Korean BBQ Meatballs with Spicy Mayo Dip are juicy, bite-sized meatballs packed with soy, sesame, garlic, and ginger, then baked and tossed in a sticky gochujang BBQ glaze. They’re sweet, savory, a little spicy, and completely addictive, especially when you swipe them through the cool, creamy spicy mayo. Serve them piled on a platter with toothpicks for parties or over rice with veggies for an easy weeknight dinner that tastes like takeout but comes straight from your oven.
Equipment
- Large mixing bowl
- Small mixing bowl
- Small saucepan
- Whisk
- Baking sheet
- Parchment paper or foil
- Measuring cups and spoons
- Tongs or large spoon
Ingredients
- 1 pound ground beef (or ½ pound beef + ½ pound ground pork)
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- ½ teaspoon black pepper
- ⅓ cup soy sauce (for the glaze)
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1–2 tablespoons gochujang (Korean chili paste), to taste
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- ½ cup mayonnaise
- 1–2 tablespoons sriracha, to taste
- 1 teaspoon lime juice or rice vinegar
- 1 teaspoon honey
- Pinch of salt, if needed
- Thinly sliced green onions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
Instructions
Start by lining a baking sheet with parchment paper or foil and preheating your oven to 400°F (200°C). This gives you a nonstick surface for the meatballs and keeps cleanup simple.
In a large mixing bowl, combine the ground beef (or beef and pork blend), panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, sesame oil, grated ginger, and black pepper.
Use clean hands or a sturdy fork to gently mix everything together until the ingredients are evenly distributed and the mixture holds together when pressed. You want it cohesive but not overworked, so stop as soon as it looks uniform; overmixing can make the meatballs dense and bouncy instead of tender.
Once the mixture is ready, scoop out portions with a small cookie scoop or a heaping tablespoon and roll them between your palms to form balls about 1½ inches in diameter. Arrange them on the prepared baking sheet with a little space between each so hot air can circulate and help them brown. You should end up with roughly 20 to 24 meatballs, depending on size.
If the mixture feels too sticky as you work, lightly dampen your hands with water or add a spoonful more panko; if it seems dry or crumbly, a small splash of soy sauce or a teaspoon of neutral oil will bring it back together. When all the meatballs are shaped, slide the tray into the preheated oven and bake for about 18–20 minutes, until they’re cooked through and lightly golden on the outside.
While the meatballs are baking, make the Korean BBQ glaze. In a small saucepan, whisk together the soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil until smooth. Place the pan over medium heat and bring the mixture up to a gentle simmer, whisking occasionally.
As it heats, the sugar will dissolve and the gochujang will loosen into the sauce, creating a deep red, fragrant mixture. Stir the cornstarch and water together in a separate small dish to make a smooth slurry, then slowly whisk this into the simmering glaze.
Continue to cook for another minute or two, whisking constantly, until the sauce thickens and becomes glossy enough to coat the back of a spoon. If it seems too thick, you can thin it with a teaspoon or two of water; if it’s still thin, let it bubble for another minute to reduce.
With the glaze done, turn off the heat and let it sit while you stir together the spicy mayo. In a small bowl, add the mayonnaise, sriracha, lime juice or rice vinegar, and honey. Whisk until the mixture is creamy and completely blended, then taste and adjust.
Add more sriracha for extra heat, more lime or vinegar if you want a sharper tang, or a touch more honey if you’d like to soften the edges of the spice and acidity. Once you’re happy with the balance, cover the bowl and refrigerate the dip so it can chill and thicken slightly while the meatballs finish cooking.
When the meatballs are done, remove the baking sheet from the oven and let them sit for a minute or two so the juices redistribute. Transfer the hot meatballs into the saucepan of warm glaze, or pour the glaze into a large clean bowl and add the meatballs there—whichever is easier in your kitchen.
Toss gently with a spoon or tongs until every meatball is coated in a shiny layer of sauce. For even more caramelization and stickiness, you can place the glazed meatballs back on the baking sheet and return them to the oven for about 5 minutes, or run them briefly under the broiler to char the edges of the glaze slightly, watching closely so the sugars don’t burn.
