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Korean BBQ Meatballs with Spicy Mayo Dip

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Korean BBQ meatballs with spicy mayo dip are juicy, tender, and coated in a sticky-sweet glaze inspired by Korean BBQ flavors. Paired with a creamy, zesty dipping sauce, they make the perfect appetizer, snack, or meal served over rice or in lettuce wraps.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 meatballs (serves 4–6 as appetizer)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean-Inspired

Ingredients

  • For the meatballs:
    • 1 lb ground beef, pork, chicken, or turkey
    • 2 cloves garlic, minced
    • 1 tbsp fresh ginger, grated
    • 2 green onions, finely chopped
    • 2 tbsp soy sauce
    • 1 tsp sesame oil
    • 2 tbsp brown sugar or honey
    • 1/2 cup panko breadcrumbs
    • 1 egg
    • Salt & black pepper to taste
  • For the glaze:
    • 1/3 cup soy sauce
    • 2 tbsp brown sugar
    • 2 tbsp gochujang (Korean chili paste)
    • 1 tbsp rice vinegar
    • 1 clove garlic, minced
    • 1 tsp sesame oil
    • 1 tsp cornstarch + 2 tsp water (optional, for thickening)
  • For the spicy mayo dip:
    • 1/2 cup mayonnaise
    • 1–2 tbsp sriracha or gochujang
    • 1 tsp lime juice or rice vinegar
    • 1/4 tsp garlic powder (optional)
    • Pinch of salt
  • Optional garnishes: Sesame seeds, chopped green onions

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix ground meat, garlic, ginger, green onions, soy sauce, sesame oil, brown sugar, breadcrumbs, egg, salt, and pepper until combined.
  3. Roll into 1–1½-inch balls and place on the baking sheet.
  4. Bake 18–20 minutes, until cooked through and golden.
  5. Meanwhile, make the glaze: In a saucepan, combine soy sauce, brown sugar, gochujang, vinegar, garlic, and sesame oil. Simmer 5–7 minutes. Add cornstarch slurry if thicker sauce is desired.
  6. Toss baked meatballs in warm glaze until coated.
  7. For the dip, whisk mayo, sriracha, lime juice, garlic powder, and salt until smooth.
  8. Serve meatballs warm with spicy mayo and garnish with sesame seeds and green onions.

Notes

  • Use ground chicken or turkey for a leaner version.
  • For extra flavor, add shredded carrots or finely diced onion to the meat mixture.
  • Serve in lettuce wraps with rice and cucumber slices for a fun meal.
  • Adjust spice level by adding more or less gochujang or sriracha.
  • Make ahead: roll meatballs and refrigerate up to 24 hours before baking.

Nutrition

Find it online: https://allcookedup.com/korean-bbq-meatballs-with-spicy-mayo-dip/