes a long way
1 tablespoon brown sugar to balance out the savory flavors
1/2 teaspoon ground ginger adds a warm kick
1 egg beaten to bind everything together
1 teaspoon black pepper for a little heat
1 tablespoon sesame seeds for garnish

For the Spicy Mayo Dip

1/2 cup mayonnaise the creamy base of your dip
2 tablespoons sriracha adjust according to your spice preference
1 teaspoon lime juice brightens up the flavors
1 teaspoon sesame oil for a touch of nuttiness
1 teaspoon honey (optional) to add a hint of sweetness

Equipment

Oven
Baking Sheet
Mixing Bowl

Method

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, combine the ground beef (or pork), breadcrumbs, green onions, minced garlic, soy sauce, sesame oil, brown sugar, ground ginger, beaten egg, and black pepper. Mix well until everything is fully incorporated.
Step 3: Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them evenly.
Step 4: Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and browned on the outside.
Step 5: While the meatballs are baking, combine mayonnaise, sriracha, lime juice, sesame oil, and honey (if using) in a small bowl. Mix until smooth and adjust the sriracha to taste.
Step 6: Once the meatballs are done, let them cool slightly. Serve warm with the spicy mayo dip drizzled on top or on the side for dipping.

Notes

These meatballs can be stored in an airtight container in the fridge for up to 3 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. The spicy mayo dip can also be stored in the fridge for about a week.