Korean BBQ Meatballs

Juicy, flavorful meatballs infused with bold Korean BBQ flavors, glazed with a caramelized sauce, and topped with a creamy, spicy mayo drizzle. These meatballs are perfect as an appetizer or a main dish, offering a delicious balance of sweet, savory, and spicy flavors.

Why You’ll Love This Recipe

• Bold and flavorful – Infused with garlic, ginger, soy sauce, and gochujang for an authentic Korean BBQ taste.
• Quick and easy – Ready in just 25 minutes, making it perfect for a busy day.
• Versatile – Great as an appetizer, over rice, or in lettuce wraps.
• Perfect balance of textures – Tender meatballs with a sticky glaze and creamy spicy mayo.
• Crowd-pleaser – A guaranteed hit at parties, game nights, or family dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• 1 lb ground beef (or pork)
• ¼ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• 2 green onions, finely chopped

For the Korean BBQ Glaze:

• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon gochujang
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon garlic powder

For the Spicy Mayo Dip:

• ¼ cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lime juice
• ½ teaspoon honey

For Garnish:

• Chopped green onions
• Sesame seeds

Directions

1. Prepare the meatballs – In a bowl, mix ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, gochujang, honey, sesame oil, black pepper, and green onions. Form into small meatballs.
2. Cook the meatballs – Heat a skillet over medium heat and lightly grease with oil. Sear the meatballs on all sides until browned, about 5-7 minutes.
3. Make the Korean BBQ glaze – In a small pan, whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, and garlic powder. Simmer for 3 minutes until slightly thickened.
4. Coat the meatballs – Brush or toss the meatballs in the glaze and cook for another 2 minutes. Remove from heat.
5. Prepare the spicy mayo dip – Mix mayonnaise, sriracha, lime juice, and honey in a small bowl.
6. Serve – Drizzle the meatballs with spicy mayo, sprinkle with green onions and sesame seeds, and serve with extra sauce on the side.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: 290 kcal per serving

Variations

• Baked Meatballs – Bake at 400°F (200°C) for 15-18 minutes instead of pan-frying.
• Air-Fried Option – Cook at 375°F (190°C) for 10-12 minutes for a healthier version.
• Extra Spicy – Add more gochujang or red pepper flakes for additional heat.
• Teriyaki Twist – Swap the glaze for a teriyaki sauce for a sweeter variation.
• Low-Carb/Keto – Use almond flour instead of breadcrumbs and serve with lettuce wraps.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooked meatballs without the glaze for up to 2 months. Thaw and reheat before glazing.
• Reheating: Warm in a skillet over low heat or in the microwave for 1-2 minutes.

FAQs

1. Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and store them in the fridge for up to 24 hours before cooking.

2. Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey works well, but the texture may be slightly softer.

3. What can I serve with these meatballs?

They pair well with steamed rice, noodles, lettuce wraps, or as an appetizer with toothpicks.

4. How do I make the sauce thicker?

Let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

5. Is gochujang very spicy?

Gochujang has a mild to moderate heat level with a slightly sweet and smoky flavor. Adjust the amount to suit your spice preference.

6. Can I use panko instead of regular breadcrumbs?

Yes, panko breadcrumbs will work and may give the meatballs a lighter texture.

7. Can I make this recipe gluten-free?

Use tamari instead of soy sauce and gluten-free breadcrumbs to make it gluten-free.

8. How do I prevent meatballs from falling apart?

Make sure the mixture is well combined and not too wet. Chilling the meatballs before cooking helps them hold their shape.

9. Can I double the recipe?

Yes, simply double all the ingredients. You may need to cook the meatballs in batches.

10. What’s a good substitute for sriracha in the spicy mayo?

You can use chili garlic sauce, hot sauce, or even a bit of extra gochujang.

Conclusion

These Korean BBQ Meatballs with Spicy Mayo Dip are packed with bold flavors and perfect for any occasion. Whether served as an appetizer, party snack, or a main course over rice, they’re sure to impress. Quick to make, full of rich umami taste, and finished with a creamy, spicy drizzle—this dish will become a new favorite in your recipe collection. Try it today!