Name: Tender Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ½ lb ground beef; ½ lb ground pork; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 green onions, chopped; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tsp sesame oil; ⅓ cup breadcrumbs; 1 large egg; Salt and pepper to taste; ½ cup mayonnaise; 1–2 tbsp sriracha or chili garlic sauce (to taste); 1 tsp rice vinegar or lime juice; Sesame seeds and chopped chives (for garnish)

If there’s one dish that never fails to impress at gatherings, it’s these Tender Korean BBQ Meatballs with Spicy Mayo Dip. I’ve made them for weeknight dinners, potlucks, and even holiday parties—and they vanish within minutes. The meatballs are incredibly juicy with a deep umami flavor from Korean BBQ sauce, while the spicy mayo adds a creamy, tangy kick that keeps you coming back for more.

What I love most is the way these meatballs marry the smoky sweetness of traditional Korean flavors with a smooth, spicy drizzle. They’re rich, tender, and coated in a glossy glaze that screams indulgence. Whether served as an appetizer, side, or even a main course, these meatballs are a guaranteed crowd-pleaser.

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

Flavor Explosion: Sweet, savory, smoky, and spicy in every bite.
Versatile: Perfect for party platters, rice bowls, or lettuce wraps.
Easy to Make: No fancy techniques, just bold ingredients and a simple method.
Customizable: Adjust the spice level or meat type to suit your taste.
Delicious Hot or Cold: Great for meal prep or leftovers.

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

You’ve got options when it comes to the meat for these savory bites. I usually go with a mix of ground beef and pork—the beef adds depth, while the pork keeps things juicy and tender. If you’re after something leaner, ground chicken or turkey also work beautifully, though they can be a bit drier unless you compensate with extra sauce or a splash of sesame oil.

For a richer texture and flavor, 80/20 ground beef is my go-to. Avoid anything too lean unless you’re pairing it with a creamy sauce like our spicy mayo dip, which helps balance things out.

Options for Substitutions

Cooking for specific dietary needs or preferences? No problem—this recipe is flexible.

Meat Alternatives: Use ground turkey, chicken, or plant-based meat substitutes like Impossible™ or Beyond® for a vegetarian version.
Gluten-Free: Swap soy sauce for tamari or coconut aminos.
Spice Level: Adjust the gochujang or chili flakes in the mayo to control the heat.
Dairy-Free: Use vegan mayo for the dipping sauce.
Low-Carb: Replace breadcrumbs with almond flour or crushed pork rinds.

These substitutions won’t compromise the bold Korean BBQ flavor, and they let you personalize the dish to your taste or dietary goals.

Ingredients for Tender Korean BBQ Meatballs with Spicy Mayo Dip

Every ingredient in this recipe plays a specific role in building flavor, texture, or balance. Here’s what you’ll need and why it matters:

Ground Beef and Ground Pork
This combo delivers a perfect balance of flavor and fat for juicy, tender meatballs.
Garlic (minced)
Fresh garlic brings a pungent kick that blends perfectly with the Korean-style sauce.
Ginger (grated)
Adds warmth and brightness, enhancing the depth of the BBQ glaze.
Green Onions (chopped)
These add a fresh, mild onion flavor and a bit of color to the mix.
Soy Sauce
Provides that deep umami base, essential for the Korean BBQ profile.
Gochujang (Korean chili paste)
The heart of the dish’s heat and richness, lending complexity and a mild spice.
Brown Sugar
Balances the heat with a touch of sweetness that caramelizes during cooking.
Sesame Oil
A few drops go a long way—this oil infuses the meatballs with nutty, toasted aroma.
Breadcrumbs
They help bind everything together and keep the meatballs moist.
Egg
A key binder that holds the meatball mixture together without making it tough.
Salt and Pepper
Basic seasoning to enhance all the other flavors.
Mayonnaise
The creamy base for our spicy dip—rich, smooth, and indulgent.
Sriracha or Chili Garlic Sauce
For heat in the dipping sauce—adjust based on your tolerance.
Rice Vinegar or Lime Juice
Adds tanginess to cut through the richness of the mayo and meat.
Sesame Seeds and Chives (for garnish)
A sprinkle on top adds crunch, contrast, and visual appeal.

