Korean BBQ meatballs are a fun twist on traditional meatballs, blending sweet and savory Korean BBQ flavors with a spicy mayo dip that packs a punch. The combination of tender, juicy meatballs glazed with sticky, flavorful sauce and the creamy, fiery dip makes this dish a crowd-pleaser at any gathering. Whether you’re cooking for a weeknight dinner or planning an appetizer for your next party, these meatballs will leave everyone asking for more.

Why I Love This Recipe?

Korean BBQ meatballs offer the perfect mix of savory, sweet, and spicy flavors in every bite. The meatballs are glazed with a sticky Korean BBQ sauce, which provides a delicious balance of umami and sweetness, while the spicy mayo dip adds a delightful kick that complements the flavors beautifully. What makes these meatballs stand out is their versatility. You can serve them as appetizers, in sliders, or over rice for a more filling meal. The rich flavors of Korean BBQ combined with the satisfying texture of meatballs create a dish that’s simple yet impressive.

Ingredients for Korean BBQ Meatballs

To create these delicious meatballs, you’ll need the following ingredients:

For the Meatballs:

Ground beef: 1 pound, for the base of your meatballs.
Panko breadcrumbs: ½ cup, for binding the meatballs and adding texture.
Egg: 1 large, to hold the mixture together.
Garlic: 2 cloves, minced for extra flavor.
Green onions: 2 stalks, finely chopped for a bit of freshness.
Soy sauce: 2 tablespoons, for that savory umami punch.
Sesame oil: 1 tablespoon, to give the meatballs a nutty flavor.
Ginger: 1 teaspoon, minced for a touch of warmth and spice.
Sugar: 1 tablespoon, to balance the savory flavors.

For the Korean BBQ Sauce:

Soy sauce: ¼ cup, the base of the sauce.
Gochujang (Korean chili paste): 2 tablespoons, for the spicy, tangy kick.
Honey: 2 tablespoons, to add sweetness and balance the heat.
Rice vinegar: 1 tablespoon, for a touch of acidity.
Garlic: 2 cloves, minced for extra flavor.
Sesame oil: 1 teaspoon, for a nutty aroma.

For the Spicy Mayo Dip:

Mayonnaise: ½ cup, creamy base for the dip.
Sriracha: 1 tablespoon, for the heat.
Lime juice: 1 teaspoon, for acidity and freshness.

How Much Time Will You Need?

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

This recipe doesn’t take too long, making it a great option for both weeknight dinners and party snacks.

How to Make Korean BBQ Meatballs

Follow these step-by-step instructions to make the perfect Korean BBQ meatballs with spicy mayo dip:

Step 1: Prepare the Meatball Mixture

In a large bowl, combine the ground beef, panko breadcrumbs, minced garlic, chopped green onions, soy sauce, sesame oil, minced ginger, sugar, and egg. Mix everything together until well incorporated, but avoid overmixing to prevent tough meatballs.

Step 2: Shape the Meatballs

Use your hands to form small meatballs, about the size of a tablespoon, and place them on a parchment-lined baking sheet. You should get around 20 meatballs.

Step 3: Bake the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for 15–20 minutes, or until they are fully cooked and golden brown.

Step 4: Make the Korean BBQ Sauce

While the meatballs are baking, prepare the BBQ sauce. In a small saucepan, combine the soy sauce, gochujang, honey, rice vinegar, minced garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring frequently until the sauce thickens, about 5–7 minutes.

Step 5: Glaze the Meatballs

Once the meatballs are done, remove them from the oven and toss them in the prepared Korean BBQ sauce until they’re fully coated.

Step 6: Make the Spicy Mayo Dip

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Taste and adjust the spice level by adding more sriracha if desired.

Substitutions

Ground pork or turkey can be used instead of beef for a lighter or different flavor profile.
Coconut aminos is a great substitute for soy sauce if you prefer a gluten-free option.
Gochugaru (Korean red pepper flakes) can be used instead of gochujang if you prefer a milder heat.

