Korean BBQ Meatballs with Spicy Mayo Dip Recipe
These Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and easy-to-make appetizer or main dish. Featuring tender, savory meatballs infused with classic Korean flavors like soy sauce, sesame oil, garlic, and ginger, they are perfectly complemented by a creamy, spicy mayo dip with a kick of Sriracha. Baked to golden perfection, this recipe is simple, crowd-pleasing, and ideal for gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 20 meatballs (serves 4-6) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
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)
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
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup to ensure the meatballs don’t stick.
- Mix the Meatball Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, salt, and pepper. Mix all ingredients thoroughly until well blended to create a uniform mixture.
- Form the Meatballs: Using your hands, shape the mixture into small meatballs approximately 1 inch in diameter. Place them on the prepared baking sheet, spacing them apart to allow even cooking.
- Bake the Meatballs: Transfer the baking sheet to the preheated oven and bake the meatballs for 20-25 minutes. They should be cooked through and have a golden-brown exterior when done.
- Prepare the Spicy Mayo Dip: While the meatballs are baking, whisk together mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl. Adjust the amount of Sriracha to suit your preferred spice level.
- Garnish the Dip: Optionally, sprinkle sesame seeds and chopped green onions over the spicy mayo dip to add texture and enhance presentation.
- Serve: Remove the meatballs from the oven and allow them to cool slightly. Serve the warm meatballs alongside the spicy mayo dip for dipping and enjoy.
Notes
- You can substitute ground turkey for a leaner option.
- If gluten-free breadcrumbs are available, use them to make the recipe gluten-free.
- Adjust the Sriracha in the dip to your preferred heat level.
- For extra flavor, brown sugar in the meatballs can be omitted or replaced with honey.
- Make sure not to overcrowd the baking sheet to ensure even cooking.
- Leftover meatballs can be refrigerated for up to 3 days and reheated in the oven.
Keywords: Korean BBQ meatballs, spicy mayo dip, Korean appetizer, baked meatballs, savory meatballs, Sriracha mayo dip
