Korean BBQ Meatballs with Spicy Mayo Dip

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Korean BBQ Meatballs with Spicy Mayo Dip

Some recipes just click, you know? That was exactly the case the first time I whipped up these Korean BBQ Meatballs with Spicy Mayo Dip. I’d been looking for something flavorful and fun to serve on one of those hectic weeknights when you’re juggling school pickups, last-minute homework checks, and trying to get dinner on the table before someone grabs a snack and ruins their appetite. These meatballs were born out of pure necessity—and a little creative inspiration from our love of Korean takeout.

They’re everything I want in a dish: savory, saucy, slightly sweet with a bit of spice, and super satisfying. Plus, they’re easy to prep ahead and freeze beautifully, which is a huge win in my book. The spicy mayo dip is totally optional, but let’s be real—it’s not really optional once you taste it. My kids devour these, and my husband now requests them for game day snacks. I even caught him sneaking leftovers before breakfast once (true story!).

This is one of those recipes that makes you feel like a kitchen rockstar without needing fancy ingredients or hours of free time. It’s hearty, comforting, and just a little bit indulgent—perfect for feeding your family or impressing a crowd at your next get-together.

Questions I Often Get Asked About This Recipe

Can I make these meatballs ahead of time?
Yes! You can prep the meatballs and freeze them either raw or cooked. Just defrost in the fridge overnight before baking.

Is the spicy mayo kid-friendly?
The spice level is adjustable! Use less sriracha or skip it altogether if you’re serving littles who are sensitive to heat.

Can I use store-bought sauce instead of making Korean BBQ from scratch?
Absolutely. If you’re short on time, a good-quality store-bought Korean BBQ sauce works fine. But the homemade version is worth it!

What protein works best?
I usually use ground beef or a mix of beef and pork for flavor. Ground chicken or turkey can work, too—just add extra breadcrumbs for moisture.

Do I need a food processor or mixer?
Nope! Just a big mixing bowl and your hands or a spoon will do.

What You Need to Make Korean BBQ Meatballs with Spicy Mayo Dip

For the Meatballs:

1 lb ground beef (or beef/pork mix)

1/2 cup panko breadcrumbs

1 egg

2 cloves garlic, minced

2 green onions, finely chopped

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp grated ginger

1/2 tsp black pepper

For the Korean BBQ Glaze:

1/3 cup soy sauce

2 tbsp brown sugar

1 tbsp rice vinegar

1 tbsp gochujang (Korean chili paste)

1 tsp sesame oil

1 tsp cornstarch mixed with 2 tsp water (for thickening)

For the Spicy Mayo Dip:

1/2 cup mayonnaise

1–2 tbsp sriracha (to taste)

1 tsp lime juice

1 tsp honey

Special Tools:

Baking sheet

Mixing bowls

Small saucepan

Whisk

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Make the meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, green onions, soy sauce, sesame oil, ginger, and black pepper. Mix until just combined—don’t overwork it.

Form into balls, about 1.5 inches in diameter, and place on the prepared baking sheet.

Bake for 18–20 minutes, or until cooked through and lightly browned.

Make the glaze: While the meatballs are baking, combine all glaze ingredients (except cornstarch slurry) in a saucepan. Bring to a simmer, then stir in the cornstarch slurry to thicken. Cook for 1–2 more minutes.

Toss the meatballs in the glaze until coated. Return to the oven for an additional 5 minutes if you want them caramelized.

Whisk together spicy mayo dip ingredients in a small bowl until smooth.

Serve warm, drizzled with spicy mayo or with the dip on the side.

Tips for Making the Best Korean BBQ Meatballs

Don’t overmix the meat mixture; it keeps the meatballs tender.

Chill the meatballs for 15 minutes before baking if you’re making them ahead—this helps them hold their shape.

Double the batch and freeze half—future-you will thank you.

Use gochujang for authentic flavor, but if you can’t find it, mix a little sriracha with hoisin sauce as a quick sub.

Add sesame seeds and green onions on top before serving for extra flair and texture.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were absolutely incredible! My whole family loved them, and my picky eater even asked for seconds.” – Jenna M.

⭐️⭐️⭐️⭐️ “Super flavorful and easy to make. Next time I’ll try them with ground turkey and see how it goes!” – Alex D.

⭐️⭐️⭐️⭐️⭐️ “The spicy mayo is to die for—I’m using it on sandwiches now, too!” – Melissa R.

⭐️⭐️⭐️⭐️ “Loved the flavor but wish they had a bit more kick. I’ll add extra gochujang next time.” – Brian T.

⭐️⭐️⭐️⭐️⭐️ “Made these for a party and everyone asked for the recipe. They’re a total crowd-pleaser!” – Laura G.

Printable Recipe

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If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

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