Korean BBQ Meatballs with Spicy Mayo Dip

Why You’ll Love This Recipe

Korean BBQ Meatballs with Spicy Mayo Dip are the perfect fusion of sweet, savory, and spicy flavors. These juicy meatballs are glazed in a sticky Korean-style BBQ sauce and paired with a creamy, tangy, and spicy mayo dip for the ultimate crowd-pleasing appetizer or weeknight dinner. Whether served on skewers, over rice, or as party bites, these meatballs are bold, flavorful, and utterly addictive.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ground beefgarlicgingergreen onionssoy saucesesame oilbrown sugarsrirachagochujang (Korean chili paste)rice vinegarcornstarchblack pepperpankobaking powdereggegg mayonnaiselemon juice

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground beef, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, black pepper, panko, egg, and baking powder.

Mix until just combined and form into 1 to 1.5-inch meatballs.

Place meatballs on the prepared baking sheet and bake for 15-18 minutes, until cooked through and browned.

While the meatballs bake, prepare the Korean BBQ glaze: in a saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, garlic, and cornstarch slurry (cornstarch + water). Simmer until thickened.

Once baked, toss the meatballs in the warm glaze until well coated.

To make the spicy mayo dip, mix mayonnaise, sriracha, lemon juice, and a small splash of sesame oil in a bowl until smooth.

Serve the glazed meatballs with the spicy mayo on the side or drizzled over top.

Servings and timing

This recipe yields approximately 20 meatballs.Preparation time: 15 minutesBaking time: 15-18 minutesSauce & dip prep time: 10 minutesTotal time: 40-45 minutes

Variations

Substitute ground chicken or pork for a different protein.

Add finely shredded carrots or zucchini to the meat mixture for added moisture and veggies.

Top with toasted sesame seeds and chopped scallions for extra crunch and flavor.

Serve over steamed rice or in lettuce cups for a fun presentation.

storage/reheating

Store leftover meatballs in an airtight container in the fridge for up to 4 days.Reheat in a microwave or on the stovetop until warmed through.For longer storage, freeze cooked and glazed meatballs for up to 2 months. Reheat from frozen or thaw in the fridge first.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and refrigerate the uncooked meatballs up to a day in advance or freeze them for later use.

What is gochujang?

Gochujang is a Korean fermented chili paste that adds a deep, spicy-sweet flavor to dishes.

Can I make the spicy mayo less spicy?

Absolutely—reduce the amount of sriracha or substitute with ketchup for a milder dip.

What can I use instead of panko?

Crushed crackers or regular breadcrumbs work well in place of panko.

Can I pan-fry instead of baking?

Yes, you can pan-fry the meatballs over medium heat until browned and fully cooked inside.

Is this dish gluten-free?

Use gluten-free soy sauce and panko to make the recipe gluten-free.

Can I skip the dip?

Yes, the glazed meatballs are flavorful on their own, but the dip adds a creamy, spicy touch.

Do kids like these?

You can reduce the spice in both the meatballs and the dip to make them kid-friendly.

Can I double the recipe?

Yes, this recipe scales up easily for feeding a crowd or meal prep.

How spicy is it?

The heat is moderate with gochujang and sriracha, but you can adjust to taste.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip deliver bold flavors in every bite, making them a must-try for fans of Korean-inspired cuisine. They’re quick to prepare, easy to serve, and endlessly customizable for spice level or serving style. Whether for dinner or a party platter, these meatballs promise to impress.

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