Korean BBQ Meatballs with Spicy Mayo Dip

Juicy Korean BBQ meatballs tossed in a sweet, sticky glaze and paired with a creamy spicy mayo dip. These bold, flavor-packed meatballs are perfect as a party appetizer or served over rice for dinner.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (or half pork, half beef)
• ½ cup panko breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, finely chopped

For the Korean BBQ Glaze:

• ¼ cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tsp cornstarch mixed with 2 tbsp water

For the Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 tbsp gochujang
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp garlic powder

For Garnish:

• Sesame seeds
• Chopped green onions

Equipment

• Large mixing bowl
• Skillet, oven, or air fryer
• Saucepan
• Whisk
• Serving plate or platter

Instructions

1. Make the meatball mixture: In a large bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix just until combined—don’t overmix.
2. Shape the meatballs: Roll the mixture into 1 to 1½ inch balls. You should get around 20 meatballs.
3. Cook the meatballs using one of the following methods:

• Skillet: Heat a bit of oil in a skillet over medium heat. Add meatballs and cook for 10–12 minutes, turning to brown all sides, until cooked through.
• Oven: Preheat to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18–20 minutes.
• Air Fryer: Preheat to 375°F (190°C). Cook meatballs for 10–12 minutes, shaking halfway.

4. Make the glaze: In a small saucepan, combine all glaze ingredients except cornstarch slurry. Simmer over medium heat for 2–3 minutes. Stir in the slurry and cook another 1–2 minutes until thick and glossy.
5. Glaze the meatballs: Toss the cooked meatballs in the hot glaze until evenly coated.
6. Make the spicy mayo: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
7. Garnish and serve: Transfer meatballs to a plate. Sprinkle with sesame seeds and green onions. Serve with spicy mayo dip on the side.

Nutrition (Estimated per serving)

Calories: 465
Protein: 27g
Fat: 31g
Carbohydrates: 20g
Sugar: 10g
Sodium: 890mg
Cholesterol: 95mg
Fiber: 1g

Notes

• Storage: Store cooked meatballs in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
• Reheating: Reheat in the oven or microwave. Reheat glaze separately to refresh its texture.
• Make ahead: Meatballs can be shaped a day in advance and kept refrigerated until ready to cook.
• Customization: Adjust spice by adding more or less gochujang or stir in a bit of sriracha. Want it milder? Use ketchup in place of some of the gochujang in the dip.
• Serving ideas: Serve as an appetizer with toothpicks, or over steamed rice or noodles for a full meal.
• Add crunch: Try topping with crushed roasted peanuts or crispy shallots for added texture.

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