Name: Korean BBQ Meatballs with Spicy Mayo Dip
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 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)

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!

Also Read : Browned Butter Blueberry

Korean BBQ Meatballs with Spicy Mayo Dip

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

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.

meatball appetizer