Korean BBQ Meatballs with Spicy Mayo Dip

Save this recipe on:

Juicy, smoky, and dripping with flavor, Korean BBQ Meatballs with Spicy Mayo Dip are the perfect fusion of comfort and bold Korean flair. Each meatball is beautifully charred on the outside, tender on the inside, and glazed with a sweet-savory Korean BBQ sauce that packs depth and richness. What takes them over the top? A drizzle of creamy, spicy mayo that balances the heat and adds a cool, tangy richness to every bite.

Whether you’re serving these meatballs as party appetizers, weeknight mains, or a late-night indulgence, they’re guaranteed to satisfy. The flavor combination is irresistible: umami-packed meat, subtle smoky char, and a velvety kick of spice that lingers — in the best way possible. Easy to prepare and even easier to devour, this dish will earn repeat requests every time it hits the table.

---

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

• Bold, addictive flavor that brings together sweet, spicy, tangy, and savory in perfect balance.
• Versatile and crowd-pleasing — ideal for appetizers, rice bowls, lettuce wraps, or even sliders.
• Easy to prepare ahead for parties or meal prep.
• Beautiful presentation with a drizzle of creamy sauce and fresh garnish.
• Customizable spice level to suit your taste.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each Tool)

Before diving into the delicious world of Korean BBQ Meatballs with Spicy Mayo Dip, having the right tools can make the process smoother and more enjoyable:

• Mixing Bowls (at least two): You’ll need one large bowl for combining the meatball mixture and a smaller one for the spicy mayo. Stainless steel or glass bowls work best for easy cleanup and odor control.
• Microplane or Grater: Essential for grating garlic and ginger finely, ensuring their bold flavors distribute evenly without overpowering bites.
• Baking Sheet or Cast-Iron Skillet: If baking, a parchment-lined baking sheet provides even cooking and easy cleanup. If pan-frying, a cast-iron skillet helps achieve a beautiful sear on the meatballs.
• Tongs or Spatula: Crucial for flipping meatballs safely and evenly whether you’re pan-searing or roasting them.
• Chopping Board & Sharp Knife: To mince scallions and finely chop any additional garnishes.
• Measuring Spoons & Cups: Accuracy is key in achieving that perfect balance of BBQ sweetness and spicy mayo heat.
• Whisk or Small Fork: For blending the spicy mayo into a smooth, creamy consistency.

These tools help ensure you maintain texture, control seasoning, and cook your meatballs evenly — all critical for achieving that signature juicy bite.

---

Preparation Tips

• Chill the meat mixture for 15–20 minutes before forming meatballs. It makes shaping easier and helps them hold together during cooking.
• Use wet hands or lightly oiled palms when rolling meatballs to prevent sticking.
• Don’t overmix the meatball mixture — it can lead to a dense texture. Mix just until the ingredients are combined.
• Make uniform-sized balls to ensure even cooking. A cookie scoop or tablespoon measure works great for portioning.
• If pan-searing, avoid crowding the pan. Leave space so each meatball can develop a proper sear.
• Let the cooked meatballs rest for a few minutes before drizzling with the spicy mayo. This helps keep them juicy.

---

Ingredients for this Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork for richer flavor)
• 2 garlic cloves, finely grated
• 1 tsp fresh ginger, grated
• 2 green onions, finely chopped
• 1 egg
• 1/3 cup breadcrumbs (panko preferred for texture)
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 2 tsp sesame oil
• 1 tbsp brown sugar
• Salt and black pepper to taste

For the Korean BBQ Glaze:

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp cornstarch + 2 tbsp water (for slurry)

For the Spicy Mayo Dip:

• 1/3 cup mayonnaise
• 1 tbsp sriracha (or more to taste)
• 1 tsp lime juice or rice vinegar
• 1/2 tsp garlic powder
• Pinch of sugar (optional, to balance heat)

Garnish (optional but recommended):

• Sliced green onions
• Toasted sesame seeds

---

Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef, garlic, ginger, chopped green onions, egg, breadcrumbs, soy sauce, gochujang, sesame oil, brown sugar, salt, and black pepper. Mix gently using your hands or a fork until just combined. Avoid overmixing to keep the meatballs tender.

