I’m always looking for new ways to elevate simple comfort food, and these Tender Korean BBQ Meatballs with Spicy Mayo Dip absolutely deliver. The first time I made them, I was amazed at how the bold flavors of Korean BBQ glaze combined with the creamy heat of the spicy mayo created such an addictive bite. Every meatball is juicy and tender inside, with a beautiful caramelized coating that makes it irresistible.

What I love about this recipe is how versatile it is. These meatballs are perfect as an appetizer for a dinner party, a crowd-pleasing dish for game night, or even served over rice for a satisfying meal. The balance of savory, sweet, and spicy keeps everyone coming back for more — and that spicy mayo? I could eat it by the spoonful!

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

You’ll fall for these meatballs because they bring restaurant-quality flavors to your home kitchen without complicated steps. The Korean BBQ glaze has that perfect sticky-sweet umami profile, while the spicy mayo dip adds just the right kick. Plus, you can make them ahead of time, freeze them for later, and customize the spice level to suit your taste. Whether you’re a seasoned cook or a beginner, this is a recipe that guarantees success.

What Kind of Ground Meat Should I Use?

For the juiciest and most flavorful meatballs, I recommend using a mix of ground pork and ground beef. The pork adds tenderness and richness, while the beef provides that hearty, meaty flavor. If you prefer a leaner option, ground chicken or turkey works beautifully as well — just keep in mind they may need a bit more moisture to stay tender. Whichever you choose, aim for a blend that isn’t too lean to ensure your meatballs stay moist and delicious.

Options for Substitutions

One of the best things about this recipe is how flexible it is. Here are a few easy swaps:

Ground Meat: Use all beef, all pork, or ground chicken/turkey if you prefer lighter options.
Breadcrumbs: Panko breadcrumbs give a nice light texture, but regular breadcrumbs or even crushed rice crackers can work.
Soy Sauce: Substitute with tamari or coconut aminos for a gluten-free version.
Gochujang (Korean chili paste): If you can’t find it, use a mix of sriracha and a touch of miso or hoisin sauce for a similar flavor.
Spicy Mayo: Customize the heat level with more or less sriracha, or use a milder chili sauce if you want it less spicy.

These substitutions let you tailor the recipe to what you have on hand, making it easy to whip up anytime.

Ingredients for Tender Korean BBQ Meatballs with Spicy Mayo Dip

Every ingredient in this dish plays a role in building layers of flavor and texture. Let’s take a look at what you’ll need:

Ground pork and ground beef
The base of the meatballs. The combination creates juicy, flavorful meatballs with the perfect balance of fat and richness.
Panko breadcrumbs
These help bind the mixture and give the meatballs a light, tender texture.
Egg
Acts as a binder to hold everything together.
Garlic (minced)
Adds a punch of bold flavor that pairs perfectly with the Korean BBQ glaze.
Ginger (grated)
Brings a fresh, slightly spicy note that brightens the dish.
Soy sauce
Adds depth and umami to the meatball mixture.
Green onions
Provide a mild onion flavor and a touch of freshness.
Sesame oil
A small amount infuses the meatballs with a lovely nutty aroma.
Korean BBQ sauce
The signature glaze—sweet, savory, sticky, and absolutely crave-worthy.
Gochujang (Korean chili paste)
Gives the glaze its signature gentle heat and deep, complex flavor.
Honey or brown sugar
Balances the savory elements with a touch of sweetness.
Mayonnaise
The creamy base for the spicy mayo dip.
Sriracha (or your favorite chili sauce)
Brings heat to the mayo dip—you can adjust to your spice preference.
Rice vinegar
Adds a subtle tang to the mayo dip, rounding out the flavors.
Sesame seeds and chopped green onions (for garnish)
Add visual appeal and a nice textural contrast.

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground pork, ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, chopped green onions, and a drizzle of sesame oil. Using clean hands or a spatula, mix everything together until just combined — be careful not to overmix, as that can make the meatballs tough.

Step 2: Shape the Meatballs

Scoop out portions of the mixture (about 1 ½ tablespoons each) and gently roll them into balls. Place the shaped meatballs onto a baking sheet lined with parchment paper or lightly greased to prevent sticking.

Step 3: Bake or Pan-Sear the Meatballs

You can choose your cooking method here:

For baking: Preheat the oven to 400°F (200°C) and bake the meatballs for about 15-18 minutes, or until they are cooked through and slightly golden.
For pan-searing: Heat a little oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through.

Step 4: Prepare the Korean BBQ Glaze

While the meatballs are cooking, whisk together Korean BBQ sauce, gochujang, and honey (or brown sugar) in a small saucepan. Warm it gently over low heat until the sauce thickens slightly and becomes glossy. This will be your sticky glaze.

Step 5: Glaze the Meatballs

Once the meatballs are cooked, toss them in the warm glaze or brush it generously over the meatballs. Let them sit for a few minutes so the glaze clings beautifully to the surface.

Step 6: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar until smooth. Adjust the spice level to your taste.

Step 7: Garnish and Serve

Arrange the glazed meatballs on a serving platter. Drizzle with some of the spicy mayo, sprinkle with sesame seeds and extra chopped green onions. Serve the remaining spicy mayo on the side for dipping — and enjoy!

