Tender Korean BBQ Meatballs with Spicy Mayo Dip

WANT TO SAVE THIS RECIPE?

Juicy, flavorful, and glazed to perfection—these Korean BBQ Meatballs are your next weeknight hit or party appetizer that disappears in seconds. Each meatball bursts with a balance of savory soy, sweet brown sugar, a kick of ginger, and the irresistible umami of garlic. Drenched in a spicy mayo drizzle, they’re bite-sized bursts of bold flavor.

Whether you’re planning a family dinner, meal prepping, or hosting a game night, these meatballs are versatile and addictive. Serve them over steamed rice, pile them into lettuce cups, or pass them around on toothpicks—they’ll win everyone over.

---

Preparation Phase & Tools to Use

To bring out the best in your Korean BBQ Meatballs, having the right tools will make all the difference. Start with a large mixing bowl to evenly combine your ingredients without overworking the meat.

A sturdy cookie scoop or small ice cream scoop ensures your meatballs are uniform in size, helping them cook evenly. You’ll also want a baking sheet lined with parchment paper or a cast iron skillet if pan-searing for a crispy exterior.

A whisk and a small mixing bowl are essential for blending the spicy mayo into a smooth, pourable drizzle. If you like precision, a meat thermometer is great to ensure your meatballs reach a safe internal temperature (160°F for beef).

---

Ingredients for the Tender Korean BBQ Meatballs

• Ground beef: The base of your meatballs, providing richness and structure.
• Panko breadcrumbs: Helps bind the mixture while keeping the texture tender.
• Egg: Acts as a binder so the meatballs hold their shape.
• Soy sauce: Deepens the umami flavor and gives it that Korean BBQ essence.
• Brown sugar: Adds a touch of sweetness to balance the savory.
• Garlic (minced): Essential for the bold, aromatic flavor.
• Fresh ginger (grated): Adds warmth and a signature Korean zing.
• Green onions: Brings freshness and a hint of oniony bite.
• Toasted sesame oil: Gives a nutty depth and authentic Korean aroma.
• Black pepper: A little heat to balance the sweet and salty.
• Neutral oil: For pan-searing if you’re skipping the oven.

For the Spicy Mayo Dip:

• Mayonnaise: The creamy base.
• Sriracha or gochujang: Adds the spicy kick.
• Rice vinegar or lime juice: Balances the richness with acidity.

---

How To Make the Tender Korean BBQ Meatballs

Step 1: Mix the Meatball Base

In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, soy sauce, brown sugar, garlic, ginger, sesame oil, black pepper, and chopped green onions. Mix just until combined—don’t overwork it!

Step 2: Form the Meatballs

Using a cookie scoop or your hands, form the mixture into 1.5-inch meatballs. Try to keep them uniform for even cooking.

Step 3: Cook the Meatballs

You can either bake at 400°F for 18-20 minutes or pan-sear them in a skillet over medium heat, turning to brown all sides until fully cooked.

Step 4: Make the Spicy Mayo

In a small bowl, whisk together mayo, sriracha (or gochujang), and rice vinegar or lime juice until smooth and drizzle-friendly.

Step 5: Serve and Garnish

Drizzle spicy mayo over the hot meatballs or serve on the side for dipping. Sprinkle with extra green onions or sesame seeds for garnish.

---

How to Serve and Store Korean BBQ Meatballs

Serving: These meatballs are excellent fresh out of the oven or skillet. Serve them as an appetizer with toothpicks or over jasmine rice for a main course. They also make a fun addition to Korean-style tacos or lettuce wraps.

Storing: Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. You can also freeze cooked meatballs without the mayo for up to 2 months. Just thaw and reheat before serving.

---

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Absolutely! Just note that leaner meats may be slightly drier, so consider adding a bit of extra sesame oil or a splash of milk to the mixture.

Can I bake these instead of pan-frying?

Yes! Baking is cleaner and just as effective. Bake at 400°F for 18-20 minutes or until golden and cooked through.

What can I use instead of gochujang?

Sriracha is a great substitute. If you’re looking for something milder, mix a little chili powder into the mayo with extra lime juice.

How spicy is the spicy mayo?

It’s a medium heat, but you can adjust it to your taste by adding more or less sriracha or gochujang.

Can I make these ahead for a party?

Yes! Form the meatballs a day in advance and store covered in the fridge. Cook right before serving for best results.

What side dishes go well with these meatballs?

Think steamed rice, cucumber salad, kimchi, or sesame noodles. They all complement the sweet-savory flavor perfectly.

---

Want More Savory Appetizer Ideas?

If you love these Korean BBQ meatballs, you’ll probably enjoy these other flavor-packed favorites:

• Taco Ranch Bites for a zesty Tex-Mex punch.
• Deep Dish Pizza Cupcakes for handheld cheesy goodness.
• Philly Cheesesteak Sloppy Joes when you crave a hearty, comforting bite.
• Air Fryer Cheesy Taco Bombs for crispy edges and melty middles.
• Creamy Boat Dip Rotel Ranch Dip if you’re after the ultimate chip companion.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can come back to it any time. Follow my Pinterest here for more daily recipes >>

And let me know in the comments how yours turned out. Did you tweak the spice? Add your own twist? I love seeing how others bring these recipes to life.

Questions? Drop them below—let’s keep the cooking conversation going!

---

Print

WANT TO SAVE THIS RECIPE?