Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs with Spicy Mayo Dip are a flavor-packed twist on classic meatballs. Juicy, tender, and glazed in a sticky Korean-inspired BBQ sauce, they’re perfectly balanced with sweet, savory, and umami-rich notes. Paired with a creamy, spicy mayo dip, they make the ultimate party appetizer, meal prep hero, or quick dinner served over rice or noodles.

🛒 Ingredients

For the Meatballs

1 lb ground beef or ground pork
1 egg
½ cup breadcrumbs (panko or regular)
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
Salt & pepper to taste

For the Korean BBQ Glaze

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

For the Spicy Mayo Dip

½ cup mayonnaise
1–2 tablespoons sriracha (adjust to spice level)
1 teaspoon lime juice or rice vinegar
1 teaspoon honey (optional, for balance)

🔄 Substitutions

Ground meat: Use chicken, turkey, or a plant-based ground meat alternative
Breadcrumbs: Substitute with almond flour or crushed rice crackers for gluten-free
Gochujang: Swap with sriracha mixed with a little miso paste if needed
Mayonnaise: Use Greek yogurt or vegan mayo for a lighter version
Soy sauce: Use tamari or coconut aminos for gluten-free

👨‍🍳 How to Make

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper
In a bowl, mix ground meat, egg, breadcrumbs, green onion, garlic, soy sauce, sesame oil, ginger, salt, and pepper until just combined
Form into 1-inch meatballs and place on the baking sheet. Bake for 15–18 minutes until cooked through
Meanwhile, combine all BBQ glaze ingredients (except cornstarch slurry) in a small saucepan. Bring to a simmer over medium heat
Stir in cornstarch slurry and simmer until sauce thickens and becomes glossy
Toss baked meatballs in the warm BBQ glaze until fully coated
For the dip, whisk together mayo, sriracha, lime juice, and honey until smooth
Serve meatballs hot with spicy mayo dip on the side

🧄 Mix-ins

Chopped kimchi in the meatball mixture for a tangy punch
Add a touch of grated carrot for sweetness and moisture
Top with sesame seeds and extra green onions for garnish
Add chopped cilantro or Thai basil for herbaceous flavor

✅ Recipe Tips

Don’t overmix the meatball mixture—this keeps them juicy
Use a cookie scoop for even-sized meatballs
Chill the meatballs in the fridge for 10–15 minutes before baking for a better shape
If the glaze thickens too much, add a splash of water to loosen it up

📦 Storage

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze cooked meatballs (without sauce) for up to 2 months. Thaw and toss in fresh glaze when reheating
Reheat: Warm in the oven or a skillet over medium heat with a splash of water or sauce

🌀 Recipe Variations

Serve over steamed rice or noodles for a full meal
Make mini meatball sliders using Hawaiian rolls and extra spicy mayo
Use the meatball mixture for Korean-style burgers
Turn into a rice bowl with pickled veggies, cucumber, and fried egg

❓ FAQs

Can I make these in an air fryer?
Yes! Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through

Is gochujang really spicy?
It has heat but also a deep umami sweetness. Start with less and adjust to your taste

Can I make them ahead of time?
Totally. Prep the meatballs and sauce separately, then reheat and glaze just before serving

What can I dip them in besides spicy mayo?
Try sweet chili sauce, soy-ginger dressing, or garlic aioli for variety

These Korean BBQ Meatballs with Spicy Mayo Dip are the perfect combo of sweet, savory, spicy, and creamy. Whether you serve them at parties or as a weeknight favorite, they’ll disappear fast—so make extra! 🍖🔥 Let me know if you’d like a printable version or Pinterest-friendly pin!