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Mouthwatering Korean BBQ Meatballs Delight

As seen in Satisfying Entrées for Every Table.

Our Korean BBQ Meatballs with Tangy Mayo Dip pack tons of flavor whether you're serving snacks or feeding the family. The beef meatballs come out juicy and get coated in a sweet-meets-savory Korean glaze with honey, soy sauce, and gochujang. They're paired with a smooth, tangy dip that mixes mayo with fresh lime juice and just the right kick of spice. You can bake them, fry them in a pan, or toss them in your air fryer - they'll turn out soft and tasty no matter what. Sprinkle some sesame seeds and chopped green onions on top to make them look and taste even better for parties or quick dinners.

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Barbara Chef
Created By Sasha
Last updated on Mon, 12 May 2025 16:17:22 GMT
A bowl of meatballs with sauce. Save Pin
A bowl of meatballs with sauce. | foodthingle.com

These flavorful Korean BBQ meatballs turn basic items from your kitchen into a taste sensation that'll make you feel like you're dining in downtown Seoul. The mix of sweet, tangy, and spicy notes creates a knockout dish you can enjoy as a starter or main dish with a side of fluffy rice.

I whipped these meatballs up for a gathering with buddies who'd just gotten back from a trip to South Korea. The biggest win? My friend's Korean mother-in-law asked me for my recipe—still the moment I'm most proud of in my cooking journey.

Ingredients

  • Ground beef: Adds moisture and deep flavor to your meatballs; go for 80/20 meat-to-fat balance for the juiciest results
  • Panko breadcrumbs: Give your meatballs a soft, airy bite compared to standard breadcrumbs
  • Gochujang: Brings that signature Korean sweet-spicy kick; usually found in the world foods aisle at your local store
  • Sesame oil: Delivers that warm, nutty aroma that's key in Korean dishes; grab toasted type for stronger flavor
  • Green onions: Offer a fresh, mild bite; look for ones with crisp, vibrant tops
  • Mayonnaise: Creates the smooth foundation for your dipping sauce; try Kewpie mayo from Japan for extra creaminess if you can find it

Step-by-Step Instructions

Prepare the Meatball Mixture:
Mix all your meatball stuff in a big bowl with your hands. Don't squish too much—just fold everything together for about 30 seconds until it's all mixed up. Overworking makes tough meatballs.
Shape the Meatballs:
Roll small chunks between your palms to form 1 to 1.5 inch balls. Wet your hands a bit to stop sticking and get smoother balls. Try to make all 24 meatballs about the same size so they cook evenly.
Cook the Meatballs:
To pan fry, warm up 2 tablespoons oil in a big skillet on medium. Drop in meatballs with space between them and flip every 3 minutes until brown all over and they hit 160°F inside. Cook in batches if needed so they brown instead of steam.
Make the Korean BBQ Glaze:
Bubble all glaze stuff except the cornstarch mix in a pot for 3 minutes to blend the tastes. Pour in cornstarch slurry and cook 2 more minutes till sauce gets thick enough to stick to a spoon but still pours easily.
Coat the Meatballs:
Softly roll hot meatballs in the warm glaze with a spoon until they're covered all over. Let them sit in the sauce for 2 minutes to soak up flavor before moving them to your serving dish.
Make the Spicy Mayo Dip:
Stir all dip stuff in a small bowl until it's smooth and one color throughout. Give it a taste and tweak if needed. You can make this ahead and chill it so the flavors get friendly with each other.
Garnish and Serve:
Put your saucy meatballs on a plate and shower them with sesame seeds and chopped green onions. Serve with spicy mayo on the side or drizzle it on top to make them look fancy.
A bowl of meatballs with sauce. Save Pin
A bowl of meatballs with sauce. | foodthingle.com

You Must Know

These tasty bites work great over rice for dinner or speared with toothpicks as party snacks. You can easily make twice as many for bigger crowds, and they freeze really well too. Each little meatball packs about 85 calories, so they're a decent protein choice.

The gochujang really makes this dish special. I first tried this amazing stuff when a Korean workmate brought homemade bulgogi to our office lunch. I loved it so much I rushed to the nearest Asian store and grabbed three tubs. Now my family knows something yummy's coming whenever they spot that red container in my grocery bags.

Make Ahead Options

These meatballs are great for planning ahead. You can shape them and keep them in the fridge for a day before cooking, or freeze them on a tray then dump them in a freezer bag once they're hard. The sauce keeps for up to 3 days in the fridge—just warm it up gently. For parties, make everything the day before and warm the meatballs in a crockpot with the sauce for super easy hosting.

