Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean-Inspired
Ingredients: ½ lb ground beef; ½ lb ground pork; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 green onions, finely chopped; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 large egg; ½ cup panko breadcrumbs; 2 tablespoons gochujang; 1 tablespoon soy sauce (for glaze); 1 tablespoon brown sugar (for glaze); 2 tablespoons water (for glaze); ½ cup mayonnaise; 1 tablespoon sriracha; 1 teaspoon rice vinegar

I can still remember the first time I tried these Korean BBQ Meatballs with Spicy Mayo Dip. The smoky-sweet flavor of the meatballs, paired with that fiery, creamy sauce, made them unforgettable. They’re a beautiful fusion of comfort food and bold Korean flavors—tender, juicy, and sticky with just the right hint of heat. Ever since that first bite, they’ve been my go-to for gatherings, weeknight indulgences, or even a lazy Sunday treat.

What I love most is how versatile and crowd-pleasing they are. Whether I’m serving them as an appetizer with toothpicks or piling them over steamed rice for dinner, these meatballs always get devoured. That creamy, spicy mayo? It’s the kind of sauce you’ll want to drizzle on everything. If you’re into Korean BBQ flavors, you’re about to fall hard for this recipe.

Why You’ll Love This Korean BBQ Meatballs with Spicy Mayo Dip

Unbeatable Flavor: Sweet, smoky, and savory from the Korean BBQ glaze, balanced with the richness and heat of the spicy mayo.
Perfect Texture: Moist and tender meatballs with a beautifully caramelized crust.
Versatile Serving: Works great as a party appetizer, rice bowl topping, or even wrapped in lettuce.
Quick & Easy: Simple ingredients and minimal prep time make this ideal for busy nights.
Make-Ahead Friendly: You can prep both the meatballs and the sauce in advance, making it stress-free for entertaining.

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

I’ve tested this with everything from ground beef to chicken and even plant-based options. My personal favorite is a mix of ground beef and ground pork—beef gives it depth and richness, while pork adds juiciness and tenderness. If you’re going lean, ground turkey or chicken can still work beautifully, but you’ll want to be generous with your glaze and maybe add a touch more oil to keep things moist. Whatever you use, the key is not overworking the mixture—just combine until it holds together.

Options for Substitutions

Making this recipe your own is half the fun. Here’s how to tweak it if you need:

Meat Alternatives: Use all beef, all pork, or a poultry option like ground turkey or chicken. For a vegetarian version, use lentils, mushrooms, or a meatless ground substitute.
No Gochujang? Substitute with sriracha or a mix of miso paste and chili flakes for a similar spicy umami kick.
Breadcrumbs: Panko is my go-to for a lighter texture, but regular breadcrumbs or even crushed crackers can work in a pinch.
Dairy-Free Mayo: Swap in vegan mayo or Greek yogurt if you’re dairy-conscious.
Soy Sauce Swap: Tamari or coconut aminos are great gluten-free alternatives.

Flexibility is built into this dish—don’t be afraid to play around and find your favorite combo.

Ingredients for this Korean BBQ Meatballs with Spicy Mayo Dip

Ground Beef & Ground Pork: The perfect combo for rich flavor and juicy texture. You can also go with one or the other depending on preference or availability.
Garlic: Minced fresh garlic adds depth and that classic Korean BBQ aroma. Don’t skip it—it’s essential.
Ginger: Freshly grated ginger brings brightness and a subtle spicy zing that cuts through the richness.
Soy Sauce: Provides that salty, umami base in both the meatball mix and glaze.
Brown Sugar: Adds sweetness to balance the soy and intensify that sticky, caramelized crust.
Gochujang: The heart of the Korean BBQ glaze—fermented, spicy, slightly sweet. It’s the secret weapon.
Sesame Oil: Just a touch gives that irresistible nutty aroma and flavor.
Green Onions: Mixed into the meatballs and used as a garnish—they bring freshness and color.
Egg: Acts as a binder to help hold the meatballs together.
Panko Breadcrumbs: Keeps the texture light and prevents the meatballs from becoming dense.
Mayonnaise: The creamy base for the spicy dip, helping to mellow out the heat and add richness.
Sriracha: For that bold, vinegary heat in the mayo dip. You can dial it up or down depending on your spice level.
Rice Vinegar: Adds tang to balance the creaminess of the spicy mayo.

