There’s something irresistible about the smoky-sweet depth of Korean BBQ. Now imagine capturing those bold flavors in a tender, bite-sized meatball — then pairing it with a creamy, spicy mayo dip that balances heat with richness. These Korean BBQ meatballs aren’t just an appetizer; they’re a conversation starter, a fusion of tradition and modern comfort food.
Whether you’re hosting game night, preparing for a family dinner, or meal-prepping for the week, these meatballs hit the perfect balance of convenience, flavor, and versatility.
What Makes These Meatballs Special?
- Korean BBQ Flavors: A glaze of gochujang, soy, garlic, and sesame creates a sweet, smoky, slightly spicy finish.
- Tender, Juicy Texture: The right fat-to-lean beef ratio ensures every bite stays moist.
- Balanced Heat: The spicy mayo dip adds creaminess and zing without overpowering the dish.
- Versatility: Serve them as party appetizers, with rice bowls, or even in sliders.
Key Ingredients (and Why They Work)
For the Meatballs:
- Ground Beef (80/20): Just enough fat to keep them juicy without being greasy.
- Gochujang: A Korean chili paste that adds depth, mild spice, and umami.
- Soy Sauce: Brings salty richness and enhances meaty flavors.
- Garlic & Ginger: The aromatic backbone of Korean cooking.
- Panko Breadcrumbs: Keeps the meatballs light and tender.
- Egg: Binds everything together.
For the Glaze:
- Soy Sauce + Gochujang: The sweet-spicy foundation.
- Honey (or Brown Sugar): Balances the heat with caramelized sweetness.
- Sesame Oil: Adds nuttiness and aroma.
- Rice Vinegar: A touch of acidity for balance.
For the Spicy Mayo Dip:
- Mayonnaise (Kewpie preferred): Creamy and slightly sweet.
- Gochujang (or Sriracha): Customizable heat.
- Lime Juice: Brightens and balances richness.
Substitutions:
- Ground chicken, turkey, or pork instead of beef.
- Gluten-free tamari instead of soy sauce.
- Vegan mayo + lentil balls for a plant-based option.
Step-by-Step Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Meatballs:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, and 1 tablespoon gochujang.
- Shape into 1-inch balls (about 20–24 meatballs). Place on baking sheet.
- Bake for 18–20 minutes, until cooked through and golden brown.
Glaze:
- In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, and 1–2 tablespoons gochujang.
- Simmer on low heat until slightly thickened (3–4 minutes).
- Brush over baked meatballs or toss them in the sauce until coated.
Spicy Mayo Dip:
- Mix mayonnaise, gochujang (or sriracha), and lime juice until smooth.
- Taste and adjust spice level.
Chef’s Pro Tips for Success
- Don’t overwork the meat mixture — it makes meatballs tough.
- Chill shaped meatballs for 10 minutes before baking to hold their shape.
- Double the glaze if serving over rice bowls (it makes a great sauce).
- Adjust spice gradually — gochujang varies in heat intensity by brand.
Serving Suggestions
- As Appetizers: Skewer with toothpicks, drizzle with sesame seeds.
- With Rice or Noodles: Add steamed rice, kimchi, and pickled cucumbers.
- In Sliders or Wraps: Tuck into mini buns with lettuce and spicy mayo.
- Party Platters: Serve alongside spring rolls, dumplings, or tempura.
Make-Ahead, Freezing, and Storage
- Refrigerate: Store cooked meatballs in an airtight container up to 4 days.
- Freeze (Uncooked): Freeze raw meatballs on a tray, then store in freezer bags for up to 3 months. Bake directly from frozen, adding 5 extra minutes.
- Freeze (Cooked): Cool completely, freeze, then reheat at 350°F (175°C) for 12–15 minutes.
Nutrition (Per Serving, 5 Meatballs + Dip)
- Calories: ~360
- Protein: 22g
- Carbohydrates: 14g
- Fat: 23g
- Fiber: 1g
(Values are approximate; adjust based on substitutions.)
Frequently Asked Questions (FAQs)
Q: Can I make these meatballs without gochujang?
Yes — substitute with sriracha or chili garlic sauce, but the flavor will differ slightly.
Q: Can I bake instead of pan-frying?
Absolutely. Baking at 400°F ensures even cooking without excess oil.
Q: How do I make them less spicy?
Reduce gochujang in both glaze and dip, and balance with more honey or mayo.
Q: Can I meal prep these ahead of time?
Yes — shape the meatballs up to 24 hours in advance and refrigerate until ready to bake.
Final Thoughts
These Korean BBQ Meatballs with Spicy Mayo Dip are everything you want in a modern appetizer: bold, juicy, customizable, and endlessly versatile. Whether served as a crowd-pleasing starter or a hearty meal over rice, they deliver the smoky-sweet essence of Korean BBQ in every bite.
👉 Don’t forget to bookmark this recipe, print it out, and try it for your next gathering. Your guests will thank you.
