The Best Korean BBQ Meatballs with Spicy Mayo Dip

WANT TO SAVE THIS RECIPE?

Korean BBQ meatballs are a savory-sweet twist on a beloved comfort food, blending the rich umami of traditional Korean flavors with the juicy tenderness of perfectly cooked meatballs. Coated in a sticky glaze with hints of soy, garlic, and sesame, and then topped with a spicy mayo drizzle, these meatballs are mouthwateringly addictive. Each bite delivers a bold fusion of smoky, sweet, and spicy, making them perfect as an appetizer, party snack, or even a main course when paired with rice or noodles.

What sets this dish apart is the irresistible contrast of textures and temperatures: hot, crispy-edged meatballs coated in warm glaze meet the creamy chill of spicy mayo, all sprinkled with fresh green onions for a pop of freshness. Whether you’re hosting friends or just upgrading a weeknight dinner, these Korean BBQ Meatballs with Spicy Mayo Dip bring bold flavor and fun straight to your table.

---

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

• Big flavor in every bite – Smoky, sweet, garlicky meatballs kissed with a bit of heat.
• Perfect appetizer or main – Serve as a party starter or build it into a meal.
• Easy but impressive – Looks gourmet, but it’s beginner-friendly.
• Customizable – Adjust spice levels, protein, or dipping sauce to your taste.
• Crowd-pleaser – A surefire hit for potlucks, game day, or family dinners.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

Before diving into making these Korean BBQ Meatballs with Spicy Mayo Dip, having the right tools on hand will make the process smoother and more enjoyable:

• Mixing Bowls (Large and Medium): For combining your meat mixture and sauce ingredients separately. Choose sturdy bowls to handle heavier mixtures.
• Sheet Pan or Baking Tray: Crucial for even cooking and browning of the meatballs in the oven.
• Wire Rack (Optional but Recommended): Elevates the meatballs so they cook evenly and don’t sit in their own juices.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easy.
• Meatball Scoop or Ice Cream Scoop: Ensures uniform size so they cook evenly and look professional.
• Whisk and Small Bowl: To blend the spicy mayo into a smooth, creamy dip.
• Tongs or Chopsticks: For turning or serving the meatballs with ease and precision.
• Food Processor (Optional): Speeds up mincing garlic, ginger, or chopping green onions.

These simple tools will save you time and give your meatballs that polished, restaurant-worthy look and taste.

---

Preparation Tips

• Don’t overmix the meat – Mixing too much will lead to dense meatballs. Combine until just blended.
• Chill the mixture – Letting the meatball mixture rest in the fridge for 15–20 minutes helps them hold their shape.
• Preheat your oven – A hot oven ensures browning right from the start.
• Use damp hands or oiled gloves – This prevents the meat from sticking to your fingers while shaping.
• Test one meatball first – Cook one small meatball in a skillet to check seasoning and texture before forming the rest.
• Prep the sauce while baking – Multitasking helps streamline the cooking time.
• Don’t skip the garnish – A sprinkle of green onions or sesame seeds adds freshness and visual appeal.

---

Ingredients for This Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 lb ground beef (80/20 or lean ground beef)
• 1/2 cup panko breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Korean BBQ Glaze:

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tsp water (slurry to thicken)
• 1/2 tsp gochujang (optional, for extra heat)

For the Spicy Mayo Dip:

• 1/4 cup mayonnaise
• 1 tbsp Sriracha (adjust to taste)
• 1/2 tsp rice vinegar or lime juice
• Pinch of garlic powder

Garnish:

• Chopped green onions
• Toasted sesame seeds (optional)

This list brings the bold flavors of Korean BBQ into every bite while keeping the prep straightforward. Each ingredient has a role: tenderness from panko and egg, flavor from gochujang and sesame oil, and that signature spicy-creamy dip to balance it all.

---

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, gochujang, brown sugar, salt, and black pepper. Mix everything together gently using clean hands or a spatula until just combined—don’t overwork the meat.

---

Step 2: Shape the Meatballs

Using a cookie scoop or your hands, portion out equal-sized balls (about 1 to 1.5 inches in diameter). Place them on a parchment-lined baking sheet. Optional: chill the shaped meatballs for 15 minutes in the fridge to help them firm up.

---

Step 3: Bake the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for 18–20 minutes, or until fully cooked and slightly browned on the outside. Internal temperature should reach 160°F (71°C).

---

Step 4: Make the Korean BBQ Glaze

While the meatballs are baking, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, and gochujang in a small saucepan over medium heat. Once it begins to bubble, stir in the cornstarch slurry (cornstarch + water) and cook for another 1–2 minutes until thickened. Remove from heat.

---

Step 5: Glaze the Meatballs

Once baked, transfer the meatballs to a bowl or pan and pour the glaze over them. Toss gently to coat each meatball evenly with the sticky Korean BBQ sauce.

---

Step 6: Prepare the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, Sriracha, rice vinegar (or lime juice), and a pinch of garlic powder. Taste and adjust spice level to your liking.

---

Step 7: Serve and Garnish

Plate the glazed meatballs, drizzle with spicy mayo, and garnish with chopped green onions and optional sesame seeds. Serve hot, with extra spicy mayo on the side for dipping.

