Korean BBQ Meatballs with Spicy Mayo Dip

Oh wow, these Korean BBQ Meatballs with Spicy Mayo Dip are so yummy. I tried them last night, and I was blown away. The flavors danced in my mouth!

I just love how the sauce is sweet and salty at the same time. The spicy mayo dip gives it a little kick, too. It’s like a fun party for my taste buds.

I can’t wait to share them with my friends. They will be so happy and want more. I know you’ll love them, too.

Let’s whip these up right now. Trust me, they are so easy and so good. You’ll be licking your fingers in no time!

Why You’ll Love This Recipe

• Bold Korean Flavors: A perfect balance of sweet, savory, and spicy.
• Juicy and Tender: The combination of ground meat, aromatics, and a touch of panko keeps them light yet satisfying.
• Versatile: Serve as a snack, appetizer, or a complete meal.
• Make-Ahead Friendly: Prep the meatballs and sauce in advance for easy cooking.
• Perfect for Parties: These glazed meatballs are always a crowd-pleaser.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: About 45 minutes

Servings

This recipe makes about 24 meatballs, serving 4-6 people. Need more? Easily double the recipe.

Difficulty

Beginner-friendly and quick to prepare.

Required Kitchen Tools

• Mixing bowls
• Baking sheet or skillet
• Parchment paper (if baking)
• Measuring cups & spoons
• Small saucepan
• Whisk
• Tongs or spatula

Ingredients for the Meatballs

These meatballs are packed with umami-rich flavors and just the right amount of heat.

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup panko breadcrumbs (adds a light texture)
• 1 large egg (for binding)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste, for heat and depth)
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 green onions, finely chopped

For the Korean BBQ Glaze:

• ¼ cup soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon gochujang
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• ½ teaspoon fresh ginger, grated
• 1 teaspoon cornstarch (for thickening)
• 2 tablespoons water

For the Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon lime juice
• 1 teaspoon honey
• ¼ teaspoon garlic powder

For Garnish:

• 1 teaspoon sesame seeds
• 2 green onions, sliced

How to Make Korean BBQ Meatballs Step-by-Step Instructions

1. Prepare the Meatball Mixture

1. In a large mixing bowl, combine ground beef (or beef and pork mix), panko breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
2. Using clean hands or a spoon, gently mix until all the ingredients are evenly combined. Avoid overmixing, as it can make the meatballs dense.
3. Roll the mixture into 1-inch meatballs (about the size of a golf ball) and place them on a plate or tray.

2. Cook the Meatballs

You can choose to bake or pan-fry the meatballs depending on your preference.

Option 1: Bake (Healthier & Hands-Free)

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the meatballs on the baking sheet, leaving some space between them.
3. Bake for 18-20 minutes, or until they’re cooked through and lightly browned.

Option 2: Pan-Fry (Crispier & Faster)

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the meatballs in a single layer (cook in batches if needed to avoid overcrowding).
3. Sear for 2-3 minutes per side, turning occasionally, until browned all over and cooked through.
4. Transfer to a plate and set aside.

3. Make the Korean BBQ Glaze

1. In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, garlic, and ginger.
2. In a separate small bowl, mix cornstarch and water to create a slurry.
3. Heat the sauce mixture over medium heat, whisking occasionally, until it starts to simmer.
4. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
5. Remove from heat.

4. Toss the Meatballs in the Glaze

1. Add the cooked meatballs to a large bowl.
2. Pour the warm Korean BBQ glaze over them and gently toss until fully coated.

5. Make the Spicy Mayo Dip

1. In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder.
2. Adjust the spice level by adding more or less gochujang.
3. Transfer to a serving dish.

Serving Suggestions

These Korean BBQ meatballs are delicious on their own, but here are a few ways to serve them:

• As an appetizer: Serve with toothpicks and a side of spicy mayo for dipping.
• With rice: Pair with steamed white or jasmine rice for a complete meal.
• In lettuce wraps: Wrap in butter lettuce with julienned carrots and cucumbers.
• In tacos: Stuff into soft tortillas with pickled onions and crunchy cabbage.
• Over noodles: Serve with ramen, udon, or soba noodles for an Asian-inspired bowl.

Storing and Reheating Korean BBQ Meatballs

These meatballs store well, making them a great option for meal prep.

Refrigeration

• Store leftover meatballs in an airtight container in the fridge for up to 4 days.
• Keep the sauce separate to prevent sogginess if storing long-term.

Freezing

• Uncooked Meatballs: Arrange on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before cooking.
• Cooked Meatballs: Freeze in a container with or without sauce for up to 3 months. Reheat directly from frozen or thaw overnight.

Reheating

• Stovetop: Heat in a pan over low heat with a splash of water or broth until warmed through.
• Microwave: Heat in short intervals, stirring occasionally to distribute heat evenly.
• Oven: Bake at 350°F (175°C) for about 10 minutes until warm.

Variations for Korean BBQ Meatballs

Want to customize the recipe? Here are some ideas:

• Make It Spicier: Increase the gochujang in the meatballs and glaze, or add red pepper flakes.
• Make It Milder: Reduce the gochujang or substitute with mild chili sauce.
• Swap the Protein: Try ground turkey or chicken for a leaner version.
• Add More Umami: Mix in a teaspoon of miso paste or fish sauce for deeper flavor.
• Gluten-Free Option: Use gluten-free panko and tamari instead of soy sauce.
• Dairy-Free Alternative: This recipe is naturally dairy-free!

Tips and Tricks for Success

• Don’t Overwork the Meatball Mixture: Gently mix until just combined to keep the meatballs tender.
• Use a Cookie Scoop: This helps create uniform-sized meatballs for even cooking.
• Adjust Sauce Consistency: If too thick, add a splash of water; if too thin, let it simmer longer.
• Let Meatballs Rest Before Serving: This helps them retain their juices.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	290
Protein	18g
Carbohydrates	15g
Fat	18g
Fiber	1g
Sugar	6g
Sodium	720mg

(Nutrition values are estimates and may vary based on ingredients used.)

Korean BBQ Meatballs FAQs

1. Can I make these ahead of time?

Yes! You can prepare the meatball mixture and store it in the fridge for up to 24 hours before cooking.

2. What if I don’t have gochujang?

You can substitute it with Sriracha or a mix of chili paste and a bit of miso paste for depth.

3. Can I use ground turkey or chicken?

Absolutely! Just reduce the cooking time slightly since poultry cooks faster.

4. What should I serve with these meatballs?

They go well with rice, noodles, lettuce wraps, or inside tacos.

5. How do I make this dish less spicy?

Reduce the gochujang in both the meatballs and glaze. You can also add a little more honey to balance the heat.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip bring together bold flavors, tender texture, and a deliciously sticky glaze that makes them irresistible. Whether you’re serving them as an appetizer, a party snack, or a main dish with rice or noodles, these meatballs will quickly become a favorite.

They’re easy to make, customizable to your spice level, and perfect for meal prep. Plus, the spicy mayo dip adds a creamy, tangy contrast that takes them to the next level.

Give this recipe a try, and let me know how it turns out! If you enjoyed these meatballs, be sure to explore more flavorful dishes to keep your meals exciting. Happy cooking!