The Best Korean BBQ Meatballs with Spicy Mayo Dip

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I first made these Korean BBQ Meatballs with Spicy Mayo Dip for a casual dinner party, not expecting them to steal the spotlight. But after the first bite, it was clear—these little flavor bombs were the kind of dish that gets people asking for the recipe before the meal is even over. Tender, juicy meatballs glazed in a sticky, savory-sweet Korean BBQ sauce and paired with a bold, creamy spicy mayo? Yeah, they disappeared fast.

What I love about this dish is how it hits all the right notes—savory, sweet, spicy, creamy—all in one bite. Whether you serve them as an appetizer, part of a rice bowl, or even stuffed into lettuce wraps, these meatballs are ridiculously addictive. The spicy mayo dip adds just the right amount of heat to cut through the richness and makes them impossible to stop eating.

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Why You’ll Love These Korean BBQ Meatballs with Spicy Mayo Dip

These meatballs aren’t your average weeknight dinner—they’re a fusion of bold Korean flavors and comforting textures that make each bite unforgettable. The Korean BBQ glaze gives them a shiny, caramelized finish that’s both sticky and savory with just the right amount of sweetness. Meanwhile, the spicy mayo brings creamy heat that’s totally crave-worthy. Plus, they’re easy to prep ahead, perfect for entertaining, and adaptable enough to serve with noodles, rice, or wrapped in lettuce for a low-carb option.

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What Kind of Ground Meat Should I Use?

When it comes to making the best Korean BBQ meatballs, I prefer using ground beef with a bit of fat—about 80/20 lean-to-fat ratio. The fat keeps the meatballs juicy and rich, which pairs beautifully with the sticky glaze. That said, you can absolutely switch things up. Ground pork adds an extra layer of savory depth, while ground chicken or turkey offers a leaner, lighter option if you want to cut back on richness. Just avoid anything too lean, or your meatballs might turn out dry.

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Options for Substitutions

These meatballs are surprisingly flexible if you want to tweak things to suit your diet or pantry:

• Ground Meat: Swap ground beef for pork, chicken, or turkey. Even plant-based grounds work well with the strong Korean BBQ flavors.
• Breadcrumbs: Use panko for extra lightness, or go gluten-free with crushed rice crackers or almond flour.
• Egg: If you’re out of eggs or allergic, a tablespoon of mayonnaise or plain yogurt can help bind the meatballs.
• Soy Sauce: Tamari or coconut aminos are perfect substitutes for a gluten-free version.
• Spicy Mayo: Use sriracha, gochujang, or chili garlic sauce mixed with mayo—each will bring a slightly different (but delicious) kick.
• Sugar in the glaze: Swap with honey, maple syrup, or even a sugar-free alternative like erythritol.

The beauty of this recipe is that it’s all about bold flavor, not rigid rules. Feel free to experiment.

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Ingredients for These Korean BBQ Meatballs with Spicy Mayo Dip

• Ground Beef (or Pork/Chicken/Turkey)
  This is the heart of the recipe—rich, juicy, and perfectly absorbent of the Korean BBQ flavors.
• Breadcrumbs
  They help bind the meatballs while keeping them light and tender inside. Panko works especially well for a fluffier texture.
• Egg
  Acts as the glue that holds everything together, giving the meatballs structure without making them dense.
• Garlic
  Freshly minced garlic adds that punchy, aromatic base that’s essential in Korean-style marinades.
• Ginger
  Brings warmth and zing that balances the sweet and salty elements of the BBQ sauce.
• Soy Sauce
  A staple in the glaze and the meatball mix—it provides deep umami flavor that ties everything together.
• Brown Sugar
  Gives the Korean BBQ sauce that signature sweet-sticky glaze that caramelizes beautifully.
• Gochujang (Korean Chili Paste)
  Adds mild heat, deep fermented flavor, and a gorgeous red hue to both the meatballs and the sauce.
• Rice Vinegar
  Cuts through the richness and brightens the glaze with a slight tang.
• Sesame Oil
  Just a few drops go a long way in adding a toasty, nutty undertone.
• Green Onions
  Chopped into the meat mix and sprinkled on top—they add freshness, color, and a bit of crunch.
• Mayonnaise
  The base of the spicy dipping sauce—creamy, smooth, and mellow enough to let the chili shine.
• Sriracha or Gochujang (for the dip)
  Adds the perfect level of spicy kick to contrast the creamy mayo.

