Tender Korean BBQ Meatballs with Spicy Mayo Dip

Save this recipe on:

When I first made these Tender Korean BBQ Meatballs with Spicy Mayo Dip, I wasn’t expecting them to become such a repeat request in my kitchen. But something about the juicy, caramelized exterior of the meatballs mingling with that creamy, fiery mayo just hits differently. They’re bold and balanced — sweet, salty, spicy, and a little tangy — and they disappear faster than I can plate them.

I love recipes that feel like a treat but are secretly simple, and this one is exactly that. The BBQ glaze brings the unmistakable richness of Korean flavor, and the mayo dip cools it off with a punch of umami and heat. Whether you serve these as an appetizer, over rice, or tucked into lettuce wraps, they’re the kind of crowd-pleaser you’ll want to keep in rotation.

---

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

These Korean meatballs are more than just savory bites — they’re packed with flavor, protein-rich, and pair with so many things. You can prep them ahead, freeze them, or serve them in various ways. Plus, that spicy mayo dip? It’s pure gold. If you’re into quick dinners, bold flavor, or just love a good meatball moment, this one’s a must-try.

---

What Kind of Meat Should I Use for Korean BBQ Meatballs?

For the juiciest and most flavorful Korean BBQ meatballs, I like using a mix of ground beef and ground pork. The beef gives structure and rich flavor, while the pork adds that tenderness you just can’t get from beef alone. If you’re leaning toward a leaner option, ground turkey or chicken can work — just be sure not to overcook them, as they dry out faster than pork or beef. And if you’re vegetarian, don’t worry — plant-based ground alternatives hold up beautifully in this recipe with a few tweaks to the seasoning.

---

Options for Substitutions

Don’t be afraid to mix things up based on what you have or what you need. Here are some smart and tasty swaps:

• Ground meat: Use chicken or turkey for a lighter version, or plant-based crumbles to make it vegetarian.
• Breadcrumbs: Panko adds lightness, but crushed crackers or almond flour work in a pinch — even oats can be used for a gluten-free take.
• Soy sauce: Swap with tamari or coconut aminos for gluten-free alternatives.
• Gochujang: Can’t find it? Mix sriracha with a little miso paste or chili garlic sauce to mimic the flavor.
• Spicy mayo dip: Use Greek yogurt instead of mayo if you’re cutting down on fat but still want that creamy balance.

These substitutions keep the flavor profile close while offering flexibility for different diets and pantries.

---

Ingredients for Tender Korean BBQ Meatballs with Spicy Mayo Dip

Each ingredient in this recipe plays a key role in building layers of flavor and texture — nothing is filler here.

• Ground beef and pork: The base of the meatballs, offering a juicy, rich bite with the perfect fat balance.
• Garlic: Finely minced for bold aromatics that deepen the flavor of the meat.
• Ginger: Freshly grated ginger adds warmth and that signature Korean zing.
• Green onions: Mixed into the meatballs and used as garnish, they provide a fresh pop of sharpness.
• Soy sauce: Brings salt and umami — essential for a deeply savory note.
• Sesame oil: Just a splash infuses the meatballs with nutty richness.
• Panko breadcrumbs: Helps hold everything together while keeping the texture light.
• Egg: Acts as a binder so the meatballs stay intact while cooking.
• Gochujang (Korean chili paste): Adds a sweet heat and depth of flavor that makes these unmistakably Korean.
• Brown sugar: Balances the spice and saltiness with a subtle sweetness in the BBQ glaze.
• Rice vinegar: Lends a gentle acidity that brightens the glaze.
• Mayonnaise: The creamy base of the spicy dip that cools and complements the meatballs.
• Sriracha or Gochujang: Whisked into the mayo for heat and punch.
• Lime juice: A squeeze brings balance and a citrusy lift to the dip.

Every element matters — together, they make these meatballs crave-worthy.

---

Step 1: Make the Meatball Mixture

In a large bowl, combine the ground beef and pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, panko breadcrumbs, and egg. Use your hands or a spatula to gently mix everything until just combined — don’t overmix or they’ll get tough.

---

Step 2: Form the Meatballs

Scoop out the mixture and roll into 1½-inch balls. Try to keep them uniform in size so they cook evenly. You should get around 20–24 meatballs, depending on size.

---

Step 3: Sear or Bake the Meatballs

Option 1: Sear in a hot skillet with a bit of oil over medium-high heat, turning occasionally until browned on all sides and cooked through.
Option 2: Bake at 400°F (200°C) on a lined baking sheet for 18–20 minutes, flipping halfway through.

---

Step 4: Make the Korean BBQ Glaze

In a small saucepan over medium heat, combine soy sauce, brown sugar, gochujang, rice vinegar, garlic, and a splash of water. Simmer until slightly thickened, about 5–7 minutes.

---

Step 5: Glaze the Meatballs

Once the meatballs are cooked, toss them in the warm glaze until well-coated. Let them sit for a couple of minutes to soak up the flavor.

---

Step 6: Whisk the Spicy Mayo Dip

In a small bowl, mix mayonnaise with sriracha or gochujang, a splash of lime juice, and a pinch of salt. Adjust heat to taste.

---

Step 7: Garnish and Serve

Plate the glazed meatballs, drizzle with extra sauce, scatter sliced green onions on top, and serve with the spicy mayo dip on the side or drizzled over.

---

How Long to Cook the Tender Korean BBQ Meatballs

If you’re baking, set your oven to 400°F (200°C) and cook the meatballs for 18–20 minutes, flipping them halfway through for even browning.

