Korean BBQ Meatballs with Spicy Mayo Dip

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Craving something sticky, savory, and packed with flavor? These Korean BBQ Meatballs with Spicy Mayo Dip are your perfect answer. A delicious fusion of East Asian barbecue flavors and classic meatball comfort, they’re a hit at any party, game night, or weeknight dinner.

Each bite delivers a sweet-savory glaze kissed with garlic, soy, and sesame, while the spicy mayo adds a creamy kick that makes them completely addictive. Whether served over rice, wrapped in lettuce, or skewered for finger food, these meatballs are incredibly versatile and deeply satisfying.

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Preparation Phase & Tools to Use

Before diving in, let’s set up the kitchen for efficiency and ease:

Mixing Bowls: For combining the meat mixture and preparing the sauces.

Sheet Pan + Wire Rack: Baking the meatballs on a wire rack set over a sheet pan helps them cook evenly and stay juicy without sitting in grease.

Parchment Paper: Prevents sticking and makes cleanup a breeze.

Small Saucepan: For simmering the Korean BBQ glaze until thickened.

Whisk & Spatula: A whisk ensures your sauce emulsifies beautifully, and a spatula makes transferring and coating the meatballs seamless.

Basting Brush (optional): Perfect for brushing on extra glaze.

Each of these tools supports precision, cleanliness, and flavor development. Let’s keep things organized so we can focus on building bold taste!

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Ingredients for the Korean BBQ Meatballs with Spicy Mayo Dip

Every ingredient in this recipe brings something essential to the table:

Ground Beef (or Pork): The foundation. Choose a blend with some fat for juicy, tender meatballs.

Garlic & Ginger: These two aromatics are the soul of Korean cooking, offering pungency and warmth.

Green Onions: Freshness and crunch. Plus, they add a pop of color.

Soy Sauce & Sesame Oil: These umami powerhouses build depth and nuttiness in the meatballs.

Panko Breadcrumbs & Egg: The combo that binds. Panko adds lightness while the egg holds everything together.

Brown Sugar & Gochujang: This sweet-spicy duo defines the glaze. Brown sugar caramelizes, while gochujang delivers that unmistakable Korean heat.

Rice Vinegar: Cuts through richness and balances sweetness.

Mayonnaise & Sriracha (for the Dip): Creamy, tangy, and spicy — this dip cools and kicks in just the right ways.

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How To Make the Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Build the Flavor Base

In a large bowl, mix ground meat with minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, panko breadcrumbs, and an egg. Combine gently with your hands until just mixed. Don’t overwork it — that’s key to tender meatballs.

Step 2: Shape & Bake

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment and set a wire rack on top. Roll the meat mixture into 1.5-inch balls and place them evenly on the rack. Bake for 18-20 minutes or until fully cooked and golden.

Step 3: Simmer the Glaze

While the meatballs bake, whisk together soy sauce, brown sugar, gochujang, rice vinegar, garlic, and a splash of water in a saucepan. Bring to a simmer and let it reduce until thick and sticky, about 6-8 minutes.

Step 4: Coat to Shine

Once the meatballs are out of the oven, toss them in the warm glaze until fully coated. The glaze should cling and glisten.

Step 5: Whip the Dip

In a small bowl, stir together mayonnaise and sriracha. Taste and adjust the heat to your liking. Chill until ready to serve.

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Serving and Storing Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs are delicious in more ways than one. Serve them hot with the spicy mayo dip on the side for dunking, or drizzle it right over for extra indulgence.

They shine as appetizers skewered with toothpicks, make a hearty main dish served with jasmine rice or noodles, or add a fun twist wrapped in lettuce leaves with cucumber and radish for crunch.

To Store: Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days. You can freeze cooked meatballs (without glaze) for up to 2 months. Reheat gently and toss with fresh glaze before serving.

Pro Tip: Store the spicy mayo dip separately to keep its creamy texture intact.

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Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Absolutely! Just be sure to use a slightly fattier blend to avoid dry meatballs. You might add a splash of oil to the mix for moisture.

How spicy is the gochujang glaze?

It’s a medium heat level. You can reduce the gochujang slightly if you’re sensitive to spice or balance it with more brown sugar.

Can I make the meatballs ahead of time?

Yes. Roll and store them uncooked in the fridge for a day ahead or freeze them raw (tightly sealed) for later baking.

What if I don’t have gochujang?

Try substituting with a mix of sriracha and a bit of miso paste or tomato paste. It won’t be exactly the same but will still bring great flavor.

Is the spicy mayo dip optional?

Technically yes, but it completes the dish with a cooling, spicy contrast. It’s especially loved when serving these meatballs as appetizers.

Can I air-fry the meatballs?

Definitely. Air fry at 375°F for about 12-14 minutes, turning halfway through. They come out crispy and just as flavorful.

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Want More Meatball and Sauce Combo Ideas?

You might also like the Garlic Butter Chicken Balls with Creamy Parmesan Pasta, a comfort-filled recipe where garlic takes the lead. Or explore the Crockpot Italian Meatball Soup, where juicy meatballs meet a slow-simmered, herb-rich broth.

For a crispy twist, the Air Fryer Honey BBQ Explosion Chicken delivers that same sticky-sweet satisfaction with a different protein. If you’re looking for hearty game-day bites, don’t miss the Cheeseburger Sliders, packed with bold flavor in a handheld size.

And if fusion excites you, the Air Fryer Crispy Honey Sriracha Chicken Bites bring that sweet-and-spicy punch with a crunch — think of them as Korean BBQ meatballs’ fiery cousin.

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Pin and Tell Me How Yours Turned Out

You can save this to your appetizer or dinner boards for later. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you serve them over rice or go lettuce-wrap style? Did you dial up the heat in the dip? Leave a comment below.

Want even more savory recipes and flavor inspiration? Follow me on Pinterest at LadyPlate for my latest creations.

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