I love how easy it is to throw these meatballs together with just a handful of pantry staples. The meatballs are tender, loaded with flavor from ginger, garlic, and soy, and the spicy mayo dip adds a creamy kick that takes them over the top. They bake in under 30 minutes, which means less mess and more flavor. I also like how versatile they are—I serve them over rice, in lettuce wraps, or just with toothpicks for snacking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the 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)
For the 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
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to make cleanup easy.
In a large bowl, I combine ground meat, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, egg, and season with salt and pepper. Sometimes I add a little brown sugar for a hint of sweetness.
I shape the mixture into small meatballs, about 1 inch wide, and arrange them on the baking sheet with space between each one.
I bake them for 20–25 minutes until they’re cooked through and have a nice golden brown finish.
While they bake, I stir together mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl to make the dip. I adjust the Sriracha depending on how spicy I want it.
I garnish the dip with sesame seeds and chopped green onions if I want to dress it up.
Once the meatballs are done, I let them cool slightly and serve them warm with the spicy mayo on the side.
Servings and timing
This recipe makes 4 servings and takes about 40 minutes total—15 minutes of prep and 25 minutes of baking. It’s fast enough for a weeknight meal but fancy enough for guests.
Variations
I switch it up by using ground turkey or chicken when I want something lighter. Sometimes I add chopped kimchi or a spoonful of gochujang into the meat mixture for a deeper Korean flavor. If I’m avoiding mayo, I use Greek yogurt for the dip instead. These meatballs also work great in rice bowls or lettuce wraps with pickled veggies.
Storage/reheating
I store leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) for about 10 minutes or until hot. The spicy mayo keeps well in the fridge for a couple of days too—just give it a quick stir before serving. I avoid microwaving the meatballs to keep them from drying out.
FAQs
Can I make these meatballs ahead of time?
Yes, I often prepare the meatballs in advance and refrigerate them raw until I’m ready to bake. They hold up well and save time.
Can I freeze the meatballs?
Absolutely. I freeze them either raw or cooked. If frozen raw, I thaw overnight in the fridge before baking. If cooked, I reheat them in the oven straight from the freezer.
What’s a good substitute for Sriracha in the dip?
If I’m out of Sriracha, I use hot sauce, gochujang, or even a pinch of cayenne in the mayo mix. It still tastes great.
Can I pan-fry the meatballs instead of baking?
Yes, I sometimes pan-fry them in a bit of oil over medium heat, turning until they’re browned and cooked through. It adds a crispier texture.
What should I serve with these meatballs?
I love them with rice, cucumber salad, or a simple cabbage slaw. They also make great appetizers or party snacks with toothpicks.
Conclusion
These Korean BBQ Meatballs with Spicy Mayo Dip are everything I want in a quick and tasty dish—flavor-packed, easy to make, and seriously addictive. Whether I’m serving them for dinner or as a crowd-pleasing appetizer, they always disappear fast. It’s the perfect recipe to have in my back pocket for when I want something fun and flavorful.
Juicy, flavorful Korean-style meatballs paired with a creamy spicy mayo dip—perfect for parties, meal prep, or a quick weeknight dinner.
Ingredients
– For the 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, for added sweetness)
– For the Spicy Mayo Dip:
1/2 cup mayonnaise
1 tablespoon Sriracha (adjust to taste)
1 teaspoon lemon juice
1 teaspoon soy sauce
Optional garnish: sesame seeds, chopped green onions
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Mix the Meatball Ingredients: In a large bowl, combine ground meat, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, egg, salt, pepper, and brown sugar (if using). Mix until just combined.
Form the Meatballs: Shape the mixture into 1-inch meatballs and place them on the lined baking sheet.
Bake the Meatballs: Bake for 20–25 minutes or until golden brown and cooked through.
Make the Spicy Mayo Dip: While the meatballs bake, combine mayonnaise, Sriracha, lemon juice, and soy sauce in a bowl. Stir until smooth and adjust spice to taste.
Garnish the Dip (Optional): Top with sesame seeds and green onions if desired.
Serve: Let meatballs cool slightly, then serve warm with the spicy mayo dip.
Notes
You can use ground turkey for a leaner version.
The spicy mayo also works great as a burger or sandwich spread.
For extra crispiness, broil the meatballs for the last 2 minutes.
