These Korean BBQ Meatballs with Spicy Mayo Dip combine tender, flavorful meatballs with a sticky, sweet-and-savory glaze inspired by Korean BBQ. Paired with a creamy and zesty spicy mayo dip, this dish is perfect for appetizers, parties, or an irresistible weeknight dinner.

Let’s dive into this mouthwatering fusion recipe that’s sure to impress your family and friends!

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The sweet, garlicky Korean BBQ glaze pairs beautifully with the creamy, spicy mayo dip.
• Versatile Dish: Serve as an appetizer, snack, or main course with rice or noodles.
• Crowd-Pleaser: These meatballs are bite-sized, flavorful, and easy to eat – perfect for gatherings.
• Simple Ingredients: Made with pantry staples and fresh ingredients.

Ingredients

For the Meatballs:

• 1 pound ground beef: The base for tender, juicy meatballs.
• 1/4 cup breadcrumbs: Helps bind the meatballs and keep them moist.
• 1/4 cup grated Parmesan cheese: Adds a subtle savory richness.
• 1 egg: Binds the meatball mixture together.

• 1/4 cup chopped onion: For a hint of sweetness and moisture.
• 2 cloves garlic, minced: Essential for bold, aromatic flavor.
• 1/4 cup chopped fresh parsley: Adds freshness and brightness.
• 1/2 teaspoon dried oregano: For a subtle herbaceous note.
• 1/4 teaspoon salt: Enhances all the flavors.

For the Korean BBQ Glaze:

• 1/3 cup soy sauce: The salty, umami base.
• 1/4 cup brown sugar: Adds sweetness and caramelizes beautifully.
• 2 tablespoons honey: For a sticky, glossy finish.
• 2 teaspoons sesame oil: Adds nutty depth.
• 1 tablespoon rice vinegar: For a hint of tanginess.
• 2 cloves garlic, minced: To enhance the glaze.
• 1 teaspoon grated ginger: For a warm, spicy undertone.
• 1 teaspoon cornstarch + 2 teaspoons water (slurry): Thickens the glaze.

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise: The creamy base.
• 1 tablespoon sriracha: Adds heat and tanginess.
• 1 teaspoon lime juice: Brightens the flavor.
• 1 teaspoon honey: Balances the heat with a touch of sweetness.

Tools You’ll Need

• Mixing bowls
• Baking sheet or skillet
• Small saucepan (for the glaze)
• Whisk and spatula
• Measuring cups and spoons

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatballs

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, parsley, oregano, and salt. Mix until just combined – don’t overwork the mixture.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Bake for 15–18 minutes, or until cooked through and lightly browned.

Step 2: Make the Korean BBQ Glaze

1. In a small saucepan, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, garlic, and ginger.
2. Bring the mixture to a gentle simmer over medium heat.
3. Stir in the cornstarch slurry and cook for 1–2 minutes, or until the glaze thickens. Remove from heat.

Step 3: Toss the Meatballs in the Glaze

1. Transfer the cooked meatballs to a large bowl and pour the glaze over them.
2. Toss gently to coat the meatballs evenly in the glaze.

Step 4: Make the Spicy Mayo Dip

1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and honey until smooth.
2. Taste and adjust the spice level by adding more sriracha, if desired.

Step 5: Serve

Plate the glazed meatballs, sprinkle with sesame seeds or chopped green onions for garnish, and serve with the spicy mayo dip on the side.

Tips for the Best Meatballs

• Use Fresh Ingredients: Fresh garlic, parsley, and onion add the best flavor to the meatballs.
• Don’t Overmix: Overworking the meat mixture can result in tough meatballs.
• Make Ahead: Prepare the meatballs and glaze ahead of time; reheat and toss together before serving.
• Adjust Heat Levels: Add red pepper flakes to the glaze or more sriracha to the dip if you like it spicier.

What to Serve with Korean BBQ Meatballs

• Steamed Rice: Soaks up the delicious glaze perfectly.
• Vegetable Stir Fry: Adds freshness and balance to the dish.
• Noodles: Toss the meatballs and glaze with cooked noodles for a complete meal.
• Cucumber Salad: A cool, crisp side dish to contrast the bold flavors.

Storage Instructions

• Refrigerate: Store leftover meatballs in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze cooked meatballs (without glaze) for up to 2 months. Thaw and glaze before serving.
• Reheat: Warm the meatballs in a skillet or microwave, adding a splash of water to loosen the glaze.

Frequently Asked Questions (FAQ)

Can I use ground chicken or turkey instead of beef?

Yes! Ground chicken or turkey works just as well for a lighter option.

Can I pan-fry the meatballs instead of baking?

Absolutely. Cook the meatballs in a skillet over medium heat, turning occasionally, until browned and cooked through.

Is there a substitute for sriracha in the spicy mayo dip?

Yes, you can use gochujang (Korean chili paste) or hot sauce for a similar kick.

Nutritional Information (per serving, based on 4 servings)

• Calories: 350
• Protein: 22g
• Fat: 20g
• Carbohydrates: 18g
• Sugar: 10g

Final Thoughts

These Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate combination of sweet, savory, and spicy flavors. Whether you’re serving them as party appetizers or a main dish, they’re guaranteed to wow your guests and family alike.

If you try this recipe, I’d love to hear how it turned out! Share your photos on Instagram or Pinterest and let me know if you added your own creative twist.

Happy cooking! 🍖✨