Bring restaurant-quality Korean flavors to your kitchen with these irresistible Korean BBQ Meatballs with Spicy Mayo Dip. These meatballs are juicy, tender, and coated in a sticky, savory-sweet glaze, complemented perfectly by a creamy, tangy dip that packs a gentle heat. Whether you’re hosting a party, planning a family dinner, or craving something bold for lunch, this recipe delivers flavor, versatility, and convenience.
Why You’ll Love Korean BBQ Meatballs with Spicy Mayo Dip
Looking to spice up your weeknight dinner rotation or impress guests with something unique? Here’s why you’ll love this recipe:
- Bursting with sweet, savory, and spicy Korean barbecue flavors.
- Quick to prep and cook: ready in about 30 minutes.
- Crowd-pleasing appetizer, main dish, or party snack.
- Kid-friendly with adaptable spice levels.
- Perfect for meal prep, making ahead, and freezing.
- Reminds you of your favorite fusion Asian eats—right at home.
If you enjoy comforting and hearty dishes, you might also love our Loaded Baked Potato Soup, a perfect pairing for cozy nights in.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
For the Korean BBQ Glaze:
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons water
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1–2 tablespoons sriracha (to taste)
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder.
Step-by-Step Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine beef, breadcrumbs, Parmesan, egg, onion, garlic, parsley, oregano, salt, black pepper, soy sauce, ginger, and sesame oil.
- Mix gently and form mixture into balls about 1–1.5 inches in diameter.
- Arrange meatballs on baking sheet and bake for 18–20 minutes until cooked through and browned.
- Meanwhile, make the glaze: In a saucepan, stir together soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil. Simmer, then whisk in cornstarch slurry to thicken.
- Toss the baked meatballs in the glaze until evenly coated. Optionally, return to oven for 5 more minutes for extra caramelization.
- Mix all dip ingredients in a small bowl until smooth.
- Serve meatballs warm with spicy mayo dip on the side or drizzled on top.
How to Serve Korean BBQ Meatballs
These meatballs are incredibly versatile for serving and presentation:
- Classic Bowl: Serve hot over steamed jasmine or sticky rice, topped with extra glaze and green onions.
- Low-Carb Wraps: Spoon into lettuce cups and drizzle with spicy mayo for a fresh, light option.
- Party Skewers: Thread onto skewers, toast under the broiler, and serve as a bite-size appetizer.
- Salad Bowl: Pair with crisp greens, pickled carrots, cucumbers, and a drizzle of glaze.
- Meal Upgrade: Add to noodle bowls, ramen, or grain bowls for extra protein and flavor.
For more hearty meal inspiration, try our Gourmet Baked Mac and Cheese for a cheesy comfort twist.
How to Store Korean BBQ Meatballs
Proper storage keeps your leftovers tasting fresh, smooth, and delicious:
- Refrigeration: Place cooked meatballs, with or without glaze, in an airtight container in the fridge for up to 3 days. Store the spicy mayo dip separately in a small airtight bowl.
- Freezing: Freeze cooked or raw meatballs in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag for up to 3 months. Label with date for best freshness.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10 minutes, or microwave on medium in short intervals with a little water. Heat the sauce and dip separately and only combine when serving.
- Making Ahead: Prepare meatballs and glaze a day ahead, store in fridge, and cook/glaze fresh. Mayo dip can be made up to 48 hours ahead and kept chilled.
For another great make-ahead option, check out the Roasted Butternut Squash Soup, perfect for meal prepping.
Tips to Make Korean BBQ Meatballs
Elevate your Korean BBQ meatballs with these expert tips:
- Use wet hands to roll meatballs for smoother texture.
- Mix beef gently to avoid dense texture; overmixing can make meatballs tough.
- Consider pan-frying for a crispy exterior, then finish with the glaze for sticky sweetness.
- Substitute ground turkey or chicken for a lighter twist.
- Add a pinch of crushed red pepper to the glaze for more heat.
- Ensure even sizing for uniform cooking, especially if baking.
- Make ahead by prepping and refrigerating the meatballs before baking; cook fresh just before serving.
- Double the spicy mayo for a crowd or add extra lime juice for tang.
- If gluten-free is needed, swap breadcrumbs with crushed rice crackers or GF panko.
Variations of Korean BBQ Meatballs
Change up this recipe with creative twists:
- Substitute ground pork, turkey, or chicken for beef for different flavors and textures.
- Make vegetarian meatballs using plant-based ground or lentil mixtures; adjust cook time.
- For a milder dish, omit or reduce gochujang in glaze and dip.
- Infuse a smoky flavor by grilling or broiling meatballs after glazing.
- Add chopped scallions, cilantro, or shredded carrot into meatball mix for color.
- Use gluten-free panko or crackers as a binder.
- Switch honey to agave syrup or maple for new dimensions in the dip.
- Go bite-size for appetizers, full-size for entrees.
FAQs
Q: Can I use ground turkey instead of beef?
A: Yes! Substitute with ground turkey or chicken and adjust cooking time as needed; the flavors work beautifully.
Q: Can I make ahead and freeze?
A: Yes, freeze meatballs without glaze; thaw and reheat, then coat with sauce for best results.
Q: Is this recipe gluten-free?
A: You can use gluten-free breadcrumbs to make meatballs gluten-free.
Q: What can I serve with Korean BBQ meatballs?
A: Great sides include steamed rice, Asian slaw, cucumber salad, or kimchi.
Final Thoughts
Korean BBQ meatballs with spicy mayo dip are a crowd-pleasing, flavorful dish ideal for weeknight dinners, entertaining, or meal prep. Their fusion of Korean flavors and creamy, spicy sauce ensures each bite is memorable. With easy ingredient swaps and make-ahead options, this recipe adapts to any kitchen.
Print
Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Tender Korean BBQ beef meatballs glazed in sweet-salty sauce, served with a creamy spicy mayo dip—perfect for appetizers, dinner, or meal prep.
Ingredients
- 1 pound ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/3 cup soy sauce (glaze)
- 2 tablespoons brown sugar (glaze)
- 1 tablespoon rice vinegar (glaze)
- 1 tablespoon gochujang (glaze)
- 1 teaspoon sesame oil (glaze)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (glaze)
- 1/2 cup mayonnaise (dip)
- 1–2 tablespoons sriracha (dip)
- 1 teaspoon lime juice (dip)
- 1 teaspoon honey (dip)
- 1/2 teaspoon garlic powder (dip)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine all meatball ingredients and mix gently.
3. Form into meatballs and place on baking sheet.
4. Bake for 18–20 minutes, until cooked and browned.
5. While baking, make glaze: simmer sauce ingredients, then add cornstarch slurry to thicken.
6. Toss baked meatballs in glaze to coat evenly.
7. Mix mayo dip ingredients in a bowl until smooth.
8. Serve meatballs warm with spicy mayo dip on the side.
Notes
Make ahead: Prep meatballs, glaze, and dip separately for quick assembly.
Lighter version: Substitute turkey or chicken.
Gluten-free: Use certified gluten-free breadcrumbs.
Freeze: Store plain meatballs in freezer-safe bags 2 months; thaw and glaze/reheat as needed.
Serve: As appetizer skewers, entree with rice, or party finger foods.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg