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Melany

Korean BBQ Meatballs with Spicy Mayo are deliciously easy!

These Korean BBQ Meatballs are juicy, bold, and bursting with umami flavor. Baked to perfection and paired with a creamy spicy mayo dip, they make the perfect appetizer, game-day snack, or flavorful dinner bite with an Asian twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 20 –24 meatballs (about 6 servings)
Course: Appetizer, Main Dish
Cuisine: Korean-Inspired
Ingredients Method Notes

Ingredients
  

  • For the Meatballs: 1 pound ground beef or pork 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon brown sugar 1 tablespoon minced garlic 1 tablespoon grated ginger 2 tablespoons chopped green onions 1 large egg 1/4 cup breadcrumbs 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes (optional) 1/2 teaspoon black pepper
  • For the Spicy Mayo Dip: 1/2 cup mayonnaise 2 tablespoons sriracha sauce adjust to taste 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 teaspoon honey 1 teaspoon soy sauce 1 tablespoon lime juice (optional)

Method
 

  1. Preheat the Oven:Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Make the Meatball Mixture:In a large bowl, combine ground beef, soy sauce, sesame oil, brown sugar, garlic, ginger, green onions, egg, breadcrumbs, gochugaru (if using), and black pepper. Mix gently just until combined.
  3. Form the Meatballs:Scoop and roll the mixture into 1½-inch meatballs. Place them evenly spaced on the prepared baking sheet.
  4. Bake:Bake for 15–20 minutes, or until the meatballs are cooked through and lightly browned.
  5. Prepare the Spicy Mayo Dip:While the meatballs bake, whisk together mayonnaise, sriracha, rice vinegar, sesame oil, honey, soy sauce, and lime juice in a small bowl. Taste and adjust seasoning as needed.
  6.  
  7. Serve:Serve the warm meatballs with the spicy mayo dip on the side or drizzled over the top. Garnish with additional green onions if desired.

Notes

  • Gochugaru adds authentic Korean heat but can be replaced with regular red pepper flakes for milder spice.
  • These meatballs work great as a rice bowl topping or tucked into lettuce wraps.
  • Make ahead by prepping the meatballs and refrigerating them uncooked for up to 24 hours before baking.
  • To make them gluten-free, use gluten-free breadcrumbs and tamari in place of soy sauce.

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