Serving Suggestions

Turn your meal into a full Korean spread by adding some steamed rice, kimchi, and quick-pickled cukes. Want an easy bowl? Put meatballs on rice with some sliced avocado, thin carrot strips, and a sprinkle of furikake. They also make awesome mini sandwiches tucked into small buns with spicy mayo and a cucumber slice.

A bowl of food with a spoon in it. Save Pin
A bowl of food with a spoon in it. | foodthingle.com

Ingredient Substitutions

Can't find gochujang? Mix 1 tablespoon sriracha with 1 teaspoon honey and 1/2 teaspoon miso paste instead. You can swap ground turkey or chicken for beef if you want something lighter, just add an extra tablespoon of oil to keep them juicy. If you don't eat gluten, crushed rice cereal works great instead of panko. Need a dairy-free dip? Use coconut yogurt instead of mayo and add extra lime juice to keep that tangy kick.

Common Recipe Questions

→ How do I keep my meatballs juicy?

Don't mix too much and handle the meat gently. Using an air fryer or oven helps lock in the juices.

→ Can I prep these meatballs beforehand?

Absolutely! Pop cooked ones in the fridge for up to 3 days or freeze them for up to 3 months. Just warm them up before you eat.

→ What works instead of gochujang?

Try using sriracha or any chili paste you have on hand, though it might taste a bit different.

→ How can I make them more or less spicy?

Just play with how much gochujang you add or throw in some red pepper flakes if you want more heat.

→ Can I make these without gluten?

Sure thing! Grab some gluten-free breadcrumbs and swap the soy sauce for tamari.

Spicy Korean Meatball Platter

Tender meatballs packed with punchy flavors, tangy-sweet glaze, and creamy spicy dip.

Preparation Time
20 Minutes
Cooking Time
20 Minutes
Overall Time
40 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: Korean

Output: 4 Number of Servings

Special Diets: ~

What You'll Need

→ Meatballs

01 1 lb (450g) ground beef (or mix half beef with pork)
02 ½ cup panko crumbs
03 1 egg
04 2 garlic cloves, finely chopped
05 1-inch ginger chunk, shredded
06 2 tbsp soy sauce
07 1 tbsp gochujang paste
08 1 tbsp brown sugar
09 1 tbsp sesame oil
10 ½ tsp salt
11 ¼ tsp black pepper
12 2 green onions, diced small

→ Korean BBQ Glaze

13 ¼ cup soy sauce
14 2 tbsp honey or brown sugar
15 1 tbsp gochujang
16 1 tbsp rice vinegar
17 1 tbsp sesame oil
18 1 tsp chopped garlic
19 1 tsp shredded ginger
20 1 tsp cornstarch mixed with 2 tbsp water

→ Spicy Mayo Dip

21 ½ cup mayo
22 1 tbsp gochujang
23 1 tbsp lime juice
24 1 tsp honey
25 ½ tsp garlic powder

→ Garnish

26 Sesame seeds
27 Sliced green onions

Steps to Follow

Step 01

Grab a big bowl and throw in the beef, panko, egg, chopped garlic, shredded ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Stir everything together gently until it's just mixed up.

Step 02

Take the meat mixture and roll it into balls about 1 to 1.5 inches around.

Step 03

Put some oil in a big pan and cook the meatballs until they're brown all over and done inside, turning them now and then for about 10-12 minutes. You can also bake them at 400°F for 18-20 minutes or pop them in an air fryer at 375°F for 10-12 minutes, shaking halfway.

Step 04

In a small pot, mix soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, chopped garlic, and shredded ginger. Let it bubble a bit, then stir in the cornstarch mix to make it thicker.

Step 05

Drop the hot meatballs into the warm sauce and swirl them around until they're covered all over.

Step 06

In a small dish, mix mayo, gochujang, lime juice, honey, and garlic powder until it's smooth and even.

Step 07

Put your saucy meatballs on a plate, scatter some sesame seeds and green onions on top, and serve with the spicy mayo on the side.

Additional Tips

  1. You can keep these meatballs in your fridge for up to 3 days or stick them in the freezer for up to 3 months.
  2. Want more crunch? Sprinkle some extra sesame seeds or crushed peanuts on top before eating.
  3. Too hot or not hot enough? Just add more or less gochujang or sriracha to match what you like.

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Watch out if you can't eat soy, sesame, eggs, or gluten as this dish has all of these.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 320.5
  • Fat Content: 20.3 g
  • Carbohydrates: 15.2 g
  • Protein: 21 g