Korean BBQ Meatballs

If you’ve ever stood in front of a sizzling Korean BBQ grill, breathing in that intoxicating mix of sweet, spicy, and smoky, you know exactly why these Korean BBQ meatballs with spicy mayo dip became my latest kitchen obsession. They pack all those bold flavors into one irresistible bite—juicy meatballs glazed with sticky-savory sauce, dunked in a creamy, tangy dip with just the right kick. And the best part? No fancy equipment needed—just your oven and a craving for something seriously delicious.

What makes these stand out from regular meatballs? That magic trio of gochujang (Korean chili paste), sesame oil, and ginger gives them layers of flavor that dance on your tongue. I love how the glaze caramelizes into this glossy, finger-licking coating, while the spicy mayo dip cools things down—perfect for when you want to turn up the heat but keep it crowd-friendly. Whether you’re serving them as party appetizers or piling them over rice for dinner, they disappear fast every time.

Why You’ll Love These Korean BBQ Meatballs with Spicy Mayo Dip

Trust me, once you try these meatballs, you'll understand why they've become my go-to recipe for everything from game night snacks to quick weeknight dinners. Here’s what makes them so special:

• Weeknight easy, weekend impressive - They come together in under 45 minutes with simple ingredients, but taste like you spent hours in the kitchen. That sticky-sweet glaze makes them look restaurant-worthy!
• Flavor bombs in every bite - The combo of gochujang, sesame, and ginger gives you that perfect sweet-heat balance that Korean BBQ is famous for. Your taste buds won’t know what hit them.
• Crowd-pleaser magic - I’ve served these at three parties now, and each time the plate’s wiped clean before I can sneak seconds. The spicy mayo dip makes them extra addictive.
• Dinner or appetizer? You choose! Stick toothpicks in them for parties, or pile them over rice with some quick-pickled veggies for an easy bowl meal. They’re delicious every which way.

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

Here's everything you'll need to make these flavor-packed meatballs - I've grouped them so you can prep like a pro. (And yes, that gochujang is worth hunting down - it's the secret weapon!)

For the meatballs:

• 1 lb (450g) ground beef or chicken (I use 85/15 beef for juiciness)
• ½ cup panko breadcrumbs (those Japanese-style crispy crumbs make all the difference)
• 1 egg (my binder of choice - helps everything stick together)
• 2 cloves garlic, minced (fresh only - no jarred stuff here!)
• 1-inch piece ginger, grated (peel it first with a spoon - game changer)
• 2 tablespoons soy sauce (regular or low-sodium both work)
• 1 tablespoon gochujang (Korean chili paste - start with less if you're spice-shy)
• 1 tablespoon brown sugar (that caramel depth we all love)
• 1 tablespoon sesame oil (toasted kind - smells like heaven)
• ½ teaspoon salt (I use kosher)
• ¼ teaspoon black pepper (freshly cracked if you've got it)
• 2 green onions, finely chopped (both white and green parts)

For the Korean BBQ glaze:

• ¼ cup soy sauce (the base of our sticky goodness)
• 2 tablespoons honey or brown sugar (I alternate depending on my mood)
• 1 tablespoon gochujang (more heat = more fun)
• 1 tablespoon rice vinegar (that tangy balance)
• 1 tablespoon sesame oil (double the sesame, double the joy)
• 1 teaspoon garlic, minced (yes, more garlic!)
• 1 teaspoon ginger, minced (fresh is best)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (our thickening magic)

For the spicy mayo dip:

• ½ cup mayonnaise (full-fat for creaminess)
• 1 tablespoon gochujang (adjust to your bravery level)
• 1 tablespoon lime juice (freshly squeezed - about half a lime)
• 1 teaspoon honey (to soften the heat)
• ½ teaspoon garlic powder (quick flavor boost)

For garnish:

• Sesame seeds (toasted if you're feeling fancy)
• Chopped green onions (that fresh crunch)

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Okay, let's get these flavor bombs rolling! Don't worry - it's way easier than you think. Just follow these steps and you'll have sticky, saucy meatballs ready to devour in no time.

Preparing the Meatballs

First things first - crank that oven to 400°F (200°C) and line a baking sheet with parchment paper. Trust me, you want that parchment - makes cleanup a breeze!

Now for the fun part: grab a big bowl and throw in all your meatball ingredients - the ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Here's my secret: mix everything with your hands! It feels weird at first, but it's the best way to combine everything evenly without overworking the meat. Just squish it together gently until everything's incorporated - you'll know it's ready when no dry spots remain.

