Dinner

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Name: Korean BBQ Meatballs with Spicy Mayo Dip Recipe
Prep time: 15 min
Cook time: 20 min
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 (slurry to thicken glaze); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

ByVictor Layne February 23, 2026February 23, 2026

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Introduction

Korean BBQ Meatballs are a delicious fusion of savory and spicy flavors, perfect for appetizers or a main dish. Coated in a sticky, flavorful glaze and served with a creamy spicy mayo dip, these meatballs bring bold Korean-inspired taste to your table with ease.

A white plate holds about seven browned meatballs with a crispy, slightly charred surface, sprinkled with chopped green herbs and coarse salt. The meatballs have a rough, textured look with some lighter and darker brown spots from cooking. At the back edge of the plate is a small glass bowl filled with creamy, light orange sauce, looking smooth and thick. The plate sits on a white marbled surface. 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 (for glaze)
2 tbsp honey or brown sugar (for glaze)
1 tbsp gochujang (for glaze)
1 tbsp rice vinegar (for glaze)
1 tbsp sesame oil (for glaze)
1 tsp garlic, minced (for glaze)
1 tsp ginger, minced (for glaze)
1 tsp cornstarch mixed with 2 tbsp water (to thicken glaze)
½ cup mayonnaise (for dip)
1 tbsp gochujang (for dip)
1 tbsp lime juice (for dip)
1 tsp honey (for dip)
½ tsp garlic powder (for dip)
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: In a mixing bowl, combine ground beef (or mix), 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: Form the mixture into 1 to 1.5-inch meatballs.
Step 3: Preheat the oven to 400°F (200°C) or air fryer to 375°F (190°C). Cook meatballs for about 18-20 minutes in the oven or 10-12 minutes in the air fryer.
Step 4: Prepare the glaze by simmering soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and ginger in a saucepan. Stir in cornstarch slurry to thicken the glaze.
Step 5: Toss cooked meatballs in the glaze until fully coated.
Step 6: For the dip, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.

Tips & Variations

Use a mix of ground beef and pork for juicier meatballs.
Adjust the gochujang quantity to control the spice level.
Serve with steamed rice or lettuce wraps for a fuller meal.
For a gluten-free version, substitute panko breadcrumbs with gluten-free options.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to maintain their texture. The spicy mayo dip can be kept separately in the fridge for up to 5 days.

How to Serve

The image shows a white plate filled with grilled meatballs that are dark brown with a slightly crispy texture. The meatballs are topped with chopped green herbs and a light sprinkle of white salt or seasoning. At the top left side of the plate, there is a small round white cup filled with a thick, creamy beige sauce. The plate sits on a surface with a white marbled texture. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs vegan or vegetarian?

You can substitute ground meat with plant-based alternatives or mashed chickpeas, and replace egg with a flax egg to make a vegan version. Adjust seasonings to taste.

How can I prevent the meatballs from drying out?

Using a mix of beef and pork adds moisture. Avoid overmixing the meat and do not overcook; checking them at the minimum cooking time helps retain juiciness.