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, and chopped green onions. Mix everything gently with your hands or a spatula until just combined—don’t overmix, or the meatballs can turn out tough.

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Step 2: Shape the Meatballs

Scoop out portions of the mixture (about 1½ tablespoons each) and roll them into firm, round balls. You should get about 20-24 meatballs depending on the size. Place them on a baking sheet lined with parchment paper or lightly oiled.

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Step 3: Bake or Pan-Sear

You can either bake the meatballs in a preheated oven at 400°F (200°C) for 18–20 minutes, or pan-sear them in a skillet with a bit of oil over medium heat until they’re browned on all sides and cooked through. Baking is easier for batch cooking, while pan-searing adds extra browning and flavor.

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Step 4: Prepare the Korean BBQ Glaze

While the meatballs cook, make the glaze: In a small saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, and a splash of water. Simmer over medium heat until the sauce thickens and gets glossy, about 5 minutes. Stir often to prevent burning.

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Step 5: Toss Meatballs in the Glaze

Once the meatballs are done, transfer them to a large bowl or pan and pour the warm Korean BBQ glaze over. Toss gently to coat every piece evenly in that sticky, flavorful sauce.

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Step 6: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise and sriracha (or gochujang) until smooth. Taste and adjust the spice level as needed—it should be creamy with a pleasant kick.

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Step 7: Garnish and Serve

Arrange the glazed meatballs on a serving plate. Drizzle or dollop with spicy mayo, then sprinkle with chopped green onions or sesame seeds for a fresh finish. Serve warm and enjoy every bite.

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How Long to Cook the Korean BBQ Meatballs

If you’re baking the meatballs, they’ll need about 18–20 minutes at 400°F (200°C) until fully cooked and lightly browned on the outside. If you’re pan-searing, cook them over medium heat for 10–12 minutes, turning often until all sides are browned and the internal temperature reaches 165°F (74°C).

The BBQ glaze takes just 5 minutes to thicken, and the spicy mayo can be mixed in under 2 minutes—making this a quick and satisfying dish from start to finish.

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Tips for Perfect Korean BBQ Meatballs

• Don’t overwork the meat. Mixing too much can make your meatballs dense—gently fold the ingredients just until combined.
• Use a cookie scoop. This helps create evenly-sized meatballs, so they cook at the same rate and look uniform.
• Chill before cooking (optional). If your mixture feels too soft, chilling for 15 minutes can make it easier to shape.
• Glaze while hot. Toss the meatballs in the BBQ sauce right after cooking so they soak it up better and stay glossy.
• Taste-test your glaze. Adjust sweetness or heat before adding it to the meatballs—it’s easier to tweak it in the pan than after it’s on the food.
• Layer with the dip. Don’t be shy with the spicy mayo—it elevates each bite and balances the sweet-savory glaze beautifully.

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Watch Out for These Mistakes While Cooking

• Using overly lean meat: Avoid extra-lean meats, which can dry out during cooking. A bit of fat keeps the meatballs juicy.
• Skipping the binder: Leaving out the egg or breadcrumbs can cause the meatballs to fall apart during cooking.
• Overcooking the glaze: Simmer the BBQ sauce gently—if it boils too hard, it can reduce too quickly and turn bitter or sticky like candy.
• Not preheating the oven/skillet: Cold pans or ovens mean uneven cooking. Always preheat so the meatballs cook and brown properly.
• Undermixing the glaze: Gochujang and sugar can settle—keep stirring while the sauce simmers to ensure everything melts together smoothly.
• Crowding the pan: Give the meatballs space, especially if pan-searing. Crowding causes steaming, not browning.
• Forgetting the final toss: Don’t just drizzle the glaze—toss the meatballs to fully coat them for maximum flavor.