These ingredients come together for an incredible balance of sweet, salty, spicy, and savory in every bite.

Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef and ground pork. Add minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, brown sugar, egg, and panko breadcrumbs. Mix gently until just combined—don’t overmix, or your meatballs can get tough.

Step 2: Shape the Meatballs

Use your hands or a small cookie scoop to form uniform-sized balls, about 1 to 1½ inches in diameter. Place them on a parchment-lined tray or plate as you go. You should get around 20 meatballs.

Step 3: Sear or Bake the Meatballs

For extra flavor, sear the meatballs in a hot skillet with a little oil until browned on all sides, then transfer to a baking sheet and bake at 400°F (200°C) for 10–12 minutes until fully cooked. Alternatively, you can bake them entirely in the oven for about 18–20 minutes.

Step 4: Make the Korean BBQ Glaze

In a small saucepan, combine gochujang, soy sauce, brown sugar, and a splash of water. Simmer over medium-low heat until thickened and glossy—about 4–5 minutes. Stir frequently to avoid burning.

Step 5: Toss the Meatballs in the Glaze

Once the meatballs are done cooking, toss them in the warm BBQ glaze until they’re fully coated. The glaze should cling beautifully to each piece.

Step 6: Mix the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar. Taste and adjust the spice level to your preference. Chill until ready to serve.

Step 7: Serve and Garnish

Arrange the glazed meatballs in a serving bowl or platter. Drizzle with spicy mayo and top with extra chopped green onions or sesame seeds. Serve warm.

How Long to Cook the Korean BBQ Meatballs with Spicy Mayo Dip

If you’re baking the meatballs, they’ll need 18–20 minutes in a 400°F (200°C) oven. If you choose to sear first and then bake, the skillet gives them a head start—so bake for just 10–12 minutes to finish cooking them through.

You’ll know they’re done when the internal temperature reaches 165°F (74°C) and they’re no longer pink in the center. The glaze only takes about 4–5 minutes on the stovetop, and the spicy mayo can be whipped up in less than 2 minutes.

Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

Don’t Overmix the Meat: Mix just until combined—this keeps the meatballs tender and prevents a rubbery texture.
Use a Cookie Scoop: For even cooking and presentation, portion the meatballs with a small scoop or spoon.
Chill Before Cooking (Optional): Letting the shaped meatballs rest in the fridge for 10–15 minutes helps them hold their shape better during cooking.
Glaze While Warm: Toss the meatballs in the glaze while they’re still hot to help the sauce stick and soak in flavor.
Make the Mayo in Advance: The spicy mayo gets even better after a little time in the fridge—it allows the flavors to meld.
Adjust Heat to Taste: Feel free to add more or less sriracha depending on your spice tolerance.
Garnish Right Before Serving: Fresh green onions or sesame seeds give a nice pop—add them last for best texture and color.

Watch Out for These Mistakes While Cooking

Using Lean Meat Only: Ground turkey or extra-lean beef might sound healthier, but without enough fat, the meatballs can turn out dry. Aim for a balance or add a bit of oil to compensate.
Skipping the Browning Step: Searing adds tons of flavor and texture. If you bake only, you might miss that delicious golden crust.
Overworking the Mixture: Stirring or kneading too long will make the meatballs tough. Just fold until everything’s evenly combined.
Forgetting to Taste the Sauce: The spicy mayo and glaze are flexible. Always taste and adjust—more vinegar, sugar, or heat depending on your mood.
Cooking at the Wrong Temperature: Too high, and the meatballs dry out. Too low, and they stay pale. Stick to 400°F for the best result.
Not Letting the Glaze Thicken Enough: A thin glaze won’t coat well. Let it simmer until glossy and syrupy.

