Korean BBQ Meatballs with Spicy Mayo Dip – Flavor-Packed & Easy

If you’re craving a bold and flavorful bite-sized dish, these Korean BBQ Meatballs with Spicy Mayo Dip are about to become your new favorite.

The juicy meatballs are glazed in a sticky-sweet Korean BBQ sauce and served with a creamy, spicy dip that’s good enough to eat by the spoonful.

Whether you’re hosting a party or just want something exciting for dinner, this recipe hits the spot every time.

Why You’ll Love This Recipe

Big flavor, small effort – Each meatball is packed with sweet, spicy, and savory goodness.

Great for any occasion – Perfect for game day, potlucks, or weeknight meals.

Three cooking options – Pan-fry, bake, or air-fry to fit your style.

Easy to prep ahead – The meatballs and sauce can be made in advance.

Pairs with everything – Serve with rice, noodles, lettuce wraps, or just as-is.

What You’ll Need (Ingredient Highlights)

Here’s what makes these meatballs truly shine:

Ground meat – Use ground beef for richness, or chicken for a lighter option.

Gochujang – A spicy Korean chili paste that brings depth and heat.

Soy sauce, sesame oil, brown sugar – The trio that builds that classic BBQ flavor.

Ginger & garlic – For warm, bold aroma in both the meatballs and glaze.

Panko breadcrumbs – Keep the texture light and tender.

Mayonnaise + lime juice – The creamy base of the spicy dipping sauce.

Pro Tips Before You Start

Don’t overmix the meat – It keeps the texture soft and juicy.

Use wet hands to shape meatballs – Prevents sticking and helps form smooth rounds.

Line your baking sheet – Makes cleanup way easier.

Double the glaze if you love saucy meatballs – No judgment!

Taste the mayo dip before serving – Adjust heat and sweetness to your liking.

How to Make Korean BBQ Meatballs with Spicy Mayo Dip

Step 1 – Mix the Meatball Ingredients
In a large bowl, combine the ground meat, breadcrumbs, egg, aromatics, sauces, and seasonings.

Gently mix until everything is just combined—don’t overwork it or your meatballs may turn out tough.

Step 2 – Shape the Meatballs
Roll the mixture into balls about 1 to 1.5 inches wide.

Use a small scoop or your hands, and place the meatballs on a tray while you heat up your pan, oven, or air fryer.

Step 3 – Cook the Meatballs
Choose one of the methods below:

Pan-Fry: Heat oil in a skillet over medium heat.

Add the meatballs in a single layer and cook for 10–12 minutes, turning to brown all sides.

Bake: Preheat oven to 400°F (200°C).

Arrange meatballs on a lined baking sheet and bake for 18–20 minutes until cooked through.

Air-Fry: Preheat air fryer to 375°F (190°C).

meatballs in a single layer and cook for 10–12 minutes, shaking halfway through.

Step 4 – Prepare the Korean BBQ Sauce
While the meatballs cook, make the glaze.

Simmer the sauce ingredients in a small saucepan over medium heat.

Stir in the cornstarch slurry and keep stirring until it thickens and turns glossy.

Step 5 – Coat the Meatballs
Once cooked, place the meatballs in a bowl and pour the glaze over them.

Toss gently to coat each meatball evenly in the sticky sauce.

Step 6 – Make the Spicy Mayo Dip
Whisk the mayo, gochujang, lime juice, honey, and garlic powder in a small bowl until smooth.

Taste and adjust spiciness as desired.

Step 7 – Garnish and Serve
Transfer the glazed meatballs to a serving dish.

Garnish with sesame seeds and chopped scallions.

Serve hot with spicy mayo on the side for dipping.

What to Serve It With

Steamed jasmine rice or garlic fried rice

Lettuce leaves for wrapping

Crispy Asian slaw or pickled cucumbers

Mini burger buns or slider rolls

Skewers for appetizer-style serving

Variations / Substitutions

Meat options: Ground turkey, pork, or plant-based substitutes work great too.

No gochujang? Mix red chili flakes with a little miso and honey for a close substitute.

Lower carb? Use almond flour instead of breadcrumbs.

Gluten-free? Swap soy sauce for tamari or coconut aminos.

Extra sauce? Double the glaze if you love it extra sticky.

Storage & Leftovers

Fridge: Store meatballs and dip in separate airtight containers for up to 4 days.

Freezer: Freeze cooked meatballs (without sauce) for up to 2 months.

Reheating: Warm meatballs on the stovetop or in the microwave, adding glaze as needed.

Meal prep: Pack with rice and veggies for an easy lunch.

Make ahead: Meatballs and sauce can be made a day in advance and assembled just before serving.

FAQs

Can I make these ahead of time?
Yes! Shape the meatballs and refrigerate up to 24 hours before cooking.

You can also freeze them raw or cooked.

How spicy are these?
Moderately spicy. You can adjust heat by using less gochujang in both the meatballs and dip.

Can I make a double batch?
Absolutely! They’re great for feeding a crowd or stocking your freezer.

What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or lime juice in the glaze.

Can I skip the dip?
Of course, but the spicy mayo takes them to the next level.

You can also try sweet chili sauce or ranch.

How do I make it vegetarian?
Use a plant-based ground meat and egg alternative, and proceed with the same steps.

Can I turn these into sliders?
Yes! Serve glazed meatballs on toasted slider buns with shredded lettuce and extra mayo.

Final Thoughts

These Korean BBQ Meatballs are a flavorful fusion of comfort and spice.

Whether you’re serving them at a party or savoring them over rice for dinner, they always deliver.

The sweet heat of the glaze and the creamy dipping sauce are a match made in heaven.

Once you try them, you’ll come back to this recipe again and again.