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-491695H56M53S
Total time: PT-491695H56M53S
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); ½ cup mayonnaise; 1 tbsp gochujang; 1 tbsp lime juice; 1 tsp honey; ½ tsp garlic powder; Sesame seeds; Chopped green onions

ByZoe Lane January 25, 2026January 25, 2026

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Introduction

Korean BBQ Meatballs with Spicy Mayo Dip offer a delightful fusion of savory, sweet, and spicy flavors. These tender meatballs are glazed with a rich Korean BBQ sauce and paired with a creamy, zesty dip that will elevate any meal or party appetizer.

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. For air frying, preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through cooking.
Step 4: In a saucepan, combine ¼ cup soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken the sauce. Continue cooking until glossy.
Step 5: Toss the cooked meatballs in the warm Korean BBQ glaze until fully coated.
Step 6: In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth to make the spicy mayo dip.
Step 7: Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.

Tips & Variations

Mix ground pork with beef for a juicier meatball.
Adjust the amount of gochujang to suit your preferred spice level.
Use gluten-free panko breadcrumbs to make this recipe gluten-free.
For extra flavor, toast sesame seeds lightly before garnishing.

Storage

Store leftover meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, then toss in the glaze again before serving. The spicy mayo dip can be refrigerated for up to 1 week.

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 a day in advance. Store them separately and combine just before serving for the best texture.

What can I use if I don’t have gochujang?

While gochujang gives authentic Korean flavor, you can substitute with a mix of chili paste and a bit of miso or soy sauce to mimic the sweet-spicy profile.