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 ground chicken; ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tablespoons soy sauce; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon brown sugar; 1 tablespoon sesame oil; ½ teaspoon salt; ¼ teaspoon black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tablespoons honey or brown sugar; 1 tablespoon gochujang; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken); ½ cup mayonnaise; 1 tablespoon gochujang; 1 tablespoon lime juice; 1 teaspoon honey; ½ teaspoon garlic powder

Jump to Recipe

If you’re craving something irresistibly savory, sweet, and just a little bit fiery, these Korean BBQ Meatballs with Spicy Mayo Dip are about to become your new favorite obsession. Juicy, tender meatballs infused with Korean flavors get bathed in a glossy BBQ glaze, then served alongside a zesty, creamy mayo dip that packs just the right amount of heat. This stunning appetizer or main course has it all: bold taste, beautiful presentation, and a fun build-your-own vibe that’s perfect for parties or cozy weeknights alike.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Korean BBQ Meatballs with Spicy Mayo Dip lies in its clever use of simple ingredients that join forces for maximum flavor. Each item brings something unique to the dish — from depth and tenderness in the meatball base to that signature tangy-spicy kick in the dip.

Ground beef or chicken: The foundation for juicy and tender meatballs; choose your favorite for different flavor profiles.
Panko breadcrumbs: Helps keep the meatballs extra soft and gives a light, airy texture.
Egg: Binds the mixture together for meatballs that hold their shape.
Garlic: Adds warmth and depth to both the meatballs and glaze.
Ginger: Freshly grated ginger brightens every bite with a slightly peppery zing.
Soy sauce: Provides salty umami flavor throughout the meatballs and glaze.
Gochujang (Korean chili paste): The star ingredient for spicy, complex heat that’s totally addictive.
Brown sugar: Balances out the spice and salt with a touch of sweetness.
Sesame oil: Offers toasty, nutty notes and authentic Korean character.
Salt and black pepper: Seasons every layer for well-rounded flavor.
Green onions: Bring freshness and a pop of color, both inside and as garnish.
Honey (or extra brown sugar): Gives the BBQ glaze a sticky, irresistible finish.
Rice vinegar: Adds tangy acidity to balance the sweetness of the glaze.
Cornstarch (mixed with water): Thickens the glaze to silky perfection.
Mayonnaise: Forms the creamy base of the spicy mayo dip.
Lime juice: Cuts through richness for a fresh, citrusy zing in your dip.
Honey (in the dip): Brings a subtle sweetness that rounds out the flavor.
Garlic powder: Lends gentle extra savor to the dipping sauce.
Sesame seeds and chopped green onions (for garnish): Make these meatballs look every bit as good as they taste!

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

Grab a big mixing bowl and combine your ground beef or chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. You want to mix just enough so everything is evenly distributed, but don’t overdo it — gently is the key. This way, your Korean BBQ Meatballs with Spicy Mayo Dip will come out melt-in-your-mouth tender rather than tough.

Step 2: Shape the Meatballs

Scoop out the mixture and roll it gently between your palms to form neat little meatballs, about 1 to 1.5 inches in diameter. Keeping them similar in size helps them cook evenly. Place them on a plate or sheet pan as you go. This part is oddly relaxing — kind of like building anticipation for the tasty meal ahead!

Step 3: Cook the Meatballs

You have options here! Pick your favorite method: pan-fry in a skillet with a splash of oil for about 10-12 minutes (turning to get all sides beautifully browned), bake at 400°F (200°C) for 18-20 minutes if you like a hands-off approach, or pop them in your air fryer at 375°F (190°C) for 10-12 minutes. No matter the technique, you’re looking for golden-brown exteriors and juicy insides.

Step 4: Make the Korean BBQ Glaze

While the meatballs cook, gather the soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Warm it all over medium heat until it starts to bubble, then stir in the cornstarch-water mixture. In just a minute or two, the glaze will turn thick and shiny — absolutely perfect for clinging to your meatballs.