If you prefer to pan-sear, cook over medium-high heat for 10–12 minutes, turning frequently until all sides are browned and the inside reaches 165°F (74°C).

After they’re cooked, toss them in the glaze while still hot so they soak it all up beautifully.

---

Tips for Perfect Tender Korean BBQ Meatballs with Spicy Mayo Dip

• Don’t overmix the meat – Just combine until everything sticks. Overmixing makes the meatballs dense.
• Use a cookie scoop – It helps keep all the meatballs the same size, which ensures even cooking.
• Let them rest after cooking – A few minutes off the heat helps the juices settle and prevents sogginess when glazing.
• Chill the mixture (optional) – If your meat mixture feels too soft, chilling it for 15–20 minutes makes rolling easier.
• Use parchment if baking – This keeps the meatballs from sticking and makes cleanup quicker.
• Glaze while warm – The hot meatballs will soak up the glaze better than cold ones.
• Taste the spicy mayo – Everyone’s spice tolerance is different. Adjust with more or less sriracha or gochujang to hit your sweet spot.

---

Watch Out for These Mistakes While Cooking

• Using lean meat only: If you skip the pork or use only lean beef or turkey, your meatballs may turn out dry. Fat = flavor and tenderness.
• Overcooking: Whether you bake or pan-sear, check for doneness early. Overcooked meatballs become rubbery fast.
• Skipping the glaze: The Korean BBQ glaze isn’t optional — it’s what transforms them from basic meatballs into flavor bombs.
• Serving without the dip: The spicy mayo is the cool, creamy contrast that balances everything. Don’t leave it out.
• Undermixing the glaze: Be sure the sugar fully dissolves and the gochujang blends in, or you’ll get uneven flavor pockets.
• Crowding the pan: If searing, give the meatballs space. Overcrowding steams them instead of browning.
• Not seasoning properly: Always taste your glaze and dip. Adjust salt, sugar, or spice before serving.

---

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

Steamed Jasmine Rice

A classic, neutral base that lets the meatballs and glaze shine. Soaks up all the saucy goodness.

Kimchi Fried Rice

Amp up the Korean flavors by serving with a punchy, tangy kimchi fried rice.

Crisp Lettuce Wraps

Use butter lettuce or romaine leaves as wraps for a low-carb, crunchy contrast.

Pickled Vegetables

Quick pickled radish or cucumber adds zing and brightness to balance the rich meatballs.

Korean Glass Noodles (Japchae)

These slightly sweet, chewy noodles make an excellent side or base for the meatballs.

Roasted Broccoli or Bok Choy

A healthy green option with a bit of char that complements the glaze.

Gyoza or Dumplings

Make it a Korean-fusion small plates night with dumplings on the side.

Scallion Pancakes

Crispy, savory, and perfect for dipping — these go surprisingly well with the spicy mayo too.

---

Storage Instructions

These meatballs are just as good the next day — maybe even better. Here’s how to store them properly:

• Refrigerator: Store cooked and glazed meatballs in an airtight container for up to 4 days. Keep the spicy mayo dip separate.
• Freezer: Freeze unglazed, fully cooked meatballs in a zip-top bag or airtight container for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat, then glaze.
• Reheating: Warm them in a skillet over medium heat with a splash of water or extra glaze, or microwave for 1–2 minutes until hot through. Avoid overheating — it can dry them out.
• Spicy mayo dip: Store in a sealed jar in the fridge for up to 1 week. Stir before serving.

---

Estimated Nutrition (Per 4 meatballs with 1 tbsp spicy mayo dip)

• Calories: ~320
• Protein: 18g
• Carbohydrates: 12g
• Sugars: 5g
• Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 580mg
• Fiber: 0.5g

Note: These values are approximate and will vary depending on portion size, specific brands, and substitutions used.

---

Frequently Asked Questions

How spicy are these Korean BBQ meatballs?

They have a mild to medium heat thanks to the gochujang and spicy mayo. You can easily dial it up or down by adjusting how much chili paste or sriracha you use.

Can I make these meatballs ahead of time?

Yes! You can prep the meatball mixture a day in advance or fully cook them, store them in the fridge, and glaze just before serving.

What if I can’t find gochujang?

No problem — try a mix of sriracha and miso paste or even chili garlic sauce. It won’t be identical, but it’ll still be delicious.

Are these meatballs gluten-free?

They can be! Just swap soy sauce for tamari or coconut aminos, and use gluten-free breadcrumbs.

Can I cook these in an air fryer?

Absolutely. Cook at 375°F (190°C) for about 10–12 minutes, shaking the basket halfway through.

Can I double the recipe for a party?

Yes! This recipe scales up easily. Just be sure not to overcrowd your cooking surface or oven tray.

Is the spicy mayo dip necessary?

Technically, no — but it’s highly recommended. The creamy heat complements the sweet-savory meatballs perfectly.

What if I don’t eat pork?

You can substitute with all beef, ground chicken, or turkey. Just watch the cook time, as leaner meats dry out faster.

---

Conclusion

These Tender Korean BBQ Meatballs with Spicy Mayo Dip are the kind of dish that’s easy to fall in love with. They’re quick enough for a weeknight dinner but flavorful enough to impress guests — plus, they’re endlessly adaptable. With that bold Korean BBQ glaze and the cool contrast of spicy mayo, every bite delivers comfort, kick, and serious satisfaction. Whether you serve them with rice, wrap them in lettuce, or bring them to your next potluck, they’re guaranteed to steal the spotlight.

---

Print

Save this recipe on: