Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs with spicy mayo dip are the perfect mix of savory, sweet, and spicy flavors. Juicy meatballs are coated in a sticky Korean BBQ glaze, then served with a creamy and fiery mayo dip. They work great as a party appetizer, lunchbox treat, or even a quick dinner idea.

What Kind of Ground Meat Works Best for Korean BBQ Meatballs?

You can use different kinds of ground meat for this recipe, depending on your taste:

• Ground beef – Juicy and rich in flavor.
• Ground pork – Adds a bit of sweetness and tenderness.
• Ground chicken or turkey – Leaner and lighter but still delicious.
• Mix of beef and pork – Gives the best balance of flavor and texture.

For the best results, use meat with some fat (around 80/20 for beef) so the meatballs stay moist.

Ingredients for the Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

• 1 lb (450g) ground beef or pork (or a mix)
• ½ cup breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1 green onion, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp ground black pepper

For the Korean BBQ Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced

For the Spicy Mayo Dip:

• ½ cup mayonnaise
• 1–2 tbsp sriracha (adjust for spice level)
• 1 tsp lemon juice

For Garnish:

• Sesame seeds
• Extra chopped green onions

How To Make the Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Base

In a large bowl, combine the ground meat, breadcrumbs, egg, garlic, green onion, soy sauce, sesame oil, and pepper. Mix until everything is well combined, but don’t overmix or the meatballs will be tough.

Step 2: Shape and Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Shape the meat mixture into small balls (about 1 inch in diameter) and place them on the baking sheet. Bake for 15–18 minutes until fully cooked.

Step 3: Make the Korean BBQ Sauce

While the meatballs are baking, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small pan. Heat over medium heat until the sauce thickens slightly (about 3–4 minutes).

Step 4: Toss and Glaze

Once the meatballs are done, place them in a large bowl and pour the Korean BBQ sauce over them. Toss gently until each meatball is coated in the sticky glaze.

Step 5: Prepare the Spicy Mayo Dip

In a small bowl, mix mayonnaise, sriracha, and lemon juice until smooth. Adjust the spice level to your liking.

Step 6: Garnish and Serve

Arrange the glazed meatballs on a serving plate. Sprinkle sesame seeds and chopped green onions on top. Serve with the spicy mayo dip on the side.

How to Serve and Store Korean BBQ Meatballs with Spicy Mayo Dip

Serve:

• As a party appetizer with toothpicks.
• With steamed rice or noodles for a full meal.
• Inside lettuce wraps for a fresh, crunchy bite.

Store:

• Fridge: Keep leftovers in an airtight container for up to 3 days.
• Freeze: Store cooked meatballs (without sauce) in a freezer-safe bag for up to 2 months. Thaw before reheating and glazing.

Frequently Asked Questions

1. Can I freeze these meatballs?
Yes! Cook them first, then freeze without the sauce. Add sauce after reheating.

2. What if I can’t find gochujang?
You can use sriracha mixed with a bit of miso paste or chili garlic sauce, but the flavor will be slightly different.

3. Can I make them ahead of time?
Yes. Prepare and cook the meatballs ahead, store them in the fridge, and glaze them just before serving.

4. Is there a dairy-free alternative to the dip?
Yes, use vegan mayonnaise for a dairy-free version.

5. How spicy is the dip?
It’s mildly spicy, but you can increase or reduce the sriracha based on your taste.