Description
Make weeknight-friendly Korean BBQ Meatballs with Spicy Mayo Dip that are juicy, sweet-savory, and perfectly spicy. This easy baked appetizer blends soy, garlic, and ginger with tender beef and pork, then pairs it with a creamy Sriracha mayo. Great for parties, game day, or a quick rice bowl.
Ingredients
1 lb ground beef
0.5 lb ground pork
3 cloves garlic, minced
1 tbsp fresh ginger, grated
0.25 cup soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
0.75 cup panko breadcrumbs
1 large egg
3 green onions, finely chopped
0.5 cup mayonnaise
1 to 2 tbsp Sriracha
1 tbsp lime juice
1 tsp toasted sesame seeds, for garnish
2 tbsp sliced green onions, for garnish
Instructions
1. Make the meatball base by combining the ground beef, ground pork, garlic, ginger, soy sauce, brown sugar, rice vinegar, panko, egg, and green onions in a large bowl. Mix just until evenly combined.
2. Shape the mixture into 20 to 24 meatballs, about 1 to 1.5 inches each, and set them on a parchment lined baking sheet.
3. Bake at 400°F for 15 to 18 minutes until cooked through and lightly browned, or pan fry over medium heat until golden and 165°F inside.
4. Stir together the mayonnaise, Sriracha, and lime juice until smooth to make the spicy mayo dip. Adjust heat to taste.
5. Plate and garnish the meatballs with sesame seeds and sliced green onions. Serve warm with the spicy mayo and your favorite sides.
Notes
Let the mixture rest 5 minutes before rolling so the panko hydrates and the meatballs hold shape better.
Lightly oil your hands or a scoop for cleaner, even shaping.
If using lean meat, add 1 tbsp neutral oil to keep the texture juicy.
Chill shaped meatballs 15 minutes for extra tidy edges.
Broil 1 to 2 minutes at the end for caramelized tops.
For gluten free, use tamari and gluten free crumbs; for lighter dip, swap half the mayo for Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean American
Nutrition
- Serving Size: 5 meatballs with 2 tbsp dip
- Calories: 480
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 115 mg