Delicious Korean BBQ Meatballs with Spicy Mayo Dip at Home

There’s something magical about the combination of sweet, savory, and spicy flavors that instantly transports your taste buds to the streets of Seoul. These Korean BBQ meatballs with spicy mayo dip are perfect for any occasion, whether you’re hosting a cozy dinner for friends, enjoying a casual family night, or looking for a standout appetizer for a festive gathering. The rich umami flavor of the BBQ sauce combined with the subtle heat of the spicy mayo creates a mouthwatering experience that will leave everyone asking for seconds.

The inspiration for this recipe comes from the vibrant Korean street food culture. In Korea, meatballs are often enjoyed as a snack, a side dish, or a main course, flavored with bold seasonings and accompanied by flavorful sauces. We’ve recreated that experience at home, giving you a chance to enjoy authentic Korean flavors without needing a specialized grill or restaurant visit. With simple ingredients and easy-to-follow steps, this recipe transforms your kitchen into a mini Korean BBQ experience.

Ingredients

For the meatballs:

• 1 lb (450 g) ground beef (or a mix of beef and chicken for a lighter version)

• 1/2 cup panko breadcrumbs

• 1/4 cup finely chopped green onions

• 2 cloves garlic, minced

• 1 teaspoon ginger, freshly grated

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon brown sugar

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt

• 1 egg, lightly beaten

For the Korean BBQ sauce:

• 1/4 cup soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon honey

• 2 teaspoons gochujang (Korean chili paste)

• 2 cloves garlic, minced

• 1 teaspoon sesame oil

• 1/2 teaspoon freshly grated ginger

For the spicy mayo dip:

• 1/2 cup mayonnaise

• 1 tablespoon gochujang (Korean chili paste)

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar

• 1 teaspoon rice vinegar

Optional garnish:

• Sesame seeds

• Chopped green onions

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare the meatballs: In a large mixing bowl, combine ground beef, panko breadcrumbs, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, black pepper, salt, and the beaten egg. Mix until all ingredients are evenly incorporated.

3. Form the meatballs: Use your hands or a small cookie scoop to form the mixture into 1-inch meatballs. Place them on the prepared baking sheet, making sure they’re evenly spaced.

4. Bake the meatballs: Bake in the preheated oven for 15–18 minutes, or until the meatballs are fully cooked and golden brown.

5. Prepare the Korean BBQ sauce: While the meatballs are baking, combine soy sauce, brown sugar, honey, gochujang, garlic, sesame oil, and ginger in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for 3–5 minutes until slightly thickened.

6. Coat the meatballs: Once baked, transfer the meatballs to a large mixing bowl. Pour the Korean BBQ sauce over them and gently toss to coat evenly.

7. Prepare the spicy mayo dip: In a small bowl, whisk together mayonnaise, gochujang, sesame oil, honey, and rice vinegar until smooth. Adjust seasoning to taste.

8. Serve: Arrange the meatballs on a platter and drizzle with extra sauce if desired. Serve with the spicy mayo dip on the side and garnish with sesame seeds and chopped green onions.

Tips for Perfect Korean BBQ Meatballs

• Choose the right meat: Ground beef with a little fat (around 15%) gives the meatballs juicy texture. You can also mix beef and chicken or turkey for a lighter option.

• Don’t overmix: When combining the meatball ingredients, mix gently to avoid dense meatballs.

• Adjust spice levels: If you prefer less heat, reduce the amount of gochujang in both the sauce and the dip. For more spice, add a pinch of chili flakes.

• Make ahead: These meatballs can be prepared in advance. Bake the meatballs, store them in an airtight container, and reheat in the oven or microwave.

• Freezing tip: Bake the meatballs, cool completely, and freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in the oven before serving and toss in fresh BBQ sauce.

Why This Recipe Works

This recipe balances flavors and textures perfectly. The meatballs are tender and juicy thanks to the egg and breadcrumbs, while the Korean BBQ sauce adds a savory-sweet punch that’s slightly sticky. The spicy mayo dip introduces a creamy heat, offering contrast to the rich, bold flavors of the meatballs. Each bite gives you a combination of sweet, spicy, savory, and umami flavors, making them addictive and highly shareable at any gathering.

Serving Suggestions

• Party appetizer: Serve on a platter with toothpicks for easy picking.

• Family dinner: Pair with steamed rice and sautéed vegetables for a complete meal.

• Lunchbox friendly: Pack meatballs with rice and a small container of spicy mayo for an exciting midday meal.

• Party platter idea: Add sliced cucumbers, carrot sticks, and pickled radishes for extra color and texture.

Healthier Variations

If you want to enjoy this dish while keeping it lighter:

• Lean meat option: Use ground turkey or chicken instead of beef.

• Low-sugar sauce: Reduce brown sugar and honey in the BBQ sauce; substitute with a sugar alternative if desired.

• Baked not fried: Baking keeps the meatballs tender without excess oil.

Frequently Asked Questions

1. Can I make these meatballs gluten-free?
Yes! Making these Korean BBQ meatballs gluten-free is simple. Substitute the panko breadcrumbs with gluten-free breadcrumbs, almond flour, or even crushed rice crackers to maintain a light and tender texture. Be sure to check that your soy sauce is gluten-free as well—tamari is a perfect alternative that delivers the same savory depth without gluten. Gluten-free versions taste just as delicious and are perfect for anyone with dietary restrictions or sensitivities. You can even double-check all sauces and condiments to ensure there are no hidden gluten ingredients, which is especially important for store-bought gochujang, as some brands may contain wheat.