---

Step 2: Shape the Meatballs

Lightly oil your hands and roll the mixture into 1½-inch balls. You should get about 16–18 meatballs. Set them on a plate or tray and refrigerate for 15 minutes to help them firm up before cooking.

---

Step 3: Cook the Meatballs

Option 1 – Pan Sear: Heat a cast-iron skillet over medium-high heat. Add a bit of oil and sear the meatballs in batches, turning until browned and cooked through (about 8–10 minutes).
Option 2 – Bake: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet. Bake for 15–18 minutes, or until cooked through and lightly browned.

---

Step 4: Prepare the Korean BBQ Glaze

While the meatballs cook, whisk together soy sauce, honey, rice vinegar, gochujang, sesame oil, and minced garlic in a small saucepan. Heat over medium. Mix the cornstarch and water into a slurry and pour into the sauce. Stir until thickened (about 2–3 minutes), then remove from heat.

---

Step 5: Toss Meatballs in Glaze

Once the meatballs are fully cooked, place them in a clean bowl and drizzle the warm Korean BBQ glaze over the top. Toss gently to coat each meatball in that glossy, sticky sauce.

---

Step 6: Make the Spicy Mayo Dip

In a small bowl, whisk together the mayonnaise, sriracha, lime juice, garlic powder, and sugar (if using). Adjust the sriracha for more or less heat. Chill until ready to serve.

---

Step 7: Assemble and Serve

Place glazed meatballs in a serving bowl or plate. Drizzle generously with spicy mayo and sprinkle with chopped scallions and toasted sesame seeds. Serve immediately while hot.

---

Notes

• Make it ahead: The meatball mixture can be prepped and shaped a day in advance. Store covered in the fridge until ready to cook.
• Double the sauce: If you like your meatballs extra saucy or want to drizzle some over rice, consider doubling the Korean BBQ glaze recipe.
• Customize the protein: Ground chicken or turkey can be used instead of beef, just reduce cooking time slightly since they dry out faster.

---

Watch Out for These Mistakes While Cooking

• Overmixing the meat: This can lead to tough, dense meatballs. Mix just until everything is incorporated.
• Skipping the chilling time: Without a brief rest in the fridge, the meatballs may fall apart while cooking.
• Crowding the pan: Overcrowding during searing reduces browning and causes steaming instead. Cook in batches if needed.
• Using too much glaze too soon: Add the glaze after the meatballs are cooked. If added too early, the sugar can burn.
• Not tasting the spicy mayo: Spice levels can vary by brand. Always taste and adjust heat or acidity before serving.
• Using cold glaze: Warm glaze spreads better and coats the meatballs more evenly.
• Uneven sizing: Meatballs of different sizes cook at different rates, leading to some being dry or undercooked.
• Neglecting garnish: A little chopped green onion or sesame goes a long way in flavor and presentation — don’t skip it.

---

What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip?

These Korean BBQ Meatballs are flavor-packed on their own, but pairing them with the right sides can elevate your meal into something truly special. Whether you’re putting together a casual weeknight dinner or a party platter, here are eight delicious accompaniments:

