Korean BBQ Meatballs with Spicy Mayo Dip

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Sticky, savory, and slightly sweet with a fiery kick – these Korean BBQ Meatballs with Spicy Mayo Dip are going to become your next obsession. Think juicy meatballs, seared until golden, then bathed in a sticky gochujang glaze and topped with a creamy, tangy mayo dip that packs just enough heat to keep you coming back for more.

Whether you’re prepping these for game night, a quick dinner, or your next potluck appetizer, this dish delivers bold Korean-inspired flavors in a small, irresistible package. And the best part? They taste just as good as leftovers – if they last that long.

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What Kind of Meat Should I Use for Korean BBQ Meatballs?

For the juiciest meatballs, go with a mix of ground pork and beef. Pork brings fat and richness, while beef adds structure and meaty depth. You can also go all-beef or sub in ground turkey or chicken for a lighter option, but aim for a bit of fat content to keep the meatballs from drying out.

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Ingredients for the Korean BBQ Meatballs with Spicy Mayo Dip

• Ground Pork and Ground Beef: This duo creates juicy, flavorful meatballs with perfect texture.
• Garlic and Ginger: Freshly grated for a punchy, aromatic backbone.
• Green Onions: Adds brightness and a little crunch to the meatball mix.
• Soy Sauce: Deepens the umami profile.
• Sesame Oil: A tiny drizzle goes a long way for nutty richness.
• Panko Breadcrumbs: Helps bind the meatballs without making them dense.
• Egg: Acts as a binder to hold everything together.
• Gochujang (Korean chili paste): The star of the sauce, bringing sweet heat.
• Brown Sugar: Balances out the spice with caramel-like sweetness.
• Rice Vinegar: Adds tanginess to lift the glaze.
• Mayonnaise: Forms the base of the spicy mayo dip.
• Sriracha or Gochujang: Mixed into the mayo for that spicy twist.
• Lime Juice: Cuts through the richness and brightens up the dip.

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How To Make the Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Ingredients

In a large bowl, combine ground pork, ground beef, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, panko breadcrumbs, and an egg. Mix gently until just combined. Avoid overmixing to keep the texture tender.

Step 2: Form the Meatballs

Scoop about 1 to 1.5 tablespoons of mixture and roll into balls. You should get around 20-24 meatballs. Place them on a baking sheet lined with parchment or foil.

Step 3: Sear or Bake the Meatballs

For maximum flavor, sear the meatballs in a hot skillet with a touch of oil until browned on all sides. Alternatively, bake at 400°F (200°C) for 15-18 minutes until cooked through.

Step 4: Make the Korean BBQ Glaze

In a saucepan over medium heat, combine gochujang, soy sauce, brown sugar, rice vinegar, garlic, and a splash of water. Simmer for 3-5 minutes until the glaze is thick and glossy.

Step 5: Glaze the Meatballs

Add the cooked meatballs to the glaze and toss until each one is well coated. Let them simmer in the sauce for another minute so they absorb all the flavor.

Step 6: Prepare the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha or gochujang, and a splash of lime juice. Taste and adjust heat or tang to your liking.

Step 7: Garnish and Serve

Plate the glazed meatballs and drizzle or dollop the spicy mayo on top. Sprinkle with extra green onions or sesame seeds for that final touch.

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Serving and Storing Korean BBQ Meatballs

Serve these meatballs hot right after glazing for the best flavor and texture. They’re perfect with rice, lettuce wraps, or even as a Korean-fusion slider. Add extra spicy mayo on the side for dipping and a sprinkle of sesame seeds to finish.

To store, let the meatballs cool and then refrigerate in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the glaze. The spicy mayo can be stored separately in the fridge for a week.

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Frequently Asked Questions

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste with a balance of sweet, spicy, and umami flavors. You can find it in most Asian grocery stores or in the international aisle of major supermarkets.

Can I make these meatballs ahead of time?

Yes! You can form and refrigerate the meatballs a day in advance. They also freeze well before or after cooking. Just thaw and reheat when needed.

What can I use instead of gochujang?

If you can’t find gochujang, try mixing sriracha with a bit of miso paste and honey for a similar flavor profile.

Can I air-fry the meatballs?

Absolutely. Cook them in the air fryer at 375°F for about 10-12 minutes, shaking halfway through.

Is there a dairy-free option?

Yes. Just make sure your mayo is dairy-free, and everything else in the recipe is naturally dairy-free.

Can I make it gluten-free?

Use gluten-free soy sauce (like tamari) and gluten-free breadcrumbs to easily adapt this recipe.

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Want More Appetizer Ideas?

If these Korean BBQ Meatballs hit the spot, here are a few other flavorful appetizers worth trying:

• Slow Cooker Garlic Butter Beef Bites and Potatoes
• Spicy Sailor’s Dip
• Green Olive and Feta Cheese Dip
• Crispy Baked Chicken Tenders with Creamy Mustard Dip
• Cheesy Cauliflower Patties

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time: Follow me on Pinterest @Hallarecipes.

Let me know in the comments if you added extra spice or tried a different glaze! I love seeing how everyone puts their own twist on these meatballs. Questions are always welcome too—let’s help each other cook better, together.

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