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

Cooking time depends on your chosen method:

Baking: At 400°F (200°C), the meatballs take about 15-18 minutes to cook through. They should be golden on the outside and reach an internal temperature of 165°F (74°C).
Pan-searing: On medium heat, you’ll need about 10-12 minutes, turning them frequently to ensure they brown evenly and cook through.

Once cooked, you can glaze them immediately and serve.

Tips for Perfect Tender Korean BBQ Meatballs with Spicy Mayo Dip

Don’t overmix: Light mixing keeps the meatballs tender. Overworking the mixture can make them dense.
Uniform size: Rolling the meatballs evenly ensures they cook at the same rate.
Use parchment paper: If baking, parchment paper prevents sticking and makes cleanup easier.
Warm the glaze gently: This helps the sauce thicken just enough to coat the meatballs without burning.
Customize the spice: The spicy mayo is easy to adjust — add more sriracha for a bold kick, or tone it down if serving a crowd.

Watch Out for These Mistakes While Cooking

Even a simple dish like this has a few pitfalls — here’s how to avoid them:

Overmixing the meat mixture: Too much mixing can lead to dense, tough meatballs. Mix just until combined.
Shaping uneven meatballs: If some meatballs are larger than others, they won’t cook evenly. Try to make them uniform.
Skipping the glaze: The Korean BBQ glaze adds so much flavor — don’t skip it or rush this step.
Cooking on too high heat: If pan-searing, moderate the heat to avoid burning the outside before the inside cooks through.
Forgetting to rest the meatballs: Letting them rest briefly after glazing allows the sauce to set and flavors to meld.

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

These meatballs are versatile! Here are some favorite pairings:

Steamed Rice

Simple and satisfying, rice helps balance the bold flavors and makes this into a hearty meal.

Kimchi

The tangy, fermented crunch of kimchi is a fantastic contrast to the sweet and spicy meatballs.

Pickled Vegetables

Pickled cucumbers or radish add brightness and a crisp bite.

Asian Slaw

A refreshing slaw with cabbage, carrots, and a sesame dressing pairs beautifully.

Noodles

Serve the meatballs over soba or rice noodles tossed with a light soy dressing.

Lettuce Wraps

Wrap meatballs in crisp lettuce leaves with a sprinkle of herbs for a fresh, low-carb option.

Fried Rice

A flavorful side that turns this dish into a feast.

Miso Soup

A light soup to balance the richness of the meatballs.

Storage Instructions

These meatballs store beautifully, making them great for meal prep or make-ahead entertaining:

Refrigerator: Store cooked, glazed meatballs in an airtight container for up to 4 days. Keep the spicy mayo dip in a separate container.
Freezer: You can freeze the cooked (unglazed or glazed) meatballs for up to 3 months. Freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag or container.
Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes, or warm gently in a skillet with a splash of water to prevent drying out. The spicy mayo dip should not be frozen — simply make it fresh when serving.

Estimated Nutrition

Here’s an approximate breakdown per serving (based on a serving size of about 4-5 meatballs with dip):

Calories: ~320 kcal
Protein: ~18g
Fat: ~22g
Carbohydrates: ~10g
Sugars: ~6g
Fiber: ~1g
Sodium: ~750mg

Keep in mind that actual values may vary depending on specific ingredients and portion sizes. If you’re watching sodium or sugar, adjust the glaze and soy sauce amounts as needed.

Frequently Asked Questions

How spicy are these Korean BBQ meatballs?

The meatballs themselves are mildly spiced — most of the heat comes from the spicy mayo and the amount of gochujang used in the glaze. You can easily adjust the spice level to your liking.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and refrigerate them (uncooked) for up to a day ahead. You can also cook and freeze them for later.

What can I use instead of gochujang?

If you don’t have gochujang, a mix of sriracha and a touch of miso paste or hoisin sauce creates a similar flavor profile.

Can I cook these meatballs in an air fryer?

Yes! An air fryer is a great option — cook at 375°F (190°C) for about 10-12 minutes, shaking halfway through.

Are these meatballs gluten-free?

They can be! Use gluten-free breadcrumbs, tamari instead of soy sauce, and ensure your Korean BBQ sauce and gochujang are gluten-free.

What can I use instead of pork?

Ground turkey or chicken works well and creates a lighter version. Just be sure not to overcook, as leaner meats can dry out faster.

How can I make this recipe lower in carbs?

Skip the breadcrumbs or use almond flour as a binder. Serve with low-carb sides like lettuce wraps or cauliflower rice.

Can I double the recipe for a party?

Definitely! These meatballs are perfect for entertaining and scale up easily. Just be sure to cook them in batches for even browning.

Conclusion

Tender Korean BBQ Meatballs with Spicy Mayo Dip are one of those recipes you’ll find yourself making again and again. They’re easy, flavorful, and crowd-pleasing — the kind of dish that disappears fast at any gathering. Whether served as an appetizer, a main dish, or even tucked into lettuce wraps, these meatballs deliver bold, satisfying flavor in every bite. Don’t forget to whip up plenty of that creamy, spicy mayo — it’s the perfect finishing touch. Happy cooking!