If you’re looking for a show-stopping appetizer that delivers bold flavor and irresistible texture, you have to try this Korean BBQ Meatballs Dip Recipe. Imagine tender, juicy meatballs coated in a sticky-sweet and savory Korean BBQ sauce, nestled on a creamy base and finished with all your favorite toppings. It’s the kind of dish that disappears in minutes at parties and makes you the hero of any gathering—trust me, your friends will be begging for the recipe!

Korean BBQ Meatballs Dip Recipe - Recipe Image

Ingredients You’ll Need

This dip comes together with easy-to-find ingredients, each playing a crucial role in building layers of flavor and texture. Don’t skip any—you’ll notice how each piece, from the aromatic green onions to the creamy base, makes this Korean BBQ Meatballs Dip Recipe shine!

Ground beef (1 pound): Choose 80/20 for juicy, flavorful meatballs.
Breadcrumbs (1/4 cup): These help bind the meatballs and keep them tender.
Egg (1): The essential glue for holding everything together.
Green onions (2, finely chopped): Add a fresh, peppery bite and a pop of color.
Garlic (2 cloves, minced): For that unmistakable savory punch.
Sesame oil (1 teaspoon): Brings deep, toasty aroma right into the meatballs.
Ground ginger (1/2 teaspoon): Adds warmth and subtle spice.
Black pepper (1/4 teaspoon): For a gentle kick.
Salt (1/4 teaspoon): Enhances all those amazing flavors.
Low-sodium soy sauce (1/3 cup): The backbone of the Korean BBQ sauce—umami galore.
Brown sugar (2 tablespoons): For sticky-sweetness that balances the heat.
Rice vinegar (1 tablespoon): Brightens everything up.
Sesame oil (1 tablespoon): A second punch of that nutty, aromatic flavor in the sauce.
Cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons water): Thickens the sauce to the perfect consistency.
Gochujang (1 tablespoon): Korean chili paste for that signature smoky heat.
Minced garlic (1 teaspoon): Doubles down on the depth of flavor in the sauce.
Grated ginger (1/2 teaspoon): For zing and warmth in the sauce.
Cream cheese (4 ounces, softened): The creamy, tangy base for your dip.
Sour cream (1/4 cup): Lends a cool, smooth finish to the base.
Mayonnaise (1/4 cup): Adds richness and helps everything blend together.
Toasted sesame seeds (optional): Sprinkle for a nutty crunch.
Chopped green onions (optional): For a fresh, colorful garnish.
Shredded mozzarella or Monterey Jack (optional): Broil for a gooey, melty finish.

How to Make Korean BBQ Meatballs Dip Recipe

Step 1: Make the Meatballs

Start by preheating your oven to 400°F (200°C). In a large bowl, combine the ground beef, breadcrumbs, egg, green onions, garlic, sesame oil, ground ginger, black pepper, and salt. Mix just until everything is combined—over-mixing can make the meatballs tough. Form the mixture into small, bite-sized meatballs, about a tablespoon each, and arrange them on a parchment-lined baking sheet. Bake for 15 to 18 minutes, or until they’re cooked through and beautifully browned.

Step 2: Make the Korean BBQ Sauce

While your meatballs are baking, let’s whip up that irresistible BBQ sauce. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch slurry and cook for another 1 to 2 minutes, until the sauce thickens and gets glossy. Toss the hot meatballs in the sauce so they soak up every ounce of flavor.

Step 3: Prepare the Dip Base

In a mixing bowl, blend together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. This will be the bed for your saucy meatballs and is key to the dip’s irresistible texture. Spread the mixture evenly in a shallow baking dish or pie plate, making sure it’s nice and even for perfect scooping later.

Step 4: Assemble the Dip

Spoon those glossy, Korean BBQ-sauced meatballs over your creamy dip base. If you’re going for extra decadence, sprinkle shredded mozzarella or Monterey Jack cheese over the top. Pop the dish under the broiler for 2 to 3 minutes until the cheese is melted and bubbling. Finish with a flourish of toasted sesame seeds and chopped green onions for crunch and color. Serve warm with your favorite dippers.

How to Serve Korean BBQ Meatballs Dip Recipe

Garnishes

Don’t underestimate the power of a few simple garnishes! A sprinkle of toasted sesame seeds adds a bit of crunch and nutty flavor that really brings the whole Korean BBQ Meatballs Dip Recipe together. Chopped green onions deliver a fresh, vibrant contrast, and if you’re a cheese lover, broiling a generous handful of mozzarella or Monterey Jack on top takes this dip to legendary status.

Side Dishes

This dip is bold and creamy, so pair it with something light and crisp. Tortilla chips, wonton chips, or even thinly sliced baguette are perfect for scooping. If you want to round out your spread, serve alongside crunchy vegetables like cucumber slices, carrot sticks, or bell peppers for a refreshing bite between rich, saucy mouthfuls.

