Name: The Best Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Korean-Inspired
Ingredients: 500 g ground beef (or beef/pork mix); 60 g panko breadcrumbs; 1 large egg; 2 tbsp gochujang; 2 tbsp soy sauce; 2 cloves garlic minced; 1 tsp ginger grated; 2 tbsp brown sugar; 1 tsp sesame oil; 1 tbsp rice vinegar; 80 g mayonnaise; 1 tbsp sriracha or extra gochujang; 2 stalks green onions chopped

I still remember the first time I made these Korean BBQ Meatballs with Spicy Mayo Dip—it was one of those rare kitchen experiments that turned into a full-blown obsession. The combination of tender, juicy meatballs infused with the sweet, savory depth of Korean BBQ flavors, then drizzled with a creamy, fiery mayo, hits every note you want in a bite. They’re the kind of snack that disappears from the plate before you even realize you’ve had three… or maybe five.

What I love most is how versatile they are. They work just as well as an appetizer at a dinner party as they do for a quick, indulgent dinner at home. The umami-packed sauce clings perfectly to the slightly crispy edges of the meatballs, and the hint of spice from the mayo wakes up your palate in the most satisfying way. It’s comfort food with a kick, and once you try them, you’ll understand why I keep making them on repeat.

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

If you’re a fan of bold flavors and satisfying textures, these meatballs are about to become your new favorite. They’re easy to prepare, packed with Korean-inspired seasonings, and finished with a sauce that makes them utterly addictive. Whether you’re serving them as a party bite, meal prep option, or part of a bigger feast, they deliver maximum flavor with minimal fuss.

What Kind of Meat Should I Use for Korean BBQ Meatballs?

For the juiciest and most flavorful results, I recommend using ground beef with a little higher fat content—around 80/20 works perfectly. That bit of fat keeps the meatballs tender and helps them brown beautifully in the pan or oven. If you want an even richer flavor, a blend of beef and pork is a fantastic choice. The pork adds a subtle sweetness and extra moisture that pairs wonderfully with the sticky-sweet BBQ glaze.

Options for Substitutions

One of the great things about this recipe is its flexibility:

Protein swaps: Try ground chicken or turkey for a leaner option, or even plant-based ground “meat” for a vegetarian version.
Spice level: Adjust the heat by adding more or less gochujang (Korean chili paste) or swapping it with sriracha if that’s what you have on hand.
Breadcrumbs: Panko gives a light, airy texture, but crushed crackers or gluten-free breadcrumbs will work just as well.
Fresh herbs: If green onions aren’t available, finely chopped chives or parsley can still add a nice fresh finish.

Ingredients for This Korean BBQ Meatballs with Spicy Mayo Dip

Ground beef (or beef/pork mix): The base of the recipe, providing rich flavor and juicy texture.
Panko breadcrumbs: Light and airy, helping bind the meatballs without making them dense.
Egg: Acts as the glue to hold everything together.
Gochujang: Adds signature Korean heat and depth of flavor.
Soy sauce: Brings a salty umami punch that balances the sweetness of the glaze.
Garlic: Freshly minced for that aromatic kick.
Ginger: Adds brightness and warmth to the flavor profile.
Brown sugar: Sweetens the glaze and helps caramelize the meatballs.
Sesame oil: Nutty and aromatic, enhancing the Korean BBQ taste.
Rice vinegar: Balances the richness with a gentle tang.
Mayonnaise: The creamy base for the spicy dip.
Sriracha or extra gochujang: Blended with mayo for heat in the dipping sauce.
Green onions: Fresh garnish that adds color and crunch.

Step 1

In a large mixing bowl, combine the ground beef (or beef/pork mix), panko breadcrumbs, egg, gochujang, soy sauce, minced garlic, grated ginger, and sesame oil. Mix gently with your hands or a spatula until just combined—overmixing can make the meatballs tough.

Step 2

Roll the mixture into evenly sized balls, about 1 to 1½ inches in diameter. Place them on a parchment-lined baking sheet or plate, making sure they’re not touching to prevent sticking.

Step 3

Heat a skillet over medium heat with a light drizzle of oil. Sear the meatballs on all sides until they’re browned and almost cooked through. Alternatively, you can bake them at 400°F (200°C) for about 15 minutes, flipping halfway for even browning.

