Name: The Best Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean-Inspired
Ingredients: 1 lb ground beef (or half beef, half pork); 1/2 cup panko breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1 tablespoon fresh grated ginger; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon brown sugar; 2 green onions, finely chopped; 2 tablespoons gochujang; 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 1 clove garlic, grated; 1/2 cup mayonnaise; 1 tablespoon sriracha or gochujang; 1 teaspoon lime juice; 1/2 teaspoon sugar; 1 tablespoon chopped green onions; 1 teaspoon sesame seeds

Sticky, savory, sweet, and packed with flavor—these Korean BBQ meatballs are your new go-to for game day, dinner parties, or a quick weeknight dinner with flair. Glazed in a rich Korean-inspired BBQ sauce and paired with a bold spicy mayo dip, every bite is juicy perfection.

They’re easy to make, incredibly juicy, and that golden caramelized crust on the outside? Irresistible. Whether you serve them on a skewer, in a bowl with rice, or as party bites with toothpicks, these meatballs bring flavor and fun to any occasion.

What Kind of Ground Meat Should I Use?

You can use ground beef, ground pork, or a combination of both for these meatballs. Pork adds a slightly sweeter, fattier richness that pairs beautifully with the sticky-sweet sauce, while beef gives a hearty flavor and a firmer texture. If you’re aiming for a leaner option, ground chicken or turkey works well too—just keep an eye on moisture and don’t overcook.

Ingredients for the Best Korean BBQ Meatballs

Ground meat – Choose a blend of pork and beef for maximum juiciness and flavor, or stick with one if you prefer. This is the base of the meatball and gives it its savory bite.

Panko breadcrumbs – These light, airy breadcrumbs hold the meatballs together while keeping them tender. Regular breadcrumbs work too, but panko gives a softer texture.

Egg – Essential for binding everything together, so your meatballs stay round and intact.

Garlic and ginger – Freshly grated for that bold Korean flavor. Don’t skip these—they add real punch.

Soy sauce and sesame oil – These deepen the umami in the meatball mixture itself, giving it that unmistakable savory edge.

Brown sugar – Just a touch helps balance out the saltiness and complements the BBQ glaze.

Green onions – Add brightness and a subtle bite throughout the meatballs.

Korean BBQ glaze (gochujang-based) – This is the sticky, spicy-sweet coating that makes these meatballs shine. You can use store-bought or make your own with gochujang, soy sauce, honey, garlic, and sesame oil.

Spicy mayo dip – Made with mayo, sriracha (or gochujang), a little lime juice, and a pinch of sugar. Creamy, spicy, and made for dipping.

How To Make the Best Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Ingredients

In a large mixing bowl, combine your ground meat (beef, pork, or a mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, brown sugar, and finely chopped green onions. Mix gently with your hands or a spoon until just combined. Be careful not to overmix—this keeps the meatballs tender.

Step 2: Shape the Meatballs

Scoop about 1 1/2 tablespoons of the mixture and roll into balls. You should get around 20 meatballs. Place them on a parchment-lined baking sheet or a plate.

Step 3: Brown the Meatballs

In a large skillet over medium heat, add a touch of oil. Brown the meatballs in batches, turning gently to get a golden crust on all sides. This step locks in flavor and gives a satisfying texture. You don’t need to cook them all the way through yet.

Step 4: Glaze and Bake

Preheat your oven to 375°F (190°C). Transfer the browned meatballs to a baking dish. Pour the Korean BBQ glaze over them and toss or brush to coat evenly. Bake for 10-15 minutes, or until the meatballs are fully cooked and the glaze is bubbling and caramelized.

Step 5: Make the Spicy Mayo Dip

While the meatballs bake, whisk together mayonnaise, sriracha or gochujang, lime juice, and a pinch of sugar in a small bowl. Adjust spice level to taste. This creamy dip is the perfect cool-spicy contrast.

Step 6: Garnish and Serve

Once out of the oven, sprinkle the meatballs with sesame seeds and extra green onions. Serve hot with the spicy mayo dip on the side or drizzle on top. Perfect as a snack, appetizer, or with rice for a full meal.

