Description

These Korean BBQ Meatballs with Spicy Mayo Dip are savory, spicy, and sweet—perfect as a party appetizer or a main dish. Packed with garlic, ginger, and gochujang, they offer bold Korean flavors in every bite. Serve with rice, lettuce wraps, or as sliders for crowd-pleasing meals. Great for freezing and meal prep. Includes spicy mayo dipping sauce. A must-try Korean-inspired meatball recipe!

Ingredients

1 lb ground beef or pork

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 green onions, finely chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1/2 cup panko breadcrumbs

1 large egg

1 tablespoon gochujang (Korean chili paste)

1 tablespoon brown sugar

Salt and black pepper to taste

1/2 cup mayonnaise

1 to 2 tablespoons sriracha or hot sauce (adjust to taste)

1 tablespoon lime juice or rice vinegar

Pinch of salt

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.

2. In a large mixing bowl, combine the ground meat, garlic, ginger, green onions, soy sauce, sesame oil, panko, egg, gochujang, brown sugar, and a pinch of salt and pepper. Mix until just combined—avoid overmixing.

3. Form the mixture into 1.5-inch balls using a cookie scoop or hands, and place them on the prepared baking sheet.

4. Bake the meatballs for 18 to 22 minutes or until cooked through and slightly caramelized. Optional: broil the last 2–3 minutes for extra browning.

5. While baking, whisk together mayonnaise, sriracha, lime juice or vinegar, and salt in a small bowl to make the spicy mayo dip. Taste and adjust spice level as desired.

6. Serve the meatballs warm with spicy mayo drizzled on top or on the side for dipping. Garnish with extra green onions or sesame seeds.

Notes

For a lighter option, substitute ground chicken or turkey—just reduce cooking time and ensure meat reaches 165°F.

Make a double batch and freeze extras—uncooked meatballs freeze beautifully and cook straight from frozen.

Use a meat thermometer to guarantee perfect doneness without overcooking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer / Main
Method: Baked
Cuisine: Korean Fusion

Nutrition

Serving Size: 4–5 meatballs + 1 tablespoon dip
Calories: 390
Sugar: 5g
Sodium: 740mg
Fat: 29g
Saturated Fat: 7g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 22g
Cholesterol: 95mg