Name: The Best Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-inspired
Ingredients: 450g ground beef or beef/pork mix; 1 cup panko breadcrumbs; 1 large egg; 3 cloves garlic minced; 1 tablespoon grated ginger; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 2 green onions chopped; 1 tablespoon neutral oil for cooking; 4 tablespoons mayonnaise; 2 teaspoons sriracha or chili paste; Salt and black pepper to taste

I first made The Best Korean BBQ Meatballs with Spicy Mayo Dip on a whim when I was craving something bold, comforting, and just a little out of the ordinary. Inspired by the sweet-savory heat of Korean barbecue and the creamy kick of spicy mayo, these meatballs became an instant favorite. Juicy, slightly charred on the outside, and dripping with a tangy-sweet glaze, they’re an explosion of flavor in every bite. And don’t even get me started on that dip—it’s the magic that ties everything together.

What I love most about this recipe is how easy it is to pull together, yet how impressive it looks and tastes. It’s perfect for dinner parties, family gatherings, or just a fun weeknight meal when you’re ready to break free from the usual routine. Whether you serve them as appetizers or make them the star of your dinner table, these Korean BBQ meatballs with spicy mayo dip always bring a touch of excitement to the plate.

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

These meatballs are tender, juicy, and loaded with flavor thanks to the combination of garlic, ginger, and sesame oil. The BBQ glaze gives them that signature Korean-style caramelized edge, and when paired with the spicy mayo dip, the flavor contrast is pure perfection. They’re a great make-ahead dish, freezer-friendly, and versatile enough to serve with rice, noodles, or even tucked into a bao bun.

What Kind of Ground Meat Should I Use?

You have options, but I usually go with ground beef or a mix of beef and pork for the ideal balance of flavor and juiciness. Beef gives a deep, hearty base, while pork brings a subtle sweetness and more fat, which helps keep the meatballs moist. If you prefer leaner meat, ground turkey or chicken will work too—just add a splash more sesame oil or a spoon of mayo into the mix to prevent dryness.

If you’re vegetarian, don’t worry! You can substitute with plant-based ground meat alternatives. Just be sure to adjust your binder (like egg or breadcrumbs) to suit the consistency.

Options for Substitutions

This recipe is super flexible, which is part of why I love it. Here are a few solid swaps you can make:

Breadcrumbs: Panko is best for texture, but regular breadcrumbs or even crushed crackers work in a pinch.
Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
Gochujang: If you can’t find this Korean chili paste, try a mix of sriracha and miso paste for a similar depth of flavor.
Mayonnaise: Any mayo works, including vegan varieties. For extra heat, mix it with sriracha or sambal oelek.
Green onions: Chives or finely diced scallions are great replacements for garnish.
Sesame oil: Toasted sesame oil is preferred, but if you don’t have it, olive oil can work in a pinch—just note that you’ll miss some of that nutty flavor.

Make it your own! These meatballs are forgiving, and the flavors are bold enough to carry slight changes.

Ingredients for The Best Korean BBQ Meatballs with Spicy Mayo Dip

Ground beef (or beef/pork mix): The foundation of our meatballs—rich, juicy, and flavorful.
Breadcrumbs (preferably panko): Help bind the meatballs and keep them tender inside.
Egg: Essential for holding the meat mixture together without drying it out.
Garlic (minced): Adds depth and that irresistible savory kick.
Ginger (grated): Brightens up the flavor with a bit of warmth and zing.
Soy sauce: Brings saltiness and umami straight into the meatball mix.
Sesame oil: Adds a nutty aroma and signature Korean-style flavor.
Brown sugar: Slight sweetness that balances the savory and spicy elements.
Gochujang: Korean chili paste that adds heat and complexity to both the meatballs and the glaze.
Rice vinegar: Offers acidity that cuts through the richness and lifts the flavor.
Green onions: Folded into the meatballs for freshness and scattered on top for visual and flavor contrast.
Mayonnaise: The creamy base for the spicy dipping sauce.
Sriracha (or chili paste): Adds heat and boldness to the dipping sauce.
Salt & black pepper: To season everything just right.
Neutral oil: For searing or baking the meatballs without overwhelming the flavors.