---

Notes

• Gochujang matters: It’s the flavor anchor for this dish. If you can’t find it, use a mix of chili paste and a touch of miso or soy sauce to mimic its complexity.
• Double the glaze: If you love saucy meatballs, consider doubling the glaze recipe to drizzle extra on rice or noodles.
• Make it your own: Swap ground beef for ground chicken, turkey, or plant-based meat alternatives without losing the essence of the dish.

---

Watch Out for These Mistakes While Cooking

• Skipping the chill step: Not letting the meatballs rest in the fridge can lead to them falling apart during cooking.
• Overworking the mixture: Stirring too much results in tough, dense meatballs instead of tender, juicy ones.
• Not tasting the seasoning: Always test one meatball in a pan before baking the whole batch. It helps adjust salt, heat, or sweetness.
• Crowding the pan: Give the meatballs space on the baking tray; otherwise, they’ll steam instead of brown.
• Burning the glaze: Keep the heat medium and stir constantly when thickening the sauce to avoid a burnt or overly sticky glaze.
• Using cold mayo ingredients: Bring the mayo dip ingredients to room temp before mixing for a smoother blend.
• Drizzling too early: Wait until just before serving to drizzle the spicy mayo so it doesn’t get absorbed or melt too quickly.
• Forgetting the garnish: The green onions and sesame seeds not only add flavor but give the dish a fresh, vibrant finish.

---

What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip

These meatballs pack bold flavor on their own, but pairing them with complementary sides turns them into a memorable meal or standout party platter. Here’s what works beautifully alongside:

8 Recommendations

1. Steamed Jasmine or Sticky Rice

A classic pairing that soaks up the sweet and spicy glaze perfectly.

2. Kimchi Fried Rice

Add a tangy, spicy twist with this iconic Korean side. It balances the richness of the meatballs.

3. Pickled Cucumber Salad

Light and crisp with just enough acidity to contrast the savory meatballs.

4. Stir-Fried Vegetables

Quick sautéed bok choy, bell peppers, or snap peas add freshness and crunch.

5. Korean-Style Lettuce Wraps (Ssam)

Wrap the meatballs in butter lettuce with a bit of rice, spicy mayo, and extra glaze.

6. Glass Noodles (Japchae)

Slightly sweet and savory, this Korean noodle dish makes an elegant and flavorful side.

7. Scallion Pancakes

Crispy on the edges, chewy in the center—perfect for dipping in leftover glaze.

8. Roasted Sweet Potatoes

A subtly sweet base that pairs nicely with the smoky, spicy notes of the dish.

---

Storage Instructions

Refrigeration:
Store leftover meatballs (with or without sauce) in an airtight container in the fridge for up to 4 days. For best texture, store the spicy mayo separately in a small container.

Freezing:
These Korean BBQ Meatballs freeze beautifully. Place cooked and cooled meatballs on a tray to freeze individually, then transfer to a zip-top bag or freezer-safe container. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for 15–20 minutes, or until warmed through.

Reheating Tips:

• Oven: Best for maintaining texture—bake at 350°F until heated through.
• Microwave: Use a lower power setting and cover to avoid drying out.
• Skillet: Add a splash of water or sauce to prevent sticking.

---

Estimated Nutrition (Per 4 meatballs + 1 tbsp spicy mayo)

• Calories: 310
• Protein: 17g
• Carbohydrates: 12g
• Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 680mg
• Fiber: 1g
• Sugar: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g

Note: Values may vary depending on ingredient brands and portions.

---

Frequently Asked Questions

1. Can I make these meatballs ahead of time?

Absolutely! You can shape and refrigerate the raw meatballs up to 24 hours in advance. Alternatively, bake and glaze them ahead, then reheat just before serving.

---

2. What if I can’t find gochujang?

Try substituting with a mix of Sriracha, a dash of soy sauce, and a pinch of brown sugar. It won’t be the same depth, but it gets close in heat and sweetness.

---

3. Can I make these meatballs gluten-free?

Yes—use gluten-free panko or crushed rice crackers, tamari instead of soy sauce, and ensure your gochujang is gluten-free (some brands contain wheat).

---

4. Can I use ground chicken or turkey instead of beef?

Definitely. Both are excellent lean options. Just be sure not to overcook them since poultry dries out faster than beef.

---

5. Can I pan-fry instead of bake?

Yes, you can sear the meatballs in a skillet with a bit of oil, then cover and cook until fully done. It adds a deeper crust but requires more hands-on attention.

---

6. How spicy are these meatballs?

They’re mild to medium-spicy depending on the amount of gochujang and Sriracha used. You can reduce or skip the spicy elements if you prefer it milder.

---

7. Is the spicy mayo dip optional?

Technically yes, but it adds a creamy, cooling contrast that elevates the dish. If you’re avoiding mayo, try Greek yogurt or sour cream as a base.

---

8. Can I serve these at room temperature?

They’re best served warm, but they hold up well at room temp for party platters. Keep the spicy mayo chilled until serving.

---

Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are proof that comfort food can be bold, flavorful, and exciting. With a balance of heat, sweetness, and umami, plus that creamy-spicy finish, they hit all the right notes. Perfect for casual dinners, game day spreads, or holiday gatherings, they’re as versatile as they are delicious. Once you try them, they’re sure to become a staple in your food rotation.

---

Print