Juicy, flavorful, and irresistibly sticky, these Korean BBQ Meatballs with Spicy Mayo Dip are a savory snack that will disappear as fast as you set them down. Each meatball is packed with tender, garlicky goodness and glazed in a sweet-savory BBQ sauce that’s balanced perfectly with a rich and tangy kick from the spicy mayo.

Whether you’re serving these at a game day party, a weeknight dinner, or simply as a fun appetizer, they’re guaranteed to steal the show. The crispy sear on the outside paired with the soft and juicy inside is only elevated by that addicting dipping sauce — creamy, spicy, and unforgettable.

Preparation Phase & Tools to Use

Before diving into cooking, setting yourself up with the right tools makes the process smoother and more enjoyable:

Mixing Bowls: You’ll need a few medium and large bowls for combining your meat mixture and prepping your sauce. Stainless steel bowls are ideal for easy cleaning.
Non-stick or Cast Iron Skillet: This ensures an even sear on the meatballs, giving that signature crispy exterior without sticking.
Baking Sheet with Parchment: After searing, finishing them in the oven helps lock in juiciness without overcooking.

Food Processor or Garlic Press: Since Korean BBQ flavor hinges on garlic, having finely minced garlic is essential.
Tongs and Meatball Scooper: Tongs make flipping easy and mess-free, while a scoop helps keep your meatballs uniform for even cooking.
Whisk or Small Blender: For that luscious spicy mayo to come together smoothly.

These tools aren’t fancy but make a big difference in ensuring the meatballs cook evenly, taste amazing, and look gorgeous on the plate.

Ingredients for the Korean BBQ Meatballs with Spicy Mayo Dip

Every component in this recipe brings bold flavor and texture. Here’s a breakdown of what each ingredient contributes:

Ground beef (80/20): The perfect fat ratio keeps the meatballs juicy and flavorful.

Breadcrumbs: Acts as a binder and keeps the meatballs tender.
Egg: Helps hold the meatball mixture together.
Soy sauce: Infuses a rich umami depth into the meatballs.

Garlic (minced): A non-negotiable for that signature Korean BBQ punch.
Ginger (grated): Adds subtle heat and fragrance.
Green onions: Provides a fresh bite and color.

Sesame oil: Toasty and nutty, this brings authentic Korean flavor.
Brown sugar: Balances the savory elements with sweetness.
Gochujang: A spicy Korean chili paste that gives the sauce heat and body.

Rice vinegar: Adds acidity to balance out the richness.
Mayonnaise: Creamy base for the dipping sauce.
Sriracha: Brings the heat to the spicy mayo.

Lime juice: Adds brightness to the sauce.
Toasted sesame seeds: For garnish and added crunch.

How To Make the Korean BBQ Meatballs with Spicy Mayo Dip

Step 1: Mix the Meatball Base

In a large bowl, combine the ground beef, breadcrumbs, egg, soy sauce, garlic, ginger, sesame oil, and chopped green onions. Mix until just combined — don’t overwork the mixture.

Step 2: Shape the Meatballs

Use a cookie scoop or tablespoon to portion the meat evenly. Roll into balls and set aside on a parchment-lined tray.

Step 3: Sear for Flavor

In a heated skillet with a drizzle of oil, sear the meatballs until browned on all sides. This step locks in flavor and gives a gorgeous crust.

Step 4: Bake to Finish

Transfer the seared meatballs to a baking sheet and bake at 375°F (190°C) for 10-12 minutes, until cooked through.

Step 5: Make the Korean BBQ Glaze

In a small saucepan, combine soy sauce, brown sugar, gochujang, garlic, and rice vinegar. Simmer until slightly thickened, about 5 minutes.

Step 6: Toss & Coat

Pour the glaze over the cooked meatballs and toss gently until coated evenly.

Step 7: Prepare the Spicy Mayo

Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Adjust spice level to taste.

Step 8: Garnish & Serve

Top the meatballs with sliced green onions and toasted sesame seeds. Serve hot with the spicy mayo dip on the side.

