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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip

Sweet, savory, and perfectly glazed meatballs paired with a creamy, spicy mayo dip – the ultimate crowd-pleasing appetizer!
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Prep Time 20 minutes
Cook Time 18 minutes
Servings 6
Calories 280 kcal

Equipment

  • ✔ Large mixing bowl

Ingredients
  

For the Meatballs

  • 1 lb ground meat blend ½ beef, ½ pork, or sub ground chicken/turkey
  • ½ cup panko breadcrumbs or gluten-free alternative
  • 1 large egg
  • 4 green onions finely chopped (reserve some for garnish)
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tsp sesame oil
  • ½ tsp black pepper

For the Korean BBQ Glaze

  • 2 tbsp gochujang Korean chili paste
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 2 tbsp water
  • 1 tsp cornstarch for thickening

For the Spicy Mayo Dip

  • ½ cup mayonnaise or sub half Greek yogurt for a lighter version
  • 1-2 tsp gochujang adjust to taste
  • 1 tsp lime juice
  • 1 tsp honey
  • ½ tsp sesame oil

For Garnish

  • 1 tbsp sesame seeds toasted
  • Extra green onions sliced

Optional: Micro cilantro or cilantro leaves

Instructions
 

Step 1: Prepare the Meatball Mixture

  • In a large bowl, mix ground meat, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper.
  • Gently mix until just combined (avoid overmixing to keep them tender).
  • Cover and refrigerate for 15-30 minutes.

Step 2: Form and Bake the Meatballs

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • With wet hands, form 1-inch meatballs and place them on the baking sheet.
  • Bake for 15-18 minutes until cooked through and lightly browned (internal temp 160°F/71°C).

Step 3: Make the Korean BBQ Glaze

  • In a small saucepan, combine gochujang, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil.
  • In a small bowl, whisk water and cornstarch until smooth.
  • Heat glaze over medium heat until simmering, then stir in cornstarch slurry.
  • Cook for 1-2 minutes until thickened. Remove from heat.

Step 4: Glaze the Meatballs

  • Transfer meatballs to a bowl and toss with most of the glaze.
  • Optional: For extra caramelization, place glazed meatballs back on the baking sheet and broil for 1-2 minutes until bubbly.

Step 5: Make the Spicy Mayo Dip

  • In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and sesame oil.
  • Taste and adjust spice level as needed. Refrigerate until serving.

Step 6: Serve & Garnish

  • Arrange meatballs on a serving platter. Sprinkle with sesame seeds and green onions.
  • Serve with spicy mayo dip and toothpicks for easy grabbing.

Notes

💡 Make-Ahead Tip:
  • Meatballs can be formed a day ahead and refrigerated before baking.
  • The glaze can be made 2 days in advance and reheated before using.
💡 Storage & Reheating:
  • Store leftover meatballs in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 5-7 minutes or microwave in short bursts.
  • Spicy mayo keeps for up to a week in the fridge.
💡 Adjusting Heat:
  • Use less gochujang for milder heat or more for a spicy kick!
  • Add a little extra honey to balance the spice if needed.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 15gProtein: 18gFat: 17gSodium: 600mg
Keyword Asian-Inspired Meatballs, Korean BBQ Meatballs, Spicy Mayo Dip
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