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Why You’ll Love This Recipe

These Korean BBQ Meatballs are a mouthwatering twist on the classic meatball. The combination of savory beef, sweet and tangy Korean BBQ sauce, and a spicy mayo dip is a flavor-packed bite in every mouthful. The meatballs are perfectly tender and coated in a flavorful glaze, while the dip adds an extra layer of creamy, spicy goodness. Whether you serve them as an appetizer, snack, or dinner, these meatballs are sure to be a crowd favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

  • 1 lb ground beef

  • 1/4 cup breadcrumbs (or panko for extra crunch)

  • 1/4 cup green onions, chopped (plus more for garnish)

  • 1 egg

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon ginger, grated or minced

  • 1 tablespoon brown sugar

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes (optional, for extra heat)

For the Korean BBQ glaze:

  • 1/4 cup soy sauce

  • 2 tablespoons honey or brown sugar

  • 2 tablespoons rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons gochujang (Korean red chili paste) or sriracha for a milder heat

  • 1 teaspoon garlic, minced

  • 1 teaspoon ginger, grated or minced

  • 1 tablespoon water (to thin the sauce, if needed)

For the spicy mayo dip:

  • 1/2 cup mayonnaise

  • 1 tablespoon sriracha (or more, to taste)

  • 1 teaspoon sesame oil

  • 1 teaspoon rice vinegar

  • 1 tablespoon honey (optional for sweetness)

  • Pinch of salt

Directions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Prepare the meatball mixture: breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes (if using). Mix everything together until just combined, being careful not to overwork the meat mixture. In a large bowl, combine the ground beef , breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes (if using). Mix everything together until just combined, being careful not to overwork the meat mixture.

  3. Form the meatballs: Use your hands to form the meat mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 18-20 meatballs, depending on the size.

  4. Bake the meatballs: Bake the meatballs in the preheated oven for 18-20 minutes or until they are cooked through and golden brown.

  5. Make the Korean BBQ glaze: While the meatballs are baking, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, gochujang (or sriracha), garlic, ginger, and water in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally. If the sauce is too thick, add a little more water to thin it out.

  6. Coat the meatballs: Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the Korean BBQ glaze over the meatballs and toss gently to coat them evenly in the sauce.

  7. Prepare the spicy mayo dip: In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, rice vinegar, honey, and a pinch of salt. Taste and adjust the spice level if needed.

  8. Serve: Arrange the glazed meatballs on a serving platter and garnish with extra chopped green onions. Serve with the spicy mayo dip on the side for dipping.

Servings and timing

This recipe serves about 4-6 people as an appetizer or 2-3 as a main dish. Prep time is about 15 minutes, with a cooking time of 20-25 minutes, making this a quick and flavorful meal.

Variations

  • Add vegetables to the meatballs: You can add finely chopped vegetables like carrots, bell peppers, or zucchini to the meatballs for extra flavor and texture.

  • Make it spicy: Add extra sriracha to the spicy mayo dip or sprinkle red pepper flakes over the meatballs for an additional kick.

  • Use ground turkey or chicken: ground turkey or chicken. For a leaner version, you can swap the beef or with ground turkey or chicken.

  • Make it gluten-free: Use gluten-free breadcrumbs or omit the breadcrumbs entirely and use a gluten-free alternative like ground oats.

Storage/reheating

Store leftover Korean BBQ Meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the meatballs in the microwave for 30-60 seconds or warm them in the oven at 350°F (175°C) for 10 minutes. The spicy mayo dip can be stored in the refrigerator for up to 1 week.

FAQs

1. Can I use beef  for the meatballs?

Yes! A mixture of ground beef and ground great option for making juicy, flavorful meatballs.

2. Can I freeze the meatballs?

Yes, you can freeze the meatballs before or after baking. If freezing before baking, place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen for an extra 5-10 minutes.

3. Can I use store-bought BBQ sauce instead of making the glaze?

Yes, you can substitute with store-bought BBQ sauce, but the Korean BBQ glaze made with gochujang and other ingredients will give the meatballs a more authentic flavor.

4. Can I make the spicy mayo dip less spicy?

Yes, you can adjust the amount of sriracha to suit your preference. Use less for a mild dip or omit it entirely for a creamy mayo dip.

5. How can I make the glaze sweeter?

If you prefer a sweeter glaze, you can add more honey or brown sugar to the BBQ sauce while it’s simmering to taste.

