Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Hi, I’m Sam from dishfoody.com, where bold flavors meet easy weeknight meals. These Korean BBQ Meatballs are juicy, tender, and coated in a sweet-spicy glaze made with gochujang, soy sauce, and ginger. Paired with a creamy, spicy mayo dip, they’re perfect as party appetizers, dinner mains, or game day snacks.

Ready in about 30 minutes, this recipe combines pantry staples and fresh aromatics for quick flavor-packed bites.

Why This Recipe Works

• Gochujang provides authentic Korean sweet and spicy flavor
• The glaze is thickened with cornstarch for sticky, caramelized coating
• Panko breadcrumbs keep meatballs tender and moist
• Spicy mayo dip cools and complements the heat perfectly
• Oven-baked for easy cleanup and consistent cooking

Ingredients & Prep

For Meatballs:

• 1 lb ground beef
• ½ cup panko breadcrumbs
• 1 egg
• 5 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons brown sugar
• 3 green onions, thinly sliced
• Salt and pepper to taste

For Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 tablespoon gochujang
• 1 teaspoon sesame oil
• 1 teaspoon lime juice

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine beef, panko, egg, garlic, ginger, gochujang, soy sauce, sesame oil, brown sugar, green onions, salt, and pepper. Mix gently until just combined.
3. Roll into 1-inch meatballs and place evenly spaced on the baking sheet.
4. Bake 15-18 minutes or until cooked through and browned.
5. Meanwhile, whisk together all dip ingredients in a small bowl. Adjust lime juice and gochujang to taste.
6. Serve hot meatballs with spicy mayo on the side for dipping. Garnish with extra green onions and toasted sesame seeds if desired.

Flavor Variations

Storage Tips

Store meatballs and dip separately in airtight containers in the fridge for up to 4 days. Reheat meatballs in a 350°F oven for 8-10 minutes. Dip can be stored up to 1 week.

FAQs

Can I pan-fry instead? Yes, cook meatballs in batches over medium heat 10-12 minutes for crispy edges.
Is gochujang spicy? It has mild to medium heat with a sweet, fermented flavor. Adjust amount to taste.
Can I freeze? Freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 2 months.

Conclusion

Korean BBQ Meatballs with Spicy Mayo Dip are a bold, flavorful crowd-pleaser that’s quick to make and easy to share. Great for lunches, parties, or cozy dinners. Find more flavorful global recipes at dishfoody.com.

Korean BBQ Meatballs with Spicy Mayo Dip Recipe

Print Recipe

Juicy Korean BBQ Meatballs glazed in sweet-spicy gochujang sauce served with creamy spicy mayo dip. Perfect game day appetizer or weeknight dinner over rice with sesame seeds and green onions.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 20 meatballs 1x
• Category: Appetizer, Dinner
• Method: Oven
• Cuisine: Korean, Asian

Ingredients

Scale 1x2x3x

• For meatballs:
• 1 lb ground beef
• 1/2 cup panko breadcrumbs
• 1 egg
• 3 green onions, minced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp gochujang
• 1 tsp sesame oil
• Salt and pepper
• Korean BBQ glaze:
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp cornstarch + 1 tbsp water
• Spicy mayo dip:
• 1/2 cup mayonnaise
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp honey

Instructions

• 1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
• 2. Combine meatball ingredients. Form into 1.5-inch balls (20-24 meatballs).
• 3. Bake 15-18 minutes until cooked through.
• 4. For glaze: simmer soy sauce, brown sugar, gochujang, rice vinegar, and sesame oil 3 minutes. Add cornstarch slurry; thicken 1 minute.
• 5. Toss hot meatballs in glaze.
• 6. Mix spicy mayo ingredients. Serve meatballs with dip, sesame seeds, and green onions.

Notes

• Use ground pork or turkey for variation.
• Make glaze ahead and store refrigerated.
• Perfect for meal prep or appetizers.
• Freeze cooked meatballs up to 3 months.

Nutrition

• Serving Size: 3 meatballs
• Calories: 320
• Sugar: 12g
• Sodium: 980mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 85mg

Keywords: korean bbq meatballs, gochujang meatballs, spicy mayo dip, game day food