Go Back
Korean BBQ meatballs mixture being formed with ground beef and Asian seasonings

Korean BBQ Meatballs with Spicy Mayo Dip

Tender, juicy meatballs infused with Korean BBQ flavors and served with a creamy spicy mayo dip. High protein fusion recipe ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Fusion, Korean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 lean ratio recommended
  • 1/2 cup panko breadcrumbs
  • 1/4 cup green onions finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 large egg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/2 cup mayonnaise for spicy mayo dip
  • 1 tablespoon Sriracha sauce adjust to taste
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon soy sauce for spicy mayo dip
  • sesame seeds and chopped green onions for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Small bowl for dip
  • Cookie scoop (optional)
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.
  2. In a large mixing bowl, gently combine ground beef, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, egg, salt, pepper, and brown sugar. Mix just until ingredients are evenly distributed - avoid overworking the meat.
  3. Using clean hands or a small cookie scoop, form the mixture into 1-inch meatballs, placing them about 2 inches apart on the prepared baking sheet. You should get approximately 20-24 meatballs.
  4. Bake for 20-25 minutes until the meatballs are golden brown and reach an internal temperature of 165°F. They should have a beautiful caramelized exterior.
  5. While meatballs bake, whisk together mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl. Taste and adjust spice level as needed.
  6. Remove meatballs from oven and let cool for 3-4 minutes before serving with the spicy mayo dip garnished with sesame seeds and green onions.

Notes

Store cooked meatballs in refrigerator for up to 4 days or freeze for up to 3 months. Ground turkey can be substituted for ground beef as a leaner alternative. Adjust Sriracha in dip according to spice preference.