6. Can I serve the meatballs with a side dish?

Absolutely! These meatballs pair well with steamed rice, sautéed vegetables, or a simple Asian-inspired slaw.

7. Can I add a little more heat to the meatballs?

If you want to make the meatballs spicier, add more red pepper flakes or a dash of hot sauce to the meatball mixture before baking.

8. Can I skip the sesame oil?

While sesame oil adds a nutty flavor to the meatballs and glaze, you can substitute with olive oil or vegetable oil if needed.

9. How do I make the meatballs more tender?

To keep the meatballs tender, be careful not to overmix the meat mixture, as overworking it can lead to a tough texture. Gently form the meatballs and avoid compacting them too much.

10. Can I serve the meatballs in a slow cooker?

Yes, you can transfer the glazed meatballs to a slow cooker to keep them warm. Just be sure to set the slow cooker to “low” and stir occasionally to prevent them from sticking.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a delicious and flavorful treat that combines the savory goodness of Korean BBQ flavors with the creaminess of spicy mayo. These meatballs are tender, juicy, and packed with flavor, while the dip adds an extra layer of spice and creaminess that everyone will love. Whether you’re serving them as an appetizer, a snack, or a main course, these meatballs are sure to become a favorite!

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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean
  • Diet: Vegetarian
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Description

Korean BBQ Meatballs with Spicy Mayo Dip combine savory Korean BBQ flavors with tender, juicy meatballs, coated in a sweet and spicy glaze. Paired with a creamy, spicy mayo dip, these meatballs make the perfect appetizer or main dish for any occasion. With rich umami flavors and a kick of spice, they are sure to be a hit at your next party or dinner.

Ingredients

  • For the meatballs:

  • 1 lb ground beef

  • 1/4 cup breadcrumbs (or panko for extra crunch)

  • 1/4 cup green onions, chopped (plus more for garnish)

  • 1 egg

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon ginger, grated or minced

  • 1 tablespoon brown sugar

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes (optional, for extra heat)

For the Korean BBQ glaze:

  • 1/4 cup soy sauce

  • 2 tablespoons honey or brown sugar

  • 2 tablespoons rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons gochujang (Korean red chili paste) or sriracha for a milder heat

  • 1 teaspoon garlic, minced

  • 1 teaspoon ginger, grated or minced

  • 1 tablespoon water (to thin the sauce, if needed)

For the spicy mayo dip:

  • 1/2 cup mayonnaise

  • 1 tablespoon sriracha (or more, to taste)

  • 1 teaspoon sesame oil

  • 1 teaspoon rice vinegar

  • 1 tablespoon honey (optional for sweetness)

  • Pinch of salt

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the meatball mixturepork), breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes (if using). Mix everything together until just combined, being careful not to overwork the meat breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes breadcrumbs, green onions, egg, minced garlic, soy sauce: In a large bowl, combine ground beef breadcrumbs, green onions, egg, minced garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, and red pepper flakes (if using). Mix everything together until just combined, being careful not to overwork the meat mixture.

Form the meatballs: Use your hands to form the meat mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 18-20 meatballs, depending on size.

Bake the meatballs: Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and golden brown.

Make the Korean BBQ glaze: While the meatballs are baking, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, gochujang (or sriracha), garlic, ginger, and water in a small saucepan. Bring the mixture to a simmer over medium heat, cooking for 2-3 minutes, stirring occasionally. If the sauce is too thick, add a little more water to thin it out.

Coat the meatballs: Once the meatballs are done, remove them from the oven and transfer them to a large bowl. Pour the Korean BBQ glaze over the meatballs and toss gently to coat them evenly.

Prepare the spicy mayo dip: In a small bowl, whisk together mayonnaise, sriracha, sesame oil, rice vinegar, honey, and a pinch of salt. Taste and adjust the spice level if needed.

Serve: Arrange the glazed meatballs on a serving platter and garnish with extra chopped green onions. Serve with the spicy mayo dip on the side for dipping

Notes

Variations: Add vegetables like carrots or zucchini to the meatballs for extra flavor and texture.Spicy Option: Increase the amount of sriracha in the spicy mayo dip or add red pepper flakes to the meatball mixture for extra heat.Gluten-Free: Use gluten-free breadcrumbs or omit the breadcrumbs entirely and use a gluten-free alternative like ground oats.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. The spicy mayo dip can be stored for up to 1 week in the refrigerator.

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