Easy Baked Korean BBQ Meatballs with Spicy Sriracha Mayo Dip
These Baked Korean BBQ Meatballs are incredibly simple, packed with flavor, and baked for ease. Served with a quick spicy sriracha mayo dip, they are perfect for easy weeknight dinners, potlucks, or appetizers.
Equipment
- Large bowl
- Baking sheet
- Small bowl
- Whisk
Ingredients
For the meatballs
- 1 lb ground beef or ground pork, turkey, or a mix
- 1/2 cup breadcrumbs use gluten-free if needed
- 1 egg
- 2 green onions finely chopped
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
For the spicy mayo dip
- 1/2 cup mayonnaise use your favorite kind
- 1 tbsp sriracha start with 1 tablespoon and add more if you like it hotter
- 1 tsp rice vinegar or lime juice
- 1/2 tsp honey optional
Instructions
- Step 1: Get your meatball mix ready. Grab a nice big bowl. Toss in your ground meat, breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, sesame oil, brown sugar, and grated ginger. Sprinkle in a pinch of salt and pepper. Use your hands (or a spoon) to mix everything together gently just until combined. Do not overwork the mixture.
- Step 2: Shape and bake those beauties. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Take the meatball mixture and roll it into little balls, about 1 inch in size. Place them on your lined baking sheet, leaving a little space between each one. Bake for 15–18 minutes, until cooked through and nicely browned.
- Step 3: Whip up the magic dip. While your meatballs are baking, grab a small bowl and toss in the mayonnaise, sriracha (start with 1 tablespoon!), rice vinegar (or lime juice), and the optional honey. Whisk everything together until smooth and creamy. Taste and adjust seasoning (more sriracha, salt, or vinegar) to your liking.
- Step 4: Serve and enjoy! Once the meatballs are out of the oven, transfer them to a serving plate or keep them warm on the baking sheet. Sprinkle sesame seeds and chopped green onions over the top for garnish. Serve immediately with the spicy mayo dip on the side for dipping.
Notes
Substitutions & Additions: Swap regular breadcrumbs for gluten-free. Use ground turkey, chicken, pork, or a mix instead of beef. Finely grated carrot or zucchini (squeeze out moisture) can be added to the meatballs. For a glaze, toss baked meatballs in a mix of soy sauce, honey, rice vinegar, and ginger instead of using the dip. Try different dips like sweet chili sauce, peanut sauce, or plain mayo.
Tips for Success: Do not overmix the meatball mixture to keep them tender. Make meatballs uniform in size for even cooking. Don't crowd the baking pan. Always taste and adjust the spicy mayo dip. Meatballs can be mixed and rolled up to a day ahead and stored in the fridge.
Storage: Store cooled meatballs in an airtight container in the fridge for 3-4 days. Store the dip separately in a sealed container in the fridge for up to a week. Reheat meatballs gently in the microwave or a low oven.
Freezing: Raw, shaped meatballs can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding extra time. Cooked meatballs can also be frozen after cooling.
Serving Suggestions: Serve as an appetizer, over rice with steamed veggies for a main, or in slider buns.
Stovetop Option: Cook meatballs in a large skillet with a little oil over medium heat, turning occasionally, for 10-15 minutes until cooked through.