Korean BBQ Meatballs With Spicy Mayo Dip

Do you think meatballs can’t be exciting? Think again.
Most people think of meatballs as basic—a safe, simple dish for picky eaters or weeknight dinners. But what if I told you there’s a way to take those everyday meatballs and turn them into a bold, flavorful, and totally unforgettable appetizer or meal? That’s exactly what Korean BBQ Meatballs with Spicy Mayo Dip do. Sweet, savory, spicy, and totally addictive, they’ll change the way you think about meatballs forever.

What Makes This Recipe Special?

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These Korean BBQ Meatballs are a perfect blend of comfort and adventure. They’re juicy on the inside, glazed with a sticky-sweet Korean BBQ sauce, and paired with a creamy spicy mayo that brings heat and balance. Whether you’re hosting a party, looking for a quick weeknight meal, or meal-prepping for the week, these meatballs deliver bold flavor in every bite.

• Time requirement: 30 minutes
• Difficulty level: Easy
• Best for: Appetizers, party snacks, rice bowls, or even a low-carb lettuce wrap.

Essential Ingredients

Here’s what you’ll need to make these meatballs and the spicy mayo dip. Substitutions are included for flexibility.

For the Meatballs:

• 1 lb ground beef or ground turkey (lean or regular, your choice)
• 1/4 cup panko breadcrumbs (or almond flour for low-carb option)
• 1 egg (helps bind the mixture)
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated (fresh is best, but ground works in a pinch)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1/2 tsp salt and pepper

For the Korean BBQ Glaze:

• 1/4 cup soy sauce
• 2 tbsp brown sugar (or honey or coconut sugar)
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste) – adds heat and depth
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise (regular, light, or vegan)
• 1 tbsp sriracha or gochujang
• 1 tsp lime juice or rice vinegar
• Optional: a pinch of sugar for balance

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Mix the Meatball Ingredients

In a large bowl, combine the ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Use your hands or a fork to gently mix until everything is combined, but don’t overwork the mixture—that can make the meatballs tough.

3. Form the Meatballs

Roll the mixture into 1 to 1.5-inch balls and place them on the prepared baking sheet. You should get about 20 meatballs depending on the size.

4. Bake the Meatballs

Bake for 15–18 minutes, or until the meatballs are cooked through and lightly browned.

5. Make the Korean BBQ Glaze

While the meatballs are baking, whisk together all the glaze ingredients in a small saucepan over medium heat. Let it simmer for 2–3 minutes until it thickens slightly. If it’s too thin, simmer a bit longer or add a bit more cornstarch slurry.

6. Glaze the Meatballs

Once baked, transfer the meatballs to a bowl or skillet. Pour the glaze over them and toss gently to coat. Let them sit in the glaze for 2–3 minutes to absorb flavor.

7. Make the Spicy Mayo Dip

In a small bowl, whisk together the mayo, sriracha (or gochujang), lime juice, and sugar (if using). Taste and adjust spice level to your liking.

Assembly and Presentation Tips

There are many ways to serve these meatballs. Here are a few ideas:

• Appetizer-style: Serve glazed meatballs with toothpicks and a small bowl of spicy mayo for dipping. Sprinkle with sesame seeds and chopped green onions for a polished look.
• Rice bowl: Add meatballs over steamed white or brown rice with pickled vegetables or cucumber ribbons. Drizzle with extra spicy mayo.
• Lettuce wrap: Wrap the meatballs in crisp lettuce leaves with shredded carrots, scallions, and spicy mayo drizzle for a low-carb twist.

Presentation Tip: Always finish with sesame seeds and a few thin slices of green onion on top for that restaurant-style touch.

Storage and Make-Ahead Tips

These meatballs store and reheat beautifully.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze meatballs (before or after baking) for up to 2 months. Store glaze separately.
• Reheat: Microwave or bake at 350°F until heated through. If frozen, thaw overnight in the fridge before reheating.
• Make-ahead: You can make the meatballs and the sauce separately up to 2 days ahead. Just glaze and serve when ready.

Recipe Variations

Want to mix things up? Here are a few ways to change the flavor while keeping the same format:

• Spicy Korean Chicken Meatballs: Swap ground beef for ground chicken and add extra gochujang to the glaze.
• Sweet and Sticky Pineapple Glaze: Add 2 tablespoons of pineapple juice to the glaze for a fruity twist.
• Low-carb version: Use almond flour instead of breadcrumbs and serve in lettuce wraps.
• Vegan version: Use plant-based ground meat and egg substitute. The glaze and mayo can be made vegan with easy swaps.

Conclusion

Korean BBQ Meatballs are proof that simple ingredients can turn into something extraordinary. Whether you’re making them for dinner, meal prep, or a party, they’re easy to put together and packed with flavor. The spicy mayo dip takes it up another notch, adding a cool heat that keeps you coming back for more.

So grab your mixing bowl and give this recipe a try—you might just find your new favorite way to make meatballs.

Frequently Asked Questions (FAQs)

Can I make these without gochujang?
Yes. Gochujang adds unique flavor and spice, but you can substitute with sriracha or chili garlic sauce. It won’t be exactly the same, but still delicious.

Are Korean BBQ Meatballs spicy?
The glaze is mildly spicy, but you can adjust the heat by reducing the gochujang. The spicy mayo is optional, so you can serve it on the side.

Are they healthy?
These meatballs are packed with protein and can be made lower in carbs or fat depending on the meat and dip you use. You control the ingredients, so they can fit a variety of diets.

Can I make them ahead for a party?
Absolutely. Bake the meatballs and prepare the glaze the day before. Reheat and toss in glaze right before serving for the best texture.

Can I use frozen meatballs?
You can, but homemade meatballs are worth the extra few minutes. If using frozen, just make the glaze and coat them once heated.