If you are craving a dish packed with flavor, texture, and a little kick, you have absolutely got to try this Korean BBQ Meatballs with Spicy Mayo Dip Recipe. These meatballs are juicy and tender, bursting with the deep savory notes of soy and sesame, and the perfect hint of heat from gochujang. Coated in a sticky, sweet, and boldly flavored Korean BBQ glaze and paired with a luscious, creamy, spicy mayo dip, every bite feels like a celebration. Whether you’re feeding friends at a party or just want a satisfying meal with an exciting twist, this recipe will quickly become one of your favorites to make again and again.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients that work together beautifully. Each one plays a vital role in balancing the savory, spicy, and sweet flavors, while contributing to the perfect texture and mouthwatering finish.
- Ground beef or chicken (1½ lb): The star protein that’s juicy and tender when handled gently.
- Eggs (2): These bind the meatballs to hold their shape without turning dense.
- Breadcrumbs (½ cup): Add just the right texture and moisture retention.
- Brown sugar (1 tbsp): Provides a subtle sweetness and caramelization to the glaze.
- Gochujang (1 tbsp): The Korean chili paste that brings a delicious spicy depth.
- Garlic cloves, minced (2): Fresh garlic adds irresistible aromatic punch.
- Chopped red onion (1 tbsp): For mild sharpness and crunchy bits inside the meatball.
- Grated ginger (1 inch piece): Brightens and lifts the flavor profile beautifully.
- Soy sauce (2 tbsp for meat, plus 5 tbsp for glaze): The salty and umami backbone of the entire dish.
- Sesame oil (2 tbsp for meat, plus 2 tbsp for glaze): Delivers that signature nutty aroma and richness.
- Salt (½ tsp) and black pepper (¼ tsp): Classic seasonings to enhance all the flavors.
- Rice vinegar (1 tbsp): Adds a gentle acidity to balance the sweetness and spice.
- Honey or extra brown sugar (2 tbsp): Sweetens the glaze to a perfect sticky finish.
- Minced garlic (1 tsp) and minced ginger (1 tsp) for glaze: Echo flavors from the meatballs to keep harmony.
- Cornstarch slurry (1 tsp cornstarch mixed with 2½ tbsp water): Thickens the glaze into a glossy coating.
- Mayonnaise (½ cup): Base for the creamy and dreamy spicy mayo dip.
- Honey (1 tsp) and sweet chili sauce (1 tbsp): Add both sweetness and extra spice to the dip.
- Garlic powder (½ tsp): Boosts the bold flavor in the spicy mayo.
- Lime juice (1 tbsp): Gives the dip a fresh, zesty brightness.
- Sesame seeds and chopped green onions: Essential garnishes that add crunch and vibrant color.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Step 1: Mix the Meatball Ingredients
Start by placing your ground beef or chicken in a large bowl, then add the eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix everything together gently until just combined. Be careful not to overmix, as you want those meatballs tender and juicy, not tough. This mixture will have all the flavors melding beautifully from the start.
Step 2: Shape Your Meatballs
Next, form the mixture into meatballs about 1 to 1½ inches in diameter. Try to keep them all roughly the same size so they cook evenly. Set them aside on a clean plate or tray while you get ready to cook. This is the fun part because you can tell these little orbs are going to be packed with incredible flavor and a perfect bite.
Step 3: Cook the Meatballs
You have options for cooking: pan-frying, baking, or air frying. For pan-frying, heat some oil in a skillet over medium heat and cook the meatballs, turning occasionally, until they have a nice golden crust and are cooked through (about 10–12 minutes). For baking, arrange them on a lined baking sheet and roast at 400°F (200°C) for 18–20 minutes. With air fryer, set at 375°F (190°C) and cook for 10–12 minutes, shaking the basket halfway. Whichever method you choose, be ready for that aroma to fill your kitchen!
Step 4: Prepare the Glaze
While the meatballs are cooking, whisk together the glaze ingredients—soy sauce, sesame oil, rice vinegar, gochujang, honey or brown sugar, minced garlic, minced ginger—in a small saucepan over low heat. Once it simmers, stir in the cornstarch slurry and continue cooking until it thickens to a sticky, shiny consistency perfect for coating the meatballs.
Step 5: Toss the Meatballs in the Glaze
When your meatballs are cooked, transfer them to a large bowl and pour in the glossy Korean BBQ glaze. Toss gently to coat every meatball evenly. This step is where the magic happens—the sticky-sweet glaze clings to the meatballs, infusing them with even more bold flavor.
Step 6: Whisk Together the Spicy Mayo Dip
In a separate bowl, combine mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice. Whisk until smooth and creamy, creating a dip that’s the ideal counterpoint to the spicy, savory meatballs. The cool creaminess with a touch of tang cuts through the richness beautifully.
Step 7: Plate and Garnish
Serve your Korean BBQ meatballs garnished generously with toasted sesame seeds and chopped green onions. Place the spicy mayo dip in a bowl on the side for dunking. This is when you get that impressive-looking dish that tastes even better than it looks!
How to Serve Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Garnishes
Sprinkling sesame seeds and fresh green onions over the finished meatballs isn’t just about looks. Those garnishes add to the texture, with a toasty crunch from the seeds and a fresh, oniony bite that balances the rich glaze perfectly. You can also add a few cilantro leaves for a bright herbal note, if you like.