Step 5: Coat the Meatballs

Scoot your freshly cooked meatballs into a big bowl, pour the hot BBQ glaze all over, and gently toss to coat every piece. The glaze should transform each meatball into a glossy, beautifully lacquered bite. Every swoop through the sauce intensifies the flavors, making your Korean BBQ Meatballs with Spicy Mayo Dip even more crave-worthy!

Step 6: Make the Spicy Mayo Dip

In a separate small bowl, whisk together mayo, gochujang, lime juice, honey, and a pinch of garlic powder. Taste and add more gochujang if you love heat. This creamy, spicy dip is what makes every bite extra special — cool and fiery with each dunk.

Step 7: Garnish and Serve

Finally, arrange your glazed meatballs on a serving platter. Sprinkle them generously with sesame seeds and a shower of chopped green onions for crunch and color. Serve immediately alongside the bowl of spicy mayo dip. They’ll look almost too good to eat — almost!

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

Don’t skip the garnishes! A scattering of sesame seeds gives a nutty crunch, while vibrant green onions offer that signature pop of freshness. These small touches are the finishing flourish that takes your Korean BBQ Meatballs with Spicy Mayo Dip from delicious to truly show-stopping.

Side Dishes

These meatballs pair beautifully with fluffy steamed rice, crunchy Asian slaw, or crisp lettuce leaves for wrapping. For a more substantial meal, add quick-pickled veggies or some stir-fried noodles. The possibilities are endless, and every side helps you turn this dish into a restaurant-worthy spread.

Creative Ways to Present

For parties, try skewering the meatballs and placing them upright in glasses filled with the spicy mayo dip — the ultimate grab-and-go appetizer! Serve atop mini bao buns for sliders, or arrange over a salad for a lighter twist. However you present them, Korean BBQ Meatballs with Spicy Mayo Dip always draw a crowd.

Make Ahead and Storage

Storing Leftovers

Leftovers keep surprisingly well! Store cooled meatballs and any extra glaze in an airtight container in the fridge for up to four days. Keep the spicy mayo dip separate to avoid sogginess.

Freezing

If you want to make a batch ahead for future cravings, freeze the cooked, unglazed meatballs on a tray until solid, then pop them in a zip-top bag for up to three months. Thaw overnight in the fridge, then warm and glaze before serving to recapture that fresh, glossy look.

Reheating

To reheat, warm meatballs gently on the stove or in the oven until heated through. If you’ve already glazed them, try a quick burst in the microwave or a covered skillet with a splash of water to keep them moist. The spicy mayo dip is best served cold, so just give it a good stir and set it out alongside.

FAQs

Can I use pork or turkey instead of beef or chicken?

Absolutely! Ground pork brings extra richness, while turkey yields a leaner version. Just follow the same steps — both are delicious in Korean BBQ Meatballs with Spicy Mayo Dip.

Is there a substitute for gochujang?

If you can’t find gochujang, try mixing equal parts sriracha and miso paste for a similar spicy, savory effect. It won’t be quite the same, but it still works well for this dish.

Can I make these meatballs ahead for a party?

Definitely! Shape and refrigerate the raw meatballs up to a day ahead, then cook and glaze just before guests arrive. They’re perfect party bites and hold up well on a buffet.

Are these meatballs very spicy?

The spice is moderate, but you can control it by adjusting the amount of gochujang in both the meatballs and the dip. If you’re serving a crowd that prefers mild food, scale it back a bit.

Do I have to make the spicy mayo dip?

While the meatballs are fantastic on their own, the spicy mayo dip truly elevates the flavors. It offers a cool, zesty contrast that makes Korean BBQ Meatballs with Spicy Mayo Dip unforgettable — totally worth the extra minute!

Final Thoughts

I hope you’ll fall in love with these Korean BBQ Meatballs with Spicy Mayo Dip as much as I have. Whether you’re making them for a lively get-together or just a fun family dinner, they bring bold flavors, gorgeous colors, and a whole lot of joy to the table. Give them a try and enjoy every last bite!