Lu-Ann Simon January 18, 2026

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Korean BBQ Meatballs with Spicy Mayo Dip

Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 pound ground beef (or ground turkey); 1/2 cup breadcrumbs; 1/4 cup green onions, finely chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1/4 cup soy sauce; 1 tablespoon sesame oil; 1 egg; Salt and pepper, to taste; 1 tablespoon brown sugar (optional); 1/2 cup mayonnaise; 1 tablespoon Sriracha (or more, to taste); 1 teaspoon lemon juice; 1 teaspoon soy sauce; Optional: sesame seeds and chopped green onions for garnish

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A chilly evening, the kitchen warm with the scent of toasted sesame and sweet soy, that first bite of a meatball with a glossy, caramelized exterior and a creamy, spicy mayo on the side, is exactly why these Korean BBQ Meatballs with Spicy Mayo Dip shine. They are the kind of dish you bring out when friends drop by, or when you want a weekday dinner to feel a little special, sticky, savory, and comforting all at once. If you love bold glazes, try a homemade Korean BBQ sauce to brush over these meatballs for a deeper caramelized finish, it ties everything together beautifully, and you can follow my recipe for an easy homemade Korean BBQ sauce recipe.

What Makes This Special

These Korean BBQ Meatballs with Spicy Mayo Dip are small packages of big flavor, they balance sweet, salty, nutty, and spicy elements so every bite is satisfying. The glaze gives a shiny, slightly sticky coating while the meatballs stay juicy inside, and the spicy mayo adds a cool, zippy counterpoint that keeps things interesting.

Why you will reach for this recipe again and again

It comes together quickly, yet tastes like something you might order from your favorite restaurant.
The flavor profile is crowd pleasing, suitable for parties, lunches, or weeknight dinners.
They reheat well, so you can make a batch and enjoy them over several meals.

These meatballs are approachable, forgiving, and adaptable. Swap in turkey bacon if you want a smoky note without the heavier fattiness of regular bacon, and if any recipe element calls for pork, choose ground beef or ground chicken instead for a leaner, go-to finish.

What You’ll Need

A few straightforward ingredients do the heavy lifting here, they build layers of flavor so the meatballs taste complex despite a short ingredient list. Use fresh ginger and green onions for brightness, and keep the optional brown sugar if you want a slightly sweeter glaze.

– For the Meatballs: – 1 pound ground beef (or ground turkey) – 1/2 cup breadcrumbs – 1/4 cup green onions, finely chopped – 2 cloves garlic, minced – 1 tablespoon ginger, grated – 1/4 cup soy sauce – 1 tablespoon sesame oil – 1 egg – Salt and pepper, to taste – 1 tablespoon brown sugar (optional)

– For the Spicy Mayo Dip: – 1/2 cup mayonnaise – 1 tablespoon Sriracha (or more, to taste) – 1 teaspoon lemon juice – 1 teaspoon soy sauce – Optional: sesame seeds and chopped green onions for garnish

Note about swaps, if you want a lighter meatball, choose ground turkey, or pick ground chicken for a milder palate, both are great. If you prefer a touch of smokiness, swap in turkey bacon chopped and crisped, it keeps the dish leaner while still adding that savory depth.

Step by Step

Creating these Korean BBQ Meatballs with Spicy Mayo Dip is straightforward if you follow these easy steps:

Preheat the oven and prepare the pan, set your oven to 400°F, line a baking sheet with parchment for easy cleanup, this helps the meatballs brown evenly and prevents sticking.
Mix the Meatball Ingredients, in a large mixing bowl combine ground beef, breadcrumbs, green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, salt, and pepper, mix gently until well combined but do not overwork the meat or the texture will become dense.
Form the Meatballs, using slightly damp hands form the mixture into small meatballs about 1 inch in diameter so they cook through quickly and evenly, place them on the prepared baking sheet with space between each so hot air circulates.
Bake the Meatballs, transfer the baking sheet to the preheated oven and bake for 20 to 25 minutes, watch for a golden exterior and juices that run clear, the aroma of soy, sesame, and ginger will fill the kitchen.
Prepare the Spicy Mayo Dip, while the meatballs are baking whisk together mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl, taste and adjust the Sriracha to your preferred heat level, the mayo should be creamy with a bright, tangy lift.
Garnish the Dip, sprinkle sesame seeds and chopped green onions over the dip if desired for texture and color, the seeds add a subtle crunch and the green onions offer a fresh bite.
Serve, once the meatballs are cooked remove them from the oven and let them rest for a few minutes before serving so they firm up slightly, serve them warm with the spicy mayo for dipping and enjoy the contrast of sticky glaze and cool creaminess.

Prep ~ 15 minutes, Cook ~ 25 minutes, Total ~ 40 minutes, Servings ~ 4, Kcal ~ 350 per serving

Make-Ahead and Prep Tips

Plan ahead and this recipe becomes even easier to enjoy, the meatball mixture can be made earlier and refrigerated or frozen for later use. You can shape the meatballs and arrange them on a tray, cover tightly, and refrigerate for up to 24 hours before baking, this helps the flavors meld and reduces day-of prep.

If you want to freeze for future meals place formed meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag and store for up to 3 months. When ready to bake, you can bake from frozen by adding 5 to 10 minutes to the cooking time, or thaw overnight in the refrigerator and proceed with the recipe as written for more even cooking.

The spicy mayo keeps very well in the fridge for a few days, mix it up in advance and store in a small airtight container, give it a quick stir before serving since flavors settle and meld over time.

