Olivia Introduction
When I want to impress guests without spending hours in the kitchen, I whip up these Korean BBQ meatballs with spicy mayo dip — and they never disappoint. These little flavor bombs are tender, juicy, and loaded with that signature Korean fusion flair: a rich blend of sweet, savory, and just the right touch of heat, thanks to a spoonful of gochujang stirred into the sauce. As they bake in the oven, the kitchen fills with an irresistible aroma that’s equal parts cozy and exciting — like something special is about to hit the table.
What really seals the deal is the creamy, zesty spicy mayo dip on the side. It cools the heat and complements every bite with a silky kick. I’ve served these meatballs as appetizers for game nights, passed them around at dinner parties, and even made them the star of a quick weeknight dinner. They’re incredibly versatile and crowd-pleasing every single time. And since they’re baked, not fried, cleanup is a breeze — no oil splatters, no fuss.
If you’re craving bold flavors in bite-sized form or need a surefire party pleaser, these Korean BBQ meatballs with spicy mayo dip are the move. Quick, flavorful, and absolutely addictive.
Perfect For
- Asian-themed dinner nights
- Party appetizers and game day snacks
- Meal prep for quick lunches
- Impressing guests with minimal effort
- Sweet and spicy meatball cravings
Why You’ll Love These Korean BBQ Meatballs with Spicy Mayo Dip
- Bold Korean Flavors:
- Each meatball is infused with the savory-sweet heat of Korean BBQ — thanks to gochujang, soy sauce, garlic, and fresh ginger. It’s that irresistible balance of umami, spice, and a touch of sweetness that hits all the right notes.
- Creamy Heat:
- The spicy mayo dip brings it all together — creamy, tangy, and just enough heat to keep you coming back for more. It’s the perfect cooling contrast to those bold flavors in the meatballs, making every bite next-level delicious.
- Great for Parties:
- Serve them on a platter with skewers or toothpicks, and they’ll disappear in no time. These meatballs are a hit at potlucks, game nights, and casual get-togethers — easy to pick up, hard to put down.
- Baked, Not Fried:
- They’re oven-baked for a healthier twist without sacrificing that crave-worthy caramelized exterior. You still get that perfect bite — crispy on the outside, juicy on the inside — without standing over a hot skillet.
- Make-Ahead Friendly:
- Meal prep or party planning? No problem. These meatballs reheat beautifully and freeze like a dream. Make a batch (or two), and you’ve got bold Korean flavor ready to go whenever the craving strikes.
Preparation & Cooking Time
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6 (makes ~24 meatballs)
- Calories: ~280 per serving (including dip)
Ingredients
For the Meatballs:
- 1 lb ground beef (or half beef/half pork)
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup finely chopped green onions
- 1 teaspoon sugar
- Salt and pepper to taste
For the Spicy Mayo Dip:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey (optional)
Garnish:
- Sesame seeds
- Extra green onions, sliced
Ingredient Highlights
Ground Beef: Choose 80/20 for juicy results. You can also use ground chicken or pork.
Gochujang: Adds deep Korean heat and flavor. Find it in most Asian grocery stores.
Soy Sauce & Sesame Oil: For umami and rich aroma.
Spicy Mayo: A creamy dip that balances the heat of the meatballs — tangy, smooth, and punchy.
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
- Preheat Your Oven: Set to 400°F (200°C) and line a baking sheet with parchment.
- Mix the Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, gochujang, soy sauce, sesame oil, garlic, ginger, green onions, sugar, salt, and pepper. Mix gently until just combined.
- Form the Meatballs: Roll into 1.5-inch balls and place evenly on your baking sheet.
- Bake: Cook for 18–20 minutes or until browned and cooked through.
- Make the Spicy Mayo Dip: While the meatballs bake, mix mayo, sriracha, gochujang, vinegar, and honey in a small bowl. Chill until ready to serve.
- Garnish and Serve: Plate meatballs with a sprinkle of sesame seeds and green onions. Serve warm with the spicy mayo dip on the side.
Serving Suggestions
- On Rice Bowls: Serve with jasmine rice and pickled cucumbers.
- In Lettuce Wraps: Add kimchi for an extra crunch.
- As Sliders: Mini buns, spicy mayo, and one meatball = ultimate snack.
- Appetizer Style: Stick a toothpick in each and serve on a tray.
Additional Tips
- Don’t Overmix the Meat: This keeps the meatballs tender.
- Add More Heat: Stir chili flakes or more gochujang into the mixture.
- Double the Batch: These freeze beautifully.
- Adjust the Dip: For less heat, reduce sriracha or add more mayo.
Recipe Variations
- Turkey or Chicken Version
- Looking to lighten things up? Swap the ground beef for ground turkey or chicken. Both options are leaner but still bring plenty of flavor, especially when seasoned well. It’s a great way to cut back on saturated fat while keeping that hearty skillet vibe intact. Add a dash of smoked paprika or chili powder to boost the savory depth.
- Gluten-Free Option
- Keeping it gluten-free? This skillet is naturally almost there — just be sure to use gluten-free breadcrumbs if your variation calls for them, and substitute tamari for soy sauce if you’re using any kind of seasoning blend that calls for it. You’ll get the same bold umami without any of the gluten, making it safe and satisfying for everyone at the table.
