Korean BBQ Meatballs with Spicy Mayo Dip

Juicy meatballs infused with savory Korean BBQ flavors and glazed with a sticky, caramelized sauce create an irresistible appetizer or main dish. These Korean BBQ Meatballs deliver the perfect balance of sweet, savory, and spicy notes in every bite, while the creamy, tangy spicy mayo dip provides a cooling contrast that complements the bold flavors. The combination creates a culinary experience that brings authentic Korean flavors right to your kitchen with surprisingly little effort.

I first made these meatballs for a potluck dinner where I wanted to bring something unique that everyone would enjoy. The combination of familiar meatballs with unexpected Korean flavors was such a hit that three different people asked for the recipe before the night was over. The empty platter at the end of the evening was all the confirmation I needed that this recipe was a keeper.

Key Ingredients

• Ground Beef: Choose 80/20 ground beef for the perfect fat content—this ensures juicy meatballs with rich flavor
• Panko Breadcrumbs: These Japanese-style breadcrumbs create a lighter texture than traditional varieties—look for unseasoned versions
• Gochujang: This Korean chili paste provides the signature flavor with its perfect balance of spicy, sweet, and fermented notes
• Fresh Ginger: Adds essential aromatic notes and subtle heat—grate it freshly for maximum impact
• Sesame Oil: Contributes a distinctive nutty flavor that's quintessentially Asian—a little goes a long way
• Green Onions: Provide freshness and color both in the meatballs and as a garnish—use both white and green parts
• Brown Sugar: Creates caramelization in the glaze and balances the saltiness of soy sauce and spiciness of gochujang

Preparation Method

Create The Meatball Base:

Begin by combining one pound of ground beef (or a beef-pork mixture), half a cup of panko breadcrumbs, one egg, two minced garlic cloves, one tablespoon freshly grated ginger, two tablespoons soy sauce, one tablespoon gochujang, one tablespoon brown sugar, one tablespoon sesame oil, half teaspoon salt, quarter teaspoon black pepper, and two finely chopped green onions in a large bowl. Mix gently with your hands just until combined, being careful not to overwork the meat, which keeps the texture tender and juicy.

Shape With Care:

Using slightly moistened hands to prevent sticking, form the meat mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. A cookie scoop helps create uniform portions that will cook at the same rate. Place the shaped meatballs on a parchment-lined baking sheet, allowing some space between each one.

Choose Your Cooking Method:

These meatballs can be prepared several ways. For pan-frying, heat a tablespoon of neutral oil in a large skillet over medium heat and cook the meatballs for 10-12 minutes, turning occasionally until browned on all sides and cooked through. Alternatively, bake in a 400°F oven for 18-20 minutes, or air fry at 375°F for 10-12 minutes. Each method produces slightly different results, with pan-frying creating the best caramelization.

Prepare The Glaze:

While the meatballs cook, make the Korean BBQ glaze by combining quarter cup soy sauce, two tablespoons honey or brown sugar, one tablespoon gochujang, one tablespoon rice vinegar, one tablespoon sesame oil, one teaspoon minced garlic, and one teaspoon minced ginger in a small saucepan. Bring to a simmer over medium heat. In a small bowl, mix one teaspoon cornstarch with two tablespoons water, then stir this slurry into the simmering sauce. Cook for 1-2 minutes until the glaze thickens to a glossy consistency that will beautifully coat the meatballs.

Coat Generously:

Transfer the cooked meatballs to a large bowl and pour the warm glaze over them. Gently toss until each meatball is thoroughly coated with the sticky, flavorful glaze. The hot meatballs will absorb some of the sauce, infusing them with even more flavor.

Make Spicy Mayo Dip:

In a small bowl, whisk together half cup mayonnaise, one tablespoon gochujang, one tablespoon fresh lime juice, one teaspoon honey, and half teaspoon garlic powder until smooth and well-combined. This creamy, tangy dip provides the perfect counterpoint to the savory glazed meatballs.

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My brother, who typically avoids spicy foods, was skeptical when I first served these at a family gathering. After tentatively trying one, he ended up going back for seconds and thirds. What surprised him most was how the gochujang added complexity and depth rather than just heat, making these meatballs accessible even to those who don't typically enjoy spicy dishes.

Perfect Pairings

Elevate your meal with thoughtfully chosen sides that complement these flavorful meatballs. Fluffy jasmine rice absorbs the delicious sauce while providing a neutral canvas that lets the bold flavors shine. A quick cucumber salad with rice vinegar and a touch of sugar adds refreshing crunch and acidity that balances the rich meatballs. For a more substantial spread, include some stir-fried vegetables like bell peppers, broccoli, and snap peas that add color, nutrition, and textural contrast to complete the meal.

Creative Variations

Customize this versatile recipe to create exciting new flavor profiles. Replace the ground beef with ground chicken or turkey for a lighter version, adding an extra tablespoon of sesame oil to maintain moisture and richness. Create a fusion twist by serving the glazed meatballs in lettuce cups with kimchi and pickled vegetables for a fresh, handheld option. For an elegant appetizer presentation, skewer each meatball with a toothpick and arrange on a platter with the spicy mayo in a small bowl for dipping, garnished with extra sesame seeds and green onions.

Storage Solutions

Maintain flavor and freshness with proper storage techniques. Refrigerate leftover meatballs in an airtight container for up to four days, storing the glaze and spicy mayo separately if possible. When reheating, add a splash of water to the meatballs and cover them to create steam, preventing them from drying out. For meal prep convenience, freeze cooked meatballs on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to three months. Thaw overnight in the refrigerator and reheat gently with additional glaze for the best texture and flavor.

I've hosted countless gatherings over the years, but these Korean BBQ Meatballs consistently generate the most enthusiastic reactions from guests. What makes them special is how they transform familiar comfort food into something exciting and unexpected. The combination of tender, juicy meat with that sticky, flavorful glaze creates an irresistible bite that appeals to both adventurous eaters and those who typically prefer more traditional fare. Whether served as a passed appetizer with toothpicks or as the star of a weeknight dinner bowl, these meatballs bring a taste of Korean BBQ to the table in a format that's approachable and absolutely delicious.

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Frequently Asked Questions

→ What is gochujang and where can I find it?

Gochujang is a Korean red chili paste that adds sweet, savory, and spicy flavors to dishes. It's increasingly available in the international or Asian section of most supermarkets, at Asian grocery stores, or online. If you can't find it, you can substitute with sriracha mixed with a bit of honey, though the flavor profile will be different.

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to a day ahead and refrigerate them uncooked. You can also fully cook them, cool, and refrigerate for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through, then coat with freshly made glaze.

→ How spicy are these meatballs?

With the amounts listed in the recipe, these meatballs have a medium heat level. The spiciness comes from the gochujang in both the meatballs and the glaze. To make them milder, reduce the amount of gochujang. For more heat, add a teaspoon of gochugaru (Korean red pepper flakes) or regular red pepper flakes.

→ Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well in this recipe. Since these meats are leaner than beef, you might want to add an extra tablespoon of oil to the mixture to keep the meatballs juicy. Cook until the internal temperature reaches 165°F.

→ What can I serve with these Korean BBQ meatballs?

As an appetizer, they're perfect on their own with the spicy mayo dip. For a complete meal, serve them over steamed rice or noodles with some quick pickled vegetables or kimchi on the side. They also work well in lettuce wraps with additional toppings like cucumber and carrots.

→ How do I make these meatballs gluten-free?

To make these gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also make sure to use gluten-free soy sauce or tamari in both the meatballs and the glaze.