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What to Serve With Korean BBQ Meatballs with Spicy Mayo Dip?

Steamed White Rice

A classic side that soaks up the flavorful glaze and balances the spicy mayo with its subtle sweetness.

Kimchi

This fermented Korean staple adds a tangy, spicy crunch that contrasts beautifully with the warm, glazed meatballs.

Cucumber Salad

Cool, crisp cucumber tossed in vinegar and sesame oil adds freshness and cuts through the richness of the meat.

Lettuce Wraps

Serve meatballs in butter lettuce or romaine leaves for a low-carb option that’s still satisfying and fun to eat.

Garlic Fried Rice

Amp up the flavor with garlicky rice that pairs perfectly with the sweet and spicy sauce.

Roasted Broccoli or Bok Choy

A quick roast with sesame oil and a pinch of salt gives these veggies a nutty edge that complements the dish.

Pickled Radish or Daikon

Crunchy and slightly sweet, pickled radishes cleanse the palate and add a punch of color.

Korean Glass Noodles (Japchae)

These chewy, soy-sesame noodles make a flavorful, complete meal when paired with the meatballs.

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Storage Instructions

These Korean BBQ meatballs store beautifully, making them a great make-ahead option:

• Refrigerate: Store leftover meatballs (with or without sauce) in an airtight container for up to 4 days.
• Freeze: You can freeze cooked, unsauced meatballs for up to 2 months. Freeze them on a baking sheet first, then transfer to a freezer bag. Thaw in the fridge overnight before reheating.
• Reheat: Warm them in a skillet over medium heat with a splash of water or extra sauce to keep them moist. Microwave works too—cover with a damp paper towel and heat in short bursts.
• Spicy mayo dip: Store separately in the fridge for up to 5 days in a covered container.

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Estimated Nutrition

(Per serving, assuming 4 meatballs and 1 tablespoon of spicy mayo)

• Calories: 310
• Protein: 18g
• Carbohydrates: 12g
• Fat: 22g
• Saturated Fat: 6g
• Fiber: 0.5g
• Sugar: 6g
• Cholesterol: 85mg
• Sodium: 540mg

Keep in mind the numbers can vary depending on substitutions, meat used, and how much sauce or mayo you serve with it.

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Frequently Asked Questions

What kind of gochujang should I buy for this recipe?

Look for a mild to medium-heat gochujang paste in a red tub—available at most Asian markets or online. Avoid the overly sweet or highly processed versions.

Can I make the meatballs ahead of time?

Absolutely. You can roll and refrigerate the meatballs up to a day in advance. Just cook them fresh when you’re ready to eat, or freeze them uncooked for later use.

Can I make this recipe without eggs?

Yes! Substitute the egg with 1 tablespoon of mayo, Greek yogurt, or even a flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water).

What if I don’t have gochujang?

Use a mix of sriracha and a touch of miso paste or soy sauce to mimic the heat and umami of gochujang. It won’t be identical but still tasty.

How spicy are these meatballs?

The meatballs themselves are mildly spicy, and you can adjust the heat by adding more or less gochujang. The spicy mayo can be dialed up or down easily.

Can I double the recipe?

Yes, this recipe doubles well. Just make sure not to overcrowd your baking tray or skillet—cook in batches if needed.

How do I keep the meatballs from drying out?

Use meat with some fat (like 80/20 ground beef), don’t overcook them, and make sure the glaze is added while the meatballs are still warm.

Is this dish kid-friendly?

With less gochujang and a mild spicy mayo, it’s very approachable for kids. You can even serve the meatballs plain or with a sweet soy glaze.

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Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are a bold, flavorful twist on a classic comfort food. Whether you’re making them as an appetizer, party snack, or main dish, they deliver on every front: savory, sweet, spicy, and ultra-satisfying. With simple ingredients, adaptable options, and that unforgettable glaze-and-dip combo, this is one of those recipes that’ll quickly earn a regular spot in your rotation. Serve them over rice, wrap them in lettuce, or just eat them straight off the pan—no judgment.

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