These juicy, flavor-packed meatballs are glazed in a sweet and savory Korean BBQ sauce, served with a creamy, spicy mayo dip — perfect as an appetizer or party snack!
Origin Korean BBQ Meatballs with Spicy Mayo Dip
Inspired by the bold, umami-rich flavors of Korean barbecue, this fusion-style dish takes classic meatballs and gives them a Korean twist with soy, garlic, ginger, and gochujang. The spicy mayo adds a creamy, tangy contrast that balances the heat.
What I Love About This Recipe
The meatballs are tender and loaded with flavor, and the sticky Korean BBQ glaze gives them a beautiful caramelized finish. The spicy mayo is the perfect dip — creamy, zesty, and just the right amount of heat!
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Korean BBQ Meatballs with Spicy Mayo Dip
4
servings30
minutes40
minutes300
kcalIngredients
1 lb (450g) ground beef or pork (or a mix)
2 cloves garlic, minced
1 tsp grated fresh ginger
2 green onions, finely chopped
1 egg
½ cup breadcrumbs
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
Salt and pepper to taste
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp gochujang
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tsp water (slurry)
½ cup mayonnaise
1–2 tbsp sriracha or gochujang (adjust to taste)
1 tsp rice vinegar or lemon juice
Pinch of sugar (optional)
½ cup mayonnaise
1–2 tbsp sriracha or gochujang (adjust to taste)
1 tsp rice vinegar or lemon juice
Pinch of sugar (optional)
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix all meatball ingredients until well combined. Do not overmix.
- Form into 1–inch meatballs and place on the baking sheet.
- Bake for 15–18 minutes, or until fully cooked and lightly browned.
- While meatballs bake, combine glaze ingredients (except cornstarch slurry) in a small saucepan.
- Bring to a simmer over medium heat, then stir in slurry. Cook until thickened, about 1–2 minutes.
- Toss cooked meatballs in the glaze until evenly coated.
- For the dip, whisk together mayo, sriracha (or gochujang), vinegar, and sugar until smooth.
- Serve meatballs warm with spicy mayo on the side. Garnish with sesame seeds and green onions if desired.
Notes
- You can pan-fry the meatballs for a crispier exterior before glazing.
- These are great for meal prep — reheat gently before serving.
- Adjust spice level by varying the amount of gochujang or sriracha.
