Looking for a crowd-pleasing appetizer or a delicious main dish with bold Korean flavors? These Korean BBQ Meatballs with Spicy Mayo Dip are juicy, savory, and coated in a rich, sticky glaze. Served with a creamy, spicy mayo dip, they bring the perfect balance of heat, umami, and sweetness to your table. Whether you pan-fry, bake, or air-fry, they’re easy to make and absolutely irresistible!

Ingredients

For the Meatballs:

• 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

For the Korean BBQ Glaze:

• 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)

For the Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 tbsp gochujang
• 1 tbsp lime juice
• 1 tsp honey
• ½ tsp garlic powder

For Garnish:

• Sesame seeds
• Chopped green onions

Step-by-Step Instructions

1. Prepare the Meatball Mixture

1. In a large mixing bowl, combine the ground beef (or beef-pork mix), panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions.
2. Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.

2. Shape the Meatballs

3. Using a cookie scoop or your hands, roll the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
4. Place them on a plate or parchment-lined baking sheet.

3. Cook the Meatballs

Pan-frying method: Heat a large skillet or grill pan over medium heat with a bit of oil. Cook the meatballs, turning occasionally, until browned and cooked through (about 10-12 minutes).

Baking method: Preheat the oven to 400°F (200°C). Place the meatballs on a lined baking sheet and bake for 18-20 minutes, or until fully cooked.

Air fryer method: Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.

4. Make the Korean BBQ Glaze

5. While the meatballs cook, prepare the glaze. In a small saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger.
6. Bring to a simmer over medium heat.
7. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and let the sauce thicken for 1-2 minutes.

5. Coat the Meatballs

8. Once the meatballs are cooked, transfer them to a bowl and toss them in the warm Korean BBQ glaze until fully coated.

6. Make the Spicy Mayo Dip

9. In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
10. Adjust spice level as needed.

7. Garnish and Serve

11. Transfer the glazed meatballs to a serving plate, drizzle with extra sauce if desired, and sprinkle with sesame seeds and chopped green onions.
12. Serve hot with the spicy mayo dip on the side.

Why You’ll Love These Korean BBQ Meatballs

• Juicy, tender, and packed with flavor from gochujang and soy sauce.
• A delicious balance of sweet, spicy, and savory.
• Versatile cooking options: pan-fry, bake, or air-fry!
• Perfect for meal prep, appetizers, or a main dish.

Pro Tips for Success

Don’t overmix the meat – This keeps the meatballs soft and tender. Use a cookie scoop – For evenly sized meatballs that cook consistently. Adjust the spice – Add more or less gochujang depending on your heat preference.

Serving Suggestions

These Korean BBQ Meatballs pair well with steamed rice, stir-fried vegetables, or even wrapped in lettuce for a light and fresh bite!

Try These Next:

• Crispy Oven-Fried Feta Rolls with Spicy Chili Honey
• Savory Onion Rice
• Spicy Gochujang Chicken Skewers

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