Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and versatile dish perfect for any occasion. Whether served as an appetizer or paired with rice for a hearty meal, these sweet and spicy meatballs are sure to impress. You can adjust the recipe to fit your dietary needs and enjoy this delicious creation today!

Why You’ll Love This Recipe

Packed with flavor: A balance of sweet, salty, and spicy elements.
Versatile: Ideal for appetizers, parties, or even main courses.
Customizable: Easy to adjust to fit dietary needs or preferences.
Quick and easy: Ready in just 35 minutes!

Ingredients

Meatball Preparation:

1 pound ground beef
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
¼ cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

For the Sauce:

½ cup soy sauce
¼ cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Spicy Mayo Dip:

½ cup mayonnaise
1 tablespoon sriracha (adjust for spice level)
1 teaspoon lime juice

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine all meatball ingredients. Mix until just combined. Roll into 1-inch balls and place on the prepared baking sheet.
Bake for 15-18 minutes, or until cooked through.
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, and sesame oil. Heat over medium heat, then stir in the cornstarch slurry. Simmer until the sauce thickens.
Toss the baked meatballs in the sauce to coat evenly.
For the spicy mayo dip, whisk together mayonnaise, sriracha, and lime juice.
Serve the sauced meatballs with the spicy mayo dip on the side.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

To Make Gluten-Free: Use gluten-free breadcrumbs and tamari or gluten-free soy sauce.
To Make Vegan: Substitute ground beef with plant-based meat, egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water), Parmesan with nutritional yeast, and mayonnaise with plant-based mayo.
To Make Dairy-Free: Replace Parmesan with a dairy-free alternative or omit it, and ensure mayonnaise is dairy-free.
To Make Keto-Friendly: Use almond flour instead of breadcrumbs, and swap brown sugar for a low-carb sweetener like erythritol.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked meatballs (without sauce) on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.
Reheating: Reheat in the microwave or stovetop. Add a little water or sauce to maintain moisture.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prep the meatballs and refrigerate them uncooked for up to 24 hours before baking.

What can I use instead of soy sauce?

Tamari or coconut aminos are excellent substitutes, especially for gluten-free needs.

Can I make this recipe vegetarian?

Yes, substitute ground beef with mashed lentils or a plant-based meat alternative.

How do I make the sauce thicker?

If the sauce doesn’t thicken, simmer it longer or add a bit more cornstarch slurry.

Can I use fresh garlic and ginger in the sauce?

Absolutely! Minced fresh garlic and ginger will add even more depth to the sauce.

What side dishes go well with this recipe?

Steamed rice, stir-fried vegetables, or a fresh salad complement the meatballs nicely.

Can I air-fry the meatballs?

Yes, cook the meatballs in an air fryer at 375°F for 10-12 minutes, shaking halfway through.

Can I make this less spicy?

Adjust the amount of sriracha in the dip or omit it entirely for a milder version.

Can I grill the meatballs?

Yes, skewering the meatballs and grilling them adds a smoky flavor to the dish.

How do I prevent the meatballs from drying out?

Don’t overmix the meat mixture, and bake just until they’re cooked through.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a flavorful and versatile dish perfect for any occasion. Whether served as an appetizer or paired with rice for a hearty meal, these sweet and spicy meatballs are sure to impress. Adjust the recipe to fit your dietary needs and enjoy this delicious creation today!

Korean BBQ Meatballs with Spicy Mayo Dip

Author: Chef Clara
Total Time: 35 minutes
Yield: 4 1x

Print Recipe

Description

Korean BBQ Meatballs with Spicy Mayo Dip combine sweet, savory, and spicy flavors for a juicy, flavorful appetizer or main dish.

Ingredients

Scale

For the Meatballs:

1 pound ground beef
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
¼ cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

For the Sauce:

½ cup soy sauce
¼ cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Spicy Mayo Dip:

½ cup mayonnaise
1 tablespoon sriracha (adjust for spice level)
1 teaspoon lime juice

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine all meatball ingredients. Mix until just combined. Roll into 1-inch balls and place them on the prepared baking sheet.
Bake for 15-18 minutes, or until cooked through.
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, and sesame oil. Heat over medium heat, then stir in the cornstarch slurry. Simmer until the sauce thickens.
Toss the baked meatballs in the sauce to coat them evenly.
For the spicy mayo dip, whisk together mayonnaise, sriracha, and lime juice.
Serve the sauced meatballs with the spicy mayo dip on the side.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Korean-inspired

Keywords: Korean BBQ Meatballs with Spicy Mayo Dip