- Vegetarian Adaptation
- No meat? No problem. You can make a flavorful vegetarian version using mashed tofu, tempeh, or lentils in place of the ground beef. Lentils offer an earthy richness, while tofu picks up the spices and takes on a meaty texture when crumbled. Just omit the egg if you’re keeping it fully plant-based, or replace it with a flax egg if you’re using one in a binding mix.
- Air Fryer Friendly
- Prefer that crispy edge? Turn this skillet recipe into a crispy delight using your air fryer. Shape portions into patties or fritters and cook them at 375°F for 12–15 minutes, flipping halfway through. You’ll get a golden-brown finish with minimal oil — great for a crunchy texture and even easier cleanup.
Storage & Freezing
Refrigerator:
Once the meatballs have cooled completely, transfer them to an airtight container and store in the refrigerator for up to 4 days. They’re excellent for meal prep — just reheat a few for a quick lunch, tuck them into a wrap, or serve them over rice for a fast, flavorful dinner. They hold their texture and bold Korean BBQ flavor well, even after a couple of days.
Freezer:
These meatballs freeze like a dream. Arrange the fully cooked meatballs in a single layer on a parchment-lined baking sheet and freeze for about 1–2 hours, or until solid. Once frozen, move them to a freezer-safe bag or container, squeezing out as much air as possible. They’ll keep for up to 2 months with zero loss in taste or texture. This method also makes it easy to grab just what you need — no sticking, no mess.
Reheat:
For the best results, reheat refrigerated meatballs in the microwave in short bursts (about 30 seconds each), or warm them gently in the oven at 350°F (175°C) for 10–15 minutes until heated through. If frozen, either thaw overnight in the fridge first or bake straight from frozen — just add an extra 5–7 minutes of oven time to ensure they’re fully warmed inside.
Pro Tip:
Freeze the meatballs with a portion of the spicy mayo dip or your favorite sauce in meal-size containers. That way, all you have to do is thaw, reheat, and enjoy — no extra prep required. Perfect for those days when you need something comforting and bold, fast.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small bowl for dip
- Measuring spoons
FAQs (From Google’s People Also Ask)
Q: What makes Korean BBQ meatballs different?
A: They’re flavored with gochujang, soy sauce, garlic, and sesame — classic Korean BBQ flavors.
Q: Can I make Korean meatballs ahead of time?
A: Yes, prep and refrigerate the meatballs a day ahead or freeze cooked ones.
Q: What can I substitute for gochujang?
A: Try sriracha mixed with a bit of miso or chili garlic paste.
Q: Is spicy mayo the same as sriracha mayo?
A: Not exactly — spicy mayo often includes gochujang and vinegar for deeper flavor.
Q: Can I bake meatballs instead of frying?
A: Absolutely. Baking is easier, healthier, and less messy.
External Resources (Non-Recipe Links)
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
Method
- Preheat Your Oven: Set to 400°F (200°C) and line a baking sheet with parchment.
- Mix the Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, gochujang, soy sauce, sesame oil, garlic, ginger, green onions, sugar, salt, and pepper. Mix gently until just combined.
- Form the Meatballs: Roll into 1.5-inch balls and place evenly on your baking sheet.
- Bake: Cook for 18–20 minutes or until browned and cooked through.
- Make the Spicy Mayo Dip: While the meatballs bake, mix mayo, sriracha, gochujang, vinegar, and honey in a small bowl. Chill until ready to serve.
- Garnish and Serve: Plate meatballs with a sprinkle of sesame seeds and green onions. Serve warm with the spicy mayo dip on the side.
Notes
These meatballs are packed with bold, Korean-inspired flavors and are perfect for meal prep or parties.
• Mix the meatball ingredients just until combined—overmixing can make them tough.
• Use a cookie scoop or damp hands to portion evenly for uniform cooking. Spicy Mayo Sauce Tips
• Adjust the sriracha in the mayo to control the heat level—start with a little and taste as you go.
• For extra tang, mix in a splash of rice vinegar or a squeeze of lime juice. Baking or Pan-Frying Options
• Bake at 400°F (200°C) for a cleaner, hands-off method.
• For crispier edges, pan-fry in a little sesame oil until golden brown and cooked through. Perfect Pairings
Serve with:
• Steamed jasmine rice or sticky rice
• Quick pickled cucumbers, kimchi, or Asian slaw
• A drizzle of extra Korean BBQ sauce over the top Flavor Add-Ins
• Grated ginger and minced garlic add great depth—don’t skip them!
• A dash of soy sauce, gochujang, or fish sauce can kick the umami up a notch. Make It Your Way – Easy Variations
• Low-Carb: Serve with cauliflower rice or lettuce wraps.
• Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Turkey or Chicken: Ground turkey or chicken works great for a leaner version.
• No Mayo?: Swap in plain Greek yogurt or sour cream for a lighter dipping sauce base. Entertaining-Friendly
Make these ahead and keep them warm in a slow cooker on low heat with a bit of extra sauce. Great for game days, potlucks, or family-style dinners.
Conclusion
These Korean BBQ meatballs with spicy mayo dip bring all the punchy flavors I love — sweet, spicy, umami-rich — into one easy-to-make dish. Whether you serve them as party bites, game-day snacks, or the main event at dinner, they always steal the show. The juicy meatballs soak up every drop of that Korean-inspired glaze, and the creamy, fiery mayo dip ties it all together like a flavor encore.
So go ahead — plate up those beauties, snap a photo, and tag me if you post it online! I want to see how your version turns out and celebrate your cooking win. Happy cooking!
