Korean BBQ Meatballs with Spicy Mayo Dip: The Ultimate Sticky, Savory, and Spicy Appetizer

There is something universally comforting about a meatball. But when you take that humble sphere of ground meat and dress it up in the bold, vibrant flavors of Korean cuisine, it transforms into something truly spectacular. These Korean BBQ Meatballs with Spicy Mayo Dip are the definition of a flavor bomb. Imagine juicy, tender meatballs coated in a sticky, sweet, and savory glaze that clings to every crevice, finished with a drizzle of creamy, fiery mayo that cuts right through the richness. It is a dish that hits every single taste bud: salty, sweet, spicy, and umami.

Whether you are looking for the star of your next game-day spread, a crowd-pleasing party appetizer, or a fun twist on weeknight dinner served over steamed rice, this recipe delivers on all fronts. The best part? It looks impressive—like something you would order at a trendy fusion restaurant—but is incredibly easy to make right in your home kitchen. Get ready to elevate your meatball game forever.

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Why You Will Absolutely Love This Recipe

If you are on the fence about what to cook tonight, here is why this recipe deserves the top spot on your list:

• Flavor Explosion: The combination of ginger, garlic, soy sauce, and sesame oil creates a depth of flavor that is hard to beat. The contrast between the dark, sticky BBQ glaze and the bright, creamy spicy mayo is culinary magic.
• Texture Heaven: We are talking about meatballs that are crispy on the outside (thanks to the glaze caramelizing) and melt-in-your-mouth tender on the inside.
• Versatility: These work just as well as a standalone appetizer with toothpicks as they do as a main course served alongside roasted vegetables or rice.
• Meal Prep Friendly: You can make the meatballs ahead of time and freeze them, or prep the sauces days in advance. They reheat beautifully without losing their texture.
• Crowd Pleaser: It is rare to find a dish that appeals to both adventurous eaters and those who prefer comfort food. The familiar format of a meatball makes the exotic flavors accessible to everyone.

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The Secret Ingredients for Authentic Flavor

To achieve that signature Korean BBQ taste, a few key ingredients are essential. Don’t worry, most of these can be found in the international aisle of your local grocery store.

Gochujang (Korean Chili Paste)

This is the heart and soul of many Korean dishes. Gochujang is a fermented chili paste that is savory, sweet, and spicy all at once. Unlike powdered chili or hot sauce, it has a thick, sticky texture that helps the glaze adhere to the meatballs. It adds a complex umami depth that you simply cannot replicate with anything else.

Sesame Oil

Toasted sesame oil provides a nutty, aromatic finish that rounds out the saltiness of the soy sauce. A little goes a long way, but it is crucial for that authentic aroma that fills your kitchen as you cook.

Fresh Ginger and Garlic

While powdered versions exist, fresh minced garlic and grated ginger are non-negotiable here. They provide a fresh, zesty kick that cuts through the sugar in the BBQ sauce and the fat in the meat.

Panko Breadcrumbs

Using Panko instead of traditional breadcrumbs results in a lighter, fluffier meatball. They absorb the juices and binding agents better, ensuring your meatballs don’t turn into hockey pucks.

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Ingredients

For the Meatballs:

• 1 lb (450g) lean ground beef (85/15 ratio is best for flavor)
• 1/2 cup Panko breadcrumbs
• 1 large egg
• 2 green onions, finely chopped (plus more for garnish)
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Korean BBQ Glaze:

• 1/2 cup soy sauce (low sodium preferred)
• 1/3 cup brown sugar, packed
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon Gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch dissolved in 1 tablespoon water (slurry)

For the Spicy Mayo Dip:

• 1/2 cup high-quality mayonnaise
• 1-2 tablespoons Sriracha or chili garlic sauce (adjust to heat preference)
• 1 teaspoon lime juice or rice vinegar
• 1/2 teaspoon sesame oil

Garnish:

• Toasted sesame seeds
• Sliced green onions

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Instructions

Step 1: Prep and Mix the Meatballs

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. In a large mixing bowl, combine the ground beef, Panko breadcrumbs, egg, chopped green onions, soy sauce, grated ginger, minced garlic, salt, and pepper. Use your hands to mix gently until just combined. Tip: Do not overwork the meat, or the meatballs will become tough.

Step 2: Shape and Bake

Scoop about 1.5 tablespoons of the mixture and roll it into a smooth ball. You should get approximately 20-24 meatballs. Place them on the prepared baking sheet, spacing them out slightly so they roast rather than steam. Bake for 18-20 minutes, or until cooked through and slightly browned on the outside.

Step 3: Make the Korean BBQ Glaze

While the meatballs are baking, prepare the sauce. In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, Gochujang, minced garlic, and ginger. Bring the mixture to a gentle simmer. Once bubbling, stir in the cornstarch slurry. Let it simmer for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.