Roll the mixture into balls about 1-inch in diameter - think golf ball size but slightly smaller. Pro tip: wet your hands with cold water to prevent sticking. Arrange them on your prepared baking sheet with a little space between each one - they need room to breathe!

Making the Korean BBQ Glaze

While those beauties bake (about 15-18 minutes until golden brown and cooked through), let's make that irresistible glaze. Grab a small saucepan and combine the soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Bring it to a simmer over medium heat and let it bubble away for about 3 minutes - you'll smell that amazing aroma filling your kitchen!

Here comes the magic: whisk in your cornstarch slurry (that's just cornstarch mixed with water) and keep stirring for about 1 minute until the glaze thickens into a glossy, sticky sauce perfect for coating. Remove it from the heat - it'll keep thickening as it cools slightly.

Whipping Up the Spicy Mayo Dip

This part couldn't be easier - just mix all your dip ingredients (mayo, gochujang, lime juice, honey, and garlic powder) in a small bowl until smooth. Taste and adjust - want more heat? Add another teaspoon of gochujang. Too spicy? More honey to the rescue!

Now for the grand finale: toss those gorgeous baked meatballs in the warm Korean BBQ glaze until they're perfectly coated. Transfer them to a serving plate, sprinkle with sesame seeds and green onions, and serve with that dreamy spicy mayo dip on the side. Warning: these disappear FAST!

Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

After making these dozens of times (yes, I'm obsessed), here are my tried-and-true tricks for meatball success every single time:

• Choose your meat wisely: I swear by 85/15 ground beef - just enough fat to keep them juicy without getting greasy. Chicken works great too, but stick to thigh meat if you can - breast tends to dry out faster in the oven.
• Spice control is key: That gochujang packs heat! Start with 1 tablespoon in both the meatballs and glaze, then taste and add more if you're feeling brave. The spicy mayo dip lets everyone customize their heat level.
• Meal prep magic: These reheat beautifully! Let cooled meatballs chill in the fridge (unglazed) for up to 3 days. When ready, pop them in a 350°F oven for 10 minutes, then toss with warmed glaze. The dip stays fresh in a jar for a week.
• Crispiness hack: For extra texture, broil the baked meatballs for 1-2 minutes before glazing. Watch closely - that sugar in the glaze can go from caramelized to burnt fast!

Variations for Korean BBQ Meatballs

One of my favorite things about this recipe is how easily you can mix it up based on what's in your fridge or dietary needs. Here are some delicious twists I've tried over the years - they all keep that signature Korean BBQ flavor we love:

Meat alternatives that work beautifully

While I adore the classic beef version, ground pork shoulder makes an incredible substitute with its slightly richer flavor. For my friends who don't eat meat, I've had great success with plant-based ground "meat" alternatives - just add an extra tablespoon of panko to help bind everything together.

Breadcrumb swaps for special diets

Need gluten-free? Regular panko can be replaced with gluten-free breadcrumbs or even crushed rice cereal (yes, really!). For a low-carb version, almond flour works surprisingly well - just reduce the amount to ¼ cup since it absorbs moisture differently.

Veggie-packed additions

My kids never notice when I sneak in ½ cup of finely grated zucchini or carrots into the meatball mixture - it adds moisture and stretches the recipe further. For extra crunch, try mixing in some minced water chestnuts or bamboo shoots. Trust me, they disappear just as fast!

Serving Suggestions for Korean BBQ Meatballs with Spicy Mayo Dip

These little flavor bombs are crazy versatile - I've served them every which way and they always steal the show. Here are my favorite ways to turn them into a complete meal or party spread:

The Ultimate Korean-Inspired Bowl

My weeknight go-to! Pile these saucy meatballs over steamed jasmine rice (or cauliflower rice if I'm keeping it light) with some quick-pickled cucumbers and carrots on the side. Top with extra green onions and a drizzle of that spicy mayo - instant restaurant-quality meal in minutes. Sometimes I'll add kimchi for an extra punch or a fried egg if I'm feeling fancy.

Appetizer Game Changer

For parties, I stick toothpicks in mini meatballs and arrange them around a bowl of that dreamy spicy mayo dip. They disappear faster than I can refill the platter! Pro tip: set out little dishes of toasted sesame seeds and extra chopped scallions so guests can garnish their own. For color, I'll add some crisp lettuce leaves for wrapping - like Korean-style lettuce wraps but bite-sized.

