Korean BBQ Meatballs with Spicy Mayo Dip Recipe

When you think of Korean cuisine, you probably envision bold flavors—spicy kimchi, savory bulgogi, and sticky-sweet sauces. Korean BBQ Meatballs with Spicy Mayo Dip brings all of those vibrant, mouthwatering flavors together in one irresistible dish. These meatballs are tender, juicy, and glazed with a rich Korean BBQ-inspired sauce, and when paired with a creamy, spicy mayo dip, they create a perfect harmony of textures and flavors. It’s the ultimate appetizer or party snack that will have your guests coming back for more.

What makes this dish special is the fusion of classic Korean flavors, like gochujang (Korean chili paste), sesame oil, and soy sauce, combined with the familiar comfort of meatballs. They’re ideal for gatherings, casual dinners, or even meal prepping for the week.

🧑‍🍳 Why You’ll Love These Korean BBQ Meatballs

Flavor Explosion

The combination of sweet, savory, spicy, and umami is what makes Korean BBQ so delicious, and these meatballs encapsulate all of those flavors in every bite. The Korean BBQ sauce (often made with soy sauce, sesame oil, and gochujang) creates a glossy, flavorful glaze that coats the meatballs perfectly. Paired with the creamy, spicy mayo dip, you get a nice contrast of heat and coolness.

Quick & Easy

These meatballs come together quickly, requiring just 15 minutes of prep and about 20 minutes of baking. It’s a recipe that doesn’t demand a lot of attention, yet the result is stunning. You’ll get the perfect blend of juicy meatballs with a glossy, sticky coating that everyone will love.

Versatile

While these meatballs are fantastic as appetizers, they can also be served over rice, in lettuce wraps, or as a topping for a salad. The spicy mayo dip can be used for dipping, drizzling over the top, or even mixed into a slaw for extra flavor.

Great for Meal Prep

If you’re meal prepping for the week, these meatballs are perfect. You can make a large batch, store them in the fridge, and enjoy them as a protein-packed lunch or snack throughout the week. They also freeze really well, so you can make a double batch and have meals ready to go for months.

🔪 Step-by-Step Instructions

Step 1: Preheat the Oven & Prepare the Meatball Mixture

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent the meatballs from sticking.

In a large bowl, combine the ground beef (or your choice of protein) with the panko breadcrumbs. Add the soy sauce, sesame oil, gochujang, garlic, ginger, green onions, and coriander (if using). Add the egg to bind everything together, and season with salt and pepper to taste. Use your hands or a spoon to mix everything until the ingredients are evenly combined, but don’t overmix, as that can result in tough meatballs.

Step 2: Form the Meatballs

Once the mixture is well combined, take a small portion of the mixture and roll it into a ball about 1 to 1.5 inches in diameter. Place the meatballs onto the prepared baking sheet, making sure they are spaced out evenly to ensure they cook properly. This should yield about 20-24 meatballs, depending on the size you make them.

Step 3: Bake the Meatballs

Place the meatballs in the preheated oven and bake for about 15-20 minutes, or until they are cooked through and browned on the outside. You can check doneness by cutting one meatball in half, ensuring that the center is no longer pink. For perfectly cooked meatballs, aim for an internal temperature of 160°F (71°C).

Step 4: Prepare the Korean BBQ Glaze

While the meatballs are baking, it’s time to prepare the Korean BBQ glaze. In a small saucepan, combine the soy sauce, honey, sesame oil, gochujang, rice vinegar, and garlic. Stir to combine and bring the mixture to a simmer over medium heat. Let it simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

If the glaze is too thick, you can thin it out by adding a tablespoon of water at a time. Once it reaches a glossy consistency, remove it from the heat and set it aside.

Step 5: Prepare the Spicy Mayo Dip

In a separate bowl, mix the mayonnaise, gochujang, sriracha (if using), lime juice, sesame oil, and rice vinegar. Stir everything together until smooth. Taste and adjust the seasoning by adding more gochujang or sriracha if you prefer it spicier, or a little more lime juice for acidity. Season with a pinch of salt, and your spicy mayo dip is ready!

Step 6: Glaze the Meatballs

Once the meatballs are cooked, remove them from the oven and transfer them to a large bowl. Pour the Korean BBQ glaze over the meatballs, tossing gently to coat them evenly. Make sure each meatball is well-glazed and shiny.

Step 7: Garnish and Serve

To serve, transfer the glazed meatballs to a platter or serving dish. Sprinkle with sesame seeds, chopped green onions, and a few fresh cilantro leaves for color and freshness.

Serve the spicy mayo dip on the side or drizzle it over the top of the meatballs, depending on your preference.

🍽️ Serving Suggestions

While these Korean BBQ meatballs are perfect on their own as an appetizer or snack, you can serve them with various sides and accompaniments:

• Over rice: Serve the meatballs over a bed of steamed white rice, brown rice, or cauliflower rice for a complete meal.

• Lettuce wraps: For a low-carb option, wrap the meatballs in romaine lettuce leaves or butter lettuce leaves and drizzle with the spicy mayo dip.

• In a salad: Add the meatballs to a kale salad, spinach salad, or any greens for a flavorful protein-packed dish.

• With kimchi: Serve with a side of kimchi for an extra kick and authentic Korean flair.

🌶 Flavor Variations and Customizations

This recipe is highly customizable, and you can adjust the flavors based on your preferences:

Spicy Variations

• If you want an extra kick, increase the amount of gochujang or add chili flakes to both the meatball mixture and the BBQ glaze.

• For even more heat, add sliced fresh chilies to the glaze or sprinkle them on top for garnish.

Sweet Variations

• If you prefer a sweeter flavor profile, you can increase the amount of honey or add a little bit of brown sugar to the glaze. This will create a thicker, more syrupy sauce.

Vegetarian Version

• For a vegetarian version, swap the ground beef for mushroom or tofu-based meatballs, and use a plant-based mayo in the spicy dip.

Gluten-Free Version

• Use gluten-free panko breadcrumbs or even finely crushed almonds for a gluten-free meatball, and ensure the soy sauce is tamari or a gluten-free alternative.

🧊 Make-Ahead, Storage, and Freezing Tips

Make-Ahead

• You can prepare the meatballs and glaze ahead of time. Assemble the meatballs, bake them, and store them in an airtight container in the fridge for up to 3 days. Reheat the meatballs in the oven at 350°F (175°C) for about 10 minutes before glazing and serving.

• You can also make the spicy mayo dip and store it in the fridge for up to 5 days.

Freezing

• Freeze the meatballs before glazing for a convenient future meal. Place the baked meatballs on a baking sheet and freeze them for about 1–2 hours before transferring them to a freezer-safe bag or container. They will keep for up to 3 months. To serve, reheat in the oven, then glaze and serve with the spicy mayo dip.

💬 Final Thoughts: Sweet, Spicy, and Addictive

These Korean BBQ Meatballs with Spicy Mayo Dip are a game-changer. The meatballs are flavorful, juicy, and perfectly glazed with a Korean BBQ sauce that brings a delicious balance of savory, sweet, and spicy notes. Paired with the creamy, tangy mayo dip, this dish will quickly become a favorite in your recipe collection.