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Korean BBQ Meatballs with Spicy Mayo Dip – Juicy, Sticky, Flavor-Packed Meatballs with Bold Korean-Inspired Heat and Creamy Balance

Bold, savory, sweet, and just the right amount of spicy — Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate crowd-pleasing comfort food with a global twist. These juicy beef meatballs are infused with garlic, ginger, soy sauce, and sesame oil, then coated in a glossy Korean-style BBQ glaze that delivers deep umami flavor in every bite. Paired with a creamy, spicy mayo dip, they strike the perfect balance between heat and richness. What makes this dish stand out is its layered flavor profile. The meatballs are tender and well-seasoned, thanks to panko breadcrumbs and egg, while brown sugar and honey add subtle sweetness that complements the savory soy sauce and chili paste. Fresh green onions and sesame seeds bring brightness and texture, making each bite exciting and satisfying. Perfect as an appetizer, weeknight dinner, or party dish, these meatballs are easy to prepare and incredibly versatile. They’re naturally high in protein, baked or pan-cooked to perfection, and finished with a sauce that tastes restaurant-worthy. Whether you serve them with rice, tuck them into wraps, or enjoy them straight from the plate, these Korean BBQ Meatballs are guaranteed to be a hit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon garlic paste or finely minced
  • ½ teaspoon garlic powder
  • 1- inch piece fresh ginger grated
  • 1 teaspoon ground ginger
  • 3 green onions finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sesame oil
Korean BBQ Sauce
  • 6 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons chili paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with water
Spicy Mayo Dip
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon honey
Garnish
  • Sesame seeds
  • Extra sliced green onions
  • These ingredients come together to create juicy meatballs coated in a sticky savory-sweet Korean BBQ glaze with a creamy, spicy contrast.

Equipment

  • Large mixing bowl
  • Small saucepan
  • Baking sheet or large skillet
  • Parchment paper (if baking)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

Step 1: Prepare the Meatball Mixture
  1. In a large bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, garlic paste, garlic powder, grated ginger, ground ginger, chopped green onions, salt, black pepper, and sesame oil.
  2. Mix gently until just combined. Do not overmix.
Step 2: Shape the Meatballs
  1. Roll the mixture into evenly sized meatballs, about 1½ inches each.
  2. Place them on a parchment-lined baking sheet or set aside if pan-cooking.
Step 3: Cook the Meatballs
  1. Oven Method:
  2. Preheat oven to 400°F (200°C).
  3. Bake meatballs for 18–20 minutes, until cooked through and lightly browned.
  4. Skillet Method:
  5. Heat a lightly oiled skillet over medium heat.
  6. Cook meatballs, turning occasionally, for 10–12 minutes until fully cooked.
Step 4: Make the Korean BBQ Sauce
  1. In a small saucepan, combine soy sauce, brown sugar, honey, chili paste, and rice vinegar.
  2. Bring to a gentle simmer over medium heat.
  3. Stir in the cornstarch mixture and cook for 2–3 minutes until thick and glossy.
Step 5: Coat the Meatballs
  1. Add cooked meatballs to the saucepan or pour sauce over them in a bowl.
  2. Toss gently until fully coated in the sticky BBQ glaze.
Step 6: Prepare the Spicy Mayo Dip
  1. In a small bowl, whisk together mayonnaise, lime juice, and honey until smooth and creamy.
Step 7: Garnish and Serve
  1. Sprinkle meatballs with sesame seeds and extra green onions.
  2. Serve hot with the spicy mayo dip on the side.

Notes

🧊 Storage & Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked meatballs (without dip) for up to 2 months.
Reheating
Reheat gently in a skillet or microwave.
Add a spoon of sauce to keep them moist.
🥄 Variations
Extra Spicy: Add more chili paste
Milder Version: Reduce chili paste and add more honey
Air Fryer Option: Cook at 380°F (195°C) for 10–12 minutes
Meal Prep Bowls: Serve with rice and vegetables
Low-Carb Option: Skip breadcrumbs and serve with lettuce
Sweet Heat: Add extra brown sugar to the sauce
❓ 10 FAQs
Are these meatballs spicy?
Medium heat, easy to adjust.
Can I use ground chicken or turkey?
Yes, both work well.
Is this recipe kid-friendly?
Yes, reduce chili paste.
Can I bake instead of pan-fry?
Yes, baking works perfectly.
Does the sauce thicken naturally?
Yes, cornstarch creates a glossy finish.
Can I make these ahead of time?
Yes, they reheat very well.
Is the dip optional?
Yes, but it adds great balance.
Can I double the recipe?
Absolutely.
What pairs well with these meatballs?
Rice, noodles, or roasted vegetables.
Are these good for parties?
Yes, they’re a huge crowd favorite.
🏁 Conclusion
These Korean BBQ Meatballs with Spicy Mayo Dip are bold, juicy, and packed with irresistible flavor. From the savory-sweet glaze to the creamy, zesty dip, every element works together to create a dish that’s comforting, exciting, and incredibly satisfying. Easy to prepare and endlessly versatile, these meatballs are perfect for weeknight dinners, entertaining, or anytime you want to impress with minimal effort.