Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs are juicy, sticky, sweet, and savory—bursting with umami from soy, garlic, ginger, and gochujang. They’re oven-baked or air-fried, then tossed in a mouthwatering glaze and paired with a creamy, spicy mayo dip that adds the perfect contrast. Perfect for parties, game day, meal prep, or a weeknight dinner!
Equipment
- Mixing bowls
- Whisk
- Baking sheet + parchment paper (or air fryer/skillet)
- Small saucepan
- Measuring spoons/cups
- Ice cream scoop or hands for shaping
- Small bowl for dipping sauce
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef or pork (or 50/50 mix)
- ½ cup panko breadcrumbs (or GF panko)
- 1 egg
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp scallions, finely chopped
- 1 tbsp soy sauce (or tamari)
- 1 tsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
For the Glaze:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1½ tbsp honey or brown sugar
- 1 clove garlic, minced
- 1 tsp sesame oil
For the Spicy Mayo Dip:
- ½ cup mayonnaise (regular or Kewpie)
- 1–2 tsp sriracha or gochujang (adjust heat to taste)
- 1 tsp rice vinegar
- ½ tsp sesame oil
Instructions
Make the Meatballs
- In a large bowl, mix together ground meat, panko, egg, garlic, ginger, scallions, soy sauce, sesame oil, and gochujang until just combined.
- Chill for 15 minutes (optional, helps with shaping).
- Preheat oven to 400°F (200°C) or set air fryer to 375°F (190°C).
- Use an ice cream scoop or damp hands to shape into 1½-inch meatballs.
- Place on a parchment-lined baking sheet or in an air fryer basket.
- Bake for 18–20 minutes (or air fry for 12–15 minutes), until golden and cooked through.
Prepare the Korean BBQ Glaze
- In a small saucepan over medium heat, combine soy sauce, rice vinegar, honey, garlic, and sesame oil.
- Simmer for 2–3 minutes until slightly thickened. Set aside.
Toss the Meatballs
- Once cooked, place meatballs in a bowl and pour glaze over them.
- Toss gently to coat or brush individually.
- Garnish with extra scallions and sesame seeds if desired.
Make the Spicy Mayo Dip
- In a small bowl, whisk together mayo, sriracha/gochujang, vinegar, and sesame oil until smooth.
- Chill for 10 minutes before serving.
Notes
- Protein swaps: Try ground chicken or turkey for a leaner option.
- Vegetarian: Use mashed tofu and lentils, or store-bought plant-based ground.
- Gluten-free: Use tamari instead of soy sauce, and GF breadcrumbs.
- Spice level: Adjust gochujang or sriracha to control heat.
- Make-ahead tip: Meatballs can be made and frozen (raw or baked) for up to 2 months.
- Serving idea: Serve over rice with quick pickled veggies for a full meal.