Once they’re glazed to your liking, move the meatballs to a serving platter and drizzle over any remaining sauce from the pan. Take the spicy mayo out of the fridge, give it a quick stir, and either spoon it into a small bowl for dipping or drizzle some over the meatballs, leaving extra on the side.
If you’re using garnishes, sprinkle thinly sliced green onions and toasted sesame seeds over the top for added color and a little crunch. Serve the meatballs warm with toothpicks if they’re an appetizer, or spoon them over rice or noodles with vegetables if you’re turning them into a main.
Tips & Variations
These meatballs are easy to tailor to your taste and what you have on hand. Using a blend of beef and pork gives you a richer, juicier result thanks to the added fat, but all beef works well if that’s your preference.
If you’d like a lighter option, you can swap in ground turkey or chicken; just choose a blend that isn’t ultra-lean and keep a closer eye on the baking time so they don’t dry out. Panko breadcrumbs keep the texture airy, but regular breadcrumbs will do in a pinch—just adjust the moisture with a splash of liquid if the mixture feels too firm.
The heat level is very adjustable in both the glaze and the dip. If you’re cooking for a crowd that doesn’t love spice, start on the lower end of the gochujang range and use just a small amount of sriracha in the mayo, then serve extra chili sauce at the table for those who want more kick.
For spice lovers, you can lean into the gochujang, add a pinch of crushed red pepper to the glaze, and bump up the sriracha in the mayo for a bigger punch. A little extra lime or vinegar in the dip goes a long way toward keeping things from feeling too heavy when you turn up the heat.
You can also play with flavor add-ins to change the profile slightly. A small amount of finely grated carrot or zucchini mixed into the meat adds moisture and sneaky veggies without changing the texture much, as long as you squeeze out excess liquid first.
A tiny bit of fish sauce in the glaze deepens the umami if you like that funkier, restaurant-style edge. For a sweeter, more “wing sauce” vibe, increase the brown sugar and use honey instead of some of the sugar, which makes the glaze extra sticky and glossy.
Serving & Storage
As an appetizer, these Korean BBQ meatballs look great heaped onto a platter with the spicy mayo nestled in a bowl off to the side and a scattering of green onions and sesame seeds over the top. Put a jar or cup of toothpicks nearby and let people help themselves; they hold well on a buffet for a while and are just as tasty warm as they are closer to room temperature.
For a fun twist, you can tuck them into small lettuce cups with a swipe of spicy mayo and a few cucumber matchsticks for a fresh, crunchy bite.
For dinner, spoon the meatballs over steamed rice, fried rice, or noodles, then drizzle with extra glaze and a ribbon of spicy mayo. Round the plate out with quick sides like sautéed or roasted vegetables, pickled cucumbers, or kimchi to balance the richness.
They also make fantastic sliders: tuck two or three meatballs into soft rolls, add shredded lettuce or cabbage, a little extra glaze, and a drizzle of spicy mayo for a messy, satisfying sandwich that’s perfect for game day.
Leftovers keep well and are great for meal prep. Let the meatballs cool, then store them in an airtight container in the refrigerator along with any leftover glaze for up to three or four days. Keep the spicy mayo in a separate covered container in the fridge.
To reheat, arrange the meatballs in a baking dish, spoon over a little glaze or a splash of water, cover with foil, and warm in a 325°F (165°C) oven until hot. You can also reheat individual portions in the microwave in short bursts. The spicy mayo can be used straight from the fridge or left out for a few minutes to take the chill off before serving.
If you want to freeze them, you can do it before or after baking. For the best texture, bake the meatballs, let them cool, then freeze them without glaze in a single layer on a tray.
Once solid, transfer them to a freezer-safe bag or container and keep them frozen for up to two or three months. When you’re ready to serve, reheat them in the oven until hot, toss in freshly made warm glaze, and garnish as usual. The spicy mayo is best made fresh, but it comes together so quickly that it’s easy to whisk up a new batch while the meatballs are reheating.
