Are you ready to add a bit of sweet-and-spicy drama to your usual meatball routine? These Korean BBQ Meatballs with Spicy Mayo Dip are nothing short of addictive. They take the familiar appeal of juicy meatballs and combine it with the savory-sweet notes of Korean-style barbecue sauce and a creamy, piquant mayo dip. Whether you’re hosting a casual get-together, need an impressive game-day snack, or simply crave a mouthwatering dinner option, this recipe delivers. From the tender, flavor-packed meatball core to the glossy Korean glaze that clings to every bite, each aspect of this dish is engineered to delight both the senses and the appetite.

Below, you’ll find everything you need to know to create this restaurant-quality meal in your own kitchen. Along with essential tips, equipment lists, and frequently asked questions, we’ll also provide handy shortcuts and variations for those who want a customized take on this popular favorite. By the end, you’ll have a foolproof road map to wow your dinner table with a recipe that’s as versatile as it is unforgettable.

Who This Recipe Is For

1. Spice Enthusiasts: If you’re the kind of person who loves a little heat in your meals, these meatballs are for you. Gochujang—a Korean chili paste—provides a subtle kick without overwhelming the palate. The Spicy Mayo Dip is another layer of excitement, balancing heat with creamy smoothness.

2. Weeknight Warriors: Anyone who needs a quick, crowd-friendly meal after a long day. The meatballs can be prepped ahead of time and cooked using your preferred method (pan-fry, bake, or air-fry). Pair them with rice or noodles, and you’ve got a complete dinner.

3. Party Hosts: These meatballs make perfect appetizers or small bites. They look beautiful when garnished with sesame seeds and green onions, making them a standout option for potlucks, holiday gatherings, or casual family get-togethers.

4. Culinary Adventurers: If you’re looking to expand your cooking repertoire into global flavors—particularly Korean cuisine—this is an ideal entry point. The recipe blends approachable ingredients (like ground beef and breadcrumbs) with iconic Korean elements such as gochujang, soy sauce, ginger, and sesame oil.

Why You’ll Love Korean BBQ Meatballs

The Perfect Balance of Sweet, Savory, and Spicy: Gochujang brings gentle heat, soy sauce and sesame oil provide depth, and a touch of sugar or honey balances it all out. This flavor profile caters to those who want a little bit of everything in one bite.
Versatile Cooking Methods: You can pan-fry them on the stove, bake them in the oven, or even toss them in an air fryer. Each method yields a slightly different finish, but all are delicious.
Great for Meal Prepping: Make a big batch and reheat throughout the week. They store well and can easily turn into a lunchbox staple or quick after-work dinner.
Dippable and Snackable: The Spicy Mayo Dip offers a cooling-yet-spicy flavor that complements the sticky glaze. Serve the meatballs with toothpicks or small skewers at parties, and watch them disappear in no time.

Kitchen Equipment Needed

Mixing Bowls: At least two: one large bowl for the meatball mixture and a smaller bowl for combining glaze ingredients. You’ll also need a small bowl for the Spicy Mayo Dip.
Measuring Cups & Spoons: To accurately portion out ingredients like gochujang, soy sauce, and sugar or honey.
Garlic Press or Microplane: Handy for mincing garlic and grating ginger. Helps ensure those flavors are evenly distributed.
Cutting Board & Knife: For chopping green onions and any additional garnishes.
Large Skillet (if pan-frying) or Baking Sheet (if oven-baking) or Air Fryer (if air-frying). Choose whichever method suits you best.
Saucepan: To simmer and thicken the Korean BBQ glaze.
Whisk or Fork: To mix your Spicy Mayo Dip so it reaches a smooth consistency.
Tongs or Slotted Spoon: Useful for flipping meatballs in the skillet or removing them from the baking sheet. Also helps when tossing them in the glaze.

Having the right tools ready ensures a smoother cooking experience and less stress when you’re juggling multiple steps.

Ingredients

Below is the complete list of ingredients for this recipe, from the meatballs themselves to the luscious glaze and the creamy, spicy mayo dip.

For the Meatballs

1 lb (450g) ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper
2 green onions, finely chopped

For the Korean BBQ Glaze

¼ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp cornstarch mixed with 2 tbsp water (to thicken)

For the Spicy Mayo Dip

½ cup mayonnaise
1 tbsp gochujang
1 tbsp lime juice
1 tsp honey
½ tsp garlic powder

For Garnish

Sesame seeds
Chopped green onions

Step-by-Step Instructions

Below are detailed directions for each stage of the cooking process, from prepping the meatball mixture to whipping up the final garnish.

