These Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate flavor bomb for your dinner table! Juicy meatballs glazed with a sweet-savory Korean BBQ sauce and paired with a creamy, spicy mayo dip that’ll have everyone reaching for seconds. Ready in just 40 minutes, these meatballs deliver restaurant-quality taste with minimal effort – perfect for those hectic weeknights when you want something delicious without the fuss.
Why You’ll Love This Recipe
- Bold, Unforgettable Flavors: The combination of savory meatballs, sweet-spicy glaze, and creamy dip creates layers of flavor that’ll make your taste buds dance.
- Weeknight Friendly: From prep to table in just 40 minutes, making this an achievable dinner even on your busiest days.
- Crowd-Pleaser: These meatballs disappear fast at parties and family dinners alike – they’re that good!
- Versatile: Works beautifully as an appetizer, main dish, or even stuffed into sandwiches.
Ingredients You’ll Need
- Ground Beef: The foundation of our meatballs, providing richness and substance. A beef/pork mix works wonderfully too, adding extra flavor dimension.
- Panko Breadcrumbs: These Japanese-style breadcrumbs keep the meatballs tender and light.
- Egg: Acts as the binding agent, holding everything together.
- Garlic: Adds aromatic depth – fresh is definitely best here!
- Green Onions: Provides a mild onion flavor and fresh color contrast.
- Soy Sauce: Delivers that umami punch and saltiness that’s essential to Korean flavors.
- Sesame Oil: Just a touch transforms the flavor profile with its distinct nutty quality.
- Ginger: Adds a warming zing that cuts through the richness.
- Gochujang: This Korean chili paste is the star ingredient in the glaze – spicy, sweet, and deeply flavorful.
- Brown Sugar: Balances the heat and helps create that sticky, caramelized glaze.
- Rice Vinegar: Adds brightness and tang to cut through the rich flavors.
- Mayonnaise: The creamy base for our addictive dipping sauce.
- Sriracha: Brings the heat to our spicy mayo – adjust to your preferred spice level.
- Lime Juice: That citrus zing makes the dip irresistible.
- Honey: Just a touch to balance the heat with sweetness in the dip.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Different Protein Options
Swap the beef for ground chicken or turkey for a lighter option. Ground pork works beautifully too, or try a plant-based ground meat alternative for a vegetarian version.
Heat Level Adjustments
Dial the spice up or down by adjusting the amount of gochujang in the glaze and sriracha in the mayo dip. For a milder version, try using less of each or substitute gochujang with a mix of tomato paste and a touch of honey.
Add-Ins
Try folding finely chopped kimchi into the meatball mixture for an authentic Korean twist, or add grated carrots or zucchini to sneak in extra vegetables.
Cooking Method
While baking is easiest, these meatballs can also be pan-fried for a crispier exterior, or even simmered directly in the sauce for extra flavor absorption.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prepare the Meatballs
Mix the ground beef, panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper in a large bowl. Use your hands to combine everything, but don’t overwork the mixture or your meatballs will be tough. Form into approximately 1.5-inch balls and arrange them on your parchment-lined baking sheet.
Step 2: Bake the Meatballs
Slide your meatballs into the preheated 400°F oven and bake for 18-20 minutes. They should be browned on the outside and cooked through on the inside.
Step 3: Make the Korean BBQ Glaze
While the meatballs are doing their thing in the oven, make your glaze. Combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil in a small saucepan over medium heat. Once it starts to simmer, whisk in your cornstarch slurry and continue cooking until thickened, about 1-2 minutes. The glaze should coat the back of a spoon.
Step 4: Glaze the Meatballs
When the meatballs are done, transfer them to a large bowl and pour the warm glaze over them. Gently toss until every meatball is gloriously coated in that sticky, sweet-spicy sauce. For extra caramelization, return them to the baking sheet and pop back in the oven for 5 more minutes.
Step 5: Prepare the Spicy Mayo Dip
While the glazed meatballs are getting their final touch in the oven, whisk together mayonnaise, sriracha, lime juice, and honey in a small bowl until smooth and well combined.
Step 6: Serve and Enjoy
Arrange your glazed meatballs on a serving plate, sprinkle with some extra chopped green onions or sesame seeds if you’re feeling fancy, and serve with the spicy mayo dip alongside.
Pro Tips for Making the Recipe
- Don’t Overwork the Meat: Mix the meatball ingredients just until combined. Overworking will result in tough, dense meatballs.
- Uniform Size Matters: Use a small ice cream scoop or tablespoon to ensure all meatballs are the same size for even cooking.
- The Cold Hand Trick: Slightly wet your hands with cold water before rolling the meatballs to prevent the mixture from sticking to your fingers.
- Glaze Consistency: If your glaze gets too thick, thin it with a splash of water. Too thin? Simmer a bit longer or add a touch more cornstarch slurry.
- Taste As You Go: Especially with the spicy mayo, adjust the heat and sweetness to match your preference.
How to Serve
As an Appetizer
Serve these meatballs with toothpicks and the spicy mayo dip on the side at your next gathering. They’re guaranteed to be the star of the appetizer spread.
