These Korean BBQ Meatballs with Spicy Mayo Dip are juicy, flavorful, and packed with umami. Made with tender ground meat, a sweet savory Korean BBQ glaze, and paired with a creamy, spicy mayo dipping sauce, they’re perfect as appetizers, party snacks, or a quick weeknight dinner.
The meatballs are baked until golden and glazed with a sticky Korean BBQ sauce made from soy sauce, brown sugar, garlic, and ginger. The spicy mayo adds a creamy, tangy kick that balances the richness of the meatballs perfectly.
If you’re looking for a recipe that’s easy to make, impressive to serve, and full of bold flavor, these Korean BBQ meatballs are your next go to.
Korean BBQ Meatballs with Spicy Mayo Dip
What Are Korean BBQ Meatballs with Spicy Mayo Dip?
These are bite-sized meatballs coated in a flavorful Korean-inspired glaze, served with a creamy, spicy dipping sauce. The glaze combines sweet, savory, and slightly spicy flavors, while the mayo dip gives a cooling, tangy contrast.
Compared to regular meatballs:
- They have a Korean BBQ twist with garlic, soy, and ginger
- Spicy mayo adds an extra layer of flavor
- Quick-cooking and versatile (oven-baked or skillet)
- Perfect for appetizers, meal prep, or dinner
These meatballs are ideal for parties, game nights, or family dinners because they’re easy to pick up and full of flavor in every bite.
Why You’ll Love This Recipe
- Sweet, savory, and slightly spicy flavor
- Juicy meatballs that stay tender
- Perfect as finger food or main dish
- Quick and easy (ready in about 30–35 minutes)
- Great for parties or meal prep
If you love easy dinners like Slow Cooker Garlic Butter Meatballs or Crockpot Hawaiian Meatballs, this recipe belongs in your regular rotation.
How This Recipe Works
- Mixing ground meat with breadcrumbs and egg keeps meatballs tender
- Baking rather than frying makes them healthier and easier
- Glazing at the end ensures sticky, flavorful coating
- Spicy mayo balances the richness of the meatballs
- Fresh garnishes like green onions and sesame seeds elevate presentation
Ingredients You’ll Need
For the Meatballs
- 1 lb (450g) ground beef, pork, or chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- Salt and pepper, to taste
For the Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes (optional)
For the Spicy Mayo Dip
- ½ cup mayonnaise
- 1–2 teaspoons Sriracha (adjust to taste)
- 1 teaspoon lime juice or rice vinegar
Optional Garnishes
- Sesame seeds
- Chopped green onions
- Extra Sriracha drizzle
Ingredient Notes and Substitutions
- Ground meat: Mix beef and pork for juicier meatballs, or use chicken or turkey for lighter version.
- Panko breadcrumbs: Gives light texture; regular breadcrumbs work but may be denser.
- Soy sauce: Low-sodium works fine.
- Spicy mayo: Adjust Sriracha to control heat.
- Sesame oil: Adds authentic nutty flavor.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Total time: 30–35 minutes
Step 1: Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease.
Step 2: Make the Meatball Mixture
- In a large bowl, combine ground meat, panko, egg, garlic, ginger, green onions, soy sauce, sesame oil, brown sugar, salt, and pepper.
- Mix gently until just combined. Avoid overmixing to keep meatballs tender.
Step 3: Form the Meatballs
- Roll mixture into 1–1.5 inch meatballs.
- Place on prepared baking sheet, leaving space between each.
Step 4: Bake the Meatballs
- Bake for 15–18 minutes, until meatballs are cooked through and lightly golden.
Step 5: Make the Korean BBQ Glaze
- While meatballs bake, combine soy sauce, brown sugar, honey, sesame oil, garlic, and red pepper flakes in a small saucepan.
- Simmer 3–5 minutes until slightly thickened.
Step 6: Toss Meatballs in Glaze
- Remove meatballs from oven and toss gently in warm glaze until coated evenly.
- Return to oven for 2–3 minutes if you want sticky, caramelized finish.
Step 7: Make Spicy Mayo Dip
- In a small bowl, mix mayonnaise, Sriracha, and lime juice.
- Adjust spice to taste.
Step 8: Serve
- Arrange meatballs on a serving platter.
- Drizzle or serve spicy mayo on the side.
- Garnish with sesame seeds and green onions.
Tips for the Best Korean BBQ Meatballs
- Use panko breadcrumbs for light, fluffy texture
- Don’t overmix meat to keep tender
- Bake instead of frying for easier cleanup and healthier option
- Make glaze while meatballs bake to save time
- Serve immediately for best texture
Flavor Variations
Spicy Korean BBQ Meatballs
- Add extra Sriracha or Gochujang to glaze for heat.
Gluten-Free
- Use gluten-free soy sauce and breadcrumbs.
