Korean BBQ Meatballs Dip

Sweet smoky and packed with layers of flavor these Korean BBQ meatballs always steal the show at family gatherings and game days. The juicy meatballs are made with savory beef and a pop of spice tucked inside each bite. Plunge them into a creamy spicy mayo dip and you have a snack or party appetizer that disappears fast. If you're looking for an irresistible twist on classic meatballs this recipe takes just a little extra effort but makes every minute in the kitchen worth it.

My first time serving these was at a holiday get together and even the pickiest eaters cleaned the platter. If you are bored of standard appetizers, this one always impresses.

Ingredients

• Ground beef or turkey: This is the base for juicy meatballs. Choose 80 percent lean beef for tender results
• Breadcrumbs: Helps bind everything together. Use panko for extra lightness
• Green onions: They add a mild onion flavor and fresh top note. Pick firm bright green bunches
• Egg: Acts as the glue holding your meatballs together
• Fresh ginger and garlic: These are vital in building real Korean BBQ flavor. Always choose fresh and plump specimens for best taste
• Soy sauce: Lends umami richness. Look for a naturally brewed soy sauce
• Sesame oil: Adds depth and a traditional nutty character. The aroma tells you it is high quality
• Brown sugar: Gives that slight sweet balance. Optional but makes a big difference
• Mayonnaise: The base of your spicy dip. Choose real mayonnaise for smooth texture
• Sriracha: For that unmistakable heat and zing
• Lemon juice: Brings brightness and balance. Always go for freshly squeezed
• Sesame seeds and extra green onions: For a colorful and flavorful garnish

Instructions

Mix the Meatball Base:

In a large bowl combine your ground meat, breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, egg, salt, pepper, and if using, brown sugar. Use your clean hands or a large spoon to thoroughly mix until all the components are evenly incorporated. The mixture should be sticky but cohesive.

Shape the Meatballs:

Grab a tablespoon of the mixture and roll it gently between your palms to form a round, even ball. Aim for about one inch in diameter. Line each piece up on a parchment covered baking sheet, spacing so they do not touch.

Bake Until Juicy:

Place the tray in your preheated 400 degree oven. Bake for about 20 to 25 minutes. The tops should be golden brown and the inside cooked through. For extra caramelization, move the tray under the broiler for the last two minutes if you like them crispier.

Whisk Up the Spicy Dip:

While the meatballs cook, stir together mayonnaise, Sriracha, lemon juice, and soy sauce in a bowl. Taste and add more Sriracha if you want extra fire. Cover and chill while waiting on the meatballs.

Add a Finishing Touch:

Once everything is ready, spoon the spicy mayo into a small bowl. Scatter sesame seeds and sliced green onions over the top. This garnish is not just pretty—it brings fresh crunch and nutty pop.

Ready to Serve:

Let your baked meatballs cool just a couple minutes. Serve them warm next to your dip with toothpicks or mini forks for easy sharing.

Ginger stands out as my secret weapon here. Its zip cuts through the richness so every bite tastes bright, not heavy. My kids love to help form the meatballs and we always laugh when someone sneaks a taste before serving.

Storage and Leftover Tips

Leftover meatballs store well in an airtight container in the refrigerator for up to four days. The dip stays fresh three days in a sealed jar. Reheat meatballs gently in the oven to preserve texture or toss cold into a lunchbox for a surprise treat. Freezing is simple: Let baked meatballs cool, then transfer to a freezer bag. Label with the date and reheat in a hot oven straight from frozen.

Easy Ingredient Swaps

Ground chicken or even plant based meat works beautifully. Switch breadcrumbs for crushed rice crackers if you want them gluten free. If Sriracha is too spicy opt for your favorite chili sauce or even sweet chili paste and a splash of hot honey. The meatballs are flexible if you need to use what is on hand.

Perfect Ways to Serve This

Pile them onto a platter with extra fresh herbs on the side. These also do well tucked into lettuce leaves for a fresh twist. Or serve as sliders on small rolls with a ribbon of crunchy carrots. Pickled cucumber is another classic pairing that echoes Korean flavors.

The Story Behind This Recipe

This came together on a snowy winter evening when friends dropped by unexpectedly. All I had were pantry staples, some ground beef, and a craving for something different. Korean BBQ is a house favorite so blending that idea into a bite sized meatball was an instant win. Now this recipe makes an appearance for every big game and birthday bash because it reminds us of that fun surprise night.

Adapting for Every Season

In warmer months serve these chilled or room temperature with a crisp salad. For fall use more ginger and a sprinkle of toasted sesame on the dip. In winter pair with heartier side dishes like sticky rice or simple steamed veggies. Try a little citrus zest in spring to add a burst of brightness.

Prep these ahead and freeze for an easy crowd-pleaser at your next gathering. The spicy dip and extra garnish put them over the top with both kids and adults.

Recipe Q&A

→ What protein can I use besides beef?

Ground turkey works well as a lighter alternative, providing a lean yet moist result in these meatballs.

→ How spicy is the mayo dip?

The dip has a moderate heat from Sriracha, but you can adjust the spiciness to suit your preference.

→ Can I make the meatballs ahead of time?

Yes, bake the meatballs in advance and reheat before serving for convenience during entertaining.

→ What garnishes pair best with this dish?

Sprinkle sesame seeds and sliced green onions on top for extra flavor, crunch, and color.

→ Is there a gluten-free option?

Simply swap the breadcrumbs for a gluten-free version to make the meatballs suitable for gluten-free diets.