Each ingredient is chosen to create a balance between savory, sweet, spicy, and tangy—every bite is dynamic and satisfying.

Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef (or beef/pork blend), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, a spoonful of gochujang, chopped green onions, a pinch of salt, and black pepper. Mix gently with your hands or a fork—just enough to bring everything together without overworking the meat.

Step 2: Shape the Meatballs

Scoop out the mixture using a small cookie scoop or tablespoon and roll into balls, about 1½ inches in diameter. You should get around 20 meatballs depending on size.

Step 3: Cook the Meatballs

Heat a drizzle of neutral oil in a skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Sear them on all sides until browned and cooked through, about 8–10 minutes total. Alternatively, you can bake them at 400°F (200°C) for 18–20 minutes on a lined baking sheet.

Step 4: Prepare the Korean BBQ Glaze

While the meatballs cook, whisk together a simple glaze using soy sauce, brown sugar, rice vinegar, a small spoon of gochujang, and a dash of sesame oil in a small saucepan. Simmer for a few minutes until thickened and glossy.

Step 5: Coat the Meatballs

Once the meatballs are fully cooked, toss them in the glaze until they’re evenly coated and caramelized. Let them simmer in the sauce for 1–2 more minutes for extra flavor absorption.

Step 6: Make the Spicy Mayo Dip

In a small bowl, mix mayonnaise with sriracha (or your preferred chili sauce). Adjust heat level to taste. You can add a squeeze of lime juice if you want a little tang.

Step 7: Garnish and Serve

Plate the glazed meatballs and drizzle with spicy mayo. Finish with chopped green onions or chives for freshness and color. Serve hot and enjoy the delicious contrast of sweet, savory, and spicy!

How Long to Cook The Best Korean BBQ Meatballs with Spicy Mayo Dip

The total cooking time will depend on your method:

Pan-seared: About 8–10 minutes, turning the meatballs to brown on all sides until cooked through.
Oven-baked: 18–20 minutes at 400°F (200°C), or until the centers are no longer pink and reach an internal temperature of 165°F (74°C).

The glaze only needs a few minutes to simmer and thicken, and the spicy mayo dip comes together in under 2 minutes. Altogether, this is a 30-minute dish from prep to plate.

Tips for Perfect Korean BBQ Meatballs with Spicy Mayo Dip

Don’t overmix the meat: Mixing just until combined keeps the meatballs tender. Overmixing leads to tough bites.
Use a cookie scoop for even-sized meatballs so they cook uniformly and look professional.
Chill the formed meatballs for 10–15 minutes before cooking if you want them to hold shape better, especially when pan-frying.
Double the glaze if you like things saucy or want to spoon some over rice or noodles.
Adjust the heat level in the spicy mayo to suit your taste—more sriracha for a punch, less for a mellow dip.
Add a splash of water to the glaze if it thickens too much while simmering. It should coat the meatballs without clumping.
Finish under the broiler for 1–2 minutes after glazing if you want a sticky-charred effect, similar to Korean BBQ grilled texture.

Watch Out for These Mistakes While Cooking

Overcooking the meatballs: This is the fastest way to dry them out. Keep an eye on the cooking time and check for doneness with a thermometer or a small cut test.
Using too lean meat: While healthier, extra-lean ground meat can result in dry meatballs. Aim for at least 80/20 ground beef or add a touch of oil or mayo to moisten leaner options.
Skipping the glaze simmer: Just tossing the meatballs in the raw sauce won’t give you that rich, glossy coating. Simmer the glaze until it thickens before combining.
Serving without garnishes: A sprinkle of green onion or sesame seeds adds both flavor and visual appeal. Don’t skip the little touches—they matter!
Overloading the pan: Crowding the skillet can lead to steaming rather than browning. Work in batches for the best sear and texture.
Cold ingredients: Let your meat and egg sit out for a few minutes before mixing—this helps everything blend more smoothly.

