Korean BBQ Meatballs & Spicy Mayo Dip

I’ve almost always got a tub of gochujang in my fridge, and I love finding new ways to use it! That’s how these Korean BBQ meatballs were first created, and these are so good both as an appetizer and as a main course loaded over rice with some added veggies. Juicy meatballs get coated in a sticky, sweet-and-savory gochujang glaze, then served with a creamy spicy mayo dip that balances the heat perfectly. Quick, easy, and so full of flavor! I’ve included instructions for air frying, baking, and pan frying, so just choose whichever method you prefer. 

Ingredients

Note: I’ve included a printable recipe card for you at the bottom of this post! 

• Ground beef or chicken — Both work well here; beef gives you richer flavor, while chicken keeps things a little lighter.

• Eggs — Help bind the meatballs so they stay tender and hold their shape.

• Breadcrumbs — Keep the meatballs soft and juicy on the inside.

• Brown sugar — Adds a touch of sweetness that balances the savory and spicy flavors.

• Gochujang (Korean chili paste) — Brings heat, depth, and that signature Korean BBQ flavor.

• Garlic, minced — Adds savory backbone to the meatballs.

• Red onion, chopped — Gives subtle sweetness and texture without overpowering the meat.

• Fresh ginger, grated — Adds warmth and brightness that pairs perfectly with gochujang.

• Soy sauce — Seasons the meat and adds umami.

• Sesame oil — Adds nutty depth and classic Asian-inspired flavor.

• Salt — Helps bring all the flavors together.

• Black pepper — Adds gentle warmth without competing with the spice.

Korean BBQ Glaze

• Soy sauce — Forms the savory base of the glaze.

• Sesame oil — Adds richness and toasted flavor.

• Rice vinegar — Balances the sweetness with a little acidity.

• Gochujang — Reinforces the bold, spicy Korean BBQ flavor.

• Honey or brown sugar — Sweetens the glaze and helps it cling to the meatballs.

• Garlic, minced — Adds extra savory depth to the sauce.

• Cornstarch mixed with water — Helps thicken the glaze so it coats the meatballs evenly.

• Fresh ginger, minced — Adds brightness and warmth to round out the sauce.

Spicy Mayo Dip

• Mayonnaise — Creamy base that cools down the spice.

• Honey — Adds a subtle sweetness that balances the heat.

• Sweet chili sauce — Brings sweet heat and extra flavor.

• Garlic powder — Adds mild savory flavor without overpowering the dip.

• Lime juice — Brightens everything up and keeps the dip from feeling heavy.

Garnish

• Sesame seeds — Add texture and a finished look.

• Green onions, chopped — Fresh, crisp, and perfect for balancing the richness.

How To Make Korean BBQ Meatballs & Spicy Mayo Dip

• In a large bowl, add all of the meatball ingredients and mix just until combined. Try not to overmix so the meatballs stay tender.
• Form the mixture into 1–1½-inch meatballs and set aside.

• Cook the meatballs using your preferred method: Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes. Bake: Bake at 400°F (200°C) on a lined baking sheet for 18–20 minutes, until cooked through. Air fry: Air fry at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.
• While the meatballs cook, add all of the glaze ingredients to a small saucepan. Simmer gently, then stir in the cornstarch slurry and cook until slightly thickened.

• Add the cooked meatballs to a bowl and toss with the Korean BBQ glaze until evenly coated.
• In a separate bowl, whisk together all of the spicy mayo dip ingredients until smooth.

• Serve the meatballs garnished with sesame seeds and green onion, with the spicy mayo dip on the side.

Recipe Notes

• Mix the meatball ingredients just until combined. Overmixing can make the meatballs dense instead of tender! 

• Wetting your hands slightly before rolling makes shaping the meatballs much easier and less sticky.

• All three cooking methods work well, so just choose the one that fits your schedule. Pan-frying gives the most browning, while baking and air frying are more hands-off.

• Simmer the glaze gently and stir often to keep it smooth and prevent sticking.

• Toss the meatballs in the glaze while they’re hot so it coats evenly and really clings.

Serving Ideas 

Serve these Korean BBQ meatballs as a party appetizer with toothpicks and the spicy mayo dip on the side.

Add them to a game-day spread alongside sliders, wings, or dips for something a little different.

Turn them into an easy dinner bowl with steamed rice, cucumbers, and a drizzle of extra glaze.

Tuck them into lettuce wraps or small buns for a fun, handheld option.

Finish with extra sesame seeds and green onions right before serving for a fresh, polished look.

Print Recipe

Korean BBQ Meatballs & Spicy Mayo Dip

These Korean BBQ meatballs are sweet, savory, and just the right amount of spicy. Coated in a glossy gochujang BBQ glaze and served with a creamy spicy mayo dip, they’re perfect for parties, game days, or easy dinner bowls when you want big flavor without a lot of fuss.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Course

Servings: 6

Ingredients

• 1½ lb ground beef or chicken
• 2 eggs
• 1/2 cup breadcrumbs
• 1 tbsp brown sugar
• 1 tbsp gochujang Korean chili paste
• 2 cloves garlic minced
• 1 tbsp chopped red onion
• 1- inch piece ginger grated
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper

Korean BBQ Glaze:

• 5 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp gochujang
• 2 tbsp honey or brown sugar
• 1 tsp minced garlic
• 1 tsp cornstarch mixed with 2½ tbsp water
• 1 tsp minced ginger

Spicy Mayo Dip:

• ½ cup mayonnaise
• 1 tsp honey
• 1 tbsp sweet chili sauce
• ½ tsp garlic powder
• 1 tbsp lime juice

Garnish:

• Sesame seeds
• Chopped green onions

Instructions

• In a large bowl, add all of the meatball ingredients and mix just until combined. Try not to overmix so the meatballs stay tender.
• Form the mixture into 1–1½-inch meatballs and set aside.
• Cook the meatballs using your preferred method: Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes. Bake: Bake at 400°F (200°C) on a lined baking sheet for 18–20 minutes, until cooked through. Air fry: Air fry at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.
• While the meatballs cook, add all of the glaze ingredients to a small saucepan. Simmer gently, then stir in the cornstarch slurry and cook until slightly thickened.
• Add the cooked meatballs to a bowl and toss with the Korean BBQ glaze until evenly coated.
• In a separate bowl, whisk together all of the spicy mayo dip ingredients until smooth.
• Serve the meatballs garnished with sesame seeds and green onion, with the spicy mayo dip on the side.

Whether you’re serving them as an appetizer or main course, I really hope you love these meatballs! If you try them, please do leave a comment below and share your thoughts. It helps other readers, and it makes my day to hear your feedback!