What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip?

Steamed Jasmine Rice

The mild flavor and fluffy texture pair perfectly with the rich, saucy meatballs.

Pickled Cucumbers

Crisp and tangy, they cut through the savory richness and add brightness to the plate.

Kimchi

Spicy, fermented, and packed with umami—it’s a natural companion to Korean flavors.

Lettuce Wraps

Wrap the meatballs in fresh butter lettuce with rice and spicy mayo for a low-carb twist.

Roasted Broccoli or Brussels Sprouts

Adds a nice roasted bitterness to balance the sweet glaze.

Noodles with Sesame Oil

Simple, slippery, and perfect for soaking up extra sauce.

Korean Scallion Pancakes (Pajeon)

Savory and crispy, these make a great side or base for stacking meatballs.

Fried Egg

Top your bowl with a runny egg for a delicious, protein-packed finish.

Storage Instructions

If you’ve got leftovers (lucky you), they store beautifully. Let the meatballs cool completely, then place them in an airtight container:

In the fridge: They’ll stay fresh for up to 4 days. Store the spicy mayo dip separately in a sealed container.
In the freezer: Freeze the cooked (and cooled) meatballs without the glaze in a single layer on a tray. Once frozen, transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge, then reheat and toss in fresh glaze.
To reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes, or microwave in short bursts. Reheat the sauce separately or drizzle after warming.

Estimated Nutrition (Per 1 Serving — approx. 4 meatballs + sauce)

Calories: 370 kcal
Protein: 18 g
Carbohydrates: 14 g
Fat: 27 g
Saturated Fat: 7 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Sugar: 7 g
Fiber: 1 g
Cholesterol: 85 mg
Sodium: 620 mg
Serving Size: About 4 meatballs + 1 tbsp dip
Diet: Gluten-free adaptable, dairy-free adaptable
Category: Appetizer or Main Dish

Note: Nutritional values may vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

What can I use instead of gochujang if I can’t find it?

If gochujang isn’t available, try mixing sriracha with a bit of miso paste and honey. It won’t be identical, but it gives you that spicy, sweet, fermented vibe.

Can I make these meatballs ahead of time?

Absolutely! You can shape the meatballs a day in advance and keep them covered in the fridge. You can also cook and freeze them, then glaze before serving.

Are these meatballs very spicy?

Not overly! The heat is balanced by the sweet glaze and the creamy mayo. You can dial the spice up or down by adjusting the gochujang or sriracha.

Can I make these gluten-free?

Yes! Use tamari or coconut aminos instead of soy sauce, and gluten-free panko or crushed rice crackers instead of breadcrumbs.

What’s the best way to reheat leftovers?

Reheat the meatballs in a 350°F oven or gently in the microwave. For best texture, avoid overcooking during reheating. Add fresh glaze or spicy mayo on top after.

Can I air fry the meatballs?

Totally! Set your air fryer to 375°F and cook the meatballs for 10–12 minutes, flipping halfway. They get wonderfully crisp on the outside.

Is the spicy mayo dip optional?

It’s technically optional—but once you try it, you’ll want it every time. It adds creaminess and kick that brings everything together.

Can I serve these cold or room temperature?

They’re best warm, but can be served at room temp as party snacks. If chilled, allow them to sit out for a bit before serving for better texture.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are everything I love in a single bite: bold flavor, juicy texture, and that addictive sweet-spicy combo that makes you reach for “just one more.” Whether you’re planning a dinner party, a weeknight meal, or meal-prepping for the week ahead, this dish checks every box—easy, flexible, and unforgettable. Trust me, once you make them, they’ll become a regular favorite in your kitchen too.