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

Steamed Jasmine Rice

A fluffy, neutral base to soak up the savory glaze and spicy mayo.

Pickled Cucumbers or Kimchi

Something acidic and crunchy balances the richness beautifully.

Garlic Sesame Noodles

A slurp-worthy side that complements the flavor profile without overpowering it.

Lettuce Wraps

Turn the meatballs into a fresh wrap with butter lettuce, shredded carrots, and extra spicy mayo.

Sticky Rice or Rice Cakes

Perfect for soaking up extra glaze, and great if you want something more substantial.

Asian Slaw

A crisp cabbage salad with a tangy sesame dressing adds freshness and crunch.

Roasted Broccoli or Bok Choy

Quick to make and adds a healthy, slightly bitter contrast to the sweet-spicy flavors.

Bao Buns

Turn these meatballs into Korean-inspired sliders by tucking them into soft, pillowy bao with pickled veggies.

Storage Instructions

Leftover Korean BBQ meatballs store beautifully. Let them cool completely before packing them into an airtight container. You can store them in the fridge for up to 4 days.

To freeze, arrange cooked (and cooled) meatballs on a tray in a single layer. Once frozen solid, transfer to a zip-top freezer bag or container. They’ll keep well for up to 3 months. Thaw in the fridge overnight, then reheat gently in a skillet or microwave. Add a splash of water or extra glaze if needed to refresh the flavor.

The spicy mayo dip can also be stored separately in the fridge for up to 1 week—just stir before serving.

Estimated Nutrition (Per serving, approx. 4–5 meatballs with sauce and dip)

Calories: 380
Protein: 22g
Fat: 26g
Saturated Fat: 7g
Carbohydrates: 15g
Sugar: 6g
Fiber: 1g
Cholesterol: 95mg
Sodium: 680mg

Note: Nutritional values may vary slightly depending on the type of ground meat and the specific ingredients used.

Frequently Asked Questions

What’s the best meat to use for these meatballs?

A mix of ground beef and pork gives the best flavor and texture, but ground beef alone works well too. If you’re using lean meat like chicken or turkey, add a bit of extra fat to keep them moist.

Can I make these meatballs ahead of time?

Absolutely! You can shape the meatballs and refrigerate them raw for up to 24 hours, or freeze them uncooked. Cooked meatballs also reheat well and can be made a few days in advance.

Is gochujang very spicy?

Gochujang has a slow, gentle heat with a deep umami flavor. It’s not extremely hot, but if you’re heat-sensitive, start with less and adjust to taste.

Can I bake instead of pan-frying?

Yes! Bake at 400°F (200°C) for 18–20 minutes on a parchment-lined tray. It’s a bit healthier and less messy than frying, and still delicious.

How can I make this dish gluten-free?

Use gluten-free breadcrumbs and swap the soy sauce for tamari or coconut aminos. Double-check your gochujang too, as some brands contain wheat.

Can I double this recipe for a party?

Definitely. These meatballs scale up easily and are perfect for feeding a crowd. You can even keep them warm in a slow cooker with the glaze.

How spicy is the spicy mayo dip?

It’s adjustable! You control the heat by how much sriracha (or chili paste) you add. Start small and increase to your taste.

Can I serve this as a main dish?

Yes, and it’s fantastic that way! Serve with rice, noodles, or lettuce wraps and a side of veggies for a well-rounded meal.

Conclusion

The Best Korean BBQ Meatballs with Spicy Mayo Dip bring together everything I love in a single dish—savory depth, a touch of sweetness, gentle heat, and creamy richness. They’re fun to make, bold in flavor, and versatile enough for a casual family dinner or an eye-catching party appetizer. Whether you’re new to Korean-inspired cooking or a seasoned fan, this recipe is one that you’ll come back to over and over again.