If you’re craving bold, savory flavors with just the right kick of heat, these Korean BBQ Meatballs with Spicy Mayo Dip are about to become your new favorite appetizer. Imagine juicy beef meatballs baked until tender, then glazed in a sticky-sweet, garlicky Korean BBQ sauce with hints of sesame and gochujang. Each bite bursts with flavor and pairs perfectly with a creamy, spicy mayo dipping sauce that balances heat with richness.

This easy meatball recipe is perfect for game day, weeknight dinners, or party appetizers that wow your guests. The best part? They’re oven-baked, not fried, making them a lighter choice without sacrificing flavor.

Why You’ll Love This Recipe

Packed with flavor: Sweet, savory, and spicy Korean-inspired glaze.
Party-perfect: Ideal for game nights, potlucks, or family dinners.
Easy prep: Simple ingredients, quick mixing, and no-fuss baking.
Customizable: Adjust spice level with more or less gochujang.
Better than takeout: Healthier and fresher with the same bold flavors.

Ingredient Breakdown

For the Meatballs

Ground beef (1 lb): Juicy base for the meatballs, rich in flavor.
Breadcrumbs (¼ cup): Helps bind and keeps them tender.
Egg (1): Ensures structure and prevents crumbling.
Green onions (2, finely chopped): Freshness and mild onion bite.
Garlic (2 cloves, minced): Aromatic depth.
Soy sauce (1 tbsp): Salty umami boost.
Sesame oil (1 tbsp): Nutty richness.
Ginger (1 tsp, grated): Adds warmth and zest.
Black pepper (½ tsp): Subtle seasoning.
Gochujang (1 tbsp, optional): Signature Korean heat and umami.

For the Korean BBQ Glaze

Soy sauce (¼ cup): Salty base.
Brown sugar (2 tbsp): Sweet balance.
Honey (1 tbsp): Sticky texture with floral sweetness.
Rice vinegar (1 tbsp): Tangy brightness.
Gochujang (1 tbsp): Heat and deep chili flavor.
Garlic (1 clove, minced): Savory punch.
Sesame oil (1 tsp): Rich finish.
Ginger (1 tsp, grated): Fresh, peppery lift.
Sesame seeds & green onions: Classic garnish for flavor and color.

For the Spicy Mayo Dip

Mayonnaise (½ cup): Creamy base.
Gochujang (1–2 tsp): Adds heat and flavor depth.
Rice vinegar (1 tsp): Balances with tang.
Honey (½ tsp): Smooths out the spice.

Pro Tips

Use panko breadcrumbs for extra tenderness.
Chill the mixture for 15 minutes before rolling if it feels too sticky.
Double the glaze if you want extra for dipping or drizzling over rice.
Air fryer option: Cook at 375°F for 12–14 minutes.

Variations

Protein swap: Try ground chicken, or turkey.
Cheesy twist: Add mozzarella cubes inside meatballs for a gooey center.
Extra spicy: Add more gochujang or red chili flakes.
Gluten-free: Use tamari and gluten-free breadcrumbs.

Serving Suggestions

Pair with steamed jasmine rice or fried rice for a complete meal.
Serve as a party appetizer with toothpicks and the spicy mayo dip.
Add to lettuce wraps with kimchi and cucumbers for a light, fresh twist.

Make Ahead + Storage Tips

Prep ahead: Mix and shape meatballs up to 24 hours in advance, store in the fridge.
Store leftovers: Keep in an airtight container up to 3 days.
Reheat: Warm in the oven or skillet until heated through. For best results, toss with extra glaze before serving.
Freeze: Freeze raw meatballs on a tray, transfer to a bag, and store up to 2 months. Bake from frozen, adding 5 minutes cook time.

FAQ

Can I make these without gochujang?
Yes, substitute sriracha or chili garlic sauce for a similar heat.

What if I don’t have sesame oil?
You can skip it, but it adds authentic nutty flavor. A drizzle of toasted sesame seeds works as a substitute.

Can I cook them on the stove instead of baking?
Yes, pan-fry in a skillet over medium heat until browned and fully cooked, about 10–12 minutes.

Are they kid-friendly?
Yes! Simply reduce or omit the gochujang for a milder flavor kids will love.

Korean BBQ Meatballs with Spicy Mayo Dip

Emily