Tender Korean BBQ Meatballs with Spicy Mayo Dip

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Sticky, savory, and laced with sweet heat, these Tender Korean BBQ Meatballs with Spicy Mayo Dip are an addictive fusion bite that’s perfect for parties or flavorful weeknight dinners. Each meatball is glazed with a glossy gochujang-infused barbecue sauce and finished with toasted sesame seeds and chopped scallions, then dipped in a creamy, zesty mayo that brings the whole dish together.

These meatballs are a blend of rich umami and subtle spice, thanks to a mix of ground beef, garlic, soy sauce, ginger, and a splash of sesame oil. Whether you serve them over steamed rice or stick them with toothpicks as appetizers, one thing’s certain: they won’t last long once they hit the table.

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Ingredients for this Tender Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 lb ground beef (or ground pork or chicken)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 garlic cloves, minced
• 2 tbsp finely chopped green onions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Korean BBQ Glaze:

• 1/4 cup gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated fresh garlic

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise
• 1 tbsp sriracha (or adjust to taste)
• 1 tsp rice vinegar
• 1/2 tsp sugar

Garnish:

• Toasted sesame seeds
• Chopped green onions

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Step 1: Mix and Form the Meatballs

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, ground ginger, salt, and pepper. Use your hands to gently mix until just combined. Form into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper.

Step 2: Bake the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for 18-20 minutes, or until they are fully cooked through and slightly browned on the outside.

Step 3: Make the Korean BBQ Glaze

While the meatballs are baking, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and grated garlic in a small saucepan over medium heat. Bring it to a gentle simmer and cook for 3-4 minutes until slightly thickened.

Step 4: Toss Meatballs in the Glaze

Remove the meatballs from the oven and gently toss them in the warm Korean BBQ glaze until fully coated. Let them rest in the sauce for a couple of minutes to soak up flavor.

Step 5: Prepare the Spicy Mayo Dip

In a small bowl, stir together mayonnaise, sriracha, rice vinegar, and sugar. Adjust sriracha amount for desired heat level. Refrigerate until ready to serve.

Step 6: Garnish and Serve

Transfer glazed meatballs to a serving platter. Drizzle with extra glaze, sprinkle with toasted sesame seeds and chopped green onions. Serve with the spicy mayo dip on the side for dunking or drizzling.

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Frequently Asked Questions

What meat works best for Korean BBQ meatballs?

Ground beef is a classic choice, but ground pork or chicken also work beautifully depending on your preference for flavor and texture.

Can I make these meatballs ahead of time?

Yes! You can prepare and bake the meatballs in advance. Just store them without the glaze and reheat them before tossing in the sauce.

How spicy are these meatballs?

The heat level is mild to medium. You can reduce the gochujang or sriracha for a milder version, or bump it up for extra spice.

What can I use instead of gochujang?

If you don’t have gochujang, mix a blend of chili paste, soy sauce, and a touch of sugar as a substitute, though the depth of flavor will differ slightly.

Can I air-fry the meatballs instead of baking?

Absolutely! Preheat your air fryer to 375°F and cook the meatballs in a single layer for 10-12 minutes, shaking the basket halfway through.

Is the spicy mayo dip necessary?

It adds a creamy and tangy contrast that complements the sweet-spicy glaze, but you can serve the meatballs solo or with another dipping sauce if you prefer.

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