Step 1: Mix the Meatball Base

In a large mixing bowl, combine ground beef and ground pork with minced garlic, grated ginger, chopped green onions, soy sauce, gochujang, brown sugar, sesame oil, breadcrumbs, egg, salt, and pepper. Use your hands or a spoon to mix just until everything is evenly incorporated—don’t overmix or your meatballs may turn out dense.

Step 2: Shape the Meatballs

Using a cookie scoop or your hands, roll the mixture into 1.5-inch balls. Try to keep them uniform in size so they cook evenly. You should get about 18–22 meatballs depending on the scoop size.

Step 3: Cook the Meatballs

Heat a large skillet over medium heat and drizzle in a bit of oil. Once hot, add the meatballs in batches, careful not to overcrowd the pan. Sear on all sides until golden brown—about 6–8 minutes total. Then reduce the heat, cover, and cook for another 5 minutes, or until the internal temperature reaches 160°F (71°C).

Alternatively, you can bake them at 400°F (200°C) on a lined baking sheet for 15–18 minutes.

Step 4: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha or chili garlic sauce, and a splash of rice vinegar or lime juice. Taste and adjust for more heat or tang as needed. Chill until ready to serve.

Step 5: Glaze the Meatballs (Optional but Recommended)

In the same pan (or a clean one), warm a little extra gochujang mixed with soy sauce and a splash of water or honey. Toss the cooked meatballs in the sauce until coated and glossy.

Step 6: Garnish and Serve

Transfer the glazed meatballs to a serving bowl or platter. Drizzle with spicy mayo, then sprinkle with sesame seeds and chopped chives or green onions. Serve warm with toothpicks or over rice for a heartier option.

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

Cooking time depends slightly on your chosen method and meatball size, but here’s a general breakdown:

Pan-Searing: Sear on medium heat for about 6–8 minutes, turning to brown all sides. Then cover and cook for another 5 minutes until the inside reaches 160°F (71°C).
Baking: Preheat your oven to 400°F (200°C) and bake meatballs on a parchment-lined sheet for 15–18 minutes. They should be firm, slightly caramelized on the outside, and juicy inside.

Always use a meat thermometer if you can—it’s the most reliable way to ensure doneness without drying them out.

Tips for Perfect Korean BBQ Meatballs

Use Fresh Aromatics: Fresh garlic and ginger make a world of difference in flavor depth.
Don’t Overmix the Meat: Combine ingredients just until incorporated to avoid tough meatballs.
Consistent Size Matters: Uniform meatballs cook evenly, reducing the risk of over- or undercooking.
Rest After Cooking: Let meatballs sit for a few minutes before serving so the juices redistribute.
Make Ahead Friendly: Prepare the meatballs and sauce ahead of time and assemble just before serving.
Double the Dip: The spicy mayo is wildly popular—always make a little extra!

Watch Out for These Mistakes While Cooking

Even with a straightforward recipe like this, a few missteps can affect the final result. Here are the common mistakes to avoid:

Overworking the Meat Mixture
Mixing too much compacts the meat, leading to dense, tough meatballs. Combine until just mixed.
Skipping the Sauce Glaze
While optional, glazing the meatballs with extra Korean BBQ sauce boosts flavor and adds that irresistible glossy finish.
Undercooking or Overcooking
Use a meat thermometer to ensure the center hits 160°F (71°C) without drying them out.
Using Too Lean Meat
Lean meats can dry out quickly. If using turkey or chicken, balance it with extra fat or sauce.
Crowding the Pan
This prevents proper browning. Cook in batches for that delicious seared crust.