Storing and Reheating

Leftover Korean BBQ Meatballs with Spicy Mayo Dip store nicely and are simple to reheat without losing texture. Place cooled meatballs in an airtight container and refrigerate for up to 4 days, this keeps them safe and ensures they stay moist. For longer storage freeze as noted earlier for up to 3 months, label the container with the date so you know when to enjoy them by.

To reheat from the refrigerator, warm gently in a 350°F oven for 8 to 10 minutes, or microwave on medium power in short bursts to avoid drying out, a quick splash of water or a light brush of soy-sesame glaze before reheating helps retain moisture. From frozen, bake at 375°F for 15 to 20 minutes or until heated through, checking that the center is hot.

A freshness cue to look for is smell and texture, fresh meatballs will smell bright with sesame and ginger, and feel springy to the touch, if they give off an off odor or a slimy texture discard them.

Perfect Pairings

Here are ideas that pair beautifully with Korean BBQ Meatballs with Spicy Mayo Dip:

Steamed jasmine rice or sticky rice to soak up any glaze.
Quick cucumber salad with rice vinegar and sesame for a cooling crunch.
Stir-fried broccoli or bok choy with garlic for a garlicky, green side.
Soft slider buns or lettuce cups to turn meatballs into hand-held bites.
A cold, crisp beer or sparkling water with lime for refreshment.

For a different twist serve these meatballs beside roasted sweet potatoes or a bright cabbage slaw, they complement the sweet and savory notes and make a full, balanced plate. If you enjoy creamy, mayo-forward sauces try pairing with dishes like parmesan crusted chicken with mayo for a dinner that keeps the theme of crunchy meets creamy, the textures play well together.

Make It Your Own

Give these meatballs your personal stamp with any of the following variations and customizations:

Swap the meat, use ground chicken or ground turkey for a lighter result, they take on the glaze beautifully and make the dish leaner.
Add heat, stir in a teaspoon of gochujang to the meatball mix for an extra layer of Korean spice, it gives a rich, fermented heat without overpowering.
Make them mini, roll smaller meatballs to serve as elegant party bites, they will crisp up more and the glaze-to-meat ratio becomes more pronounced.
Change the glaze, mix in some honey or brown sugar to the soy glaze for added caramelization and glossy finish.
Add crunch, fold finely chopped water chestnuts into the meatball mix for a surprising snap that contrasts with the tender interior.
Make them gluten free, use gluten free breadcrumbs and tamari instead of soy sauce to keep the flavor profile while accommodating dietary needs.
Add herbs, fold in cilantro or Thai basil for a fragrance that brightens the savory profile, it pairs especially well if you add lime to the spicy mayo.

Always avoid pork or bacon in these swaps, instead reach for turkey bacon if you want a smoky note, or stick with ground beef or chicken for the base protein.

Pro Tips for Best Results

Use gently packed breadcrumbs and do not overmix, excessive handling makes meatballs tough instead of tender.
Space meatballs evenly on the baking sheet so hot air circulates and they brown well, crowding traps steam and prevents caramelization.
Check internal temperature for safety and texture, aim for 160°F for ground beef or 165°F for ground poultry when checked with an instant-read thermometer.
Let meatballs rest for a few minutes after baking, this helps juices redistribute so they stay juicy when you cut into them.
Brush an extra layer of glaze on the meatballs in the last two minutes of baking and switch to broil for 30 to 60 seconds if you want a deeply caramelized finish, watch carefully to prevent burning.
Taste and adjust the spicy mayo before serving, a little extra lemon juice brightens it, and more Sriracha increases the kick.

Frequently Asked Questions

What kind of ground meat works best for these meatballs? Ground beef gives a richer, beefy base and holds up well to the glaze, while ground turkey or chicken creates a lighter option that still carries the flavors. Pick based on your preference for richness or leanness, and adjust salt because leaner meats may need a touch more seasoning.

Can I pan-fry the meatballs instead of baking them? Yes, you can pan-fry in a large skillet over medium heat with a tablespoon of oil, turning to brown all sides and finishing in the oven if needed to ensure they cook through. Pan-frying gives a deeper crust, but keep an eye on the heat to avoid burning the glaze.

How spicy will the dish be with Sriracha? The spice level is moderate with 1 tablespoon of Sriracha in the dip, you can add more for a noticeable kick or use half a tablespoon for a milder sauce. Remember the glaze itself is typically sweet and savory, the heat primarily comes from the mayo dip.

Can I make these meatballs gluten free? Absolutely, substitute gluten free breadcrumbs and swap regular soy sauce for tamari or a gluten free soy sauce alternative, the flavors remain very similar and the texture of the meatballs will still be satisfying.

Are these meatballs suitable for serving at parties? Yes, they are ideal for parties, serve them small with toothpicks and the spicy mayo on the side, and consider making mini meatballs for easier snacking. They hold up well on a buffet for a couple of hours, just keep them covered and warm.

How do I keep the meatballs from drying out? Avoid overbaking and do not overwork the meat mixture, also include a small amount of fat like sesame oil or use ground beef with a little fat content, these steps keep the interior moist and tender.

Final Thoughts

These Korean BBQ Meatballs with Spicy Mayo Dip are a recipe that delivers comfort and excitement in every bite, the combination of sticky-sweet glaze and creamy, spicy mayo makes them endlessly moreish. They are quick enough for weeknights, impressive enough for guests, and flexible enough to fit many dietary preferences, so give them a try soon and enjoy the cozy, savory reward.