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Easy Baked Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs with Spicy Mayo Dip are tender, savory, just a touch sweet, and come together in under 30 minutes. Perfect for a fast weeknight dinner, appetizer, or potluck dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: Asian-Inspired, Korean-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground meat beef, pork, turkey, or mix
  • 1/2 cup breadcrumbs panko or regular
  • 1 egg
  • 2 green onions finely chopped
  • 2 cloves garlic minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil toasted
  • 1 tbsp brown sugar
  • 1 tsp grated fresh ginger or 1/2 tsp ground ginger
  • salt and pepper to taste
For the Spicy Mayo Dip
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons sriracha adjust to heat preference
  • 1 tsp rice vinegar or lime juice
  • 1/2 tsp honey optional
  • Sesame seeds for garnish (optional)
  • Chopped green onions for garnish (optional)

Equipment

  • Baking Sheet
  • Large bowl
  • Small Bowl
  • Whisk
  • Parchment Paper

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, add the ground meat, breadcrumbs, egg, finely chopped green onions, minced garlic, soy sauce, sesame oil, brown sugar, grated ginger, salt, and pepper. Gently mix everything together until just combined. Do not overwork the meat.
  3. Step 3: Take spoonfuls of the mixture and gently roll them into about 1-inch balls. Place them on your prepared baking sheet, leaving a little space between each one.
  4. Step 4: Bake in the preheated oven for 15–18 minutes, until cooked through and nicely browned on the outside. Cooking time may vary based on size and oven.
  5. Step 5: While the meatballs bake, make the dip. In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar (or lime juice), and the optional honey. Stir until smooth and creamy. Taste and adjust sriracha or tang as needed.
  6. Step 6: Once meatballs are done, transfer to a serving plate. Garnish with sesame seeds and extra chopped green onions if desired. Serve warm with the spicy mayo dip.

Notes

Substitutions & Additions: Use ground pork or turkey, or plant-based meat alternatives. If out of breadcrumbs, use crushed crackers or about 1/4 cup cooked rice. Adjust sriracha for heat; use less or swap for sweet chili sauce for milder heat, or add red pepper flakes for more heat. Add more fresh ginger if you like. Serve over rice, noodles, or in slider buns.
Tips for Success: Don't overmix the meatball mixture to keep them tender. Roll meatballs into uniform sizes for even cooking; a small cookie scoop helps. Don't skip the parchment paper for easy cleanup. You can mix the meatball mixture and make the dip up to a day ahead and store in the fridge.
Storage: Store leftover cooked meatballs and the dip separately in airtight containers in the refrigerator for 3-4 days. Reheat meatballs in the microwave, on the stovetop, or in the oven. Cooked meatballs can be frozen for 2-3 months; thaw in the fridge before reheating.
FAQs: Yes, you can make them without the dip. Yes, you can air fry (390°F/200°C for 10-13 mins, flip halfway). The spice level is adjustable via the sriracha in the dip. Ground chicken also works but may dry out if overcooked.