Go Back
–+ servings
Tender Korean BBQ Meatballs with Spicy Mayo Dip

Tender Korean BBQ Meatballs with Spicy Mayo Dip to Wow Your Guests

Tender Korean BBQ Meatballs with Spicy Mayo Dip are a delicious crowd-pleaser that combines savory and spicy flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef can substitute with ground turkey or lentils
  • 1 cup Breadcrumbs gluten-free breadcrumbs work for a GF version
  • 1 Egg can use a flax egg or applesauce for vegan option
  • 2 stalks Green Onions chopped; shallots or chives make a substitute
  • 2 cloves Garlic minced; can use garlic powder if fresh isn’t available
  • 2 tbsp Soy Sauce tamari is a gluten-free alternative
  • 1 tbsp Sesame Oil olive oil can substitute for a milder taste
  • 1 tbsp Ginger grated; ground ginger can be used
  • 1 tbsp Brown Sugar can replace with honey or maple syrup
For the BBQ Sauce
  • 2 tbsp Soy Sauce use tamari for gluten-free option
  • 1 tbsp Honey can substitute with brown sugar
  • 1 tbsp Rice Vinegar can substitute with apple cider vinegar
  • 1 tbsp Gochujang adjust for your desired heat level
  • 1 tbsp Cornstarch ensure it is fully dissolved to avoid lumps
For the Spicy Mayo Dip
  • 1 cup Mayonnaise Greek yogurt can be a lighter alternative
  • 2 tbsp Sriracha adjust based on your spice preference
  • 1 tbsp Lime Juice lemon juice can be used as a substitute

Equipment

  • Oven
  • Mixing Bowl
  • 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 the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, sesame oil, grated ginger, and brown sugar. Mix until just combined.
  3. Form the mixture into approximately 1-inch meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs in the preheated oven for 18-20 minutes until golden brown and an internal thermometer reads at least 160°F (71°C).
  5. In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, and gochujang. Heat until simmering, then stir in cornstarch mixed with water and let thicken.
  6. In a bowl, combine mayonnaise, sriracha, and lime juice, whisking until smooth.
  7. Toss the baked meatballs in the warm BBQ sauce and serve with the spicy mayo dip.

Nutrition

Serving: 1meatballCalories: 220kcalCarbohydrates: 10gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 2mg

Notes

These meatballs can be adapted for different dietary needs, and the spicy mayo dip adds a delicious kick.

Tried this recipe?

Let us know how it was!