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Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip for Easy Weeknight Joy

These Tender Korean BBQ Meatballs with Spicy Mayo Dip are quick, delicious, and perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef A lean choice provides a healthier protein base.
  • 1 cup Breadcrumbs Try panko for added crunch.
  • 1 Egg Binds the mixture; flax egg works for vegan alternative.
  • 3 tbsp Green Onions Adds freshness; chives can be used if needed.
  • 2 cloves Garlic Freshly minced garlic shines in flavor.
  • 2 tbsp Soy Sauce Infuses umami richness.
  • 1 tbsp Sesame Oil Delivers a unique depth of flavor.
  • 1 tbsp Grated Ginger Brings warmth; ground ginger can be used.
  • 1 tbsp Brown Sugar Balances savory notes with sweetness.
For the BBQ Sauce
  • 2 tbsp Soy Sauce Classic umami punch.
  • 2 tbsp Honey Sweetener that blends well.
  • 1 tbsp Rice Vinegar Adds a tangy touch.
  • 1 tbsp Sesame Oil Essential for rich flavor.
  • 2 tbsp Gochujang Adjust to your spice preference.
  • 1 tbsp Cornstarch Thicks the sauce nicely.
For the Spicy Mayo Dip
  • 1 cup Mayonnaise The creamy base of the dip.
  • 1 tbsp Sriracha Infuses heat.
  • 1 tbsp Lime Juice Adds bright acidity.

Equipment

  • Oven
  • mixing bowls
  • Baking Sheet
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar. Mix until just combined.
  3. Scoop out portions and roll into 1-inch meatballs. Place on the prepared baking sheet.
  4. Bake for 18-20 minutes until golden brown and internal temperature reaches 160°F (71°C).
  5. In a saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, and gochujang over medium heat. Stir in a cornstarch slurry and cook until thickened.
  6. In a bowl, combine mayonnaise, sriracha, and lime juice. Stir until smooth and creamy.
  7. Toss baked meatballs in BBQ sauce and serve with spicy mayo dip.

Nutrition

Serving: 3meatballsCalories: 300kcalCarbohydrates: 20gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

Customize the meatballs with ground turkey or lentils for alternative versions. Adjust the sriracha for desired spice levels.

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