8 Recommendations

1. Steamed Jasmine or Sticky Rice
   Perfect for soaking up the savory BBQ glaze and balancing the spice with its neutral, fluffy texture.
2. Korean Pickled Radish (Danmuji)
   Bright, tangy, and slightly sweet — a crunchy contrast that cleanses the palate between bites.
3. Kimchi Fried Rice
   A bold, spicy side that complements the BBQ glaze while adding depth and satisfying richness.
4. Crispy Lettuce Cups
   Wrap the meatballs in cold lettuce leaves with a spoonful of rice and spicy mayo for a fresh and interactive meal.
5. Gochujang Roasted Veggies
   Roasted carrots, bell peppers, and broccoli tossed with gochujang and sesame oil bring a sweet and spicy vegetable contrast.
6. Scallion Pancakes
   These crispy, chewy savory pancakes make a great dipping companion to both the meatballs and spicy mayo.
7. Asian Slaw with Sesame Dressing
   Refreshing, crunchy, and lightly acidic — it balances out the rich and spicy meatballs beautifully.
8. Glass Noodles (Japchae)
   Korean sweet potato noodles stir-fried with veggies and a light soy-based sauce offer a soft, silky pairing.

---

Storage Instructions

Refrigeration:
Store leftover meatballs in an airtight container in the fridge for up to 4 days. Keep the spicy mayo in a separate container to maintain its texture and flavor.

Freezing:
Cooked meatballs freeze well. Let them cool completely, then freeze on a baking sheet for 1 hour before transferring to a zip-top freezer bag. Store for up to 2 months.
Thaw overnight in the refrigerator before reheating. Reheat in the oven at 350°F (175°C) or in a skillet over low heat until heated through.

Do not freeze the spicy mayo, as the texture may separate once thawed. Instead, make it fresh when serving.

---

Estimated Nutrition (Per 3–4 Meatballs with 1 Tbsp Spicy Mayo)

• Calories: 320 kcal
• Protein: 17 g
• Carbohydrates: 14 g
• Fat: 22 g
• Saturated Fat: 6 g
• Cholesterol: 75 mg
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 610 mg
• Trans Fat: 0 g
• Unsaturated Fat: 13 g

Note: Nutrition may vary based on exact ingredients and portion sizes used.

---

Frequently Asked Questions

1. Can I make Korean BBQ Meatballs in advance?

Yes! You can prepare the meatball mixture and shape them ahead of time. Store them covered in the fridge for up to 24 hours before cooking. You can also fully cook them and reheat later.

---

2. Can I use ground chicken or turkey instead of beef?

Absolutely. Ground chicken or turkey work well, though they may be a bit leaner and drier. Add a splash of oil or a little grated onion to keep them moist.

---

3. Is gochujang very spicy?

Gochujang has a mild to moderate heat with a rich, fermented sweetness. It’s not overwhelmingly spicy and balances beautifully with the sweet glaze. You can reduce the amount if you’re sensitive to heat.

---

4. Can I air fry the meatballs?

Yes, preheat your air fryer to 375°F (190°C), then cook the meatballs in a single layer for 10–12 minutes, shaking halfway through. Add glaze after cooking.

---

5. What’s the best way to reheat these meatballs?

Reheat in a skillet over low heat with a splash of water or broth, or in the oven at 350°F (175°C) for 10 minutes. Microwaving works in a pinch but may dry them out slightly.

---

6. Can I make these gluten-free?

Definitely! Use gluten-free breadcrumbs and substitute tamari or coconut aminos for soy sauce. Double-check your gochujang and mayo brands to ensure they’re gluten-free as well.

---

7. Is the spicy mayo essential?

While optional, it really enhances the flavor by adding a creamy, tangy contrast to the sweet and spicy meatballs. If you prefer something milder, you can substitute plain mayo or yogurt.

---

8. How many people does this serve?

This recipe yields about 16–18 meatballs, which serves 4–6 people as a main course or 6–8 as an appetizer.

---

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip bring together the very best of comfort and heat — a recipe that’s as bold in flavor as it is simple to make. With just a few pantry ingredients and smart prep, these juicy bites can steal the show at any meal or gathering. Whether you enjoy them with rice, lettuce wraps, or straight from the pan with that zippy dip, you’ll find yourself coming back for more. Try it once, and it might just become your go-to flavor bomb.

---

Print

Save this recipe on: