Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Korean BBQ Meatballs with Spicy Mayo Dip bring together the best of bold, international flavors in one guaranteed crowd-pleaser. Imagine tender, juicy meatballs glazed with a sweet, salty, and umami-packed Korean BBQ sauce, all set beside the creamy, fiery brightness of a homemade spicy mayo dip. Whether you’re prepping for a busy weeknight or planning your next party appetizer, there’s something magical about this dish. Each bite delivers a perfect medley of juicy beef, aromatic garlic and ginger, and just the right kick of Korean chili paste — with the zesty mayo dip ready to cool things down. Get ready to make a dish that’ll disappear in minutes!

Ingredients You’ll Need

Don’t let the ingredient list intimidate you — every single item plays an important role in making the flavors of Korean BBQ Meatballs with Spicy Mayo Dip pop. These are humble pantry staples and a few special Korean classics, working together to create irresistible texture, color, and depth.

• Ground beef (or beef and pork mix): Combines richness and tenderness for moist, flavorful meatballs.
• Panko breadcrumbs: Japanese-style breadcrumbs give a lighter, airier bite than regular ones.
• Egg: Binds everything together to keep the meatballs from falling apart.
• Garlic, minced: Essential for punchy, savory aroma and depth.
• Ginger, grated: Brightens the meatballs with a warm, fresh flavor.
• Soy sauce (for meatballs and glaze): Delivers deep, savory umami — the signature of all great Korean BBQ flavors.
• Gochujang (Korean chili paste): Provides heat and a subtle sweetness; the heart of the BBQ glaze and spicy mayo.
• Brown sugar: Adds sweetness to balance out the salty and spicy notes.
• Sesame oil (for meatballs and glaze): Nutty richness and authentic aroma for extra depth.
• Salt and black pepper: Basics that amplify every other flavor.
• Green onions, finely chopped: Lend a pop of color and sharp, grassy bite.
• Honey or extra brown sugar (for glaze): Boosts gloss and stickiness for that perfect BBQ shine.
• Rice vinegar (for glaze): A tangy edge that balances sweetness and adds dimension.
• Garlic and ginger, minced (for glaze): Bring fresh, aromatic heat and complexity.
• Cornstarch mixed with water: Thickens the glaze, helping it cling to the meatballs.
• Mayonnaise: Silky, creamy base for the spicy mayo dip.
• Lime juice: Lifts the dip with zesty brightness and cuts richness.
• Honey (for mayo dip): Softens the edges of the heat for a perfectly balanced dip.
• Garlic powder: Delivers a mellow, savory foundation to the mayo dip.
• Sesame seeds: Give a gentle crunch and a striking presentation.
• Extra chopped green onions: Add fresh bursts of color and flavor to the finished dish.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Prepare the Meatball Mixture

Start by grabbing your largest mixing bowl and combine the ground beef (or beef and pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Use clean hands or a spatula to mix everything together gently but thoroughly. The trick is to mix just until combined — overmixing can make the meatballs dense, and we’re after that tender, bouncy texture. You should see flecks of green onion and bits of garlic and ginger evenly dispersed in the mixture.

Step 2: Shape the Meatballs

With your meat mixture ready, pinch off portions about the size of a golf ball (1 to 1.5 inches in diameter). Roll them gently between your palms to form smooth, even balls. Try to keep them uniform in size for even cooking—this helps all the meatballs bake or air fry at the same rate. Place them onto a parchment-lined baking sheet or plate as you go, making sure they’re not crowded together.

Step 3: Choose Your Cooking Method

You have two great options for cooking your Korean BBQ Meatballs with Spicy Mayo Dip: oven baking or using an air fryer. For the oven method, preheat to 400°F (200°C), line a baking tray, and bake for 18 to 20 minutes until the meatballs are golden brown and cooked through. If you’re using an air fryer, preheat to 375°F (190°C) and arrange the meatballs in a single layer. Cook for 10 to 12 minutes, giving the basket a gentle shake halfway through for even crispiness. Either way, you’re going for a crisp outer layer and juicy interior.

Step 4: Make the Korean BBQ Glaze

While the meatballs are cooking, whip up the tantalizing glaze. In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger. Simmer over medium heat, stirring occasionally, until everything is well blended and fragrant. Now add the cornstarch slurry and cook for another minute or two until the sauce thickens and gleams, ready to cling to every meatball.