1. Prepare the Meatball Mixture

Combine the Ingredients: In a large mixing bowl, add the ground beef (or beef-pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions.
Mix Gently: Use your hands or a large spoon to combine everything. Be careful not to over-mix; too much handling can make the meatballs tough.

Tip: If you’re sensitive to spice, start with half the recommended gochujang in the meat mixture. You can always add more in the glaze or the dip to bring up the heat later.

2. Shape the Meatballs

Form Even-Sized Balls: Take portions of the mixture and roll them between your palms to form meatballs about 1 to 1.5 inches in diameter. Consistent sizing ensures even cooking times.
Set Aside: Place the formed meatballs on a plate or tray while you preheat your cooking method of choice.

3. Cook the Meatballs

You have multiple options to cook these meatballs, so pick what suits your equipment and time constraints.

Pan-Frying Method

Heat Oil: Warm a tablespoon or two of cooking oil in a large skillet over medium heat.
Cook & Turn: Add the meatballs, making sure not to overcrowd the pan. Turn them occasionally to brown all sides. This should take about 10-12 minutes, ensuring they’re fully cooked (internal temperature of 160°F/71°C).
Drain Excess Oil: Transfer the cooked meatballs to a paper towel-lined plate to remove any excess grease.

Baking Method

Preheat Oven: Set to 400°F (200°C).
Arrange on Sheet: Place the meatballs on a lightly greased or parchment-lined baking sheet.
Bake: Cook for 18-20 minutes, or until they’re browned and reach an internal temperature of 160°F (71°C).

Air Fryer Method

Preheat Air Fryer: Set to 375°F (190°C).
Air Fry: Place the meatballs in the basket in a single layer, leaving some space between them.
Shake Halfway: Cook for 10-12 minutes total, shaking or turning halfway through for even browning.

Note: The cooking method you choose can slightly alter the texture—pan-fried meatballs are crispier on the outside, while baked or air-fried meatballs might be lighter and less oily.

4. Make the Korean BBQ Glaze

Combine Ingredients: In a saucepan, whisk together the soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger.
Simmer: Set the saucepan over medium heat and let the mixture come to a gentle simmer.
Thicken: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to help the sauce achieve a glossy, thickened consistency. Cook for another minute or two, then remove from heat.

Shortcut: If you’re short on time, you can find bottled Korean BBQ sauces at many grocery stores. Add a little gochujang and ginger for an extra homemade kick, and simply heat on the stovetop until warmed through.

5. Coat the Meatballs

Toss in Glaze: Transfer the cooked meatballs to a large bowl or back into your skillet if it’s big enough. Pour the warm glaze over them, stirring to coat evenly.
Keep Warm: Leave the meatballs in the skillet (on low heat) or covered in the bowl until you’re ready to plate, ensuring they maintain that beautiful, sticky sheen.

6. Make the Spicy Mayo Dip

Mix in a Small Bowl: Combine mayonnaise, gochujang, lime juice, honey, and garlic powder.
Whisk Until Smooth: The texture should be creamy and consistent. Taste and adjust the heat or sweetness if desired.

Variation: For a tangier sauce, add more lime juice. If you prefer a sweeter profile, increase the honey slightly.

7. Garnish and Serve

Plate the Meatballs: Arrange the glazed meatballs on a serving platter or bowl.
Sprinkle Garnishes: Top with a generous pinch of sesame seeds and chopped green onions.
Serve with Spicy Mayo Dip: Place the dip in a small bowl on the side or drizzle it on top of the meatballs for extra flair.

Tips, Shortcuts, and Swaps

Protein Options: Don’t feel limited to ground beef. A half-and-half mix of beef and pork is classic, or you could try ground chicken or turkey for a lighter version.
Reducing Spice: If you’re cooking for children or spice-averse guests, you can cut down on gochujang. Sub in a mild chili sauce, or skip the chili altogether and rely on the sweet-savory flavors.
Batch Cooking: Double the recipe and freeze half of the uncooked meatballs. That way, you can thaw and cook them later when you need a quick meal or appetizer.
Store-Bought Shortcuts: Use a prepared Korean-style BBQ sauce if you’re short on time for making the glaze. Adjust the sweetness and spiciness to taste with extra honey, soy sauce, or gochujang.
Serving Suggestions: Beyond an appetizer, these meatballs shine when served over white rice, sticky rice, or noodles. You can also toss them in a stir-fry with veggies for a quick dinner.

Frequently Asked Questions (FAQ)

1. Can I Make These Meatballs Ahead of Time?

Yes. You can form the meatballs in advance and store them in the refrigerator for up to 24 hours before cooking. If you’d like to freeze them, do so after shaping and before cooking. Place them in a single layer on a parchment-lined baking sheet, freeze until solid, and then transfer them to a freezer-safe container for up to three months.

2. How Spicy Are These Meatballs?

They have a moderate heat level, primarily coming from gochujang. If you’re concerned about spiciness, reduce the amount of gochujang in both the meat mixture and the glaze, and taste as you go. Keep in mind that the Spicy Mayo Dip also adds heat, so adjust accordingly.

3. Can I Use Breadcrumbs Instead of Panko?

Absolutely. Panko tends to give a lighter, crispier texture, but regular breadcrumbs will work fine. Just be mindful that they may absorb more moisture, so you might need to adjust cooking time slightly to avoid dryness.

4. What If I Don’t Have Rice Vinegar?

You can substitute with apple cider vinegar or white vinegar in a pinch. Rice vinegar has a subtle sweetness that complements the Korean-style flavors, but a different vinegar variety will still add the necessary tang.

5. How Do I Prevent My Meatballs from Falling Apart?

Make sure you measure your binding ingredients (egg, breadcrumbs) accurately. Overmixing can also cause meatballs to become dense and more prone to crumbling. Aim for a gentle, quick mix, just until all ingredients are incorporated.

6. Is There a Dairy-Free Version?

Yes. All you need to do is use a dairy-free mayonnaise for the Spicy Mayo Dip. Everything else in the recipe should already be dairy-free, but be sure to check labels on specific products like gochujang and soy sauce if you have strict dietary needs.

How to Store and Reheat Leftovers

Refrigerator: Store any leftover meatballs in an airtight container in the fridge for up to 3-4 days. The Spicy Mayo Dip can be refrigerated separately in a small container for up to a week.
Freezer: If you’ve cooked a big batch, arrange the leftover glazed meatballs on a baking sheet and freeze them until firm. Then, transfer them to a zip-top bag or airtight container. Frozen, they can last for up to 2-3 months.
Reheating: Warm meatballs in a skillet over low to medium heat, or microwave them in short bursts to avoid drying out. You may need to add a splash of water or stock if they seem too thick during reheating. The dip can be used straight from the fridge or warmed slightly in the microwave if you prefer.

Food and Drink Pairings

Side Dishes: Serve these meatballs over steamed white rice, sticky rice, or even fried rice. Pickled vegetables or a simple cucumber salad can help cut through the richness of the glaze.
Sliders: Stuff the meatballs into slider buns with a drizzle of the Spicy Mayo Dip and a sprinkling of green onions for a fusion-inspired mini sandwich.
Beverages: A crisp lager or light beer goes well with the sweet and spicy elements. If you’re not drinking alcohol, try a chilled iced tea or lemon-lime soda. The acidity pairs well with the sweet-spicy glaze.
Veggie Options: Pair with stir-fried broccoli, bok choy, or sugar snap peas for a well-rounded meal.

Additional Notes and Suggestions

Make a Double Dip: If you love sauce, consider doubling the Korean BBQ glaze so that you have extra to drizzle over rice or vegetables. It’s also a delicious marinade for future dishes.
Adjust for Heat Tolerance: Gochujang spice levels vary by brand, so taste-test a little before committing to the full tablespoon. If you prefer a fiery bite, add some fresh chili flakes or sriracha to the glaze.
Experiment with Toppings: Beyond green onions, you can garnish with thinly sliced red chili peppers for extra color or toasted sesame seeds for added crunch. A quick kimchi side also pairs beautifully with these meatballs.

Ready to Cook?

From its sticky, savory-sweet glaze to its creamy, fiery dipping sauce, this Korean BBQ Meatballs recipe hits all the flavor notes you could desire. The best part? It’s incredibly easy to make your own—adapt the spice level, switch up the protein, or streamline the process with store-bought sauces as needed. Enjoy them as a crowd-pleasing appetizer, a finger food for gatherings, or a new go-to weeknight dinner. Each bite delivers a fantastic medley of textures and tastes that’s bound to impress.

If you try this recipe, let us know how it turned out in the comments below. Feel free to share any creative twists or questions that pop up. Don’t forget to share the recipe with friends and family who love exploring new flavors. For more globally inspired dishes, cooking tips, and exclusive content,

Korean BBQ Meatballs with Spicy Mayo Dip: A Fusion of Flavor and Comfort