Korean BBQ Meatballs with Spicy Mayo Dip – Easy & Delicious Fusion Appetizer.

The first time I tried Korean BBQ, I was hooked on those sweet, savory, slightly spicy flavors with hints of sesame and garlic. I started thinking about how to capture that taste in something easier to make at home than grilling marinated short ribs. These Korean BBQ meatballs became my answer – all those bold flavors in a format that’s simpler to prepare, perfect for parties, and just as crave-worthy as the restaurant version.

These meatballs combine ground meat with a homemade Korean-inspired glaze that’s sweet from brown sugar, savory from soy sauce, and aromatic from fresh ginger and garlic. They’re baked instead of fried for ease and health, then tossed in a sticky glaze that coats every surface. The spicy mayo dip adds cooling creaminess with a kick that balances the sweet meatballs perfectly.

What makes this recipe particularly great is how it delivers restaurant-quality flavors without specialty equipment or hard-to-find ingredients. You can make these for game day, serve them as appetizers at dinner parties, or even turn them into a main course over rice. They’re crowd-pleasers that disappear fast every single time.

Ingredients

For the Meatballs:

1.5 pounds ground beef (or a mix of beef and pork)
1/2 cup panko breadcrumbs
1 large egg
3 cloves garlic, minced
2 green onions, finely chopped
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon salt

For the Korean BBQ Glaze:

1/2 cup soy sauce
1/3 cup brown sugar
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon gochugaru (Korean red pepper flakes) or 1/2 tablespoon red pepper flakes
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sriracha (optional, for extra heat)

For the Spicy Mayo Dip:

1/2 cup mayonnaise
1-2 tablespoons sriracha (adjust to taste)
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1 clove garlic, minced

For Garnish:

2 tablespoons toasted sesame seeds
3 green onions, sliced
Fresh cilantro (optional)

Instructions

Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil. Spray lightly with cooking spray to prevent sticking. A higher oven temperature helps the meatballs brown nicely on the outside while staying juicy inside.

In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, minced garlic, chopped green onions, grated ginger, soy sauce, sesame oil, black pepper, and salt. The panko keeps the meatballs tender and helps them hold together, while the breadcrumbs absorb moisture and create a lighter texture than using regular breadcrumbs.

Using clean hands, mix everything together gently but thoroughly. You want all ingredients evenly distributed, but don’t overwork the meat or the meatballs will be dense and tough. Mix just until everything comes together, about 30-45 seconds.

Using a small cookie scoop or tablespoon, portion the meat mixture into balls about 1.5 inches in diameter. Roll each portion between your palms to create smooth, round meatballs. Place them on your prepared baking sheet about 1 inch apart. You should get approximately 24-28 meatballs depending on size.

Bake for 18-22 minutes until the meatballs are cooked through and nicely browned on the outside. They should register 160°F on an instant-read thermometer if you want to check. The outside will be slightly caramelized, and they’ll have shrunk a bit from rendering fat.

While the meatballs bake, make your Korean BBQ glaze. In a medium saucepan over medium heat, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and gochugaru. Whisk everything together and bring to a simmer.

Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sugar dissolves completely and the sauce becomes fragrant. The kitchen should smell incredible at this point – garlicky, sweet, and slightly spicy.

Mix the cornstarch and water together in a small bowl to create a slurry. Pour this into the simmering sauce while whisking constantly. The sauce will thicken noticeably within 30-60 seconds. Continue simmering for another minute until it reaches a glossy, syrupy consistency that coats the back of a spoon. Remove from heat.

While the sauce cools slightly, make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha, sesame oil, rice vinegar, soy sauce, and minced garlic until smooth. Start with 1 tablespoon of sriracha and add more if you want it spicier. The mayo should be pourable but not runny. Taste and adjust the heat level to your preference.

When the meatballs come out of the oven, transfer them to a large bowl. Pour about three-quarters of the Korean BBQ glaze over the hot meatballs. Using a large spoon or clean hands, gently toss the meatballs to coat them completely in the sticky glaze. The hot meatballs will absorb some of the sauce and everything will become beautifully glossy.

Transfer the glazed meatballs to a serving platter. Drizzle with any remaining glaze and sprinkle generously with toasted sesame seeds and sliced green onions. Add fresh cilantro if using for a pop of color and herbal freshness.

Serve the spicy mayo dip in a small bowl alongside the meatballs. Provide toothpicks or small skewers for easy eating.

Flavor & Texture Notes

These Korean BBQ meatballs are incredibly flavorful and have a perfect texture balance. The meatballs themselves are tender and juicy with a slightly firm exterior from baking. They’re not dense or heavy – the panko breadcrumbs create a lighter, more tender texture than traditional meatballs.

Inside each meatball, you’ll taste the savory meat enhanced by garlic, ginger, and green onions. The sesame oil adds a subtle nutty quality that’s characteristic of Korean cuisine. The meatballs are well-seasoned on their own but become something special when coated in the glaze.

The Korean BBQ glaze is where the magic happens. It’s intensely flavorful with complex sweet-savory-spicy notes. The brown sugar and honey create deep sweetness with caramel undertones. The soy sauce adds salty umami depth. The rice vinegar provides brightness and tang that prevents the sweetness from being overwhelming.

Fresh ginger and garlic contribute aromatic warmth and slight heat. The gochugaru adds a unique Korean spice that’s fruity and smoky with moderate heat. If using regular red pepper flakes, you’ll get more straightforward heat without the complexity. The glaze is sticky and glossy, clinging to every surface of the meatballs.

The spicy mayo dip provides cool, creamy contrast to the sweet glazed meatballs. The sriracha adds heat that builds gradually, while the sesame oil ties it to the Korean flavor profile. The mayo cools your palate between bites and adds richness that balances the lean meatballs.