Best Side Dishes for Korean BBQ Meatballs

To elevate your meal, consider serving these side dishes alongside your Korean BBQ meatballs:

Steamed Jasmine Rice: A classic pairing to soak up all the delicious sauce.
Kimchi: Adds a tangy, spicy crunch that complements the rich flavors of the meatballs.
Cucumber Salad: Refreshing and light, perfect for balancing out the savory meatballs.

Serving and Presentation Tips

Presentation is key to making your Korean BBQ meatballs even more appealing. Here are a few tips to elevate the look of your dish:

Garnish with sesame seeds: After coating the meatballs in the BBQ sauce, sprinkle some toasted sesame seeds on top for added texture and a nice visual touch.
Fresh herbs: Finely chop fresh cilantro or green onions and sprinkle them over the meatballs for a pop of color.
Serve with dip on the side: Present the spicy mayo dip in a small bowl or ramekin next to the meatballs for easy dipping. You can also drizzle a bit of the sauce over the top for extra flavor.
Use skewers for appetizers: If you’re serving these at a party, place the meatballs on small skewers for easy finger food. This also adds a fun element to the dish.

Tips and Tricks to Make This Recipe Better

Hook:

Want to take your Korean BBQ meatballs to the next level? Try these tips and tricks to enhance flavor and texture.

Chill the meatballs before baking: After shaping the meatballs, place them in the fridge for 15 minutes. This helps them hold their shape and prevents them from falling apart during cooking.
Use a meat thermometer: To ensure perfectly cooked meatballs, use a meat thermometer to check that the internal temperature reaches 160°F (71°C) for ground beef or pork.
Double glaze the meatballs: For extra flavor, brush the meatballs with BBQ sauce halfway through baking, then coat them again after they’re fully cooked.
Adjust the heat: If you love spicy food, add a bit more gochujang to the BBQ sauce or increase the amount of sriracha in the mayo dip for an extra kick.

Common Mistakes to Avoid

Overmixing the meatball mixture: Overmixing can make the meatballs tough. Mix the ingredients until just combined.
Skipping the breadcrumbs: Panko breadcrumbs help bind the meatballs and give them a tender texture. Skipping them can result in crumbly or dense meatballs.
Using lean meat: For juicier meatballs, avoid using meat that is too lean. A higher fat content (such as 80/20 ground beef) will give you moist and flavorful meatballs.
Not simmering the sauce long enough: Make sure to simmer the Korean BBQ sauce until it thickens to a glaze-like consistency. A runny sauce won’t cling to the meatballs as well.

How to Store It

To store your Korean BBQ meatballs for later:

In the fridge: Place any leftover meatballs in an airtight container and store them in the refrigerator for up to 3 days. You can also store the spicy mayo dip separately in a small container.
In the freezer: If you want to freeze the meatballs, allow them to cool completely, then place them in a freezer-safe container or bag. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in the oven.
Reheating: To reheat, place the meatballs in an oven at 350°F (175°C) until warmed through. You can also reheat them in a microwave, though they may lose some of their crispiness.

FAQ

1. Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture a day in advance and store it in the fridge. When you’re ready to cook, shape the meatballs and bake as instructed.

2. Can I use ground chicken instead of beef?

Definitely. Ground chicken or turkey works well as a leaner option, though it may result in slightly drier meatballs. Be sure to adjust cooking times accordingly.

3. Is there a substitute for gochujang?

If you don’t have gochujang, you can use Sriracha or a combination of chili paste and a bit of sugar for a similar spicy-sweet effect.

4. How do I prevent my meatballs from falling apart?

The key to preventing meatballs from falling apart is using the right amount of breadcrumbs and egg as a binder. Also, chilling the meatballs before cooking can help them hold their shape.

5. What’s the best way to serve these as an appetizer?

For a party, serve the meatballs on small skewers with the spicy mayo dip on the side. You can also present them in a large bowl with toothpicks for easy grabbing.