Fresh and Crunchy Pairings

That rich, savory flavor begs for something bright and fresh alongside. My favorite combo is a simple cucumber salad (just sliced cukes, rice vinegar, a touch of sugar, and red pepper flakes) and steamed edamame. The cool crunch cuts through the meatballs' richness perfectly. In summer, I'll do a quick cabbage slaw with sesame dressing - the contrast is amazing.

Korean BBQ Feast Extravaganza

When I'm going all out, I turn these meatballs into part of a full Korean BBQ spread with banchan (those irresistible little side dishes). Think: steamed rice, spicy bean sprouts, garlicky spinach, and my lazy kimchi (store-bought, shhh). Add some ssamjang for dipping and lettuce leaves for wrapping - suddenly you've got an interactive dinner party that'll have everyone raving!

Storing and Reheating Korean BBQ Meatballs

Here's the good news - these meatballs actually taste even better the next day as the flavors keep developing! Whether you're meal prepping or dealing with leftovers (if you're lucky enough to have any), here's how to keep them tasting fresh:

Refrigerator storage

I always store the glazed meatballs separately from the spicy mayo dip - trust me, it makes reheating way easier. Pop them in an airtight container and they'll keep beautifully for 3-4 days in the fridge. The dip can hang out in a small jar or container for up to a week - just give it a quick stir before serving.

Freezer-friendly magic

These freeze like a dream! I bake and glaze the meatballs (without garnishes), then let them cool completely before freezing in a single layer on a baking sheet. Once frozen solid, transfer to freezer bags - they'll keep for 2-3 months this way. The spicy mayo dip doesn't freeze well though, so I always make that fresh.

Reheating like a pro

Oven method: My absolute favorite way to bring these back to life! Arrange the meatballs on a baking sheet and warm at 350°F for about 10 minutes if refrigerated, 15 if frozen. That gentle heat brings back their crispy edges and makes the glaze all shiny and sticky again.

Microwave method: When I'm in a rush, I'll microwave them in 30-second bursts until heated through. It's not quite as crispy, but still delicious - just be sure to cover them with a damp paper towel to prevent drying out.

Pro tip: If you froze the meatballs, I recommend thawing them overnight in the fridge before reheating. But let's be real - I've popped them straight from freezer to oven when cravings hit and they still turn out great (just add a few extra minutes!).

Korean BBQ Meatballs with Spicy Mayo Dip Nutrition

Now let's talk numbers - because I know some of you (like me!) like to keep an eye on what you're eating. Just remember: Nutritional values are estimates and vary based on ingredients. Here's the breakdown per serving (about 4 meatballs with dip):

• Calories: 280 kcal (that satisfying protein keeps you full!)
• Fat: 18g (thank that delicious sesame oil and mayo)
• Saturated Fat: 4g
• Protein: 16g (perfect post-workout snack)
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 8g (mostly from that honey in the glaze - worth it!)
• Sodium: 950mg (use low-sodium soy sauce if you're watching this)

Pro tip: If you're serving these over rice or with sides, just add those numbers to your total. Personally, I don't stress about it too much - life's too short not to enjoy saucy, flavorful meals like this!

Frequently Asked Questions

After making these Korean BBQ meatballs for years (and fielding tons of questions from friends!), here are the answers to what everyone always asks me:

Can I cook these meatballs in an air fryer instead?
Absolutely! I do 375°F for 10-12 minutes, shaking the basket halfway. They get extra crispy - just glaze them after cooking.

What can I use if I can't find gochujang?
Mix 1 tablespoon sriracha with ½ teaspoon soy sauce and ½ teaspoon honey per tablespoon of gochujang needed. It's not identical, but works in a pinch!

How long do leftovers keep?
Glazed meatballs last 3-4 days refrigerated (store sauce separately). Unglazed ones freeze beautifully for 2-3 months.

Can I make these gluten-free?
Yes! Use tamari instead of soy sauce and gluten-free panko. I've even used crushed rice crackers with great results.

Why are my meatballs tough?
You probably overmixed the meat. Stop as soon as ingredients combine - treat it gently like you're making muffins!

Now it's your turn - try this recipe and share your twist in the comments! Did you add pineapple? Swap the meat? I want to hear all your delicious experiments.

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