Step 5: Coat the Meatballs

Once the meatballs are cooked through, transfer them into a large mixing bowl. Pour the warm Korean BBQ glaze over, and toss to coat each meatball evenly. That glossy, sticky sauce will soak into the nooks and crannies, ensuring every bite bursts with flavor.

Step 6: Make the Spicy Mayo Dip

For the final flourish, make the spicy mayo dip. In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until everything is smooth and creamy. This vibrant dip offers a creamy, tangy, and lightly spicy counterpoint to the savory meatballs — it’s addictive!

Step 7: Garnish and Serve

Move the glazed meatballs to a serving plate or platter, then generously sprinkle with sesame seeds and chopped green onions for color and crunch. Serve immediately, with the magical spicy mayo dip on the side. This is comfort food with a serious pop of personality!

How to Serve Korean BBQ Meatballs with Spicy Mayo Dip

Garnishes

For a show-stopping finish, top your Korean BBQ Meatballs with Spicy Mayo Dip with a generous scattering of toasted sesame seeds and lots of finely chopped green onion. A little extra gochujang drizzled on top can add more color and heat if you’re feeling bold. The finishing touch not only makes the meatballs look beautiful but also adds freshness and crunch.

Side Dishes

These meatballs are delicious on their own, but they really shine when paired with simple, classic sides. Serve them atop fluffy steamed rice, nestle them into lettuce leaves for a lighter twist, or alongside quick pickled cucumbers or kimchi. They also play well with roasted veggies, a cool slaw, or even crispy sweet potato fries to balance the spice.

Creative Ways to Present

Looking to impress? Skewer the glazed meatballs for easy party bites, or tuck them into slider buns with a smear of spicy mayo for Korean BBQ sandwiches. For a buffet, arrange the meatballs and dip on a platter with little cocktail picks for easy grabbing. You can even use them as a fun protein addition in rice bowls, or wrap them with lettuce and fresh herbs for Korean-inspired wraps.

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ Meatballs with Spicy Mayo Dip are just as tasty the next day. Transfer cooled meatballs and the spicy mayo into separate airtight containers and refrigerate for up to 3 days. Keeping the glaze and dip apart from the meatballs will help preserve their texture and flavor.

Freezing

These meatballs freeze beautifully! To freeze, let the cooked meatballs cool completely, then spread them on a baking sheet and freeze until solid. Transfer to a zip-top bag or airtight container and keep for up to 2 months. Store extra BBQ glaze and spicy mayo dip separately in small containers — just be aware the mayo dip is best made fresh if possible.

Reheating

Reheat meatballs gently in a covered skillet with a splash of water over medium heat, or in a 350°F (175°C) oven until hot through (about 10 minutes). For frozen meatballs, thaw overnight in the fridge first. Toss with glaze to re-coat after warming, and serve alongside freshly whisked spicy mayo dip for the best flavor and texture.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey both work great if you want a lighter version of Korean BBQ Meatballs with Spicy Mayo Dip. Just be sure to not overcook, as leaner meats can dry out faster.

What can I substitute if I don’t have gochujang?

If you’re out of gochujang, try a mix of Sriracha and a little miso paste for heat and umami. While it won’t be exactly the same, it does bring a lovely spicy-sweet flavor to your meatballs and the spicy mayo dip.

Are these meatballs spicy?

The meatballs have a gentle warmth from the gochujang, but they aren’t overwhelmingly spicy. You can adjust the amount of gochujang in both the meatballs and spicy mayo dip to turn the heat up or down to your liking.

Is this recipe gluten free?

The recipe calls for panko breadcrumbs and soy sauce, which contain gluten. To make gluten-free Korean BBQ Meatballs with Spicy Mayo Dip, use gluten-free panko and tamari or a gluten-free soy sauce alternative.

Can I prepare the meatballs ahead of time?

Yes! Form and refrigerate the uncooked meatballs up to 24 hours in advance. They can be baked or air fried straight from the fridge. The BBQ glaze and spicy mayo dip also keep well, so you can prep those a day ahead too.

Final Thoughts

Few dishes are as fun and satisfying to share as Korean BBQ Meatballs with Spicy Mayo Dip. Whether you’re gathering friends for game night or just jazzing up a weeknight dinner, this recipe promises unbeatable flavor and rave reviews. Don’t be surprised when there’s nothing left but an empty platter and lots of happy faces — go ahead, give these a try!

Print