Dinner

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: PT-492330H44M21S
Total time: 35 min
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef (or a mix of beef and pork); ½ cup panko breadcrumbs; 1 egg; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 1 tbsp brown sugar; 1 tbsp sesame oil; ½ tsp salt; ¼ tsp black pepper; 2 green onions, finely chopped; ¼ cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp gochujang; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch mixed with 2 tbsp water (to thicken); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

ByMarina Montclair January 26, 2026January 26, 2026

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Introduction

Korean BBQ Meatballs with Spicy Mayo Dip are a delicious twist on classic meatballs, packed with bold flavors and a hint of heat. Perfect as an appetizer or a main dish, they’re easy to make and sure to impress your guests.

The image shows several browned meatballs covered in a creamy, light beige sauce with some herbs mixed in. The meatballs have a shiny, slightly sticky surface and are garnished with chopped green onions sprinkled on top. A woman's hand is using chopsticks to lift one meatball, causing the sauce to drip down towards the others. The background is a white marbled texture, enhancing the rich colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) ground beef (or a mix of beef and pork)
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper
2 green onions, finely chopped
¼ cup soy sauce
2 tbsp honey or brown sugar
1 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp cornstarch mixed with 2 tbsp water (to thicken)
½ cup mayonnaise
1 tbsp gochujang
1 tbsp lime juice
1 tsp honey
½ tsp garlic powder
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
Step 2: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Step 3: For baking, preheat the oven to 400°F (200°C) and bake the meatballs for 18-20 minutes. Alternatively, for air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Step 4: To make the Korean BBQ glaze, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a saucepan. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
Step 5: Toss the cooked meatballs in the warm glaze until fully coated.
Step 6: For the spicy mayo dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.
Step 7: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.

Tips & Variations

Use a mix of beef and pork for juicier meatballs.
Add finely chopped water chestnuts to the meat mixture for extra crunch.
Adjust the amount of gochujang in the glaze and dip to control the heat level.
Serve meatballs on steamed rice or with lettuce wraps for a complete meal.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and refresh the glaze if needed. The spicy mayo dip is best stored separately and can be kept refrigerated for up to 5 days.

How to Serve

The image shows a close-up of juicy, dark brown meatballs stacked together on a white surface with a white marbled texture. A creamy, light beige sauce with black pepper flecks is generously poured over the meatballs, dripping down the sides, giving them a glossy, rich look. Fresh chopped green onions are sprinkled on top, adding a pop of green color. A pair of black chopsticks, held by a woman's hand, lifts one meatball with sauce dripping down. The texture of the meatballs is slightly crispy on the outside with a tender interior visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze in advance. Keep them refrigerated and reheat before serving for best results.

What can I substitute for gochujang?

If you don’t have gochujang, you can use a mixture of chili paste and miso or a spicy chili garlic sauce, but the distinct Korean flavor might be slightly different.