How to Serve and Store These Korean BBQ Meatballs

These Korean BBQ Meatballs are incredibly versatile. For casual bites, serve them warm with toothpicks and a bowl of spicy mayo for dipping. Hosting dinner? Pair them with jasmine rice, pickled cucumbers, and a sprinkle of sesame seeds for a flavorful meal. You can even pop them into lettuce cups or bao buns with shredded carrots and cabbage for a fun twist.

To store leftovers, let the meatballs cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts. The spicy mayo can be stored separately in the fridge for about a week.

For freezing, freeze the cooked, glazed meatballs (without the mayo) on a baking sheet until firm, then transfer to a zip-top bag. They’ll keep for up to 2 months. Thaw overnight and reheat as needed.

Frequently Asked Questions

What can I substitute for gochujang?

If you can’t find gochujang, try using a mix of sriracha and a little miso paste or soy sauce for depth. It won’t be exactly the same, but it still gives a good balance of heat and umami.

Can I make the meatballs ahead of time?

Absolutely. You can mix and shape the meatballs up to a day ahead. Store them covered in the fridge until you’re ready to brown and bake.

Can I make these meatballs in the air fryer?

Yes! After browning them lightly, you can finish them in the air fryer at 375°F for about 8-10 minutes. Add the glaze after cooking or during the last few minutes.

Is this recipe spicy?

It’s mildly spicy thanks to the gochujang and spicy mayo, but the heat is adjustable. Use less gochujang or substitute with a milder sauce if needed.

Can I double the recipe?

Yes, this recipe scales up easily for a crowd. Just be sure to brown the meatballs in batches and use a larger baking dish.

What’s the best way to keep them warm for a party?

Transfer the cooked meatballs to a slow cooker set to “warm” with extra glaze to keep them moist. Keep the spicy mayo in a chilled bowl nearby for dipping.

Want More Savory Party Bite Ideas?

If these Korean BBQ meatballs with spicy mayo dip have your taste buds fired up, you’ll want to try more bold, flavor-packed bites like these:

Cranberry Sauce Meatballs: A Sweet and Savory Delight for a festive twist.
Slow Cooker Garlic Butter Beef Bites if you love easy, melt-in-your-mouth appetizers.
Green Olive and Feta Cheese Dip for a creamy, briny, herby party dip.
Cheesy Baked Tortellini with Meat Sauce to turn meatballs into a hearty pasta night.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a savory, family-favorite dinner.

Explore savory snacks, comfort foods, and meaty mains that’ll keep your weekly rotation fresh and flavorful.

📌 Save this recipe to your Pinterest appetizer board so you can come back to it whenever you need a show-stopping bite.

And if you give these Korean BBQ meatballs a try, tell me how they turned out! Did you go for beef, pork, or both? Did you tweak the glaze or kick up the heat?

I love hearing how you personalize these recipes. Drop your comments below, ask questions, or share your favorite way to serve them.

👉 Looking for more quick, bold recipes like this one? Check out my Pinterest where I post daily at Life with Jam on Pinterest.

The Best Korean BBQ Meatballs with Spicy Mayo Dip

Author: Jam Scott
Total Time: 40 minutes
Yield: 20 meatballs

Print Recipe

Description

Sticky, savory, and juicy, these Korean BBQ Meatballs are glazed in a spicy-sweet gochujang sauce and paired with a creamy spicy mayo dip. Perfect for party appetizers, weeknight dinners, or anytime you’re craving bold flavor with minimal effort.

Instructions

1. In a mixing bowl, combine ground meat, panko breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, brown sugar, and green onions. Mix just until combined—don’t overwork the meat.

2. Roll mixture into 1 1/2 tablespoon-sized balls and place them on a parchment-lined tray.

3. Heat a skillet over medium heat with a little oil. Brown meatballs in batches on all sides, then set aside. They don’t need to be fully cooked yet.

4. Preheat oven to 375°F (190°C). Transfer browned meatballs to a baking dish.

5. In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, and garlic. Pour glaze over meatballs and toss to coat.

6. Bake for 10–15 minutes until meatballs are cooked through and glaze is bubbling.

7. While baking, mix spicy mayo dip ingredients in a small bowl. Adjust heat to taste.

8. Garnish meatballs with green onions and sesame seeds. Serve hot with spicy mayo on the side.