Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tbsp water (to thicken); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds, for garnish; Chopped green onions, for garnish

Jump to Recipe

If you’re craving a bite-sized explosion of sweet, savory, and spicy flavors, Korean BBQ Meatballs with Spicy Mayo Dip is a game-changer you absolutely need to try. Juicy, tender, and glazed with a glossy gochujang-kissed sauce, these meatballs are irresistible on their own, but the real party starts when you dunk them into the creamy, tangy, and fiery mayo dip. Whether you’re hosting friends, searching for a starter that pops, or simply want to jazz up any weeknight dinner, this crowd-pleaser steps up in a big way.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe - Recipe Image

Ingredients You’ll Need

What makes Korean BBQ Meatballs with Spicy Mayo Dip so special is how accessible yet utterly essential every single ingredient is. Each one does its part to bring out amazing flavor, the perfect texture, and that unmistakable visual appeal.

Ground beef (or mix of beef and pork): Gives the meatballs their juiciness and deep, savory base flavor.
Panko breadcrumbs: These Japanese breadcrumbs make for the lightest, fluffiest texture you can imagine.
Egg: Binds everything together for meatballs that hold their shape (and soak up the sauce!).
Garlic, minced: Fresh garlic brings a punchy, aromatic heat.
Ginger, grated: Adds that zingy warmth and unmistakable freshness.
Soy sauce: Delivers a salty, umami depth that’s absolutely essential.
Gochujang: The Korean chili paste that gives a mildly spicy kick and a touch of fermented sweetness.
Brown sugar: Balances the heat and saltiness with deep caramel notes.
Sesame oil: Nutty and fragrant, it infuses a signature Asian flair.
Salt & black pepper: For seasoning and enhancing all the flavors present.
Green onions, finely chopped: Adds color, freshness, and that classic oniony bite.
Soy sauce (for glaze): Layered flavor in both the meatballs and the sauce.
Honey or brown sugar (for glaze): Creates a sticky, glossy finish that clings to every meatball.
Gochujang (for glaze): More chili paste for even deeper flavor and color.
Rice vinegar: Cuts through the richness with gentle tang.
Sesame oil (for glaze): Just a drizzle boosts the aroma perfectly.
Garlic & ginger (for glaze): Echoes the flavors in the meatballs for a harmonious sauce.
Cornstarch + water (slurry): Thickens the BBQ glaze to luscious perfection.
Mayonnaise: The creamy base for that dreamy, spicy dip.
Gochujang (for dip): Infuses the mayo with heat and a vivid color.
Lime juice: Adds brightness and a citrusy edge to the dip.
Honey: Light sweetness balances out the sharp, tangy notes.
Garlic powder: Smooth, mellow garlic flavor suspends beautifully in the dip.
Sesame seeds & chopped green onions: For final garnishing—beautiful and bursting with extra crunch and color.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

Start by reaching for your biggest mixing bowl and combining the ground beef (or that wonderful beef-pork blend), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and those vibrant green onions. Use your hands or a wooden spoon to mix everything just until combined—over-mixing can make the meatballs dense! You’re looking for a unified, slightly sticky mixture that smells absolutely irresistible even before it’s cooked.

Step 2: Shape the Meatballs

Now, with clean hands, scoop out portions of the mixture and roll each into balls about 1 to 1.5 inches in diameter. Try to keep them as uniform as possible so they cook evenly—this is a moment where a cookie scoop is your secret weapon, but your own two hands do the job perfectly. Set the shaped meatballs aside on a baking sheet lined with parchment or lightly greased so nothing sticks.

Step 3: Bake or Air-Fry the Meatballs

Choose your cooking style: for the oven, preheat to 400°F (200°C) and bake the meatballs for 18 to 20 minutes until browned and cooked through. If you’re going the air fryer route, preheat to 375°F (190°C), add the meatballs in a single layer, and cook for 10 to 12 minutes—give the basket a good shake halfway so they’re evenly crisp. Either way, your kitchen is about to smell heavenly.

Step 4: Make the Korean BBQ Glaze

While the meatballs cook, make the star of the show: that luscious glaze! In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger. Warm it over medium heat until it begins to gently simmer, then stir in your cornstarch slurry. A minute or two is all it takes for the sauce to thicken up and become deeply glossy and enticing.

Step 5: Coat the Meatballs

As soon as the meatballs are cooked, transfer them into a large bowl or right into the saucepan (if it’s big enough), and toss them with the warm, sticky glaze until they’re fully coated. Every surface of every meatball deserves that sweet, spicy, umami bath—don’t leave a drop behind!

Step 6: Make the Spicy Mayo Dip

In a small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until you have a smooth, creamy, and outrageously fragrant dip. This sauce will keep people coming back for “just one more” meatball every time.

