Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lb ground beef (or pork/chicken); 1 egg; ½ cup breadcrumbs; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 teaspoons grated ginger; 2 cloves garlic (minced); 2 green onions (finely chopped); Salt and pepper to taste; ¼ cup soy sauce; 2 tablespoons brown sugar; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 clove garlic (minced); ½ cup mayonnaise; 1 –2 tablespoons sriracha; 1 teaspoon lime juice

These Korean BBQ Meatballs with Spicy Mayo Dip are the perfect fusion of bold Korean flavors and classic comfort food. Juicy, tender meatballs coated in a sticky-sweet Korean BBQ glaze are paired with a creamy, spicy mayo dipping sauce that takes this dish over the top. Whether served as a party appetizer, weeknight dinner, or game day snack, these meatballs are guaranteed to steal the spotlight! Korean BBQ Meatballs with Spicy Mayo Dip

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

This recipe hits every craving: sweet, spicy, umami-rich, and irresistibly creamy. It’s easy to make, packs a punch of flavor, and is great for meal prep or entertaining. The spicy mayo dip adds a creamy kick that perfectly balances the richness of the Korean BBQ meatballs.

Ingredients for Korean BBQ Meatballs with Spicy Mayo Dip

For the meatballs:

1 lb ground beef (or pork, chicken, or turkey)
1/3 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon sesame oil
2 green onions, finely chopped
Salt & pepper, to taste

For the Korean BBQ glaze:

1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon gochujang
1 teaspoon sesame oil
1 teaspoon cornstarch + 1 tablespoon water (for thickening)

For the spicy mayo dip:

1/3 cup mayonnaise
1 tablespoon sriracha (adjust to taste)
1 teaspoon lemon juice or rice vinegar
1/2 teaspoon garlic powder (optional)

Substitutions and Variations

Meat: Use ground chicken or turkey for a leaner version.
Gochujang: Substitute with sriracha or chili garlic sauce in a pinch.
Breadcrumbs: Use panko for extra texture or almond flour for a low-carb option.
Mayo: Swap with Greek yogurt for a lighter spicy mayo dip.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the meatballs: In a large bowl, mix together ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, sesame oil, green onions, salt, and pepper. Form into 1-inch balls and place on the baking sheet.
Bake for 15–18 minutes, or until meatballs are cooked through and lightly browned.
Prepare the glaze: In a small saucepan, whisk together soy sauce, honey, rice vinegar, gochujang, and sesame oil. Bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until thickened.
Coat the meatballs: Toss the baked meatballs in the warm BBQ glaze until evenly coated.
Make the spicy mayo: In a bowl, mix mayo, sriracha, lemon juice, and garlic powder until smooth.
Serve warm: Drizzle spicy mayo over the meatballs or serve on the side as a dip. Garnish with sesame seeds and sliced green onions.

Korean BBQ Meatballs with Spicy Mayo Dip

Tasty Mix-Ins and Add-Ons

Shredded carrots or cabbage: Add to the plate for freshness and crunch.
Steamed rice or noodles: Turn this appetizer into a full meal.
Kimchi or pickled veggies: Adds a tangy, authentic Korean bite.
Toasted sesame seeds & scallions: Perfect garnishes for extra texture and flavor.

Recipe Tips for Success

Don’t overmix the meatball mixture to keep them tender.
Chill the meatballs for 10 minutes before baking if you want to prep ahead.
Make them bite-sized for parties and dipping fun!
Adjust spice levels in both glaze and mayo to match your heat tolerance.

Storage and Reheating

Fridge: Store leftover meatballs in an airtight container for up to 4 days.
Freeze: Freeze meatballs (uncooked or cooked) for up to 2 months. Thaw and bake or reheat as needed.
Reheat: Warm in the oven or skillet. If dry, toss with a little extra glaze or water.

Recipe Variations

Korean BBQ Meatball Bowls: Serve over jasmine rice with cucumber slices and a fried egg.
Slider-style: Stuff meatballs into slider buns with shredded lettuce and spicy mayo.
Lettuce wraps: Use butter lettuce for a low-carb meal option.
Korean Meatball Tacos: Serve in tortillas with slaw and pickled onions.

FAQs – Korean BBQ Meatballs with Spicy Mayo Dip

Q: What is gochujang, and can I skip it?
Gochujang is a fermented Korean chili paste that adds sweet heat and depth. You can substitute with sriracha, but it won’t have quite the same umami.

Q: Can I air-fry the meatballs?
Yes! Air fry at 375°F (190°C) for about 10–12 minutes, shaking halfway through.

Q: Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs.

Q: How spicy is this dish?
It has a mild to moderate spice. You can adjust the heat by adding more or less gochujang or sriracha.

Final Thoughts

If you’re looking for a flavor-packed, crowd-pleasing dish, these Korean BBQ Meatballs with Spicy Mayo Dip deliver big taste with minimal effort. They’re perfect as an appetizer, meal prep hero, or fun dinner idea that the whole family will love.