As a Main Dish
Pair with steamed rice and quick-pickled vegetables for a complete Korean-inspired meal. A simple cucumber salad with rice vinegar makes a refreshing side.
In a Bowl
Create a Korean meatball bowl with rice, shredded cabbage, carrots, and cucumbers. Drizzle with extra glaze and spicy mayo.
As a Sandwich
Stuff these glazed meatballs into a toasted baguette with some crunchy vegetables and a generous smear of spicy mayo for an amazing fusion sandwich.
Make Ahead and Storage
Storing Leftovers
Store cooled meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. The spicy mayo dip will keep for up to 5 days refrigerated.
Freezing
These meatballs freeze beautifully! After baking (but before glazing), let them cool completely, then freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. The glaze can be frozen separately in small portions.
Reheating
Thaw frozen meatballs overnight in the refrigerator. Reheat in the oven at 350°F for about 10 minutes or until warmed through, then toss with freshly warmed glaze. Microwaving works in a pinch, but the oven method preserves the texture better.
FAQs
-
Can I make these meatballs ahead of time for a party?
Absolutely! Prepare and bake the meatballs up to a day ahead, then store in the refrigerator. Make the glaze separately and store it too. When you’re ready to serve, reheat the meatballs in the oven at 350°F for about 10 minutes, warm up the glaze on the stove, then combine and serve. The spicy mayo can be made several days in advance.
-
I can’t find gochujang. What can I substitute?
While gochujang has a unique flavor profile, you can substitute with a mixture of 1 tablespoon tomato paste, 1 teaspoon sriracha, 1/2 teaspoon soy sauce, and 1/2 teaspoon honey or brown sugar. This won’t be exactly the same, but will give you a similar sweet-spicy-savory flavor profile.
-
Can I make these meatballs less spicy for kids?
Definitely! For a kid-friendly version, reduce or omit the gochujang in the glaze and replace with additional brown sugar and a bit of tomato paste. For the dipping sauce, use just a tiny amount of sriracha or replace it with ketchup for a sweet rather than spicy dip.
-
What’s the best way to serve these for a crowd?
For parties, I recommend keeping the glazed meatballs warm in a slow cooker set to low. They’ll stay delicious for hours, and guests can help themselves throughout the event. Serve the spicy mayo in a small bowl alongside, with toothpicks for easy grabbing.
Final Thoughts
These Korean BBQ Meatballs with Spicy Mayo Dip bring together the best of Korean flavors in an approachable, weeknight-friendly package. The combination of juicy meatballs, sweet-spicy glaze, and creamy dip creates a dish that’s both comforting and exciting. Whether you’re feeding a family on a busy Tuesday or impressing guests at a weekend gathering, these meatballs deliver big flavor with minimal effort. Give them a try tonight – your taste buds will thank you!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Korean
Description
These Korean BBQ Meatballs are packed with bold, savory flavors and paired with a creamy spicy mayo dip for the ultimate crowd-pleasing appetizer. Perfect for parties, gatherings, or even as a weeknight dinner, these tender meatballs are coated in a flavorful Korean BBQ glaze and offer the perfect balance of sweet, tangy, and spicy notes.
Ingredients
For the Meatballs:
- 1 lb ground beef (or beef/pork mix)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp black pepper
For the Korean BBQ Glaze:
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tsp water (for thickening)
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lime juice
- 1 tsp honey
Special Tools:
- Baking sheet
- Mixing bowls
- Small saucepan
- Whisk
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures the meatballs cook evenly and don’t stick to the pan. - Prepare the Meatball Mixture
In a large mixing bowl, combine ground beef, bread crumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix together gently until combined. Be careful not to overwork the mixture to avoid dense meatballs. - Shape the Meatballs
Roll the mixture into 1.5-inch diameter balls and place them evenly spaced on the prepared baking sheet. Ensure they’re uniform in size to cook evenly. - Bake the Meatballs
Bake in the preheated oven for 18–20 minutes, or until the meatballs are cooked through and lightly browned. Turn halfway through for even cooking if necessary. - Make the BBQ Glaze
While the meatballs bake, prepare the glaze. In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil. Stir well and bring to a simmer. Add the cornstarch slurry and cook for an additional 1–2 minutes, stirring, until thickened. - Coat the Meatballs
Once the meatballs are done, toss them in the prepared glaze until fully coated. For extra caramelization, return the coated meatballs to the oven and bake for an additional 5 minutes. - Prepare the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha (adjust the amount to your spice preference), lime juice, and honey until smooth and creamy. - Serve
Serve the meatballs warm, drizzled with a bit of the spicy mayo or with the dip on the side for dipping. Enjoy alongside rice or as a standalone snack.
Notes
- Ingredient Substitutions: You can use ground turkey or chicken instead of beef for a leaner option.
- Adjusting Spiciness: For milder flavors, reduce or omit the gochujang in the glaze and sriracha in the dip.
- Make Ahead: Both the meatball mixture and glaze can be prepared ahead of time and stored in the fridge for up to 24 hours.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes.
- Serving Suggestion: Pair these meatballs with steamed rice, stir-fried vegetables, or even lettuce wraps for a full meal.
Nutrition
- Serving Size: 1 Serving
- Calories: 320kcal
- Sugar: 6g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