Step 4

While the meatballs cook, prepare the glaze by whisking together soy sauce, brown sugar, a little water, and extra gochujang in a small saucepan. Simmer over low heat until slightly thickened.

Step 5

Toss the cooked meatballs in the warm glaze until fully coated, then drizzle with the spicy mayo (made by mixing mayonnaise with sriracha or gochujang). Finish with chopped green onions before serving.

How Long to Cook the Korean BBQ Meatballs with Spicy Mayo Dip

If pan-searing, the meatballs will take about 8–10 minutes total, depending on their size, to cook through while still staying juicy. Baking at 400°F (200°C) will take roughly 15–18 minutes, with a quick flip halfway through. Always check that the internal temperature reaches 165°F (74°C) for food safety.

Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

Use slightly chilled meat: Cold meat holds its shape better when rolling and cooking.
Don’t overwork the mixture: Gentle mixing keeps the texture light and tender.
Size matters: Keep meatballs uniform so they cook evenly.
Balance the glaze: Taste and adjust sweetness or heat before coating the meatballs.
Serve immediately: They’re at their best hot, with the glaze still sticky and the mayo fresh.

Watch Out for These Mistakes While Cooking

Overcrowding the pan: This traps steam and prevents browning, so cook in batches if needed.
Skipping the glaze simmer: Letting the glaze thicken slightly ensures it clings to the meatballs instead of sliding off.
Overcooking: This can dry out the meatballs—keep an eye on the temperature.
Too much breadcrumb: This can make the meatballs dense; measure lightly.
Adding the mayo too early: Drizzle the spicy mayo just before serving to keep it fresh and creamy.

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

Steamed Jasmine Rice

The fluffy, slightly sticky texture is perfect for soaking up extra glaze.

Kimchi

A tangy, spicy fermented side that cuts through the richness of the meatballs.

Pickled Cucumbers

Crisp, cool, and refreshing for balance.

Asian Slaw

Adds crunch and a hint of sweetness to the plate.

Lettuce Wraps

Wrap the meatballs in crisp lettuce leaves with a sprinkle of sesame seeds for a lighter bite.

Garlic Noodles

Buttery, garlicky noodles that complement the savory glaze beautifully.

Stir-Fried Vegetables

Quickly cooked veggies keep the meal colorful and nutritious.

Storage Instructions

Allow the meatballs to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. If frozen, thaw in the fridge overnight before reheating. Keep the spicy mayo separate and make fresh when serving.

Estimated Nutrition (per serving, about 4 meatballs with sauce)

Calories: ~280
Protein: 16g
Carbohydrates: 14g
Fat: 18g
Saturated Fat: 5g
Sugar: 6g
Fiber: 1g
Sodium: 540mg

Frequently Asked Questions

1. Can I make these meatballs ahead of time?

Yes! You can roll and store the uncooked meatballs in the fridge for up to 24 hours before cooking, or freeze them raw for later use.

2. Can I use store-bought Korean BBQ sauce?

Absolutely. It’s a quick shortcut—just warm it slightly before tossing with the cooked meatballs.

3. Is there a vegetarian version?

Yes, you can use plant-based ground “meat” and the same seasonings for a fully vegetarian version.

4. Can I bake instead of pan-fry?

Definitely. Baking is less hands-on and still gives great results—just be sure to flip halfway for even browning.

5. How spicy are these meatballs?

They have a gentle heat from gochujang and the mayo dip, but you can adjust by adding more or less chili paste.

6. What’s the best way to reheat without drying them out?

A covered skillet over medium heat with a splash of water works best, or reheat in a low oven.

7. Can I double the recipe?

Yes—just make sure to cook in batches to avoid overcrowding the pan.

8. What’s a good garnish besides green onions?

Toasted sesame seeds, thinly sliced red chili, or fresh cilantro all work beautifully.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a small bite with big personality—sweet, savory, and just spicy enough to keep you coming back for more. They’re perfect for parties, meal prep, or even a weeknight dinner that feels like a treat. With their juicy texture, sticky glaze, and creamy sauce, these meatballs prove that comfort food can still be exciting and full of bold flavors.