Sesame seeds contribute nutty flavor and pleasant crunch. Green onions add fresh, mild onion flavor and visual appeal. Every element works together to create a complex, satisfying flavor experience.

Tips & Variations

For the meat, a combination of beef and pork (50/50) creates the juiciest, most flavorful meatballs. The pork adds fat and moisture that keeps everything tender. All beef works but use ground beef with at least 15% fat. Ground turkey or chicken can be used for a lighter option, though they’ll be less juicy.

If you can’t find gochugaru (Korean red pepper flakes), regular crushed red pepper flakes work but provide different heat. Gochugaru is fruitier and less intensely spicy. You can also substitute with a small amount of gochujang (Korean red pepper paste) for similar flavor.

Make these gluten-free by using tamari instead of soy sauce and gluten-free breadcrumbs instead of panko. Coconut aminos can replace soy sauce for a soy-free version.

Turn these into a main course by serving over steamed white rice or cauliflower rice. Add steamed broccoli or snap peas for vegetables. The glaze doubles as a sauce for the rice.

For easier party prep, make the meatballs ahead and refrigerate or freeze them. Reheat in the oven, then toss with freshly made warm glaze just before serving.

Create Korean BBQ sliders by placing meatballs on small buns with pickled vegetables, fresh cucumber, and spicy mayo. This transforms them into a more substantial appetizer or light meal.

Make the glaze spicier by adding more gochugaru or a tablespoon of gochujang. For sweeter meatballs, increase the honey or brown sugar by a tablespoon.

Air fryer option: Cook meatballs at 380°F for 12-15 minutes, shaking the basket halfway through. They’ll be even crispier on the outside.

Storage & Make-Ahead

Unbaked meatballs can be formed and refrigerated for up to 24 hours before baking, or frozen for up to 3 months. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the cooking time.

Baked meatballs without glaze store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes, then toss with freshly made warm glaze.

The Korean BBQ glaze can be made up to one week ahead and refrigerated. Reheat gently on the stovetop before tossing with meatballs.

Spicy mayo keeps in the refrigerator for up to one week in an airtight container. The flavors actually improve after sitting for a day as everything melds together.

Fully glazed meatballs are best eaten within 2-3 hours as the glaze can make them softer over time. If you have leftovers, they’ll keep for 3-4 days refrigerated but won’t be as crispy. Reheat in the oven to restore some texture.

For parties, keep glazed meatballs warm in a slow cooker on the low setting. They’ll stay at the perfect serving temperature without overcooking.

Serving Suggestions

These Korean BBQ meatballs work perfectly as appetizers for parties, game day gatherings, or holiday celebrations. Arrange them on a platter with toothpicks and the spicy mayo dip for easy grab-and-go eating.

Serve as part of an Asian-inspired appetizer spread alongside spring rolls, pot stickers, or edamame. The variety gives guests options while maintaining a cohesive theme.

Turn them into a rice bowl by serving over jasmine rice with steamed vegetables, shredded cabbage, pickled carrots, and extra spicy mayo drizzled on top. Add a fried egg for an even heartier meal.

Pair with cold beer, especially light lagers or wheat beers that won’t compete with the bold flavors. For wine, try an off-dry Riesling or Gewürztraminer that can handle both the sweetness and spice.

Make a Korean BBQ meatball sub by loading several meatballs into a hoagie roll with quick-pickled vegetables, fresh cilantro, and plenty of spicy mayo. This creates a fusion sandwich that’s absolutely delicious.

Serve alongside kimchi, pickled radishes, or other Korean side dishes (banchan) for a more authentic Korean meal experience.

For kids’ parties, serve with the spicy mayo on the side so they can control the heat level. The meatballs themselves are sweet enough that most kids enjoy them even without the dip.

These also work well for meal prep lunches. Pack meatballs with rice and vegetables in containers for easy grab-and-go meals throughout the week.

FAQ

Can I make these in a slow cooker? Yes, though the texture will be different. Brown the meatballs in a skillet first for best results, then transfer to a slow cooker with the glaze. Cook on low for 2-3 hours. They won’t have the same exterior texture but will be very tender.

My glaze is too thin. How do I thicken it? Make sure you added the cornstarch slurry and simmered it for at least a minute after adding. If it’s still thin, make another small slurry (1 teaspoon cornstarch + 2 teaspoons water) and add it gradually while simmering until you reach the desired thickness.

Can I use frozen meatballs to save time? You can use store-bought frozen meatballs in a pinch. Bake according to package directions, then toss with homemade Korean BBQ glaze. The flavor won’t be quite as integrated, but it’s a decent shortcut for busy days.

These are too sweet for me. How do I adjust? Reduce the brown sugar to 1/4 cup and the honey to 2 tablespoons. Increase the rice vinegar by 1 tablespoon to add more tang. You can also add extra gochugaru or sriracha to balance the sweetness with heat.

What if I can’t find sesame oil? Sesame oil adds a distinctive nutty flavor that’s important to Korean cuisine, but you can substitute with a neutral oil plus a sprinkle of toasted sesame seeds. The flavor won’t be quite the same, but it will still taste good.

Can I grill these instead of baking? Absolutely. Thread meatballs onto skewers and grill over medium-high heat, turning frequently, until cooked through (about 10-12 minutes). Brush with glaze during the last few minutes of cooking, then toss with additional glaze before serving.

These Korean BBQ meatballs with spicy mayo dip prove that big, bold flavors don’t require complicated techniques or obscure ingredients. The combination of sweet, savory, and spicy works together perfectly, while the creamy dip provides cooling contrast. Make these once for a gathering, and people will be asking for the recipe before the night is over. They’re the kind of crowd-pleasing appetizer that makes entertaining feel easy and actually fun.