Sweet and Sticky
- Add extra honey for more caramelized sweetness.
Protein Swap
- Use turkey, chicken, or tofu for alternative options.
Make-Ahead and Storage Tips
Make Ahead
- Meatballs can be formed and stored in fridge up to 24 hours before baking.
Storage
- Store cooked meatballs in airtight container for 3–4 days.
- Reheat in oven or microwave.
Freezing
- Freeze baked or unbaked meatballs for up to 2 months.
- Thaw before baking if frozen.
Serving Suggestions
- Serve as appetizers with toothpicks
- Pair with steamed rice or noodles for a main dish
- Serve with roasted veggies or a fresh salad
- Great for game day, parties, or quick family dinners
Nutritional Notes (Approximate per serving, 3–4 meatballs + dip)
- Calories: 320–350
- Protein: 22–25g
- Carbohydrates: 10–12g
- Fat: 20–22g
Common Mistakes to Avoid
- Overmixing meat — makes meatballs dense
- Skipping panko or egg — meatballs fall apart
- Overcooking glaze — becomes too thick
- Baking too long — meatballs dry out
FAQs About Korean BBQ Meatballs
Can I make these vegetarian?
Yes, substitute meat with crumbled tofu, tempeh, or plant-based meat.
Can I use pre-cooked meatballs?
Yes, just glaze and heat through.
Can I prepare in advance?
Form meatballs a day ahead, refrigerate, then bake and glaze before serving.
How spicy is the spicy mayo?
Adjust Sriracha to taste mild or extra hot works.
Conclusion
These Korean BBQ Meatballs with Spicy Mayo Dip are juicy, flavorful, and perfect for any occasion. With sticky sweet Korean BBQ glaze, creamy spicy mayo, and tender meatballs, they’re easy to make and sure to impress.
If you love easy dinners like Soft & Juicy Ricotta Meatballs Recipe or Baked Chicken Parmesan Meatballs Recipe, this recipe belongs in your regular rotation.
Save these Korean BBQ Meatballs with Spicy Mayo Dip for your next party or weeknight dinner sweet, spicy, and perfectly bite sized!
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
For the Meatballs
- 1 lb 450g ground beef, pork, or chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons green onions chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- Salt and pepper to taste
For the Korean BBQ Glaze
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic minced
- ½ teaspoon red pepper flakes optional
For the Spicy Mayo Dip
- ½ cup mayonnaise
- 1 –2 teaspoons Sriracha adjust to taste
- 1 teaspoon lime juice or rice vinegar
Optional Garnishes
- Sesame seeds
- Chopped green onions
- Extra Sriracha drizzle
Instructions
Step 1: Preheat Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease.
Step 2: Make the Meatball Mixture
- In a large bowl, combine ground meat, panko, egg, garlic, ginger, green onions, soy sauce, sesame oil, brown sugar, salt, and pepper.
- Mix gently until just combined. Avoid overmixing to keep meatballs tende
Step 3: Form the Meatballs
- Roll mixture into 1–1.5 inch meatballs.
- Place on prepared baking sheet, leaving space between eac
Step 4: Bake the Meatballs
- Bake for 15–18 minutes, until meatballs are cooked through and lightly golden.
Step 5: Make the Korean BBQ Glaze
- While meatballs bake, combine soy sauce, brown sugar, honey, sesame oil, garlic, and red pepper flakes in a small saucepan.
- Simmer 3–5 minutes until slightly thickened.
Step 6: Toss Meatballs in Glaze
- Remove meatballs from oven and toss gently in warm glaze until coated evenly.
- Return to oven for 2–3 minutes if you want sticky, caramelized finish.
Step 7: Make Spicy Mayo Dip
- In a small bowl, mix mayonnaise, Sriracha, and lime juice.
- Adjust spice to taste.
Step 8: Serve
- Arrange meatballs on a serving platter.
- Drizzle or serve spicy mayo on the side.
- Garnish with sesame seeds and green onions.
Video
Notes
📝 Notes
- Use ground beef, pork, or a mix for tender meatballs.
- Adjust gochujang or chili paste to control spice level.
- Breadcrumbs help keep meatballs moist; panko adds extra crunch.
- Sesame oil enhances authentic Korean flavor.
- Make the spicy mayo by mixing mayonnaise with sriracha or chili paste.
- Cook meatballs in a skillet, oven, or air fryer for convenience.
- Garnish with sesame seeds and green onions for presentation.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
🍽️ Nutrition Facts (Per Serving)
Calories: 320 kcal |Carbohydrates: 10 g |
Fiber: 1 g |
Sugars: 3 g |
Protein: 22 g |
Fat: 22 g |
Saturated Fat: 8 g |
Cholesterol: 75 mg |
Sodium: 680 mg |
Potassium: 400 mg |
Calcium: 40 mg |
Iron: 3 mg
