Korean BBQ Meatballs with Spicy Mayo Dip brings the bold, savory-sweet flavors of Korean barbecue into bite-sized perfection that’ll have everyone coming back for more. I discovered this recipe during my competition prep days when I was desperately trying to make high-protein foods that didn’t taste like cardboard – and let me tell you, these meatballs changed everything.
There’s something magical about the way soy sauce, ginger, and garlic transform ordinary ground beef into something extraordinary. I remember the first time I made these for my teenagers – they devoured the entire batch before I could even snap a photo, asking if this was “really healthy food.” The combination of tender, juicy meatballs with that creamy, spicy mayo creates the perfect balance of comfort and flavor that makes eating 25 grams of protein feel like a total indulgence. If you love creative ways to use ground beef, you’ll also want to try my Ground Beef Hot Honey Bowl for another protein-packed favorite. You’re going to love this one!
Table of Contents
Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip
I always use 85/15 ground beef for the perfect balance of flavor and protein, though ground turkey works beautifully too if you prefer a leaner option.
For the Meatballs:
- 1 pound ground beef (85/15 lean ratio) – I recommend this ratio for juiciness
- 1/2 cup panko breadcrumbs (finer texture than regular)
- 1/4 cup green onions, finely chopped – I usually buy a whole bunch and prep extras
- 2 cloves garlic, minced (fresh garlic makes all the difference)
- 1 tablespoon fresh ginger, grated – my go-to is using a microplane grater
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil – pro tip: a little goes a long way
- 1 large egg (acts as the perfect binder)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon brown sugar (adds authentic Korean BBQ sweetness)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise – I always use real mayo, not light
- 1 tablespoon Sriracha sauce (adjust to taste preference)
- 1 teaspoon fresh lemon juice
- 1 teaspoon soy sauce
- Sesame seeds and chopped green onions for garnish
Step-by-Step Instructions
In my experience, the key to perfect meatballs is not overmixing the meat mixture – this keeps them incredibly tender.
Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.
Step 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.
Step 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.
Step 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.
Step 5: While meatballs bake, whisk together mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl. Taste and adjust spice level as needed.
Step 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.
What to Serve with Korean BBQ Meatballs with Spicy Mayo Dip
These protein-packed meatballs pair beautifully with sides that complement their bold Asian flavors while adding nutritional balance.
Crispy Chilli Beef Rice: This Asian-inspired rice dish echoes the Korean flavors perfectly and creates a complete fusion meal that doubles your protein intake while maintaining those bold, savory notes.
Steakhouse Potato Salad: The creamy, loaded potato salad provides the perfect BBQ-style contrast to these savory meatballs, offering cooling richness that balances the spicy mayo heat beautifully.
Street Corn Chicken Rice Bowl: Serve these meatballs over rice alongside Mexican street corn flavors for an international fusion experience that brings together the best of Korean and Latin American cuisines.
Roasted Broccoli with Garlic: Simple roasted vegetables seasoned with garlic and a touch of sesame oil echo the meatballs’ Asian flavors while boosting the meal’s vitamin content and fiber.
Cucumber Kimchi Salad: Quick-pickled cucumbers provide cooling contrast to the spicy mayo while adding probiotics and fresh vegetable crunch that complements the savory meatballs perfectly.
Storage & Serving Tips
Store cooked meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. I recommend freezing them on a baking sheet first, then transferring to freezer bags to prevent clumping. For meal prep enthusiasts who love ground beef recipes, my High Protein Chili also freezes beautifully and provides similar protein content.
Reheat refrigerated meatballs in the microwave for 30-45 seconds or in a 350°F oven for 8-10 minutes until heated through. The spicy mayo dip should be stored separately and can be made up to 3 days ahead – the flavors actually improve over time.
These meatballs are incredibly versatile – serve them as appetizers at parties alongside Low Carb Crispy Broccoli Cheese Rounds, pack them for meal prep lunches, or turn them into lettuce wraps for a low-carb dinner option that still delivers all the flavor. If you enjoy Asian fusion recipes like this one, you’ll also love my Thai Basil Beef Rolls which feature similar fresh herbs and bold flavors.
Conclusion
Korean BBQ Meatballs with Spicy Mayo Dip proves that high-protein meals don’t have to sacrifice flavor for nutrition. With 25 grams of protein per serving and a preparation time of just 45 minutes, this recipe delivers restaurant-quality taste right from your home kitchen. For another satisfying ground beef option with similar protein content, try my Spicy Ground Beef Sweet Potato Protein Bowl. Give this crowd-pleasing recipe a try – your family will be asking for it on repeat!
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.
- 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.
- 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.
- 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.
- While meatballs bake, whisk together mayonnaise, Sriracha, lemon juice, and soy sauce in a small bowl. Taste and adjust spice level as needed.
- 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
