Korean BBQ Meatballs Spicy Mayo

Korean BBQ meatballs with spicy mayo dip are my favorite way to bring a burst of bold flavor to weeknight dinners or relaxed gatherings with friends. The melt-in-your-mouth meatballs are baked for ease and lightness rather than fried, and the spicy mayo dip completes each bite with a creamy kick that lingers just enough. Every time I set these out, not a single one is left behind.

I made these for my friends at a last-minute game night, and they all crowded around the tray before I could even set napkins down. Now, I keep these ingredients on hand for the next big craving.

Ingredients

• Ground beef or ground turkey: for plenty of juiciness and rich flavor Always choose meat that’s fresh with a bright color and little excess liquid
• Breadcrumbs: help the meatballs hold together and give a tender bite Opt for fresh or panko style for the lightest result
• Green onions: bring fresh brightness Look for bunches with crisp green tops and no wilting
• Garlic: minced for sweet and savory depth Choose plump cloves that feel firm without any sprouting
• Ginger: grated for fresh heat and aroma Use ginger that is smooth and heavy with thin skin
• Soy sauce: for saltiness and umami Always go for a naturally brewed soy sauce if you can
• Sesame oil: for irresistible toasty nuttiness A little goes a long way and pure toasted oil adds a complex aroma
• Egg: to bind everything into a perfect bite Use eggs that are firm and cold for best results
• Salt and pepper: for classic seasoning Taste as you mix so you can find your perfect balance
• Brown sugar (optional): if you like a little caramel sweetness
• Mayonnaise: forms the base of the creamy dip Pick a full fat mayo for richness
• Sriracha or your favorite hot chili sauce: delivers signature spice Find a sauce with a fruity tangy note for complexity
• Lemon juice: sharpens the dip and lifts the flavor Always use fresh squeezed for the most fragrance
• Another quick dash of soy sauce: makes the dip extra savory
• Sesame seeds and chopped green onions for garnish: to add crunch and visual pop Black or white sesame seeds both work well

Step-by-Step Instructions

Preheat and Prepare the Oven:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy release and cleanup

Mix the Meatball Ingredients:

Place ground beef breadcrumbs green onions garlic ginger soy sauce sesame oil egg salt and pepper in a large mixing bowl Use clean hands or a sturdy spoon to blend everything together until no streaks remain The warmth of your hands will help the mixture stay tender

Form the Meatballs:

Scoop a heaping tablespoon of the mixture and gently roll it between your palms to form even spheres about one inch across Set each meatball onto the baking sheet leaving room so they can brown evenly

Bake:

Slide the tray into your preheated oven Cook for twenty to twenty five minutes or until the meatballs are firm golden on the outside and cooked through to at least 160 degrees Fahrenheit

Prepare the Spicy Mayo Dip:

In a medium bowl combine mayonnaise sriracha lemon juice and soy sauce Stir vigorously to blend into a smooth creamy sauce Taste and add extra sriracha if you want more heat

Garnish the Dip:

If you like sprinkle chopped green onions and sesame seeds right on top of the dip for color and crunch

Serve:

Let the meatballs rest for a few minutes then arrange them on a platter with your prepared dip alongside Serve warm for the best flavor and texture

Save

I especially love the hint of ginger in these meatballs It reminds me of my grandmother’s kitchen where a spoonful of fresh grated ginger started practically every meal Once I made this recipe with her and we laughed when she told me to double the ginger for extra zing

Storage Tips

Let leftover meatballs cool completely before storing

• Keep in an airtight container in the fridge for up to three days They reheat beautifully in the microwave or oven
• For longer storage freeze the baked meatballs on a baking sheet first then transfer to a zip top bag They can go straight from freezer to oven for easy meal prep

Ingredient Substitutions

If you do not have ground beef turkey works just as well for lighter flavor

• Gluten free breadcrumbs or even crushed rice crackers can be swapped in for gluten sensitivity
• For a dairy free dip use your favorite plant based mayo
• Adjust the spice in the dip by swapping sriracha for gochujang or even a spoonful of chili flakes

Serving Suggestions

• Serve as party appetizers with mini skewers
• Tuck inside lettuce leaves with cucumber and shredded carrots for a fresh wrap
• Pair with sticky rice and steamed greens for a balanced meal

Save

We love making little meatball rice bowls for weeknight dinners topped with pickled veggies

Cultural Highlights

Korean barbecue flavors bring together savory soy sweetness and toasted sesame The sriracha mayo dip feels modern but echoes the creamy tang you find in many Korean dipping sauces

A recipe like this is about sharing good food with family and friends that craving for bold flavors and the tradition of serving crowd friendly bites

Recipe FAQs

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well and creates a lighter bite while still absorbing the savory marinade.

→ How spicy is the mayo dip?

The heat level depends on the amount of Sriracha. Adjust it to match your desired spice level.

→ What is the best way to serve these meatballs?

Serve the meatballs warm alongside the spicy mayo dip, garnished with green onions and sesame seeds for extra flavor.

→ Can I prepare the meatballs in advance?

Yes, you can form and refrigerate the meatballs ahead of time. Bake just before serving for freshest results.

→ Is it necessary to use breadcrumbs?

Bread crumbs help hold the meatballs together and keep them moist, but you can substitute with crushed crackers or omit for a denser texture.