There’s something special about a dish that brings together bold flavors, a touch of sweetness, and just the right amount of heat. These Korean BBQ Meatballs with Spicy Mayo Dip check all those boxes and more. Whether you’re looking for a quick party appetizer or a satisfying main dish, this recipe is a must-try.
Juicy, tender meatballs coated in a rich, sweet-savory Korean BBQ glaze are already amazing on their own. But when you add a creamy, spicy mayo dip? Pure magic. The contrast between the smoky-sweet glaze and the cool, spicy dip creates a balance of flavors that keeps you coming back for more.
If you’re a fan of Korean BBQ flavors but want something easy to make at home, this recipe is perfect. Plus, these meatballs can be baked or pan-fried, making them incredibly versatile. Let’s dive in and start cooking!
Ingredients You’ll Need
Before we start making these delicious meatballs, let’s go over the ingredients. Most of these are pantry staples, but if you don’t already have them, they’re worth adding to your kitchen for future use.
For the Meatballs:
- Ground meat – You can use beef, pork, or a mix of both. Pork adds extra juiciness, but beef works great too.
- Breadcrumbs – Panko breadcrumbs are ideal because they create a light texture.
- Egg – Helps bind everything together.
- Green onions – Adds freshness and a mild onion flavor.
- Garlic & ginger – Essential for that authentic Korean flavor.
- Soy sauce & sesame oil – Adds umami depth.
- Black pepper – Just a little for seasoning.
For the Korean BBQ Glaze:
- Soy sauce – The base of the glaze.
- Brown sugar & honey – For sweetness and a glossy finish.
- Rice vinegar – Adds a little tang.
- Sesame oil – Enhances the rich, nutty flavor.
- Garlic & ginger – Brings warmth and depth.
- Cornstarch slurry – Thickens the sauce perfectly.
For the Spicy Mayo Dip:
- Mayonnaise – The creamy base.
- Sriracha – Adds heat (adjust to taste).
- Honey or sugar – Balances the spice.
- Lime juice – Brightens everything up.
Step 1: Making the Meatballs
Now that we have everything ready, it’s time to start making the meatballs.
Mix the Ingredients
In a large bowl, combine the ground meat, breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Using clean hands or a spoon, mix until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.Shape the Meatballs
Roll the mixture into small, evenly sized meatballs, about 1 inch in diameter. Placing them on a parchment-lined baking sheet will prevent sticking and make cleanup easier.
Step 2: Cooking the Meatballs
You have two cooking options: baking or pan-frying.
Option 1: Baking (Easiest Method)
- Preheat your oven to 400°F (200°C).
- Arrange the meatballs on a parchment-lined baking sheet, leaving space between them.
- Bake for 15–18 minutes, or until fully cooked and slightly browned.
Option 2: Pan-Frying (Extra Flavorful)
- Heat a bit of oil in a skillet over medium heat.
- Cook the meatballs for 10–12 minutes, turning occasionally to ensure even browning.
- Once they’re golden brown and fully cooked, transfer them to a plate lined with paper towels to drain excess oil.
The Perfect Korean BBQ Glaze & Spicy Mayo Dip
Now that your meatballs are cooked to juicy perfection, it’s time to take them to the next level with a rich, glossy Korean BBQ glaze. This sauce is the heart of the dish—it’s sweet, savory, slightly tangy, and infused with garlic and ginger for that signature Korean flavor.
And let’s not forget the spicy mayo dip! It adds a creamy, slightly tangy heat that pairs beautifully with the sticky glaze. Whether you’re serving these meatballs as an appetizer or over rice for a main course, the combination of flavors will have everyone coming back for seconds.
Step 3: Making the Korean BBQ Glaze
This glaze is quick and easy to make, but it packs a ton of flavor.
Ingredients for the Glaze:
- Soy sauce – The salty, umami-rich base.
- Brown sugar & honey – A mix of sweetness for balance and caramelization.
- Rice vinegar – Adds a slight tang to brighten the flavors.
- Sesame oil – Enhances the deep, nutty aroma.
- Garlic & ginger – The must-have aromatics for a bold, authentic taste.
- Cornstarch slurry – Helps thicken the sauce for a sticky, glossy finish.
How to Make It:
- In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Place over medium heat and bring to a gentle simmer, stirring occasionally.
- Once the sugar is fully dissolved, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
- Continue to cook for 1–2 minutes, stirring constantly, until the sauce thickens into a smooth glaze.
- Remove from heat and set aside.
Step 4: Coating the Meatballs in the Glaze
Now that your glaze is ready, it’s time to coat those delicious meatballs.
- Transfer the cooked meatballs into a large mixing bowl or directly into the saucepan with the glaze.
- Gently toss the meatballs until they are fully coated in the sauce. You can also use a spoon to drizzle extra glaze over the top.
- If you prefer an even stickier, caramelized finish, you can place the glazed meatballs under the broiler for 2–3 minutes to slightly char the glaze.
At this point, your meatballs are looking absolutely irresistible. But we’re not done yet—let’s make the spicy mayo dip for that final, creamy kick.
Step 5: Making the Spicy Mayo Dip
This dip is the perfect complement to the sweet-savory glaze. The cool, creamy texture balances out the richness of the meatballs, while the sriracha adds just the right amount of heat.
Ingredients for the Spicy Mayo Dip:
- Mayonnaise – The base for a smooth, creamy dip.
- Sriracha – Adds heat (adjust to your spice preference).
- Honey or sugar – Balances out the spice.