Serving and Storing Korean BBQ Meatballs with Spicy Mayo Dip

These meatballs are best served warm and glistening with that sticky Korean BBQ glaze. Arrange them on a platter with a generous drizzle of spicy mayo and an extra bowl for dipping on the side. For added flair, sprinkle more sesame seeds and sliced green onions right before serving.

Perfect for parties, potlucks, or weeknight dinners, they pair wonderfully with steamed rice, lettuce wraps, or even skewered as Korean BBQ meatball pops.

To store leftovers, let the meatballs cool completely and then refrigerate them in an airtight container for up to 4 days. Reheat in a skillet or microwave until warmed through. The spicy mayo can be stored separately in the fridge for up to a week.

Frequently Asked Questions

How spicy are these meatballs?

The meatballs themselves are mild with just a touch of heat from the gochujang. The real kick comes from the spicy mayo — you can easily adjust the heat by adding more or less sriracha.

Can I use ground turkey or chicken instead of beef?

Absolutely. Ground turkey or chicken works great for a leaner option, but you may want to add a little more sesame oil for moisture.

Can I make these ahead of time?

Yes! You can shape and sear the meatballs a day ahead and refrigerate them. Bake and glaze when you’re ready to serve.

What if I don’t have gochujang?

You can substitute with a mix of sriracha and a bit of miso paste or hoisin sauce, though the flavor won’t be quite the same.

Can I freeze the meatballs?

Definitely. Freeze the cooked meatballs (without glaze) in a single layer first, then transfer to a freezer bag. Thaw, then reheat and glaze before serving.

What goes well on the side?

Try serving these with steamed jasmine rice, kimchi, pickled veggies, or even a light cucumber salad to balance the richness.

Want More Appetizer Ideas with a Kick?

If these Korean BBQ Meatballs with Spicy Mayo Dip had your taste buds dancing, you’ll love these other crowd-pleasers from the blog:

Taco Ranch Bites for a Southwestern twist on finger food.

Deep Dish Pizza Cupcakes that combine comfort food and creativity.
Bacon-Wrapped Smokies with Brown Sugar and Butter for that sweet-and-savory perfection.
Philly Cheesesteak Sloppy Joes when you want a heartier appetizer.

Cheesy Spinach Stuffed Shells — because everyone loves cheesy goodness.

And if you’re hungry for even more bold flavors and easy-to-make ideas, check out my daily recipe shares on Pinterest @scherer29.

Save This Recipe for Later

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you tweak the glaze or spice level? Maybe you added a little crunch with pickled veggies on the side?

I love seeing how you all customize these recipes. If you have questions or need tips, feel free to drop a comment below — let’s make delicious food together!

Korean BBQ Meatballs with Spicy Mayo Dip

Author: Olivia McKenney

Total Time: 35 minutes
Yield: 4–6 servings

Print Recipe

Description

These Korean BBQ Meatballs with Spicy Mayo Dip are savory, sticky, and bursting with flavor. Glazed with a sweet and spicy Korean-style BBQ sauce and served with a creamy sriracha-lime mayo, these meatballs are perfect as an appetizer, snack, or main dish. Easy to prep, delicious to serve, and always a crowd favorite.

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, soy sauce, garlic, ginger, sesame oil, and green onions. Mix until just combined.

2. Roll mixture into evenly sized meatballs using a scoop or tablespoon. Set on a parchment-lined tray.

3. Heat a skillet with oil over medium heat. Sear meatballs on all sides until golden brown.

4. Transfer to a baking sheet and bake at 375°F (190°C) for 10–12 minutes, or until fully cooked.

5. While baking, make the glaze: combine soy sauce, brown sugar, gochujang, garlic, and rice vinegar in a saucepan. Simmer for 5 minutes until thickened slightly.

6. Once meatballs are baked, toss them in the glaze until fully coated.

7. In a bowl, whisk together mayonnaise, sriracha, and lime juice to make the spicy mayo.

8. Serve meatballs hot, garnished with sesame seeds and green onions, with spicy mayo on the side.