Save If you are searching for the appetizer that steals the show every time, these Korean BBQ Meatballs with Spicy Mayo are exactly what you need. Sweet and savory with a gentle kick, these bites have been my most requested party dish for years. They are equally perfect for weeknight dinners when you want flavor-packed comfort in every bite.
These meatballs first made an appearance at a family game night, and ever since, everyone asks for them as soon as I walk in the door. No one ever guesses how simple they are to pull off.
Ingredients
- Ground beef: Brings richness and holds the shape. Look for beef with a little fat for juicier meatballs
- Soy sauce: Infuses that signature savory umami flavor. Choose a gluten free soy sauce if you need
- Sesame oil: Gives the dish a true Korean BBQ aroma. Toasted sesame oil is best for a deeper flavor
- Brown sugar: Balances the savory with sweetness. Go for dark brown sugar if you want a heavier note
- Minced garlic: Rounds out the base. Fresh always beats jarred
- Grated ginger: Brightens every bite. Young ginger has the smoothest kick
- Green onions: Add color and freshness. Pick bunches with perky green tips
- Egg: Binds everything and helps keep them tender.
- Breadcrumbs: Create a light texture. For gluten free, choose rice or corn based crumbs
- Gochugaru or red pepper flakes: Offer optional heat. Korean chili flakes have the best flavor if you can find them
- Black pepper: Adds bite. Freshly ground is always my pick
- Mayonnaise: Gives that creamy base. Use full fat for the richest dip
- Sriracha sauce: Delivers both heat and tang. Adjust the amount to suit your spice level
- Rice vinegar: Keeps the sauce from being too heavy and balances it all out
- Honey: Brings a touch of sweetness that makes the sauce addictive
- Lime juice: Is totally optional but brightens up the whole dip
Instructions
- Prepare the Meatballs:
- Start by combining the ground beef, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, egg, breadcrumbs, gochugaru, and black pepper in a large mixing bowl. Mix everything with clean hands until the mixture looks even and feels slightly sticky. Overmixing can make the meatballs dense, so stop as soon as it holds together.
- Shape the Meatballs:
- Scoop out the mixture by heaping tablespoon and gently roll between your palms to make small rounds about an inch and a half across. Place them evenly on a parchment lined baking sheet so they do not touch.
- Bake the Meatballs:
- Slide your tray into a preheated oven set at four hundred degrees Fahrenheit. Let them roast for about fifteen to twenty minutes until they are nicely browned on the outside and the centers are no longer pink. Rotate the tray once halfway through if your oven heats unevenly.
- Mix the Spicy Mayo Dip:
- While the meatballs cook, whisk mayonnaise, sriracha, rice vinegar, sesame oil, honey, soy sauce, and lime juice in a small bowl. Make sure it is smooth and taste with a spoon so you can add more sriracha if you want it hotter or more honey for extra sweetness.
- Serve:
- Once the meatballs are out of the oven, arrange them on a plate either drizzled with the spicy mayo or set the sauce on the side for dipping. I love to toss a little chopped green onion on top for color.
Save My favorite part will always be the ginger. It smells so bright when grating it fresh that my kids always come running in asking what is for dinner. These meatballs have become our birthday tradition whenever someone needs a boost.
Storage Tips
Store leftovers in an airtight container for up to four days in the fridge. Reheat gently in the oven or microwave but take care not to dry them out. The spicy mayo dip can separate in the fridge so give it a good stir before serving again.
Ingredient Substitutions
For a porky variation swap in half ground pork for the beef. You can use ground turkey for a lighter option. If you need to skip soy sauce coconut aminos work beautifully and still keep the umami flavor strong.
Serving Suggestions
Scatter these meatballs over a bowl of steamed rice and add quick pickled cucumbers for a full meal. They are also crowd magnets at game nights and pair perfectly with cold drinks. I often put toothpicks next to the platter which disappears fast.
Cultural Notes
Inspired by Korean bulgogi style marinade, this recipe blends classic flavors with my favorite American party food format. The combination of sweet savory and spicy echoes Korean barbecue traditions while working as a fun fusion appetizer.
Seasonal Adaptations
Serve hot from the oven in winter months for a cozy treat In summer turn leftovers into cold rice bowl salads During parties double the batch and keep warm in a low oven for busy entertaining
Save With these Korean BBQ Meatballs, you will have a new party favorite that is as easy as it is impressive. Make a double batch and watch them disappear every time.