Korean BBQ Meatballs Spicy Mayo

These Korean BBQ meatballs have become my ultimate crowd-pleasing appetizer for gatherings, combining rich Asian flavors with the familiar comfort of homestyle meatballs. The tangy-sweet Korean BBQ marinade infuses every bite while the creamy spicy mayo provides the perfect cooling contrast.

I first made these meatballs for a potluck dinner where I needed something that could be prepared ahead. They disappeared within minutes, and three people asked for the recipe before the night was over. Now they're requested at every family gathering.

Ingredients

• Ground beef the foundation of our meatballs with 80/20 fat content giving the best flavor and juiciness
• Breadcrumbs essential for creating the perfect texture and helping the meatballs hold their shape
• Green onions adding freshness and a mild onion flavor that complements the Asian profile
• Garlic provides aromatic depth that intensifies as it cooks
• Ginger brings warmth and that distinctive zing essential to Korean cuisine
• Soy sauce delivers umami richness and saltiness while helping to tenderize the meat
• Sesame oil just a tablespoon transforms the flavor profile with its distinctive nutty aroma
• Egg acts as the binding agent keeping everything together during cooking
• Mayonnaise creates the creamy base for our dipping sauce
• Sriracha provides customizable heat that balances perfectly with the richness of the mayo

How To Make Korean BBQ Meatballs with Spicy Mayo Dip

Prepare the meat mixture

Combine all meatball ingredients in a large bowl using clean hands to gently fold everything together. Avoid overmixing which can make meatballs tough. The mixture should come together but still feel light. Let it rest for five minutes to allow flavors to meld.

Form perfect meatballs

Scoop tablespoon amounts of the mixture and gently roll between your palms. The key is light pressure keeping the mixture airy. For even cooking make all meatballs roughly the same size about 1 inch in diameter. If mixture sticks to hands slightly wet them with cold water.

Master the baking technique

Arrange meatballs on parchment with at least 1 inch between each. Bake at 400°F in the upper third of your oven for even browning. The high heat creates a caramelized exterior while keeping the interior juicy. They're done when internal temperature reaches 160°F about 20 minutes.

Create the perfect dip

Whisk mayo ingredients together until completely smooth. Start with less Sriracha then adjust to taste after allowing flavors to combine for a few minutes. The dip should be creamy with a visible orange tint from the Sriracha.

The secret ingredient that makes these meatballs truly special is the fresh ginger. I remember watching my Korean neighbor meticulously peel and grate ginger for her family recipes, and she taught me that fresh ginger creates layers of flavor that powdered simply cannot match. When my children were younger, they would help roll the meatballs, turning cooking time into family bonding time.

Make-Ahead Magic

These meatballs excel as a prepare-in-advance option. You can mix and shape the meatballs up to 24 hours before cooking, keeping them covered in the refrigerator. For even more convenience, freeze the raw meatballs on a baking sheet until solid, then transfer to freezer bags for storage up to 3 months. When ready to cook, add about 5 minutes to the baking time if cooking from frozen.

Flavor Variations

The beauty of this recipe lies in its adaptability. For a leaner option, substitute ground turkey or chicken for the beef, just add an extra tablespoon of oil to maintain juiciness. Vegetarians can enjoy a similar experience using plant-based meat alternatives or a mixture of mushrooms and walnuts processed to a ground meat consistency. For a gluten-free version, replace breadcrumbs with crushed rice crackers or certified gluten-free panko.

Serving Suggestions

These meatballs transition effortlessly from appetizer to main course. Serve them on toothpicks with the dipping sauce for cocktail parties. For a complete meal, place them over steamed rice with stir-fried vegetables or tuck them into lettuce wraps with kimchi and extra sauce. They also make excellent sliders when placed on mini buns with a slice of cucumber and spicy mayo.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs up to 24 hours in advance and refrigerate them uncooked. Alternatively, you can fully cook them, cool completely, and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes. The spicy mayo dip can be made up to 5 days ahead and stored in an airtight container in the refrigerator.

→ Is there a good substitute for Sriracha in the spicy mayo?

Yes, several alternatives work well. Try gochujang (Korean chili paste) for authentic Korean flavor, sambal oelek for fresh chili taste, or even a combination of hot sauce and a pinch of garlic powder. For a milder option, use sweet chili sauce or a small amount of cayenne pepper mixed with the mayonnaise.

→ How can I make these meatballs gluten-free?

To make gluten-free Korean BBQ meatballs, substitute the regular breadcrumbs with gluten-free breadcrumbs, crushed rice crackers, or certified gluten-free oats. Also ensure you're using gluten-free soy sauce or tamari, as traditional soy sauce contains wheat.

→ What sides pair well with Korean BBQ meatballs?

These meatballs pair wonderfully with steamed rice, kimchi, quick-pickled vegetables, or a simple cucumber salad. For a complete Korean-inspired meal, serve with banchan (small side dishes) like spinach namul or bean sprouts. They also work great with cauliflower rice or zucchini noodles for a lower-carb option.

→ Can I freeze these meatballs?

Yes, these meatballs freeze beautifully! You can freeze them either raw or cooked. For raw meatballs, place them on a baking sheet until frozen solid, then transfer to a freezer bag (stores up to 3 months). For cooked meatballs, cool completely before freezing in an airtight container. Thaw overnight in the refrigerator before reheating or cooking. The spicy mayo should not be frozen.

→ How can I make these meatballs spicier?

To increase the heat level, add 1-2 teaspoons of gochugaru (Korean chili flakes) or 1 tablespoon of gochujang (Korean chili paste) to the meatball mixture. You can also include finely diced fresh chili peppers. For the dip, simply increase the amount of Sriracha or add a few drops of chili oil for extra heat with a slight numbing quality.