What the heck is this?
These aren’t your average meatballs. We’re talking tender, juicy meatballs glazed in a sticky-sweet Korean BBQ sauce that clings to every curve like it was meant to be there. And just when you think it can’t get better, you dunk them into a creamy, spicy mayo that brings the perfect amount of heat. It’s appetizer gold, party hero status, or just Tuesday night dinner made way more exciting.
Why You’ll Love This Recipe
– Packed with bold, addictive Korean BBQ flavor
– The meatballs are oven-baked, not fried (but still juicy!)
– Spicy mayo = creamy, tangy, and kicks everything up a notch
– Freezer-friendly for easy future snacking
– Works as a killer main dish, appetizer, or rice bowl topper
The Good Stuff You’ll Need
For the Meatballs:
– 1 lb ground beef (or pork, or a mix)
– ½ cup panko breadcrumbs
– 1 egg
– 2 garlic cloves, minced
– 2 green onions, finely chopped
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– ½ tsp salt
– ¼ tsp black pepper
For the Korean BBQ Glaze:
– ¼ cup low-sodium soy sauce
– 3 tbsp brown sugar
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 garlic clove, minced
– 1 tsp cornstarch + 2 tbsp water (for thickening)
For the Spicy Mayo:
– ½ cup mayo
– 1–2 tbsp sriracha (depending on heat preference)
– 1 tsp lime juice
– ½ tsp honey (optional)
Let’s Do This
Step 1: Make the meatballs
Preheat your oven to 400°F (200°C). In a large bowl, mix together all the meatball ingredients until just combined. Don’t overmix or they’ll get tough. Scoop and roll into 1-inch balls and place them on a parchment-lined baking sheet. Bake for 15–18 minutes or until cooked through and lightly browned.
Step 2: Make the Korean BBQ glaze
While the meatballs bake, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, and minced garlic in a small saucepan over medium heat. Bring to a simmer. Stir in the cornstarch-water slurry and simmer for another 1–2 minutes until thick and glossy. Set aside.
Step 3: Make the spicy mayo
In a small bowl, stir together mayo, sriracha, lime juice, and honey. Taste and adjust spice as needed. Chill until serving time.
Step 4: Glaze those meatballs
Once the meatballs are done, toss them gently in the warm BBQ glaze until fully coated and shiny. You can also brush the glaze on if you want to be fancy about it.
Step 5: Serve with dip and devour
Plate the meatballs with a generous drizzle (or bowl) of spicy mayo on the side. Garnish with sesame seeds and extra green onions if you’re feeling classy.
Serving Suggestions
– Serve as party appetizers with toothpicks and spicy mayo on the side
– Make a Korean BBQ rice bowl with steamed rice, pickled veggies, and cucumber
– Tuck a few into a lettuce wrap or slider bun for a handheld flavor bomb
– Try with soba noodles or a crisp Asian slaw for a full meal
Switch It Up
– Use ground chicken or turkey for a lighter twist
– Add shredded carrots or zucchini to the meatballs for sneaky veggies
– Swap gochujang with sriracha or chili garlic sauce in a pinch
– Make it dairy-free with vegan mayo
Make-Ahead Tips
The meatballs can be baked and stored (unglazed) in the fridge for up to 3 days or frozen for up to 3 months. Just reheat and toss in fresh glaze before serving. The spicy mayo will keep in the fridge for a week—good luck not putting it on everything.
Questions People Actually Ask
Q: Can I make this without gochujang?
A: You can! Use sriracha or chili garlic sauce, but gochujang adds a deep, fermented umami flavor that really makes it sing.
Q: Are these spicy?
A: The glaze is more sweet-savory with a hint of heat. The spicy mayo is where the fire is, but you control the spice level.
Q: Can I air fry the meatballs?
A: Yes—400°F for 10–12 minutes should do it. Just don’t overcrowd the basket.
Korean BBQ Meatballs with Spicy Mayo Dip: Sweet, Savory, and Dangerously Addictive
- Total Time: 35 minutes
- Yield: 4–6 servings
Description
These aren’t your average meatballs. We’re talking tender, juicy meatballs glazed in a sticky-sweet Korean BBQ sauce that clings to every curve like it was meant to be there. And just when you think it can’t get better, you dunk them into a creamy, spicy mayo that brings the perfect amount of heat. It’s appetizer gold, party hero status, or just Tuesday night dinner made way more exciting.
Ingredients
For the Meatballs:
– 1 lb ground beef (or pork, or a mix)
– ½ cup panko breadcrumbs
– 1 egg
– 2 garlic cloves, minced
– 2 green onions, finely chopped
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– ½ tsp salt
– ¼ tsp black pepper
For the Korean BBQ Glaze:
– ¼ cup low-sodium soy sauce
– 3 tbsp brown sugar
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 garlic clove, minced
– 1 tsp cornstarch + 2 tbsp water (for thickening)
For the Spicy Mayo:
– ½ cup mayo
– 1–2 tbsp sriracha (depending on heat preference)
– 1 tsp lime juice
– ½ tsp honey (optional)
Instructions
Step 1: Make the meatballs
Preheat your oven to 400°F (200°C). In a large bowl, mix together all the meatball ingredients until just combined. Don’t overmix or they’ll get tough. Scoop and roll into 1-inch balls and place them on a parchment-lined baking sheet. Bake for 15–18 minutes or until cooked through and lightly browned.
Step 2: Make the Korean BBQ glaze
While the meatballs bake, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, and minced garlic in a small saucepan over medium heat. Bring to a simmer. Stir in the cornstarch-water slurry and simmer for another 1–2 minutes until thick and glossy. Set aside.
Step 3: Make the spicy mayo
In a small bowl, stir together mayo, sriracha, lime juice, and honey. Taste and adjust spice as needed. Chill until serving time.
Step 4: Glaze those meatballs
Once the meatballs are done, toss them gently in the warm BBQ glaze until fully coated and shiny. You can also brush the glaze on if you want to be fancy about it.
Step 5: Serve with dip and devour
Plate the meatballs with a generous drizzle (or bowl) of spicy mayo on the side. Garnish with sesame seeds and extra green onions if you’re feeling classy.
Notes
– Serve as party appetizers with toothpicks and spicy mayo on the side
– Make a Korean BBQ rice bowl with steamed rice, pickled veggies, and cucumber
– Tuck a few into a lettuce wrap or slider bun for a handheld flavor bomb
– Try with soba noodles or a crisp Asian slaw for a full meal
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~320 kcal per serving
- Fat: ~20g
- Carbohydrates: ~14g
- Protein: ~18g