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.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 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; 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); 1/2 cup mayonnaise; 1–2 tbsp sriracha (to taste); 1 tsp lime juice; 1 tsp honey; Baking sheet; Mixing bowls; Small saucepan; Whisk

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

Units Scale

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

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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