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Glazed Korean BBQ meatballs served with a side of spicy mayo dip and garnished with sesame seeds and scallions.

Korean BBQ Meatballs with Spicy Mayo Dip | Sweet & Savory Asian-Inspired Appetizer

These Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate party appetizer or weeknight dinner with a kick. Juicy meatballs are glazed in a sticky-sweet Korean BBQ sauce, then paired with a creamy, fiery mayo dip that balances heat and tang. Packed with garlic, ginger, and sesame flavor, they’re perfect for game day, potlucks, or meal prep. Serve with rice, lettuce wraps, or toothpicks for easy snacking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine Fusion, Korean-Inspired
Servings 20 meatballs (4–5 servings)
Calories 350 kcal

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Whisk
  • Measuring spoons/cups
  • Oven

Ingredients
  

Meatballs

  • 1 lb ground beef (or chicken/turkey/pork)
  • ¼ cup breadcrumbs (panko or GF)
  • 1 egg
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • ¼ tsp black pepper

Korean BBQ Sauce

  • ¼ cup soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp gochujang
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced

Spicy Mayo Dip

  • ½ cup mayonnaise
  • 2 tbsp sriracha
  • 1 tsp sesame oil
  • 1 tsp rice vinegar

Garnish

  • Chopped green onions
  • Sesame seeds

Instructions
 

  • Prep Oven: Preheat to 375°F (190°C). Line baking sheet with parchment paper.
  • Make Meatballs: In a bowl, gently mix all meatball ingredients. Shape into 1-inch balls and place on baking sheet.
  • Bake: Cook for 15–20 minutes until golden and internal temp reaches 165°F.
  • Make Sauce: In a saucepan, combine BBQ sauce ingredients. Simmer 3–4 minutes until slightly thickened.
  • Make Dip: Whisk together mayo, sriracha, sesame oil, and rice vinegar until smooth.
  • Coat & Garnish: Toss baked meatballs in BBQ sauce. Garnish with green onions and sesame seeds.
  • Serve: Plate with spicy mayo dip on the side. Enjoy hot!

Notes

  • Make-Ahead: Freeze raw or cooked meatballs for up to 2 months.
  • Storage: Sauce and dip last 5–7 days in fridge.
  • Reheat: Use oven or skillet with splash of broth.
  • Variations: Try chipotle mayo, sambal oelek, or add Parmesan for extra umami.
  • Serving Ideas: Pair with rice, noodles, lettuce wraps, or kimchi.
  • Avoid Mistakes: Don’t overmix meat, check internal temp, and taste sauce before serving.
 
Keyword BBQ meatballs, easy dinner ideas,, fusion recipe, gochujang, Korean BBQ, meal prep, Party Food, spicy mayo