Home Recipes Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip

by Victoria

Hey, Kitchies! Let’s talk about meatballs. Not just any meatballs, but juicy, flavor-packed Korean BBQ meatballs that are sweet, savory, and have just the right amount of umami goodness. These little bites are drenched in a sticky, garlicky, slightly spicy Korean BBQ glaze that makes them absolutely irresistible.

I remember the first time I made these for a family gathering—let’s just say, they disappeared fast. My husband kept sneaking extras, and my kids were literally licking the sauce off their fingers. And when I paired them with a creamy, spicy mayo dip? Game over. The combination of crispy, caramelized meatballs and cool, tangy sauce is downright addictive.

Whether you’re serving these as an easy party appetizer, a fun weeknight dinner, or even meal prep, they’ll have everyone reaching for seconds (and thirds!). Korean BBQ meatballs are here to change your meatball game forever!


Resume of the Recipe in Todd Wilbur’s Writing Style:

If you love bold, savory flavors with just a touch of sweetness, these Korean BBQ Meatballs will become a new favorite. The beef (or pork!) is seasoned with garlic, ginger, soy sauce, and a hint of sesame, creating deep layers of umami flavor. Then, they’re baked (or pan-seared) until golden and juicy, before getting coated in a rich, sticky Korean BBQ glaze.

But wait—there’s more. The spicy mayo dip takes things to the next level with a creamy, tangy kick that balances out the sweet-savory flavors of the meatballs. Whether you’re making these for a party, serving them over rice, or just snacking straight from the pan, they’re crazy addictive and totally worth making.


Exciting Story:

Meatballs have always been a staple in my house, but the moment I introduced these Korean BBQ meatballs, my family basically staged a meatball revolution. Gone were the days of basic Italian-style versions—now, this recipe is the undisputed champion of our dinner table.

It started as an experiment. I wanted something different—a little spicy, a little sweet, and packed with big, bold flavors. After one bite, my husband just looked at me and said, “These are dangerous.” My kids? They dipped, dunked, and devoured. Now, every time I make these, I know I need a double batch because leftovers? Not a chance.

These meatballs are my go-to for parties, game nights, and meal prep, and I promise—once you try them, there’s no going back.


Why You’ll Love These Korean BBQ Meatballs

Selling Points:

  • Sweet, Savory & Spicy: A perfect balance of umami-packed Korean BBQ flavors.
  • Super Juicy & Tender: A mix of beef, pork, and panko keeps them ultra-soft.
  • Sticky, Caramelized Glaze: A rich, garlicky soy-based glaze that coats every bite.
  • Easy to Make: Baked or pan-fried, they’re simple yet impressive.
  • Perfect for Meal Prep: Store and reheat for easy lunches and dinners.

Cuisine: Korean-Inspired


Tips for the Best Korean BBQ Meatballs

  • For Extra Juicy Meatballs: Use a mix of ground beef + pork.
  • Want More Heat? Add more gochujang or a pinch of red pepper flakes.
  • Make It Crispier: Pan-fry the meatballs in a little oil before glazing.
  • Meal Prep Friendly: These reheat beautifully—just store in an airtight container!

Substitutions and Variations:

  • No Gochujang? Use Sriracha + a pinch of brown sugar instead.
  • Gluten-Free: Swap soy sauce for tamari and use GF breadcrumbs.
  • Dairy-Free: This recipe is naturally dairy-free!
  • Low-Carb/Keto: Use almond flour instead of panko and a sugar substitute.

Make a Healthier Version:

  • Lower Fat: Use lean ground turkey instead of beef.
  • Less Sugar: Reduce the brown sugar and honey in the glaze.
  • Ditch the Mayo: Swap the spicy mayo for Greek yogurt + sriracha.

Closing in Todd Wilbur’s Style:

And just like that, you’ve got juicy, flavor-packed Korean BBQ meatballs with the most addictive glaze and spicy mayo dip. Whether you’re serving these for a crowd or hoarding them for yourself (we don’t judge), they’re guaranteed to be a serious hit. Try them once, and you’ll be making them on repeat! Enjoy!


Relevant Categories:

  • Appetizers
  • Party Foods
  • Korean-Inspired Dishes
  • Meal Prep

Tags:

  • Korean BBQ
  • Meatball Recipes
  • Sweet & Spicy
  • Easy Weeknight Dinners
  • Meal Prep Friendly

Frequently Asked Questions:

  1. Can I freeze the meatballs?
    Yes! Freeze them before baking, then bake from frozen when ready.
  2. What can I use instead of gochujang?
    Try Sriracha + a bit of brown sugar.
  3. Can I make these in an air fryer?
    Absolutely! Cook at 375°F for 12 minutes, flipping halfway.

Ready to try the most addictive meatballs ever? Get rolling! 🎉🍽

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Korean BBQ Meatballs with Spicy Mayo Dip


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  • Author: Victoria

Description

Let’s talk about meatballs. Not just any meatballs, but juicy, flavor-packed Korean BBQ meatballs that are sweet, savory, and have just the right amount of umami goodness


Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (or pork, or a mix)
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon brown sugar
  • 1 green onion, finely chopped

For the Korean BBQ Glaze:

  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

For the Spicy Mayo Dip:

  • ½ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1 teaspoon honey

Instructions

Step 1: Prepare the Meatballs

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the ground meat, panko, egg, garlic, ginger, soy sauce, sesame oil, brown sugar, salt, and pepper. Stir until well combined.
  3. Roll the mixture into 1-inch meatballs and place them on the baking sheet.
  4. Bake for 12-15 minutes, or until the meatballs are browned and cooked through.

Step 2: Make the Korean BBQ Glaze

  1. In a small saucepan over medium heat, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, garlic, and sesame oil.
  2. Bring to a simmer, then add the cornstarch slurry (cornstarch + water), stirring until the sauce thickens.
  3. Remove from heat and set aside.

Step 3: Coat the Meatballs

  1. Once the meatballs are done, toss them in the warm Korean BBQ glaze, coating them evenly.

Step 4: Make the Spicy Mayo Dip

  1. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.

Step 5: Serve and Enjoy!

  • Garnish meatballs with sesame seeds and green onions.
  • Serve with toothpicks and spicy mayo on the side, or over steamed rice for a full meal.

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