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

These meatballs are super versatile—perfect on their own or part of a larger meal. Here are my favorite pairings:

Steamed Jasmine Rice

A simple, fluffy bed to soak up all that spicy-sweet sauce.

Kimchi

Adds crunch and fermented tang—plus, it’s a nod to traditional Korean flavors.

Cucumber Salad

Cool, crisp, and refreshing. A great contrast to the warm meatballs.

Garlic Noodles

Savory and buttery, these work well if you’re making this dish a main course.

Lettuce Wraps

For a low-carb option, tuck the meatballs into butter lettuce with rice and sauce.

Pickled Radish or Daikon

Bright, tangy bites that cut through the richness.

Korean Pancakes (Pajeon)

Savory, chewy-smooth pancakes are great on the side or as a base for the meatballs.

Sweet Potato Fries

A western twist that still complements the bold Korean BBQ flavors beautifully.

Storage Instructions

These meatballs are just as delicious the next day—maybe even better after the flavors meld. Here’s how to store them properly:

Refrigerator: Store cooked meatballs in an airtight container for up to 4 days. Keep the spicy mayo dip in a separate container to prevent sogginess.
Freezer: You can freeze both raw (uncooked) and cooked meatballs. Place them on a tray to freeze individually first, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheating: Warm cooked meatballs in a skillet over medium heat with a splash of water or sauce to keep them moist. Microwave works too, but do it in short bursts to avoid drying them out.

Pro Tip: Avoid freezing the mayo dip—make that fresh when you’re ready to eat again.

Estimated Nutrition

Here’s a rough breakdown per serving (assuming ~4 meatballs with some dip):

Calories: ~320 kcal
Protein: ~18g
Fat: ~22g
Carbohydrates: ~10g
Sugar: ~5g
Fiber: ~0.5g
Sodium: ~550mg

These values can vary depending on the exact ingredients and serving sizes, but they offer a general guideline for anyone keeping an eye on macros.

Frequently Asked Questions

What can I use instead of gochujang?

If you don’t have gochujang, try using a mix of sriracha and a little miso paste or soy sauce for depth. Harissa paste can also be a spicy, tangy alternative, though it will shift the flavor slightly.

Can I make the meatballs ahead of time?

Absolutely. You can prep the meatball mixture a day in advance and refrigerate it. Or roll and freeze the raw meatballs, then cook them straight from the freezer—just add a few extra minutes to the cooking time.

Are these meatballs gluten-free?

They can be! Swap soy sauce for tamari or coconut aminos, and use gluten-free breadcrumbs or crushed rice crackers. Always double-check your gochujang brand as well, as some contain wheat.

How spicy are these meatballs?

They’re moderately spicy, thanks to the gochujang and the spicy mayo dip. If you’re spice-sensitive, reduce the amount of chili paste or omit it from the dip altogether.

Can I bake instead of pan-frying?

Yes, and it’s just as delicious! Bake at 400°F (200°C) for 15–18 minutes until fully cooked and lightly browned. You can broil them briefly at the end for extra color.

What should I do if my meatballs fall apart?

Make sure to use enough binder (egg and breadcrumbs), and avoid overhandling the mix. Letting the shaped meatballs chill for 15–20 minutes before cooking also helps them firm up.

Can I make this recipe dairy-free?

Yes! There’s no cheese or milk in the base recipe. Just make sure to use a dairy-free mayo for the dipping sauce if needed.

Can I double the recipe for a party?

Definitely. This recipe scales beautifully. Just be sure to cook in batches so each meatball gets browned properly and doesn’t steam.

Conclusion

These Tender Korean BBQ Meatballs with Spicy Mayo Dip are a little sweet, a little spicy, and all kinds of satisfying. Whether you serve them as a party appetizer or make them the star of a weeknight dinner, they always bring bold flavor and rave reviews. They’re easy to prepare, freezer-friendly, and endlessly customizable—exactly the kind of recipe that earns a permanent place in your rotation.