There’s just something about bite-sized, saucy, and flavorful meatballs that makes them a total crowd-pleaser. And when you add a sweet and savory Korean BBQ glaze with a side of spicy mayo dip? Absolute perfection. These Korean BBQ Meatballs are juicy, tender, and packed with bold flavors—perfect for a party appetizer, a fun dinner, or even meal prep.
I first made these for a casual game night, thinking they’d be a nice little snack. Let’s just say they disappeared fast. The sticky-sweet glaze paired with the creamy heat of the spicy mayo had everyone reaching for seconds (and thirds). Now, they’ve become a go-to whenever I need an easy but impressive dish.
If you love the combination of umami, a hint of sweetness, and just the right amount of spice, you’re going to fall in love with these Korean BBQ meatballs. Plus, they’re super easy to make—just mix, roll, bake, glaze, and dip. Let’s get started!
Step 1: Make the Meatballs
The foundation of any great meatball is the right balance of meat, seasoning, and texture. For these, we’re using a combination of ground beef.
Ingredients for the Meatballs:
- 1 lb ground beef
- 1/3 cup breadcrumbs (panko works great)
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Instructions:
- Mix the Meatball Ingredients:
In a large bowl, combine the ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Use clean hands or a fork to gently mix everything together. Be careful not to overwork the meat, as this can make the meatballs dense instead of tender. - Shape the Meatballs:
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. If you want uniform sizes, a cookie scoop works great for this step!
At this point, you’ve got two cooking options—baking or pan-frying—depending on how crispy you like your meatballs and how much time you have.
Step 2: Cook the Meatballs
Option 1: Baking (Easiest Method!)
Preheat your oven to 400°F (200°C) and bake the meatballs for 15–18 minutes until fully cooked and nicely browned. Baking is my go-to because it’s hands-free, and you don’t have to stand over a skillet flipping meatballs.
Option 2: Pan-Frying (Extra Flavor & Crispiness!)
If you want that golden, crispy exterior, heat a bit of oil in a skillet over medium heat and pan-fry the meatballs for 10–12 minutes, turning them occasionally to ensure even browning. This method gives the meatballs a delicious caramelized crust.
Step 3: Make the Korean BBQ Glaze
This glaze is the real star of the show. It’s a simple mix of classic Korean BBQ flavors—soy sauce, garlic, ginger, and a touch of sweetness from brown sugar and honey. The best part? It comes together in just a few minutes on the stovetop.
Ingredients for the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water (for thickening)
Instructions:
- In a small saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Once it’s simmering, stir in the cornstarch slurry (cornstarch mixed with water). This will help thicken the glaze into a silky, sticky sauce.
- Cook for another 1–2 minutes, stirring constantly, until the glaze has thickened. Remove from heat.
Pro tip: If you like a little heat in your glaze, add a dash of red pepper flakes or a teaspoon of gochujang (Korean chili paste) for an extra kick!
Step 4: Glaze the Meatballs
Now for the best part—coating those juicy meatballs in the thick, glossy Korean BBQ sauce.
- Place the cooked meatballs into a large mixing bowl or straight into the saucepan with the glaze.
- Gently toss them in the sauce until they’re fully coated. If using a bowl, you can spoon the glaze over the meatballs and give them a good stir.
At this point, they look (and smell) absolutely incredible! But we’re not done just yet—we still need that spicy mayo dip to balance out all the flavors.
Step 5: Make the Spicy Mayo Dip
This dip is a game-changer. It’s creamy, tangy, a little spicy, and the perfect complement to the sweet and savory glaze. Plus, it only takes a minute to whip up!
Ingredients for the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust for spice level)
- 1 teaspoon honey or sugar
- 1 teaspoon lime juice
Instructions:
- In a small bowl, whisk together the mayonnaise, sriracha, honey, and lime juice until smooth and well combined.
- Taste and adjust the spice level—add more sriracha for heat, or a little extra honey if you like it milder.
That’s it! This sauce adds just the right amount of creamy heat to balance the richness of the meatballs.
Step 6: Serve and Enjoy
Now that everything is ready, it’s time to bring it all together for the ultimate flavor-packed bite.
