Go Back
–+ servings
BBQ Meatballs with Spicy Mayo Dip

BBQ Meatballs with Spicy Mayo Dip for Flavor Lovers

A delicious crowd-pleaser recipe for BBQ Meatballs with Spicy Mayo Dip that combines sweet and spicy flavors in a quick and easy dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef substitute with pork, chicken, or turkey if desired
  • 1 cup Breadcrumbs use gluten-free breadcrumbs for a gluten-free version
  • 1 large Egg optional, but recommended
  • 2 green onions Chopped Green Onions replace with chives if desired
  • 2 cloves Minced Garlic or use garlic powder
  • 1 tsp Grated Ginger or use less ground ginger
  • 3 tbsp Soy Sauce swap with tamari for gluten-free option
  • 1 tbsp Sesame Oil can be substituted with light oils
  • 2 tbsp Gochujang substitute with mixed miso paste and sriracha if needed
  • 2 tbsp Brown Sugar or substitute with honey or coconut sugar
  • 1 tbsp Rice Vinegar can use apple cider vinegar as an alternative
For the Spicy Mayo Dip
  • 1 cup Mayonnaise or substitute with vegan mayo for dairy-free
  • 1 tbsp Sriracha adjust according to spice preference
For Garnish
  • 1 tbsp Sesame Seeds for garnish
  • 2 green onions Extra Green Onions for garnish

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Dish
  • Parchment Paper

Method
 

Preparation
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and gochujang. Mix until just combined.
  2. Roll the mixture into meatballs about 1 to 1.5 inches in diameter and place on a baking sheet.
  3. Heat oil in a skillet over medium-high heat. Sear the meatballs for 2-3 minutes on each side until browned.
  4. Transfer the seared meatballs to a greased baking dish and preheat the oven to 375°F (190°C).
  5. In a bowl, whisk together additional soy sauce, brown sugar, rice vinegar, and gochujang until smooth. Pour the sauce over the meatballs.
  6. Bake in the preheated oven for 15-20 minutes until cooked through.
  7. While baking, mix mayonnaise and sriracha in a bowl to create the dip.
  8. Serve meatballs warm with spicy mayo dip and garnish with sesame seeds and extra green onions.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 350mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Avoid overmixing the meatball mixture for tenderness. Adjust gochujang to taste. Can double batch and freeze for later use.

Tried this recipe?

Let us know how it was!