These Korean BBQ Meatballs with Spicy Mayo Dip are a mouthwatering fusion of sweet, savory, and spicy flavors that make the perfect appetizer or main dish. I love how the meatballs are tender and juicy, coated in a sticky Korean-style glaze, and paired with a creamy, spicy mayo that brings a delicious kick.

Why You’ll Love This Recipe

I find this recipe irresistible because it’s packed with bold flavors and can be served in so many different ways—whether for parties, weeknight dinners, or meal prep. The Korean BBQ glaze adds a sweet and umami-rich depth, while the spicy mayo balances it with a creamy heat. It’s also incredibly easy to make and always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Panko breadcrumbs
Green onions
Garlic
Ginger
Egg
Soy sauce
Sesame oil
Gochujang (Korean chili paste)
Brown sugar
Rice vinegar
Honey
Mayonnaise
Sriracha or hot sauce
Salt and pepper
Sesame seeds (for garnish)

directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the ground meat, breadcrumbs, chopped green onions, minced garlic and ginger, egg, soy sauce, sesame oil, salt, and pepper until well combined.
I roll the mixture into small meatballs and place them on the prepared baking sheet.
I bake the meatballs for 18–20 minutes, or until they are browned and cooked through.
While the meatballs bake, I prepare the Korean BBQ glaze by combining gochujang, brown sugar, soy sauce, rice vinegar, honey, and a bit of water in a saucepan. I simmer it over medium heat until it thickens slightly.
Once the meatballs are out of the oven, I toss them in the glaze until fully coated.
For the spicy mayo, I mix mayonnaise with sriracha to taste.
I serve the glazed meatballs warm with a side of spicy mayo dip, sprinkled with sesame seeds and extra green onions if desired.

Servings and timing

This recipe makes about 20–24 meatballs, which serves 4–6 people. The prep time takes around 15 minutes, and the cooking time is approximately 20 minutes, making the total time just about 35 minutes.

Variations

Sometimes I swap the ground meat with ground chicken or turkey for a lighter version. I also like to make them spicier by adding extra gochujang or chopped chili peppers to the glaze. For a low-carb option, I replace the breadcrumbs with almond flour. And if I’m serving these at a party, I’ll use toothpicks and serve the spicy mayo as a dipping station.

storage/reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer using the oven or stovetop to maintain their texture. If I use the microwave, I do it in short bursts to avoid drying them out. The spicy mayo should also be stored separately in the fridge and stirred before using again.

FAQs

Can I make these meatballs ahead of time?

Yes, I often prepare the meatballs and store them in the fridge (uncooked) up to a day in advance. They can also be frozen raw or cooked and reheated later.

What can I serve with Korean BBQ meatballs?

I usually serve them with steamed rice, stir-fried vegetables, or inside lettuce wraps. They also pair well with noodles or as sliders.

Can I make the meatballs gluten-free?

Absolutely. I substitute the soy sauce with tamari and use gluten-free panko breadcrumbs.

How spicy are these meatballs?

The spice level is moderate, depending on how much gochujang and sriracha I use. I can always adjust the amount to make them milder or hotter.

Can I air fry the meatballs instead of baking?

Yes, I air fry them at 375°F (190°C) for about 10–12 minutes, flipping halfway through, until fully cooked and golden.

Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are one of my favorite flavor-packed recipes that combine sweet, savory, and spicy in every bite. Whether I’m feeding a crowd or just making dinner for the week, they always hit the spot.