Nora
Juicy, savory, and packed with a sweet-salty kick, these Korean BBQ Meatballs are the kind of appetizer that disappears faster than you can set them down. Perfectly caramelized on the outside, tender on the inside, and generously drizzled with a rich sesame-ginger glaze, they’re pure flavor bombs in every bite. The creamy, fiery spicy mayo dip on the side adds just the right amount of heat to balance out the sweetness, making them downright irresistible.
Whether you’re planning a cozy night in, prepping for game day, or looking to wow guests at your next get-together, these meatballs are your ticket to instant popularity. They pair traditional Korean BBQ flavors with an easy, crowd-friendly format—because delicious food shouldn’t require hours in the kitchen.
Why You’ll Love This Korean BBQ Meatballs with Spicy Mayo Dip
- Bursting with flavor: Sweet soy, garlic, and ginger create an authentic Korean BBQ taste.
- Perfect texture: Crispy edges with a juicy, tender center.
- Dipping heaven: The spicy mayo adds a creamy heat that keeps you coming back.
- Versatile serving: Ideal as a party snack, appetizer, or even over rice for dinner.
- Make-ahead friendly: Easy to prep and reheat without losing flavor.
What Kind of Ground Meat Works Best for Korean BBQ Meatballs?
Ground beef is a classic choice, offering richness that pairs beautifully with the sweet-savory glaze. For a lighter twist, ground chicken or turkey works just as well, absorbing all the marinade’s flavors while keeping things lean. Pork brings extra juiciness and depth, making it another popular option—so you can even mix and match meats to create your perfect bite.
Ingredients for The Best Korean BBQ Meatballs with Spicy Mayo Dip
Each ingredient plays a role in creating layers of flavor and texture that make these meatballs unforgettable.
- Ground beef – The base protein, juicy and rich, absorbing all the seasonings beautifully.
- Breadcrumbs – Binds the mixture and helps maintain a tender texture.
- Egg – Ensures the meatballs hold their shape.
- Garlic – Adds bold aromatic depth.
- Fresh ginger – Brings a warm, slightly spicy note essential to Korean BBQ.
- Soy sauce – Salty umami backbone for the meat and glaze.
- Brown sugar – Balances savory with a caramel sweetness.
- Sesame oil – Nutty richness that elevates the flavor.
- Green onions – Fresh pop of flavor and color.
- Gochujang (Korean chili paste) – Sweet heat that defines the dish’s character.
- Mayonnaise – Base for the creamy dip.
- Sriracha – Brings the kick to the spicy mayo.
- Rice vinegar – Adds tang to the dipping sauce.
How To Make the Best Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Prepare the Meatball Mixture
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, brown sugar, sesame oil, and chopped green onions. Mix gently until everything is evenly incorporated without overworking the meat.
Step 2: Shape and Chill
Roll the mixture into evenly sized balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet and chill for 15–20 minutes to help them hold shape while cooking.
Step 3: Sear for Flavor
Heat a skillet with a drizzle of sesame oil over medium-high heat. Sear the meatballs on all sides until browned, locking in flavor.
Step 4: Simmer in Glaze
In the same skillet, add soy sauce, brown sugar, gochujang, and a splash of water. Stir to combine, then return the meatballs to the pan, simmering until coated in a glossy glaze.
Step 5: Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, and rice vinegar until smooth. Adjust heat level to taste.
Step 6: Serve and Enjoy
Arrange the glazed meatballs on a platter with the spicy mayo dip on the side. Garnish with extra green onions and sesame seeds if desired.
Serving and Storing Korean BBQ Meatballs with Spicy Mayo Dip
This recipe makes about 20–24 meatballs, serving 6–8 people as an appetizer or 4–5 as a main dish.
Serve these meatballs hot off the stove for the best flavor and texture. They’re perfect arranged on a platter with toothpicks for parties or over steamed rice for a hearty meal. If you’re planning ahead, you can make the meatballs up to 2 days in advance, store them in an airtight container in the fridge, and reheat in the oven at 350°F until warmed through. The spicy mayo can also be made ahead and stored in the fridge for up to 4 days.
For freezing, place cooked meatballs on a tray to freeze individually, then store in a freezer bag for up to 2 months. Reheat directly from frozen in the oven or simmer in sauce until hot.
What to Serve With Korean BBQ Meatballs
Steamed Jasmine Rice
A neutral base that soaks up all that delicious glaze.
Kimchi
Fermented cabbage with tang and spice to balance the richness.
Asian Slaw
Crisp, refreshing contrast to the warm, savory meatballs.
Garlic Stir-Fried Green Beans
Adds crunch and a hit of garlicky flavor.
Pickled Radishes
Bright, tangy, and a great palate cleanser.
Sesame Noodles
Nutty and slightly sweet noodles pair beautifully with the Korean BBQ flavors.
Cucumber Salad
Cool and refreshing, with a sesame-soy dressing.
Want More Appetizer Ideas?
If you’re loving these Korean BBQ Meatballs, you might enjoy trying these other tasty bites:
- Garlic Butter Meatballs with Velvety Parmesan Penne for a creamy, comforting pasta pairing.
- Taco Ranch Bites – A Flavor-Packed Mini Delight for a zesty Tex-Mex twist.
- Crispy Fried Mushrooms for a crunchy vegetarian option.
- Garlic Parmesan Cheeseburger Bombs for a cheesy, savory indulgence.
Save This Pin For Later
📌 Save this recipe to your Pinterest appetizer board so you can revisit it anytime.
And let me know in the comments how yours turned out. Did you mix meats or stick with one? Did you turn up the heat in the spicy mayo, or keep it mellow?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Explore more delicious ideas on NoraNosh Recipes on Pinterest and find your next go-to crowd-pleaser!
The Best Korean BBQ Meatballs with Spicy Mayo Dip
Equipment
- Mixing Bowl
- Baking sheet
- Large skillet
Ingredients
Meatballs & Glaze
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 egg large
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 tbsp soy sauce divided, for mixture and glaze
- 2 tbsp brown sugar divided, for mixture and glaze
- 1 tbsp sesame oil plus more for searing
- 3 green onions, chopped
- 2 tbsp gochujang (Korean chili paste) for glaze
- 2 tbsp water for glaze
- 1 tbsp sesame seeds optional garnish
Spicy Mayo Dip
- 1/2 cup mayonnaise
- 1 tbsp sriracha to taste
- 1 tsp rice vinegar
Instructions
- Step 1 – Mix. In a large bowl combine ground beef, breadcrumbs, egg, garlic, ginger, 2 tbsp soy sauce, 1 tbsp brown sugar, sesame oil, and green onions. Mix gently just until combined.
- Step 2 – Shape & Chill. Roll into 1–1.5 inch meatballs and chill on a baking sheet for 15–20 minutes to set.
- Step 3 – Sear. Heat a slick of sesame oil in a large skillet over medium‑high. Sear meatballs on all sides until browned.
- Step 4 – Glaze. Stir together remaining 2 tbsp soy sauce, remaining 1 tbsp brown sugar, gochujang, and water in the skillet. Return meatballs; simmer and turn until coated and glossy.
- Step 5 – Spicy Mayo. Whisk mayonnaise, sriracha, and rice vinegar until smooth.
- Step 6 – Serve. Plate meatballs, drizzle with glaze, sprinkle sesame seeds, and serve with the spicy mayo for dipping.