Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb (450 g) ground beef; ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang; 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce (for glaze); 2 tbsp honey or brown sugar (for glaze); 1 tbsp gochujang (for glaze); 1 tbsp rice vinegar (for glaze); 1 tbsp sesame oil (for glaze); 1 tsp garlic, minced (for glaze); 1 tsp ginger, minced (for glaze); 1 tsp cornstarch mixed with 2 tbsp water (for glaze); ½ cup mayonnaise (for dip); 1 tbsp gochujang (for dip); 1 tbsp lime juice (for dip); 1 tsp honey (for dip); ½ tsp garlic powder (for dip); Garnish: sesame seeds, chopped green onions

I’m excited to share these Korean BBQ meatballs—they’re tender, juicy, and coated in a glossy sweet-savory glaze, served with a creamy spicy mayo dip for the perfect balance of flavors.

Why You’ll Love This Recipe

I love how bold and crave-worthy the flavors are—garlicky, gingery, and umami-rich with a hint of spice. They’re easy to prep, can be made ahead, and work as snacks, appetizers, or a hearty main over rice.

ingredients

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

1 lb ground beef
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce
1 tbsp gochujang
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper
2 green onions, finely chopped

For the Korean BBQ glaze:

¼ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp cornstarch mixed with 2 tbsp water

For the spicy mayo dip:

½ cup mayonnaise
1 tbsp gochujang
1 tbsp lime juice
1 tsp honey
½ tsp garlic powder

Garnish: sesame seeds, chopped green onions

directions

In a bowl, I mix all meatball ingredients gently—avoiding overmixing to keep them tender.
I roll the mixture into 1 to 1.5-inch meatballs and set them on a baking sheet or plate.
I cook the meatballs using one of these methods:
- Pan-fry over medium heat with oil, about 10–12 minutes, turning to brown evenly
- Bake at 400°F for 18–20 minutes
- Air-fry at 375°F for 10–12 minutes, shaking halfway
While the meatballs cook, I simmer the glaze ingredients until they bubble, then stir in the cornstarch slurry to thicken.
I toss the hot meatballs in the glaze until they’re fully coated.
I whisk together the spicy mayo dip ingredients in a small bowl.
I serve the glazed meatballs with sesame seeds, chopped green onions, and the spicy mayo on the side.

Servings and timing

This recipe makes about 4 servings, with each person getting 4 to 5 meatballs. Total time needed is approximately 40 minutes—15 minutes for prep and 25 minutes for cooking.

Variations

Swap ground chicken or turkey for a lighter option
Use gluten-free breadcrumbs and tamari to make it gluten-free
Add a splash of fish sauce to the glaze for a deeper umami flavor
For a citrusy twist, I like to add a little grated orange zest to the glaze
Spice up the mayo with extra gochujang or chili flakes if I want more heat

storage/reheating

Storage: I store the cooked meatballs in an airtight container in the fridge for up to 4 days. I can also freeze them for up to 3 months by freezing them flat first, then transferring to a bag or container.
Reheating:

I microwave them in short bursts with a splash of water or sauce
I reheat them in a skillet over low heat with a little added glaze or water
In the oven, I warm them at 350°F for 10–15 minutes, covered with foil to prevent drying out

FAQs

Can I prep these ahead of time?

Yes, I often mix and shape the meatballs a day ahead and store them covered in the fridge until I’m ready to cook.

How can I make them spicier?

I increase the gochujang in the meatballs, glaze, or dip, and sometimes add chili flakes or sriracha for extra heat.

Can I use frozen meatballs instead of homemade?

I can use frozen ones in a pinch—just cook them through and toss with the glaze. But I prefer the taste and texture of homemade.

What temperature should the meatballs reach?

For beef meatballs, I cook them until they reach an internal temperature of 160°F for safe and juicy results.

How do I keep the meatballs from falling apart?

I make sure to use both an egg and breadcrumbs to bind the meatballs, and I mix the ingredients just until combined to avoid them becoming tough or crumbly.

Conclusion

These Korean BBQ meatballs are one of my go-to recipes for bold, comforting flavor. They’re perfect for parties, quick dinners, or meal prep, and that spicy mayo dip really takes them over the top. I hope they become a favorite in your kitchen too!