Creative Ways to Present

You can get playful with how you present your Korean BBQ Meatballs Dip Recipe. Try baking it in individual ramekins for personal servings at a dinner party. Or, set up a DIY bar with the dip base, meatballs, and toppings in separate bowls—let guests build their own perfect bite. This recipe also works beautifully as a filling for slider buns, or spooned onto crispy lettuce cups for a low-carb option.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which is rare!), simply transfer the dip to an airtight container. It will keep well in the refrigerator for up to three days. The flavors meld even more overnight, making for an irresistible snack the next day.

Freezing

You can freeze the meatballs and sauce separately for up to two months. Let them cool completely before freezing in a freezer-safe bag or container. When you’re ready to use, thaw overnight in the refrigerator, then reheat and assemble with a fresh dip base for the best texture.

Reheating

To reheat, simply place the dip in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through, about 15 minutes. For a quick fix, microwave individual portions in 30-second bursts, stirring in between, until piping hot. Add fresh garnishes after reheating to keep everything looking and tasting fresh.

FAQs

Can I make the Korean BBQ Meatballs Dip Recipe ahead of time?

Absolutely! You can make the meatballs and BBQ sauce a day in advance and store them in the fridge. When you’re ready to serve, quickly assemble with the creamy base, top with cheese if desired, and bake or broil until bubbly and heated through.

Is there a substitute for gochujang if I can’t find it?

If gochujang isn’t available, you can use a mix of sriracha and a little miso paste to mimic the heat and depth of flavor. However, if you can find gochujang, it’s totally worth it for the authentic taste in this Korean BBQ Meatballs Dip Recipe.

Can I use store-bought or frozen meatballs?

Yes! For a shortcut, use your favorite frozen meatballs. Just bake according to package instructions, then toss them in the homemade Korean BBQ sauce before assembling with the dip base. It’s a great way to save time without sacrificing flavor.

What can I use instead of beef for the meatballs?

Ground turkey, chicken, or even pork all work beautifully in this recipe. Just be mindful that leaner meats may need a touch more breadcrumbs or a splash of milk to keep the meatballs juicy.

How spicy is this dip, and can I adjust the heat?

The dip has a subtle smoky heat from the gochujang, but it’s easy to customize. For more spice, add extra gochujang or a dash of hot sauce. For a milder dip, reduce the gochujang or swap in a mild chili paste.

Final Thoughts

This Korean BBQ Meatballs Dip Recipe is a guaranteed crowd-pleaser, packed with bold flavors and comforting textures that’ll have everyone coming back for seconds. Whether you’re hosting game night or just want a fun twist on classic party food, give this recipe a try—you might just find it becomes your new signature appetizer!

Korean BBQ Meatballs Dip Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Korean BBQ Meatballs Dip recipe combines flavorful, tender meatballs coated in a spicy-sweet Korean BBQ sauce layered over a creamy blend of cream cheese, sour cream, and mayonnaise. Perfect as an appetizer, this dish brings a fusion of Korean and American flavors with a savory and slightly spicy kick, served warm with chips or bread.

Ingredients

Scale

Meatballs

1 pound ground beef
1/4 cup breadcrumbs
1 egg
2 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon salt

Korean BBQ Sauce

1/3 cup low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon gochujang (Korean chili paste)
1 teaspoon minced garlic
1/2 teaspoon grated ginger

Dip Base

4 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise

Optional Toppings

Toasted sesame seeds
Chopped green onions
Shredded mozzarella or Monterey Jack cheese (for melting)

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Instructions

Make the meatballs: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped green onions, minced garlic, sesame oil, ground ginger, black pepper, and salt. Mix gently just until everything is combined to keep the meatballs tender. Shape into small meatballs, about 1 tablespoon each, and place them evenly spaced on a parchment-lined baking sheet. Bake for 15–18 minutes or until meatballs are fully cooked.
Make the Korean BBQ sauce: While the meatballs bake, prepare the sauce. In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, minced garlic, and grated ginger. Once it begins to simmer, stir in the cornstarch slurry and continue cooking for 1–2 minutes until the sauce thickens. Remove from heat.
Prepare the dip base: In a mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise until completely smooth and creamy. Spread this mixture evenly into the bottom of a shallow baking dish or pie plate.
Assemble the dip: Toss the hot, cooked meatballs in the prepared Korean BBQ sauce until they are fully coated. Arrange the saucy meatballs evenly over the cream cheese base. If using cheese, sprinkle shredded mozzarella or Monterey Jack on top. Place under the broiler for 2–3 minutes until the cheese has melted and is bubbling. Garnish with toasted sesame seeds and chopped green onions. Serve warm with tortilla chips, wonton chips, or sliced baguette.

Notes

For a spicier dip, increase the amount of gochujang or add a dash of hot sauce to the BBQ sauce.
You can use frozen cooked meatballs as a shortcut; just toss them in the homemade sauce before assembling.
Try serving with a variety of dipping options like sliced baguette, chips, or vegetable crudités for a crowd-pleasing appetizer.
To make the dip milder, reduce or omit the gochujang.
Make sure not to overmix the meatball ingredients to keep them tender and juicy.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking + Stovetop
Cuisine: Korean-American