Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 18 min
Total time: PT-484957H33M51S
Cuisine: Korean-Inspired
Ingredients: Ingredients:; For the Meatballs:; 1 lb ground beef; ½ cup breadcrumbs; 1 egg; 2 green onions, finely chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tsp sesame oil; Salt and pepper, to taste; For the Korean BBQ Glaze:; ¼ cup soy sauce; 2 tbsp brown sugar or honey; 1 tbsp rice vinegar; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp gochujang (Korean chili paste); 1 tsp sesame seeds; 1 tsp cornstarch + 1 tbsp water (optional, for thickening); For the Spicy Mayo Dip:; ½ cup mayonnaise; 1–2 tbsp Sriracha or gochujang; 1 tsp lime juice; 1 tsp honey (optional)

Korean BBQ meatballs with spicy mayo dip are a flavorful twist on a classic appetizer that I love serving anytime I want something bold, saucy, and seriously addictive. These juicy meatballs are glazed in a sticky, sweet-savory Korean BBQ sauce and paired with a creamy, spicy mayo for dipping—perfect for parties, meal prep, or even as a main dish over rice.

Korean BBQ Meatballs with Spicy Mayo Dip

Why You’ll Love This Recipe

I love this recipe because it packs so much flavor into each bite. The meatballs are tender and juicy, seasoned with classic Korean-inspired ingredients like soy sauce, garlic, ginger, and sesame oil. The sticky glaze caramelizes beautifully in the oven, and the spicy mayo adds a creamy heat that balances everything out. Whether I serve them as a party snack or a dinner entrée, they’re always a hit.

Ingredients

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

For the Meatballs:

Ground beef
Breadcrumbs
Egg
Green onion (chopped)
Garlic (minced)
Fresh ginger (grated)
Soy sauce
Sesame oil
Salt and pepper

For the Korean BBQ Glaze:

Soy sauce
Brown sugar or honey
Rice vinegar
Garlic (minced)
Ginger (grated)
Gochujang (Korean chili paste)
Sesame seeds
Cornstarch + water (for thickening)

For the Spicy Mayo Dip:

Mayonnaise
Sriracha or gochujang
Lime juice
Optional: honey for a touch of sweetness

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 meatball ingredients until just combined—being careful not to overwork the meat.
I roll the mixture into 1.5-inch balls and place them on the baking sheet.
I bake for 15–18 minutes, or until the meatballs are cooked through and golden.
While they bake, I prepare the glaze by simmering all the glaze ingredients in a saucepan until thick and glossy. I use a cornstarch slurry if I need it thicker.
Once the meatballs are done, I toss them in the warm glaze until fully coated.
For the spicy mayo, I whisk together mayo, Sriracha (or gochujang), lime juice, and honey until smooth.
I serve the meatballs warm with a drizzle of spicy mayo or as a dip on the side, garnished with green onions and sesame seeds.

Servings and Timing

This recipe makes about 20–24 meatballs, depending on size. Prep takes around 15 minutes, bake time is 15–18 minutes, and glazing only takes a few extra minutes—so it’s all ready in under 40 minutes.

Variations

I sometimes use ground turkey for a lighter version.
For more heat, I increase the gochujang in the glaze or add a pinch of crushed red pepper.
Serving these over rice or in lettuce wraps turns them into a full meal.
I’ve made them mini-sized for party appetizers or larger for a main course.

Storage/Reheating

Leftovers keep in the fridge for up to 4 days in an airtight container. To reheat, I use the microwave or warm them on the stove in a covered pan with a splash of water. They also freeze well—just freeze after baking (before glazing) and reheat with sauce when ready to serve.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prep and bake the meatballs ahead, then glaze and reheat them just before serving for the best texture and flavor.

What is gochujang, and can I substitute it?

Gochujang is a Korean fermented chili paste that adds sweet, spicy, and umami flavor. If I don’t have it, I mix Sriracha with a touch of soy sauce and brown sugar as a quick substitute.

Can I make this recipe gluten-free?

Absolutely. I use gluten-free breadcrumbs and tamari or coconut aminos in place of soy sauce.

What’s the best dipping sauce for these?

I love the spicy mayo, but I’ve also used a mix of soy sauce, rice vinegar, and honey for a lighter dip. Sweet chili sauce works great too.

Can I cook these in an air fryer?

Yes! I cook them at 375°F in the air fryer for about 10–12 minutes, flipping halfway through. Then I toss them in the glaze just like usual.

Conclusion

Korean BBQ meatballs with spicy mayo dip are the kind of bold, flavor-packed dish I can never get enough of. Whether I’m serving them at a party, prepping for the week, or turning them into a quick dinner, they bring a delicious balance of sweet, savory, and spicy every time. It’s a recipe I keep coming back to—and it never disappoints.