If you love bold, savory flavors with a touch of heat, these Korean BBQ Meatballs are a must-try.
Juicy, tender meatballs are coated in a rich, sticky Korean BBQ sauce and served with a creamy, spicy mayo dip for the perfect balance of flavors.
This recipe is ideal for a party appetizer, meal prep, or even a weeknight dinner when you want something exciting.
The combination of soy sauce, gochujang, sesame oil, and garlic creates an irresistible depth of flavor that pairs beautifully with the tangy, spicy mayo.
Whether you serve these meatballs on their own, over rice, or in a sandwich, they are guaranteed to be a hit.
Let’s dive into this easy and delicious Korean-inspired dish.
Ingredients You’ll Need
For the Meatballs:
- 1 pound ground beef (or pork, or a mix of both)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- ½ cup panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Korean BBQ Sauce:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha (or gochujang for extra heat)
- 1 teaspoon lime juice
How to Make Korean BBQ Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground meat, garlic, ginger, green onions, soy sauce, gochujang, sesame oil, breadcrumbs, egg, salt, and pepper. Mix everything together until just combined. Avoid overmixing to keep the meatballs tender.
Step 2: Shape and Cook the Meatballs
Using your hands or a small scoop, roll the mixture into evenly sized meatballs, about 1 inch in diameter.
- Baking Method: Preheat your oven to 400°F (200°C) and place the meatballs on a parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.
- Pan-Frying Method: Heat a large skillet over medium-high heat with a bit of oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked, about 8-10 minutes.
Step 3: Make the Korean BBQ Sauce
While the meatballs cook, prepare the sauce. In a small saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and honey. Bring to a simmer over medium heat, stirring occasionally.
In a separate bowl, mix cornstarch with water to create a slurry, then add it to the sauce. Stir continuously until the sauce thickens to a glossy consistency, about 2 minutes. Remove from heat.
Step 4: Coat the Meatballs in Sauce
Once the meatballs are cooked, toss them in the warm Korean BBQ sauce until fully coated.
How to Make Spicy Mayo Dip
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level by adding more or less sriracha.
Best Ways to Serve Korean BBQ Meatballs
These flavorful meatballs can be served in multiple ways:
- As an appetizer – Arrange on a platter with toothpicks and serve with the spicy mayo dip.
- Over rice – Pair with steamed jasmine rice and sautéed vegetables for a complete meal.
- In a sandwich – Serve in a soft bun with shredded cabbage or kimchi for a Korean-inspired meatball sub.
Tips for the Best Meatballs
- Use fresh garlic and ginger to maximize flavor. Pre-minced options don’t have the same intensity.
- Do not overmix the meat as this can result in tough meatballs. Mix just until combined.
- Adjust the spice level based on preference. Add more gochujang for heat or reduce it for a milder version.
- Bake for convenience, pan-fry for crispiness. Both methods work well, but pan-frying adds a slightly crisp texture.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked meatballs (without sauce) for up to 2 months. Reheat before adding the sauce.
- Reheat: Warm meatballs in a skillet over low heat with a splash of water to keep them moist.
Recipe FAQ’s
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. Cooked meatballs can also be stored and reheated as needed.
What can I use instead of gochujang?
If you don’t have gochujang, you can substitute it with sriracha or a mix of chili paste and a little honey to mimic the sweet-spicy balance.
Can I use ground turkey or chicken instead of beef/pork?
Absolutely! Ground turkey or chicken works well, but the texture may be slightly softer. Consider adding an extra tablespoon of breadcrumbs to help bind the mixture.
Korean BBQ Meatballs with Spicy Mayo Dip
Ingredients
For the Meatballs:
- 1 pound ground beef or pork, or a mix of both
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 green onions finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon sesame oil
- ½ cup panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Korean BBQ Sauce:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 2 teaspoons water for thickening
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon sriracha or gochujang for extra heat
- 1 teaspoon lime juice
Instructions
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground meat, garlic, ginger, green onions, soy sauce, gochujang, sesame oil, breadcrumbs, egg, salt, and pepper. Mix everything together until just combined. Avoid overmixing to keep the meatballs tender.
Step 2: Shape and Cook the Meatballs
- Using your hands or a small scoop, roll the mixture into evenly sized meatballs, about 1 inch in diameter.
- Baking Method: Preheat your oven to 400°F (200°C) and place the meatballs on a parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.
- Pan-Frying Method: Heat a large skillet over medium-high heat with a bit of oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked, about 8-10 minutes.
Step 3: Make the Korean BBQ Sauce
- While the meatballs cook, prepare the sauce. In a small saucepan, combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and honey. Bring to a simmer over medium heat, stirring occasionally.
- In a separate bowl, mix cornstarch with water to create a slurry, then add it to the sauce. Stir continuously until the sauce thickens to a glossy consistency, about 2 minutes. Remove from heat.
Step 4: Coat the Meatballs in Sauce
- Once the meatballs are cooked, toss them in the warm Korean BBQ sauce until fully coated.
How to Make Spicy Mayo Dip
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust spice level by adding more or less sriracha.