Juicy, flavorful, and irresistibly coated in a sticky-sweet Korean BBQ glaze, these meatballs are anything but ordinary. Each bite delivers a tender texture with a burst of savory umami, perfectly balanced with subtle sweetness and a hint of smokiness from the sauce. The addition of a creamy, tangy, and slightly fiery spicy mayo dip elevates them into a dish that works as a standout appetizer, game-day snack, or even the centerpiece of a casual dinner.
The magic of these meatballs lies in the blend of traditional ingredients—like soy sauce, garlic, and ginger—paired with the unique depth of gochujang, a Korean chili paste that brings a mild heat and complex flavor. They’re oven-baked to perfection, keeping the process fuss-free while locking in moisture, and the final glaze makes them shine like little gems on the table.
Why You’ll Love This Tender Korean BBQ Meatballs with Spicy Mayo Dip
- Packed with Flavor: A bold mix of savory, sweet, and spicy that excites every taste bud.
- Versatile Dish: Serve as a crowd-pleasing appetizer or a satisfying main.
- Make-Ahead Friendly: The meatballs can be prepared in advance and glazed before serving.
- Balanced Heat: Just enough spice to be exciting without overwhelming sensitive palates.
- Impressively Simple: Minimal prep, maximum impact.
Ingredients for the Tender Korean BBQ Meatballs with Spicy Mayo Dip
Each ingredient in this recipe plays a role in creating the juicy texture, bold flavor, and perfect balance that make these meatballs unforgettable.
- Ground beef – The base of the meatballs, providing rich flavor and a tender bite.
- Breadcrumbs – Helps bind the mixture and keep the meatballs light instead of dense.
- Egg – Works as a binder to hold all the ingredients together.
- Garlic – Adds aromatic depth and savory notes.
- Fresh ginger – Brings brightness and a warm, slightly spicy kick.
- Green onions – Offer freshness and a mild onion flavor.
- Soy sauce – Infuses the meatballs with savory umami.
- Gochujang (Korean chili paste) – Adds mild heat and a distinct Korean flavor.
- Brown sugar – Balances the savory and spicy elements with sweetness.
- Sesame oil – Contributes a nutty aroma that ties everything together.
- Mayonnaise – The creamy base for the spicy mayo dip.
- Sriracha or hot sauce – Gives the dip its spicy edge.
- Rice vinegar – Adds a tangy lift to the dipping sauce.


How To Make the Tender Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prep the Meatball Mixture
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, chopped green onions, soy sauce, gochujang, brown sugar, and sesame oil. Mix gently with your hands or a spoon until everything is evenly combined, being careful not to overwork the meat.
Step 2: Shape and Bake
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a small scoop or your hands, shape the mixture into even-sized balls (about 1 to 1.5 inches in diameter) and place them on the baking sheet. Bake for 14–16 minutes, or until fully cooked through.
Step 3: Glaze the Meatballs
While the meatballs bake, prepare extra Korean BBQ glaze by mixing soy sauce, gochujang, brown sugar, and a splash of sesame oil in a small pan. Simmer over low heat until slightly thickened. Once the meatballs are cooked, toss them in the glaze until well coated.
Step 4: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar until smooth. Adjust spice level to taste.
Step 5: Serve and Enjoy
Arrange the glazed meatballs on a platter with a side of spicy mayo for dipping. Garnish with sesame seeds and chopped green onions for a final touch.
Serving and Storing Tender Korean BBQ Meatballs with Spicy Mayo Dip
This recipe makes approximately 20 meatballs, enough to serve 4–6 people as an appetizer or 3–4 people as a main dish. They’re best enjoyed warm right after glazing, when the sauce is sticky and the meatballs are juicy.
For storing, allow the meatballs to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months. When reheating, warm them gently in a skillet or oven to maintain their texture—adding a little extra glaze if needed.
What to Serve With Tender Korean BBQ Meatballs with Spicy Mayo Dip
Steamed Jasmine Rice
The soft, fragrant rice is perfect for soaking up the flavorful glaze.
Kimchi
A tangy, fermented side that complements the savory-sweet meatballs.
Pickled Cucumbers
Their crisp texture and acidity refresh the palate between bites.
Garlic Stir-Fried Vegetables
Adds a colorful, nutrient-rich balance to your meal.
