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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs with a glossy gochujang glaze are baked until juicy, then tossed until lacquered and sticky. Finished with sesame seeds and green onions, these Korean-inspired party meatballs are served with a creamy spicy mayo dip.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Korean-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.3333 cup panko breadcrumbs
  • 1 egg
  • 3 garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger grated
  • salt to taste
  • pepper to taste
Korean BBQ Glaze
  • 3 tbsp gochujang
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic minced
Spicy Mayo Dip
  • 0.5 cup mayo
  • 2 tbsp sriracha
  • 1 tsp lime juice
Garnish
  • sesame seeds for garnish
  • green onions for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 cast iron skillet

Method
 

Bake the meatballs
  1. Preheat the oven to 400°F and line a baking sheet with parchment.
  2. Mix ground beef with panko, egg, minced garlic, soy sauce, sesame oil, grated ginger, salt, and pepper, then roll into 1.5-inch balls and place on the baking sheet.
  3. Bake for 15–18 minutes, until cooked through and firm in the center.
Make the Korean BBQ glaze
  1. Simmer gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a saucepan for 2–3 minutes until slightly thickened and glossy.
  2. Toss the baked meatballs in the glaze until fully coated and lacquered.
Finish and serve
  1. Mix mayo, sriracha, and lime juice until smooth for a creamy spicy mayo dip.
  2. Garnish the glazed meatballs with sesame seeds and green onions, then serve immediately with spicy mayo for dipping.

Notes

For extra sticky glaze, toss the meatballs while they’re still hot so the gochujang clings tightly. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through, then add a spoonful of extra glaze if you want more shine. Freezing is not recommended due to texture changes in baked meatballs and mayo. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same seasoning and baking time.