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

Tender Korean BBQ Meatballs with Spicy Mayo Dip Delight

Delight your taste buds with these Tender Korean BBQ Meatballs with Spicy Mayo Dip, packed with flavor and perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can substitute with ground turkey or chicken
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs or oats for gluten-free
  • 1 large Egg Can use a flax egg for vegan option
  • 1/4 cup Green Onions Finely chopped, substitute with shallots if unavailable
  • 2 cloves Garlic Minced, or use garlic powder as substitute
  • 1 tbsp Soy Sauce Tamari for gluten-free version
  • 1 tbsp Sesame Oil Can substitute with olive oil
  • 1 tbsp Grated Ginger Ground ginger can be used sparingly
  • 1 tbsp Brown Sugar Honey or maple syrup can work as substitutes
  • 1 tbsp Gochujang Red chili paste can be a substitute
For the BBQ Sauce
  • 1 tbsp Soy Sauce For depth and umami
  • 1 tbsp Honey Maple syrup is a suitable alternative
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used instead
  • 1 tbsp Cornstarch Arrowroot powder can work as an alternative
For the Spicy Mayo Dip
  • 1/2 cup Mayonnaise Greek yogurt can be a lower-calorie substitute
  • 2 tbsp Sriracha Adjust according to heat preference
  • 1 tbsp Lime Juice Can substitute with lemon juice

Equipment

  • 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 ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar. Mix thoroughly.
  3. Scoop out portions of the mixture and roll into 1-inch balls. Place each meatball on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes or until they reach an internal temperature of 160°F (71°C).
  5. While the meatballs are baking, whisk together soy sauce, honey, rice vinegar, sesame oil, and gochujang in a saucepan. Thicken with cornstarch mixture.
  6. In a separate bowl, mix mayonnaise, sriracha, and lime juice until smooth. Adjust spiciness as needed.
  7. Toss the cooked meatballs in the BBQ sauce until coated. Serve warm with the spicy mayo dip.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 18gProtein: 22gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 750mgPotassium: 400mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 3mg

Notes

These meatballs are perfect as appetizers or served over rice for a satisfying meal. Store in an airtight container in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!