Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs with spicy mayo dip are a bold, flavorful twist on a classic appetizer. I combine savory ground meat with garlic, ginger, and a sweet-spicy Korean-inspired glaze that caramelizes beautifully in the oven. Paired with a creamy, zesty dipping sauce, these meatballs are perfect for parties, meal prep, or whenever I’m craving something a little different.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and incredibly easy to make. The meatballs are tender, juicy, and coated in a sticky-sweet glaze that tastes just like Korean BBQ. The spicy mayo dip adds the perfect creamy contrast, and it all comes together with minimal ingredients and effort. These meatballs are always a hit—whether I serve them as an appetizer, over rice, or tucked into lettuce wraps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef or pork (or a mix)

• Garlic, minced

• Ginger, grated

• Green onions, finely chopped

• Soy sauce

• Brown sugar or honey

• Sesame oil

• Panko breadcrumbs

• Egg

• Salt and black pepper

For the Korean BBQ glaze:

• Soy sauce

• Brown sugar

• Gochujang (Korean chili paste)

• Rice vinegar

• Garlic, minced

• Sesame oil

• Cornstarch + water (for thickening, optional)

For the spicy mayo dip:

• Mayonnaise

• Sriracha or gochujang

• Lime juice or rice vinegar

• Garlic powder (optional)

• Salt to taste

Optional garnishes:

• Sesame seeds

• Extra green onions

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix the ground meat with garlic, ginger, green onions, soy sauce, sesame oil, breadcrumbs, egg, salt, and pepper until well combined.

3. I roll the mixture into small meatballs (about 1–1½ inches) and place them evenly on the baking sheet.

4. I bake for 18–20 minutes, until fully cooked and golden on the outside.

5. While the meatballs bake, I make the Korean BBQ glaze. I combine all the glaze ingredients in a small saucepan and simmer for 5–7 minutes, stirring often. If I want it thicker, I stir in a cornstarch slurry and cook until it thickens.

6. I toss the baked meatballs in the warm glaze until fully coated.

7. For the spicy mayo dip, I stir together mayonnaise, sriracha or gochujang, lime juice, and a pinch of garlic powder and salt until smooth.

8. I serve the meatballs warm with a side of spicy mayo, garnished with sesame seeds and chopped green onions.

Servings and timing

This recipe makes about 24 meatballs (serves 4–6 as an appetizer).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add shredded carrots or finely diced onions to the meat mixture for extra texture. I’ve also used ground chicken or turkey for a leaner version. If I want a spicier glaze, I add extra gochujang or a splash of chili oil. For a fun twist, I serve them in lettuce wraps with rice and cucumber slices for an easy Korean BBQ bowl.

Storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet over medium heat to warm them through while keeping the glaze intact. They also freeze well—either glazed or plain—and I just thaw and reheat them when needed. The spicy mayo dip keeps in the fridge for about a week.

FAQs

Can I make these meatballs ahead of time?

Yes, I often roll the meatballs a day in advance and keep them in the fridge. I bake and glaze them fresh when ready to serve.

Is there a substitute for gochujang?

If I don’t have gochujang, I mix sriracha with a touch of miso paste or soy sauce. It’s not exactly the same, but it works in a pinch.

Can I make these meatballs in a skillet or air fryer?

Yes! I’ve pan-fried them in a little oil or air-fried them at 375°F for 12–14 minutes, turning halfway through.

What’s the best way to serve these?

I like them as an appetizer with toothpicks, but they’re also great over rice, in lettuce cups, or even stuffed in a sandwich.

Can I make this recipe gluten-free?

Yes, I use tamari instead of soy sauce and gluten-free breadcrumbs to keep it gluten-free. Always double-check the gochujang, too.

Conclusion

Korean BBQ meatballs with spicy mayo dip are a bold, satisfying bite that’s packed with sweet, savory, and spicy flavor. I love how easy they are to whip up and how versatile they are for any occasion. Whether I’m serving them as a party snack or building a meal around them, they always bring big flavor with minimal effort.

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