- Lime juice – Adds a bright, tangy kick.
How to Make It:
- In a small bowl, whisk together mayonnaise, sriracha, honey (or sugar), and lime juice until fully combined.
- Taste and adjust the spice level by adding more or less sriracha.
- If you prefer a thinner dip, you can add a splash of water or extra lime juice to reach your desired consistency.
Step 6: Serving & Presentation
Now that everything is ready, it’s time to serve these Korean BBQ Meatballs with Spicy Mayo Dip in the most mouthwatering way possible.
How to Serve:
- Arrange the glazed meatballs on a serving platter.
- Drizzle extra BBQ glaze over the top for a beautiful shine.
- Sprinkle with toasted sesame seeds and sliced green onions for a pop of color and texture.
- Serve the spicy mayo dip on the side in a small bowl for easy dipping.
Serving Suggestions:
- As an appetizer: Serve with toothpicks for easy grabbing at parties.
- With rice: Make it a meal by serving over steamed white or brown rice.
- In lettuce wraps: For a fresh, low-carb option, wrap the meatballs in crisp lettuce leaves.
- With noodles: Toss with cooked noodles for a hearty dish.
FAQ and Final Thoughts
By now, your Korean BBQ Meatballs with Spicy Mayo Dip are ready to be enjoyed! Whether you’re serving them as a party appetizer or a main course, the balance of flavors—sweet, savory, spicy, and creamy—makes this dish a total crowd-pleaser.
Before we wrap things up, let’s go over some frequently asked questions to help you get the best results every time.
Frequently Asked Questions
1. Can I make these meatballs ahead of time?
Yes! You can prepare the meatball mixture in advance and store it in the refrigerator for up to 24 hours before cooking. You can also cook the meatballs ahead of time and store them in an airtight container for up to 3 days in the fridge. When ready to serve, simply reheat and toss them in the glaze.
2. Can I freeze these meatballs?
Absolutely! To freeze, place uncooked or cooked meatballs on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag and store for up to 3 months. If freezing cooked meatballs, store them separately from the glaze and add the sauce after reheating.
3. How do I reheat these meatballs?
For best results, reheat the meatballs in the oven at 350°F (175°C) for about 10 minutes. If they’re already glazed, cover them with foil to prevent the sauce from drying out. You can also reheat them in a skillet over medium heat with a splash of water or extra glaze.
4. Can I use a different type of meat?
Yes! While a beef and pork combination is ideal for flavor and juiciness, you can use ground chicken or turkey as a leaner option. Just be sure to add a little extra fat, such as an extra teaspoon of sesame oil, to prevent the meatballs from drying out.
5. What if I don’t have panko breadcrumbs?
No problem! Regular breadcrumbs or even crushed crackers will work. If you want a gluten-free option, you can use almond flour or oat flour instead.
6. Can I make the glaze spicier?
Definitely! Add a teaspoon of gochujang (Korean chili paste) or a pinch of red pepper flakes for extra heat. If you want even more spice, try adding a splash of sriracha directly to the glaze.
7. What can I serve with these meatballs?
These meatballs pair well with steamed rice, noodles, lettuce wraps, or even a side of stir-fried vegetables. For a complete meal, add a side of kimchi or pickled cucumbers for extra flavor contrast.
Final Thoughts
These Korean BBQ Meatballs with Spicy Mayo Dip are everything you want in a dish—bold, flavorful, and incredibly satisfying. The tender meatballs, coated in a sticky, umami-rich glaze, combined with the creamy heat of the spicy mayo dip, make every bite irresistible.
Whether you’re making them for a game-day snack, a casual dinner, or meal prepping for the week, this recipe is easy to follow and always a hit. Plus, with simple ingredient swaps and storage tips, you can easily customize it to fit your taste and schedule.
Now it’s your turn! Try out this recipe and let me know how it goes. Did you make any fun variations? Share your thoughts in the comments, and enjoy every delicious bite!
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Korean BBQ Meatballs with Spicy Mayo Dip
Description
These Korean BBQ meatballs are juicy, flavorful, and coated in a sweet-savory glaze with a hint of garlic and ginger. Paired with a creamy spicy mayo dip, they make the perfect appetizer or main dish.
Ingredients
For the Meatballs:
- 1 lb ground beef or pork (or a mix of both)
- 1/3 cup breadcrumbs (panko works great)
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust for spice level)
- 1 teaspoon honey or sugar
- 1 teaspoon lime juice
Instructions
1️⃣ Make the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until just combined.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
2️⃣ Cook the Meatballs
Preheat your oven to 400°F (200°C).
Bake the meatballs for 15–18 minutes, or until fully cooked and browned. Alternatively, pan-fry them in a skillet over medium heat for 10–12 minutes, turning to cook evenly.
3️⃣ Make the Korean BBQ Glaze
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat, then stir in the cornstarch slurry.
Cook for 1–2 minutes, stirring constantly, until the glaze thickens. Remove from heat.
4️⃣ Glaze the Meatballs
Once the meatballs are cooked, toss them in the Korean BBQ glaze until fully coated.
5️⃣ Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth.
6️⃣ Serve
Transfer the glazed meatballs to a serving platter.
Garnish with sesame seeds and sliced green onions for presentation.
Serve warm with the spicy mayo dip on the side.
Notes
- For extra crispy meatballs, broil them for 2-3 minutes after baking.
- Adjust the spice level by adding more or less sriracha to the mayo dip.
- These meatballs pair well with steamed rice or lettuce wraps for a complete meal.
