Craving something bold, juicy, and bursting with umami? These Korean BBQ Meatballs with Spicy Mayo Dip check every box. Made with tender ground beef, fragrant garlic and ginger, and Korea’s signature gochujang chili paste, these meatballs are glazed in a sweet-and-savory sauce that clings to every bite. But it doesn’t stop there — dip them in the creamy, spicy mayo for the ultimate flavor bomb!
Whether you’re hosting a party, prepping appetizers for game day, or just want to make dinner more exciting, this recipe delivers big flavor with minimal fuss. Serve them over rice, tuck them into lettuce cups, or present them on toothpicks with that glorious dip on the side.
Why You’ll Love These Korean BBQ Meatballs
- Flavor-Packed: Gochujang, garlic, sesame oil, and soy sauce combine for bold, balanced flavor.
- Juicy Texture: Thanks to panko and egg, the meatballs stay moist and tender.
- Crowd-Pleaser: Perfect for parties, family dinners, or meal prep.
- Flexible Cooking Options: Pan-fry, bake, or air-fry based on your mood or time.
- That Dipping Sauce!: Spicy, creamy, and a little sweet — it’s addictive.
Ingredients (Serves 4)
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 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 + 2 Tbsp water (slurry)
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
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
1. Make the Meatball Mixture
In a large mixing bowl, combine all meatball ingredients: ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently — just until everything is incorporated.
2. Form the Meatballs
Scoop the mixture into 1 to 1.5-inch balls. A small cookie scoop helps keep them uniform. Roll lightly with your hands and set aside on a tray.
3. Cook the Meatballs
Choose your preferred method:
- Pan-frying: Heat oil in a skillet over medium heat. Add meatballs and cook for 10–12 minutes, turning to brown all sides until fully cooked.
- Baking: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18–20 minutes.
- Air Frying: Preheat to 375°F (190°C). Cook for 10–12 minutes, shaking halfway through.
4. Prepare the Korean BBQ Glaze
In a saucepan over medium heat, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until thickened (1–2 minutes). Remove from heat.
5. Coat the Meatballs
Toss the cooked meatballs in the warm BBQ glaze until well coated.
6. Make the Spicy Mayo Dip
In a small bowl, whisk together mayo, gochujang, lime juice, honey, and garlic powder until smooth.
7. Garnish and Serve
Transfer glazed meatballs to a platter. Sprinkle with sesame seeds and chopped green onions. Serve with a side of spicy mayo for dipping.
Serving Suggestions
These Korean BBQ Meatballs are incredibly versatile. Here are a few favorite ways to enjoy them:
- Appetizer: Stick a toothpick in each for easy party bites.
- Dinner: Serve over jasmine rice or in rice bowls with cucumber and kimchi.
- Lettuce Wraps: Wrap in romaine or butter lettuce with shredded carrots and rice noodles.
- Sliders: Tuck into mini buns with spicy mayo and pickled onions.
Pro Tips for Success
- Don’t Overmix: Too much mixing can make meatballs dense. Stir gently and only until combined.
- Use Gochujang Wisely: It adds flavor and heat. Start with less if you’re spice-sensitive.
- Double the Sauce: This glaze is so good, you might want extra for drizzling.
- Meal Prep Friendly: Make a big batch and freeze the extras — they reheat beautifully.
- Balance the Dip: Adjust the lime or honey in the mayo to suit your taste.
Final Thoughts
These Korean BBQ Meatballs with Spicy Mayo Dip deliver flavor in every bite — from the juicy center to the caramelized glaze to that irresistible creamy heat from the dip. Whether you’re cooking for friends, family, or just want to spice up your dinner routine, this dish is a total winner.
Make them once, and you’ll find yourself coming back again and again — they’re that good. Bold, balanced, and beautifully easy.
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
For the Meatballs:
- 1 lb 450g ground beef (or a mix of beef and pork)
- ½ cup panko breadcrumbs
- 1 egg
- 2 garlic cloves minced
- 1- inch piece ginger grated
- 2 Tbsp soy sauce
- 1 Tbsp gochujang Korean chili paste
- 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 + 2 Tbsp water slurry
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
Instructions
Make the Meatball Mixture
- In a large mixing bowl, combine all meatball ingredients: ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently — just until everything is incorporated.
Form the Meatballs
- Scoop the mixture into 1 to 1.5-inch balls. A small cookie scoop helps keep them uniform. Roll lightly with your hands and set aside on a tray.
Cook the Meatballs
- Choose your preferred method:
- Pan-frying: Heat oil in a skillet over medium heat. Add meatballs and cook for 10–12 minutes, turning to brown all sides until fully cooked.
- Baking: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18–20 minutes.
- Air Frying: Preheat to 375°F (190°C). Cook for 10–12 minutes, shaking halfway through.
Prepare the Korean BBQ Glaze
- In a saucepan over medium heat, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until thickened (1–2 minutes). Remove from heat.
Coat the Meatballs
- Toss the cooked meatballs in the warm BBQ glaze until well coated.
Make the Spicy Mayo Dip
- In a small bowl, whisk together mayo, gochujang, lime juice, honey, and garlic powder until smooth.
Garnish and Serve
- Transfer glazed meatballs to a platter. Sprinkle with sesame seeds and chopped green onions. Serve with a side of spicy mayo for dipping.
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