Side Dishes
These meatballs pair wonderfully with steamed jasmine rice or sticky rice, soaking up any extra glaze and mayo dip. For a lighter touch, serve alongside a crunchy cucumber salad or steamed broccoli tossed with a little sesame oil and garlic. Asian slaw or quick pickled radishes add a refreshing crunch contrast that complements the sweet-spicy depth of the meatballs.
Creative Ways to Present
Want to impress guests? Serve the meatballs skewered on cocktail picks with the spicy mayo dip in mini dipping bowls for a party platter. Or fill lettuce cups with meatballs, a drizzle of spicy mayo, and crunchy carrot matchsticks for a playful bite-sized treat. Even stacking them in a slider bun with a smear of mayo makes an irresistible fusion snack.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you probably will—store them in an airtight container in the fridge. The meatballs will stay fresh for up to 3 days, and the flavors often deepen overnight. Keep the spicy mayo dip separate to maintain its best texture and flavor.
Freezing
Korean BBQ Meatballs with Spicy Mayo Dip Recipe freezes like a dream. Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep well for up to 3 months. Thaw overnight in the fridge before reheating. The dip is best made fresh, but you can store it in the fridge for a few days if needed.
Reheating
Reheat meatballs gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave them covered for short bursts to avoid drying out. Toss quickly again in warmed glaze to revive that sticky coating before serving with fresh spicy mayo dip on the side.
FAQs
Can I use ground chicken instead of beef?
Absolutely! Ground chicken works just as well and offers a lighter alternative while still absorbing all the delicious Korean BBQ flavors beautifully.
How spicy is this recipe?
The heat level is moderate thanks to the gochujang and sweet chili sauce—it brings a nice warmth without overwhelming your taste buds. You can adjust the amount of chili paste or sweet chili sauce to taste.
Can I make the meatballs ahead of time?
You can prepare and shape the meatballs a day in advance and refrigerate them. Cooking and glazing just before serving keeps them fresh and flavorful.
What’s the best way to serve the spicy mayo dip?
The dip is perfect served on the side so everyone can control how much they want. Drizzle some over the meatballs or use as a dipping sauce for extra indulgence.
Is there a vegetarian version of this recipe?
While this recipe is designed for meat, you can try substituting with firm tofu or plant-based meat alternatives and follow the same glaze and dip instructions for a tasty vegetarian option.
Final Thoughts
This Korean BBQ Meatballs with Spicy Mayo Dip Recipe truly checks all the boxes for an irresistible, flavorful dish. From the juicy, tender meatballs to the sticky, sweet-spicy glaze and that creamy, zesty dip, it’s a crowd-pleaser every time. Give it a try soon—you’ll wonder how you ever lived without it in your recipe collection!
Print
Korean BBQ Meatballs with Spicy Mayo Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Description
These Korean BBQ Meatballs are juicy, flavorful, and coated in a deliciously sticky Korean BBQ glaze made with gochujang and soy sauce. Served alongside a creamy and spicy mayo dip, they make a perfect appetizer or party snack. You can cook the meatballs by pan-frying, baking, or air frying, making them versatile for any kitchen setup.
Ingredients
Meatballs
- 1½ lb ground beef or chicken
- 2 eggs
- ½ cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tbsp chopped red onion
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
Glaze
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp cornstarch mixed with 2½ tbsp water (cornstarch slurry)
- 1 tsp minced ginger
Spicy Mayo Dip
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the ground meat, eggs, breadcrumbs, brown sugar, gochujang, minced garlic, chopped red onion, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix just until everything is incorporated to keep the meatballs tender; avoid overmixing.
- Form Meatballs: Shape the mixture into 1 to 1½-inch meatballs and set them aside ready for cooking.
- Cook Meatballs: Choose your cooking method:
- Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes.
- Bake: Preheat oven to 400°F (200°C), place meatballs on a lined baking sheet, and bake for 18–20 minutes until cooked through.
- Air fry: Preheat air fryer to 375°F (190°C) and air fry meatballs for 10–12 minutes, shaking the basket halfway through.
- Prepare Korean BBQ Glaze: While meatballs are cooking, combine the glaze ingredients—soy sauce, sesame oil, rice vinegar, gochujang, honey (or brown sugar), minced garlic, and minced ginger—in a small saucepan. Simmer gently, then stir in the cornstarch slurry. Continue cooking until slightly thickened and glossy.
- Coat Meatballs in Glaze: Place the cooked meatballs in a bowl and toss to coat evenly with the Korean BBQ glaze.
- Make Spicy Mayo Dip: In a separate bowl, whisk together mayonnaise, honey, sweet chili sauce, garlic powder, and lime juice until smooth and creamy.
- Serve: Garnish the glazed meatballs with toasted sesame seeds and chopped green onions. Serve immediately alongside the spicy mayo dip for dipping.
Notes
- You can use either ground beef or chicken for the meatballs depending on your preference.
- Adjust the amount of gochujang in the meatballs and glaze to your preferred spice level.
- If baking, line the sheet with parchment paper to prevent sticking and for easy cleanup.
- For an extra crispy texture, pan-frying or air frying are great options.
- The spicy mayo dip can be made ahead and refrigerated for up to 2 days.
- Serve these meatballs as a party appetizer or alongside steamed rice for a complete meal.