- Transfer the glazed meatballs to a serving platter.
- Garnish with sesame seeds and thinly sliced green onions for extra flavor and presentation.
- Serve with the spicy mayo dip on the side—perfect for dipping or drizzling on top!
FAQ: Your Meatball Questions, Answered!
1. Can I make these meatballs ahead of time?
Absolutely! You can prep the meatballs up to two days in advance and store them in the fridge (uncooked or cooked). When you’re ready to serve, simply bake or pan-fry them, glaze them with the Korean BBQ sauce, and enjoy.
2. How do I store leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days. Keep the spicy mayo dip in a separate container for freshness.
3. What’s the best way to reheat these meatballs?
For the best texture:
- Oven: Reheat at 350°F (175°C) for about 10 minutes until warmed through.
- Microwave: Heat in short bursts (about 30 seconds at a time) to prevent them from drying out.
- Skillet: Toss them in a pan over medium heat with a splash of water or extra sauce to keep them juicy.
4. Can I freeze these meatballs?
Yes! Freeze the cooked (but unglazed) meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months. When ready to eat, just thaw, reheat, and toss them in the glaze.
5. Can I use ground chicken or turkey instead?
Definitely! Ground chicken or turkey works great as a leaner option. Just be aware that they tend to be a bit drier, so adding an extra teaspoon of sesame oil or a little more soy sauce can help keep them moist.
6. What can I serve with these meatballs?
These Korean BBQ meatballs are super versatile! Try serving them with:
- Steamed rice or fried rice for a complete meal.
- Lettuce wraps for a low-carb option.
- Pickled vegetables or kimchi for a tangy contrast.
- Toothpicks as an easy party appetizer.
7. How can I make them spicier?
If you love extra heat, try:
- Adding gochujang (Korean chili paste) to the glaze.
- Mixing red pepper flakes into the meat mixture.
- Increasing the sriracha in the spicy mayo dip.
Final Thoughts: Time to Dig In!
And there you have it—the ultimate Korean BBQ meatballs! Juicy, flavorful, and coated in a sweet-savory glaze, with that spicy mayo dip that takes every bite to the next level. Whether you’re serving these as an appetizer, a main dish, or just meal-prepping for the week, they’re guaranteed to be a hit.
Now, grab a toothpick, dip one into that spicy mayo, and enjoy every delicious bite!
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KOREAN BBQ MEATBALLS WITH SPICY MAYO DIP
- Total Time: 35 minutes
Description
These juicy, flavorful meatballs are coated in a sweet and savory Korean BBQ glaze and paired with a creamy, spicy mayo dip. Perfect as an appetizer, snack, or even a main dish when served over rice!
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/3 cup breadcrumbs (panko works great)
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Korean BBQ Glaze:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust for spice level)
- 1 teaspoon honey or sugar
- 1 teaspoon lime juice
Instructions
1️⃣ Make the Meatballs
In a large bowl, combine the ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until just combined.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
2️⃣ Cook the Meatballs
Preheat your oven to 400°F (200°C).
Bake the meatballs for 15–18 minutes, or until fully cooked and browned.
Alternative method: Pan-fry them in a skillet over medium heat for 10–12 minutes, turning to cook evenly.
3️⃣ Make the Korean BBQ Glaze
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat, then stir in the cornstarch slurry.
Cook for 1–2 minutes, stirring constantly, until the glaze thickens. Remove from heat.
4️⃣ Glaze the Meatballs
Once the meatballs are cooked, toss them in the Korean BBQ glaze until fully coated.
5️⃣ Make the Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, honey, and lime juice until smooth.
6️⃣ Serve
Transfer the glazed meatballs to a serving platter.
Garnish with sesame seeds and sliced green onions for presentation.
Serve warm with the spicy mayo dip on the side.
Notes
- Customize the spice level by adjusting the amount of sriracha in the mayo dip.
- For extra flavor, add a sprinkle of toasted sesame seeds or drizzle a bit of extra glaze on top before serving.
- Make ahead: You can prepare the meatballs and glaze in advance, then reheat and glaze just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
