Korean BBQ Meatballs Spicy Mayo

This Korean BBQ meatballs recipe has become my go-to dinner party starter because it perfectly balances sweet, savory, and spicy flavors. The tender meatballs coated in a glossy Korean-inspired glaze paired with a creamy dip create an irresistible combination that disappears within minutes whenever I serve them.

I first made these for a Korean food themed dinner night with friends who were skeptical about fusion cuisine. Now they request these meatballs for every gathering regardless of the theme.

Ingredients

• Ground beef: creates the perfect base for these meatballs but you can use half pork for extra juiciness
• Panko breadcrumbs: lighter than regular breadcrumbs which keeps the meatballs tender
• Egg: acts as the essential binder that holds everything together
• Garlic and ginger: fresh aromatics that provide authentic Korean flavor foundation
• Gochujang: this Korean chili paste adds complex sweet heat unlike any other ingredient
• Sesame oil: adds a distinctive nutty flavor that defines Korean cuisine
• Green onions: provide fresh bite and color contrast

• Soy sauce: provides the salty umami foundation for the glaze
• Honey: balances the savory elements with natural sweetness
• Gochujang: creates depth and distinctive Korean flavor
• Rice vinegar: adds brightness that cuts through the richness
• Cornstarch: creates that restaurant quality glossy thick texture

• Mayonnaise: creates a creamy cooling base
• Gochujang: adds color and controlled heat
• Lime juice: provides acidity that brightens the rich mayo
• Honey: balances the heat with subtle sweetness

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine all meatball ingredients in a large bowl but avoid overmixing which can make them tough. Use your hands to gently fold everything together until just combined. The texture should be cohesive but still slightly loose.

Shape the Meatballs:

Roll the mixture between your palms to form uniform meatballs about 1 to 1.5 inches in diameter. Slightly wet hands prevent sticking and create smoother surfaces. Aim for consistent sizing so they cook evenly.

Cook the Meatballs:

For pan frying heat 2 tablespoons of neutral oil in a large skillet over medium heat. Add meatballs without overcrowding and turn every few minutes until browned on all sides and cooked through to 160°F internally. This takes about 10 to 12 minutes total.

For baking arrange meatballs on a parchment lined baking sheet with space between each. Bake at 400°F for 18 to 20 minutes until browned and fully cooked.

For air frying preheat to 375°F and cook in batches if needed for 10 to 12 minutes shaking halfway through cooking time.

Make the Korean BBQ Glaze:

Combine all glaze ingredients except cornstarch mixture in a small saucepan. Bring to a gentle simmer over medium heat for 3 minutes to meld flavors. Add cornstarch slurry and whisk constantly as the sauce thickens to a glossy consistency that will coat the back of a spoon.

Coat the Meatballs:

Add cooked meatballs directly to the warm glaze in the pan or pour glaze over meatballs in a bowl and gently toss until every meatball is completely coated in the shiny sauce.

Make the Spicy Mayo Dip:

Whisk all dip ingredients in a small bowl until completely smooth and uniform in color. Taste and adjust seasonings if needed for your preferred heat level.

Garnish and Serve:

Transfer glazed meatballs to a serving platter and sprinkle generously with sesame seeds and freshly chopped green onions. Serve the spicy mayo dip alongside in a small bowl.

Save

The gochujang is truly the star ingredient here. I once tried making these without it when I ran out and while they were still good they lacked that distinctive Korean depth and complexity that makes them special. Now I always keep a tub in my refrigerator.

Make Ahead Tips

These meatballs actually taste even better the next day as the flavors have time to develop. You can prepare the entire recipe up to 3 days ahead and store in the refrigerator. When ready to serve simply reheat gently in a covered skillet with a splash of water to prevent drying out.

For longer storage freeze the glazed meatballs on a baking sheet until solid then transfer to a freezer bag. They keep beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

The spicy mayo dip can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Just give it a good stir before serving.

Variations To Try

For a low carb version replace the breadcrumbs with almond flour and use a sugar substitute in place of brown sugar and honey. The texture will be slightly different but still delicious.

Vegetarian friends can enjoy this same flavor profile by substituting the beef with a mixture of finely chopped mushrooms and firm tofu or plant based ground meat alternatives. Add an extra egg for binding if needed.

For an extra spicy version double the gochujang in both the meatballs and glaze and add a teaspoon of Korean chili flakes to really bring the heat.

Serving Suggestions

While these meatballs make an excellent appetizer when served with toothpicks they also transform into a complete meal with simple sides. Serve over steamed white rice with kimchi and quick pickled cucumbers for an authentic Korean inspired dinner.

They also work beautifully in lettuce cups with thin slices of cucumber carrot and radish for a lighter option. The crisp vegetables provide refreshing contrast to the rich meatballs.

For a party setting arrange the glazed meatballs in a slow cooker on the warm setting with the dip nearby so guests can help themselves throughout the evening.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to 24 hours in advance and store them uncooked in the refrigerator. Alternatively, fully cook them, cool completely, and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through. The glaze and spicy mayo can also be made ahead and stored separately.

→ What can I substitute for gochujang?

If you can't find gochujang, you can substitute with a mixture of 1 part sriracha and 1 part miso paste with a pinch of sugar. Alternatively, Thai chili paste (sambal oelek) mixed with a bit of honey can work in a pinch, though the flavor profile will be slightly different.

→ How can I make these meatballs gluten-free?

For gluten-free Korean BBQ meatballs, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice Chex cereal. Also ensure you're using gluten-free soy sauce or tamari in both the meatball mixture and the glaze.

→ What sides pair well with these meatballs?

These Korean BBQ meatballs pair wonderfully with steamed rice, kimchi, cucumber salad, or quick-pickled vegetables. For a complete Korean-inspired spread, serve with banchan (small side dishes) like sesame spinach, bean sprouts, or Korean potato salad. They also work well in lettuce wraps with pickled vegetables.

→ Can I make these meatballs less spicy?

Absolutely! To reduce the spiciness, use less gochujang in both the meatball mixture and the spicy mayo dip. You can replace some or all of the gochujang with tomato paste or hoisin sauce for flavor without the heat. The honey in the glaze also helps balance spiciness, so you could slightly increase that amount.

→ Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well as a substitute for beef in these meatballs. Since these leaner meats can dry out more easily, consider adding an extra tablespoon of oil to the mixture or even a tablespoon of grated zucchini for moisture. The cooking time might be slightly less, so ensure they reach 165°F internal temperature.