Step 7: Garnish and Serve

Transfer the gleaming meatballs to a platter, sprinkle generously with sesame seeds and a shower of chopped green onions, and set out a bowl of that spicy mayo dip—Korean BBQ Meatballs with Spicy Mayo Dip are ready to wow everyone!

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

A truly perfect plate of Korean BBQ Meatballs with Spicy Mayo Dip isn’t complete without the finishing touches. A generous sprinkle of toasted sesame seeds adds a subtle crunch and earthy flavor. Chopped green onions offer their vibrant pop of color as well as fresh, grassy notes that bring the whole dish to life. Don’t be shy—pile them on!

Side Dishes

To round out your meal, pair these meatballs with fluffy steamed rice or a mound of kimchi fried rice for a hearty, comforting spread. For something lighter, they’re delicious alongside crisp cucumber salad or simple sautéed greens like bok choy. Add quick-pickled veggies for a sharp, tangy contrast, and you’ve got all the flavors working in harmony.

Creative Ways to Present

When guests are over, skewer a few Korean BBQ Meatballs with Spicy Mayo Dip on cocktail sticks for a snazzy party appetizer. Build rice bowls with a tangle of pickled carrots, shredded cabbage, and meatballs in the center for an Instagram-worthy lunch. Or stuff the meatballs inside slider buns with lettuce and a swirl of spicy mayo for the ultimate hand-held treat—every version is a guaranteed hit!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Korean BBQ Meatballs with Spicy Mayo Dip in an airtight container in the refrigerator. They’ll stay tasty for up to three days—perfect for lunch boxes, meal prep, or midnight snacking. Keep the spicy mayo dip separate to avoid sogginess; it’ll hold up well in the fridge, too.

Freezing

These meatballs freeze beautifully! Place cooled, unglazed meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. Store for up to two months, and just whip up the glaze fresh when you’re ready to enjoy them again. The spicy mayo dip is best made fresh, but you can freeze extra meatballs for busy days and impromptu cravings.

Reheating

Reheat meatballs gently in the microwave or in a covered skillet over low heat, adding a splash of water if needed to loosen the glaze. If frozen, thaw meatballs in the fridge overnight for best texture before reheating. Warm the spicy mayo gently or serve it cold—both ways are delicious with Korean BBQ Meatballs with Spicy Mayo Dip.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey works great and can make the meatballs a bit lighter. Just be careful not to overcook—poultry dries out faster than beef or pork, so keep a close eye during baking or air frying.

Is there a substitute for gochujang?

If you can’t find gochujang, try mixing equal parts sriracha and miso paste for a similar kick and hint of fermented flavor. It won’t be quite the same, but you’ll still have spicy, umami-rich Korean BBQ Meatballs with Spicy Mayo Dip.

Can I make the meatballs ahead of time?

Definitely! Prepare and shape the meatballs the night before, then cover and refrigerate. Bake or air fry them just before serving, so they’re hot and juicy. The glaze and dip can also be made ahead—just reheat the glaze gently before tossing it with the meatballs.

What’s the best way to keep meatballs warm for a party?

A slow cooker or a chafing dish set on low is perfect! Add the glazed meatballs, cover, and let them keep warm for hours. Serve the spicy mayo dip in a bowl on the side for easy dunking throughout your gathering.

How spicy are these meatballs and the dip?

The heat level is medium and super customizable. Add extra gochujang for a fiery punch, or use less if you prefer just a gentle tingle of spice. The mayo dip mellows things out, making Korean BBQ Meatballs with Spicy Mayo Dip enjoyable for a range of tastebuds.

Final Thoughts

There’s nothing like sharing food that makes everyone smile, and Korean BBQ Meatballs with Spicy Mayo Dip do exactly that every single time. Whether you serve them at a party or keep them all to yourself, I know they’ll become a staple in your kitchen. Don’t wait—gather your ingredients and treat yourself to this irresistible dish soon!

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

★★★★★

4.8 from 16 reviews

Author: anna
Total Time: 40 minutes
Yield: Makes about 20 meatballs 1x
Diet: Gluten Free

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Description

These Korean BBQ meatballs are a delicious twist on a classic dish, packed with savory flavors and a hint of spice. Served with a creamy and tangy spicy mayo dip, they make a perfect appetizer or main course for any occasion.

Instructions

Prepare the Meatball Mixture – In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
Shape the Meatballs – Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Baking method: Preheat the oven to 400°F (200°C) and bake for 18-20 minutes.
Air fryer method: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Make the Korean BBQ Glaze – In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
Coat the Meatballs – Toss the cooked meatballs in the warm glaze until fully coated.
Make the Spicy Mayo Dip – In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Garnish and Serve – Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Baking, Air Frying
Cuisine: Korean