Step 4: Prepare the Spicy Mayo

In a small bowl, whisk together the mayonnaise, Sriracha, lime juice, and sesame oil until smooth and creamy. Taste and adjust the heat level by adding more Sriracha if desired. Transfer to a squeeze bottle for a professional look, or simply set aside in a serving bowl.

Step 5: Glaze the Meatballs

Once the meatballs are done baking, transfer them to a large bowl. Pour the warm sticky BBQ glaze over the meatballs. Toss gently until every meatball is thoroughly coated in the dark, glossy sauce.

Step 6: Plate and Serve

Transfer the glazed meatballs to a serving platter. Drizzle generously with the spicy mayo (or serve it on the side for dipping). Sprinkle heavily with toasted sesame seeds and fresh sliced green onions for a pop of color and crunch. Serve immediately while hot and steamy.

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Tips for the Perfect Meatballs

Keep it Cold: Keep your ground meat cold until the very last second before mixing. This prevents the fat from melting prematurely, which ensures the meatballs stay juicy.

Wet Your Hands: If the meat mixture is sticky when rolling, lightly dampen your hands with cold water or a little oil. This prevents the meat from sticking to your palms and allows for perfectly smooth spheres.

Taste Test: If you are unsure about the seasoning of your raw meat mix, take a tiny teaspoon of the mixture and fry it in a pan for a minute. Taste it and adjust the salt or spices in the main bowl before rolling the rest.

Uniform Size: Use a cookie scoop to portion out the meat. Uniform size ensures even cooking, so you don’t end up with some dry meatballs and some undercooked ones.

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Serving Suggestions

These Korean BBQ Meatballs are incredibly versatile. Here are a few ways to turn them into a complete meal:

The Rice Bowl: Serve 4-5 meatballs over a bed of fluffy jasmine or sticky white rice. Add some steamed broccoli or stir-fried bok choy on the side for a balanced dinner.

Lettuce Wraps: For a low-carb option, serve the meatballs with a side of crisp butter lettuce or romaine leaves. Let your guests wrap a meatball in a leaf, top with extra spicy mayo and some kimchi for a fresh, crunchy bite.

Noodle Stir-Fry: Toss these meatballs into a pan of stir-fried Udon or Ramen noodles. The extra glaze acts as a perfect sauce for the noodles.

Party Platter: Serve them on a large platter with toothpicks, surrounded by pickled cucumbers and radish slices to cleanse the palate between bites.

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Variations and Substitutions

Meat Options: While beef is classic, this recipe works wonderfully with ground pork, ground chicken, or turkey. Ground pork, in particular, adds a lovely sweetness that pairs well with the BBQ glaze.

Gluten-Free: To make this gluten-free, substitute the Panko breadcrumbs with crushed gluten-free crackers or gluten-free breadcrumbs. Ensure you use Tamari or gluten-free soy sauce and check your Gochujang label (some contain wheat).

Spice Level: If you love heat, add a teaspoon of red pepper flakes to the meat mixture or increase the Gochujang in the glaze. If you are cooking for kids, you can reduce the Sriracha in the mayo or skip the spicy dip entirely.

Vegetarian Twist: Use a plant-based ground meat alternative. The strong flavors of the sauce and glaze work very well with meat substitutes, masking any distinct “plant” aftertaste.

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Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days. The sauce may thicken in the fridge.

Freezer: These freeze exceptionally well. You can freeze the cooked, unglazed meatballs for up to 3 months. When ready to eat, thaw them in the fridge overnight, reheat in the oven, and toss with fresh sauce.

Reheating: The best way to reheat is in the oven at 350°F (175°C) for 10 minutes, or in a skillet over low heat with a splash of water to loosen the sauce. Microwaving works but may result in a slightly rubbery texture.

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Frequently Asked Questions

Can I fry the meatballs instead of baking them?
Absolutely. Pan-frying meatballs in a little oil creates a fantastic crust. However, it requires more active attention to ensure they cook evenly without burning. Baking is generally easier for larger batches.

Where can I buy Gochujang?
Most major supermarkets now carry Gochujang in the Asian foods aisle. It usually comes in a red tub. If you can’t find it, you can order it online or find it at a local Asian market.

Is the sauce very spicy?
The BBQ glaze is mild-medium. Gochujang has heat, but the brown sugar and soy sauce balance it out significantly. The main heat comes from the spicy mayo, which you can control by adjusting the amount of Sriracha.

These Korean BBQ Meatballs with Spicy Mayo Dip are a testament to how easy it is to bring bold, global flavors into your home kitchen. They are sticky, messy, and absolutely delicious—everything good food should be.