Every once in a while, I make a recipe that disappears faster than I can plate it—these Korean BBQ Meatballs with Spicy Mayo Dip are exactly that.
Juicy, flavorful meatballs made with Korean-inspired ingredients like gochujang, soy sauce, garlic, and sesame oil, paired with a creamy, spicy mayo dip that’s tangy, sweet, and addictive.
These meatballs are perfect as an appetizer, party snack, or even dinner served over rice or noodles.
They’re easy to prep, bold in flavor, and completely crave-worthy.
Why You’ll Love This Recipe
Bold Korean BBQ flavors in every bite
Perfectly juicy meatballs that bake, fry, or air fry
Spicy mayo dip adds a creamy kick
Great for parties, weeknight dinners, or meal prep
Easy to make ahead and freeze
What You’ll Need (Ingredient Highlights)
Ground beef or beef-pork blend – rich and juicy base
Gochujang – fermented Korean chili paste for heat and depth
Soy sauce – brings savory umami flavor
Sesame oil – for nutty aroma and authenticity
Garlic and ginger – fresh, fragrant backbone
Green onions – optional, for brightness
Egg + breadcrumbs – bind the meatballs
Spicy mayo dip – made with mayo, gochujang, honey, and lemon juice
Pro Tips Before You Start
Use lean beef (80/20) for the perfect juicy texture
Don’t overmix the meat—this keeps meatballs tender
Adjust spice level with more or less gochujang
Bake for ease, but air fry for a crispier finish
Chill the spicy mayo for 15+ minutes to let flavors blend
How to Make Korean BBQ Meatballs with Spicy Mayo Dip
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil or parchment and lightly grease it.
Step 2: Make the Meatball Mixture
In a large bowl, combine ground beef (or a 50/50 beef-pork mix), gochujang, soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions (optional), egg, and breadcrumbs.
Mix just until combined.
Step 3: Shape and Cook
Form into 1½-inch balls and place evenly on the prepared tray.
To bake: Bake for 18–20 minutes until cooked through.
To air-fry: Cook at 375°F for 10–12 minutes.
To pan-fry: Cook in a skillet over medium heat, turning to brown all sides, about 8–10 minutes total.
Step 4: Make the Spicy Mayo Dip
In a small bowl, mix together mayonnaise, gochujang, honey, and lemon juice.
Stir until smooth and refrigerate until ready to serve.
Step 5: Add the Glaze (Optional)
For an extra sticky finish, toss cooked meatballs with a mix of gochujang, soy sauce, and a splash of honey or brown sugar warmed in a pan.
Step 6: Serve
Serve meatballs warm with a generous side of spicy mayo dip.
Garnish with green onions or sesame seeds if desired.
What to Serve It With
Steamed white rice or sticky rice
Kimchi or Korean pickled vegetables
Sautéed bok choy or broccoli
Lettuce wraps for a low-carb version
Cold noodles or soba salad for contrast
Variations / Substitutions
Use ground turkey or chicken for a leaner version
Make them smaller for party skewers or appetizer platters
Add chopped water chestnuts for crunch
Swap spicy mayo with sweet chili sauce or ranch for kids
Use gluten-free panko + tamari if needed
Storage & Leftovers
Store cooked meatballs in an airtight container in the fridge for 3–4 days
Freeze uncooked or cooked meatballs for up to 2 months
Reheat in microwave or pan with a splash of water
Store spicy mayo dip separately in fridge for up to 1 week
Use leftovers in wraps or rice bowls the next day
FAQs
What is gochujang and where can I find it?
Gochujang is a Korean fermented chili paste—savory, spicy, slightly sweet.
Find it in the Asian aisle or online.
Can I make the meatballs ahead of time?
Yes! Shape and chill raw meatballs up to 24 hours in advance or freeze for later.
How spicy are these meatballs?
Mild to moderate, depending on your gochujang.
Adjust the amount to suit your heat tolerance.
Can I skip the spicy mayo dip?
Sure! But it’s highly recommended.
Try another creamy dip if needed—like garlic aioli or yogurt sauce.
Can I use an air fryer for this recipe?
Absolutely. Air frying yields a crisp outside with tender insides.
Cook at 375°F for 10–12 minutes.
How do I keep them from falling apart?
Make sure to use both egg and breadcrumbs, and avoid overmixing.
Let the mixture rest 10 minutes before forming.
Final Thoughts
These Korean BBQ Meatballs with Spicy Mayo Dip are everything I love in one bite—bold flavor, a perfect blend of heat and creaminess, and so easy to make.
They work as party appetizers, meal prep staples, or the star of a weeknight dinner.
Whip up a batch, drizzle on that spicy mayo, and just try to stop at one.
Full Recipe Card (Ingredients + Instructions)
Ingredients
For the Meatballs:
1 lb ground beef (or 50/50 beef + pork)
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 egg
½ cup breadcrumbs
2 green onions, finely chopped (optional)
For the Spicy Mayo Dip:
½ cup mayonnaise
1–2 tsp gochujang (to taste)
1 tsp honey
1 tsp lemon juice
Optional Glaze (for extra sticky finish):
1 tbsp gochujang
1 tbsp soy sauce
1 tsp honey or brown sugar
Instructions
Preheat oven to 400°F. Line a tray with parchment and grease lightly.
In a bowl, mix all meatball ingredients just until combined.
Form into 1½-inch balls and arrange on tray.
Bake 18–20 mins or air-fry at 375°F for 10–12 mins.
Mix all spicy mayo ingredients in a small bowl and chill.
(Optional) Toss meatballs in warm glaze for extra coating.
Serve meatballs warm with spicy mayo dip on the side.
