Sticky, savory, and spiked with a sweet heat, these Korean BBQ Meatballs with Spicy Mayo Dip are a bite-sized burst of bold flavor. Whether served as a party appetizer, quick weeknight meal, or something fun for game day, these little morsels come fully dressed with umami-rich glaze and a velvety spicy sauce that clings to every golden edge.

Made with a blend of beef and pork for juicy richness, and lacquered with a Korean BBQ sauce that’s both tangy and smoky, these meatballs are everything you want in comfort food with a twist. The creamy sriracha mayo adds a velvety contrast, making every bite addictive.

What Kind of Ground Meat Works Best for Korean BBQ Meatballs?

The best flavor comes from using a mix of ground pork and beef. Pork adds richness and moisture, while beef delivers that hearty, beefy backbone. If you’re looking to go leaner, ground chicken or turkey works too—just be sure to boost the fat and seasoning levels.

Ingredients for the Korean BBQ Meatballs with Spicy Mayo Dip

Ground pork and beef: The classic combination ensures a tender, flavorful bite that stays juicy while cooking.

Panko breadcrumbs: These Japanese-style breadcrumbs absorb moisture without making the meatballs dense.

Egg: Acts as a binder to hold the meatballs together.

Green onion and garlic: Fresh aromatics that brighten the flavor and add a punch of depth.

Ginger: Brings a slight heat and zingy contrast that pairs beautifully with the BBQ glaze.

Soy sauce and sesame oil: Adds rich umami notes that lay the foundation for Korean-inspired flavor.

Gochujang (Korean chili paste): Essential for depth and subtle heat in both the meatball mix and the sauce.

Brown sugar and rice vinegar: These balance out the heat and saltiness in the BBQ glaze.

Mayonnaise and sriracha: For the dip, this duo delivers creaminess with a spicy kick that balances the savory meatballs.

Chives or green onions: Optional, for garnish, adding color and freshness.

How To Make the Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Base

In a large bowl, combine ground pork, ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and gochujang. Mix gently until just combined, being careful not to overwork the meat.

Step 2: Shape and Bake

Preheat your oven to 400°F (200°C). Form the meat mixture into 1.5-inch balls and arrange them on a lined baking sheet. Bake for 15-18 minutes, or until golden brown and cooked through.

Step 3: Make the Korean BBQ Sauce

While the meatballs bake, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and a spoonful of gochujang in a small saucepan. Simmer over medium heat until the sauce thickens slightly, about 5-7 minutes.

Step 4: Toss and Glaze

Once the meatballs are baked, toss them in the warm BBQ sauce until evenly coated. Return to the oven for an additional 5 minutes to set the glaze.

Step 5: Prepare the Spicy Mayo Dip

Mix together mayonnaise and sriracha in a small bowl. Adjust the spice level to taste.

Step 6: Garnish and Serve

Serve the glazed meatballs on a platter, drizzled with spicy mayo and topped with chopped chives or green onions. Provide extra dip on the side.

How to Serve and Store Korean BBQ Meatballs with Spicy Mayo Dip

These meatballs are perfect hot out of the oven, served with toothpicks as a crowd-pleasing appetizer. They’re also fantastic in lettuce wraps, rice bowls, or skewered with grilled vegetables.

Leftovers? Store them in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven or microwave until heated through. The spicy mayo dip can be made ahead and kept chilled for up to a week.

Frequently Asked Questions

Can I freeze these meatballs?

Yes! Freeze them after baking and cooling. Reheat in the oven at 350°F until warm.

What if I can’t find gochujang?

You can substitute with a mix of sriracha and a touch of miso paste or soy sauce, though the flavor won’t be as deep.

Can I make them ahead of time?

Absolutely. Bake the meatballs and refrigerate up to 2 days ahead. Glaze and reheat just before serving.

Is there a dairy-free alternative to the dip?

Yes, you can use vegan mayo and a splash of lemon juice for the same creamy tang.

How spicy is the dip?

It’s customizable! Add more or less sriracha to match your heat preference.

Want More Appetizer Ideas with a Twist?

If you love these Korean BBQ Meatballs, you’ll probably enjoy these other favorites:

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with beef and pork, or try a twist like chicken? Did you level up the spice or keep it mellow?

I love seeing how others make these recipes their own. Got a question or suggestion? Drop it below so we can cook better together.

Korean BBQ Meatballs with Spicy Mayo Dip

Author: Jam Scott
Total Time: 26 minute
Yield: 18–20 meatballs

Print Recipe

Description

Juicy, sweet, and slightly spicy, these Korean BBQ Meatballs with Spicy Mayo Dip are perfect for entertaining or casual bites. They’re baked until golden, glazed in a rich BBQ sauce, and served with a creamy, fiery dip that keeps guests coming back for more.

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, mix pork, beef, panko, egg, green onion, garlic, ginger, soy sauce, sesame oil, and gochujang.
Form into 1.5-inch balls and place on a lined baking sheet.
Bake for 15–18 minutes or until golden and cooked through.
Meanwhile, in a small saucepan, simmer soy sauce, brown sugar, vinegar, sesame oil, and gochujang until thickened.
Toss baked meatballs in the glaze, then return to oven for 5 more minutes.
Mix mayonnaise and sriracha for the dip. Adjust heat to taste.
Serve meatballs drizzled with dip and sprinkle with chives or green onion.

Prep Time: 15 minutes
Cook Time: 20–23 minutes
Category: Appetizers