2. Can I use a different dipping sauce?
Absolutely! While the classic spicy mayo dip is a fantastic pairing, these meatballs are versatile and pair well with many sauces. For a milder, tangy option, try a garlic yogurt dip that adds creaminess without extra heat. If you want to highlight sweetness with a little spice, a sweet chili sauce works beautifully. Even a simple sriracha-mayo blend can provide a quick alternative that’s just as tasty. Experimenting with different dips allows you to customize the flavor to your liking and can be a fun way to mix up the dish for parties or family dinners.

3. How do I store leftovers?
Storing leftover Korean BBQ meatballs properly ensures they stay flavorful and moist. Place them in an airtight container in the refrigerator for up to 4 days. To reheat, use the oven for 5–10 minutes at 350°F (175°C) to maintain their texture, or a quick microwave session if you’re short on time. Always add a little fresh Korean BBQ sauce when reheating to keep the meatballs juicy and flavorful. You can also freeze fully cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Reheat from frozen in the oven, tossing them with fresh sauce for an almost freshly made taste.

4. Can I prepare these meatballs ahead of time?
Yes, meal prepping these meatballs is very convenient. You can mix the meatball ingredients and shape them into balls ahead of time, then refrigerate for up to 24 hours before baking. This makes them perfect for busy weeknights or entertaining guests. Additionally, the Korean BBQ sauce and spicy mayo dip can be made a day in advance and stored separately in airtight containers. When you’re ready to serve, simply bake the meatballs and coat them with the sauce for quick, stress-free cooking. Prepping in advance not only saves time but also allows the flavors to develop more deeply in the meatballs, making them even more delicious.

Fun Serving Ideas for Entertaining

• Mini sliders: Serve the meatballs on small slider buns with a drizzle of sauce.

• Korean BBQ skewers: Thread meatballs onto skewers with bell peppers and onions, then brush with extra sauce.

• Rice bowls: Layer meatballs over rice with sautéed vegetables and extra sauce for a filling meal.

• Party platters: Pair with other finger foods like kimchi, pickled vegetables, or crispy veggie chips for a Korean-inspired appetizer spread.

Why You’ll Love Making This Recipe at Home

Making Korean BBQ meatballs at home is not only fun but also incredibly rewarding. You get to control the flavors, spice levels, and portion sizes, ensuring everyone at the table enjoys them exactly how they like. Plus, the aroma of garlic, ginger, and sesame filling your kitchen creates an immersive cooking experience that’s hard to beat. Whether you’re a beginner cook or a seasoned foodie, this recipe is approachable and guarantees delicious results every time.

Pro Tips for Maximum Flavor

• Marinate the meatballs: Let the meatball mixture rest in the fridge for 30 minutes before baking to enhance flavor.

• Caramelize the sauce: Simmer the Korean BBQ sauce until slightly thickened to intensify the sweetness and umami.

• Garnish creatively: Toasted sesame seeds and fresh green onions add a professional, restaurant-style finish.

• Add crunch: Top with crispy fried shallots or garlic chips for added texture.

Final Thoughts

These Korean BBQ meatballs with spicy mayo dip are more than just a recipe—they’re a culinary adventure. Perfect for family meals, dinner parties, or solo indulgence, they capture the essence of Korean flavors while being simple enough to prepare in any home kitchen. From the tender, juicy meatballs to the bold, sticky sauce and the creamy, spicy dip, every bite is a celebration of taste.

Try this recipe today and turn any ordinary meal into a Korean-inspired feast. Your friends and family will be impressed, and you might just discover a new favorite comfort food to add to your culinary repertoire.

Delicious Korean BBQ Meatballs with Spicy Mayo Dip at Home

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• Author: Michelle Davis
• Total Time: 35 minutes
• Yield: 20–24 meatballs 1x

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Description

These Korean BBQ meatballs with spicy mayo dip bring a burst of flavor to any meal or gathering. Juicy, tender meatballs coated in a savory-sweet Korean BBQ sauce paired with a creamy, mildly spicy mayo make them perfect for appetizers, family dinners, or party platters. Inspired by the bold flavors of Korean street food, this recipe is easy to make at home and will impress anyone who tries it.

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Ingredients

Scale 1x2x3x

For the meatballs:

• 1 lb (450 g) ground beef (or a mix of beef and chicken)

• 1/2 cup panko breadcrumbs

• 1/4 cup finely chopped green onions

• 2 cloves garlic, minced

• 1 teaspoon freshly grated ginger

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon brown sugar

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt

• 1 egg, lightly beaten

For the Korean BBQ sauce:

• 1/4 cup soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon honey

• 2 teaspoons gochujang (Korean chili paste)

• 2 cloves garlic, minced

• 1 teaspoon sesame oil

• 1/2 teaspoon freshly grated ginger

For the spicy mayo dip:

• 1/2 cup mayonnaise

• 1 tablespoon gochujang

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar

• 1 teaspoon rice vinegar

Optional garnish:

• Sesame seeds

• Chopped green onions

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Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

• In a large mixing bowl, combine ground beef, panko, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, black pepper, salt, and the beaten egg. Mix gently until well combined.

• Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.

• Bake for 15–18 minutes or until meatballs are fully cooked and golden brown.

• While baking, combine all Korean BBQ sauce ingredients in a small saucepan over medium heat. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.

• Transfer baked meatballs to a large bowl, pour the Korean BBQ sauce over them, and toss gently to coat.

• In a separate bowl, whisk together spicy mayo ingredients until smooth. Adjust seasoning to taste.

• Arrange meatballs on a serving platter, drizzle with extra sauce if desired, and serve with the spicy mayo dip. Garnish with sesame seeds and green onions.

Notes

• Adjust gochujang in the sauce and dip for desired spice level.

• Use a mix of beef and chicken for a lighter option.

• Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.

• Meatballs can be shaped ahead of time and refrigerated before baking for convenience.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Michelle Davis