Sweet Potato Fries
The natural sweetness pairs beautifully with the spicy-sweet glaze.
Korean Pancakes (Pajeon)
A savory, crispy side that’s great for variety.
Asian Slaw
Light and crunchy, with a zesty dressing to cut through richness.
Frequently Asked Questions
1. Can I use ground pork or chicken instead of beef?
Yes! Both pork and chicken work well in this recipe. Pork will give a slightly richer flavor, while chicken offers a leaner option. Just adjust the cooking time to ensure the meat is fully cooked.
2. How spicy are these meatballs?
They have a gentle kick from the gochujang and spicy mayo. If you prefer them milder, reduce the gochujang or skip the sriracha in the dip.
3. Can I make the meatballs ahead of time?
Absolutely. You can shape and refrigerate them for up to 24 hours before baking, or cook and freeze them, then glaze before serving.
4. What if I don’t have gochujang?
You can substitute with a mix of miso paste and a bit of chili sauce, though the flavor will be slightly different.
5. How do I keep the meatballs from drying out?
Don’t overbake, and use a combination of breadcrumbs and egg to retain moisture. Glazing right before serving also helps keep them juicy.
Save This Pin 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 make them with chicken or beef? Did you dial up the spice or keep it mellow? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Conclusion
Tender Korean BBQ Meatballs with Spicy Mayo Dip are a fusion of sweet, savory, and spicy flavors that make them a memorable dish for any occasion. Whether served as a party appetizer, a game-day snack, or a casual dinner centerpiece, they’re sure to be a hit. With make-ahead convenience and a balance of flavors, this is a recipe you’ll come back to again and again.
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Tender Korean BBQ Meatballs with Spicy Mayo Dip
- Total Time: 30 minutes
- Yield: 20 meatballs (serves 4)
Description
Bold, juicy, and weeknight-easy, these Tender Korean BBQ Meatballs with Spicy Mayo Dip bring sweet-heat umami to the table fast. Oven-baked meatballs get tossed in a glossy Korean BBQ glaze and paired with a creamy spicy mayo for dipping—perfect for quick dinner ideas, game-day appetizers, or a fun party spread. This easy recipe doubles well, works as a quick breakfast protein with eggs, and makes a healthy-ish snack with lettuce cups. If you’re hunting breakfast ideas, dinner ideas, or versatile food ideas that feel special with minimal effort, this one’s a keeper.
Ingredients
1 lb ground beef (85% lean)
1/2 cup breadcrumbs (plain or panko)
1 large egg
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, finely sliced
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tsp sesame oil
1/4 cup soy sauce (glaze)
2 tbsp brown sugar (glaze)
1 tbsp gochujang (glaze)
1 tsp sesame oil (glaze)
2 tbsp water (glaze, as needed)
1/2 cup mayonnaise (dip)
1–2 tbsp sriracha (dip, to taste)
1 tsp rice vinegar (dip)
1 tsp toasted sesame seeds (garnish)
1 green onion, sliced (garnish)
Instructions
1. Mix the meatballs: In a large bowl, combine beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, gochujang, brown sugar, and sesame oil. Mix gently just until combined.
2. Shape: Scoop into 20 meatballs (about 1–1.5 inches). Place on a parchment-lined sheet pan.
3. Bake: Bake at 400°F (200°C) for 14–16 minutes, until cooked through (165°F/74°C internal).
4. Make the glaze: While baking, simmer soy sauce, brown sugar, gochujang, sesame oil, and water (as needed) over low heat 2–3 minutes until slightly thick.
5. Toss to coat: Add hot meatballs to the pan and toss in glaze until glossy.
6. Make the dip: Stir together mayonnaise, sriracha, and rice vinegar until smooth; adjust heat to taste.
7. Serve: Plate meatballs, sprinkle sesame seeds and green onion, and serve with spicy mayo.
Notes
Don’t overmix the meat—mix just until combined for tender meatballs.
Use 1 tsp gochujang in the mix for mild, 1 tbsp for medium; adjust sriracha in the dip.
Bake, cool, and freeze up to 2 months; reheat covered at 350°F (177°C) and re-glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Korean-American
Nutrition
- Serving Size: 5 meatballs
- Calories: 520
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 125 mg