There’s something almost magical about a bite that balances sweet, spicy, and savory all at once, that’s exactly what these Korean BBQ Meatballs deliver. Imagine juicy, oven-baked beef meatballs infused with gochujang, soy sauce, and sesame oil, paired with a cool, creamy spicy mayo that makes every bite sing.
These meatballs are the kind of recipe that feels fancy enough for guests but effortless enough for a Tuesday night. They’re fast, flavorful, and flexible, you can toss them over rice, thread them on skewers for appetizers, or tuck them into lettuce wraps for a light dinner.
And let’s be honest, that spicy mayo? It’s the kind of dip that has people scraping the bowl.
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- ½ inch fresh ginger, grated
- 2 green onions, finely chopped
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (optional, for binding)
- Salt and black pepper to taste
For Garnish:
- Toasted sesame seeds
- Chopped scallions
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- ½ teaspoon honey
Instructions
- Preheat & Prepare:
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Mix the Meatballs:
In a large bowl, combine beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and seasoning. Mix gently with your hands or a spatula until just combined. (Don’t overmix — that’s the secret to tender meatballs.) - Shape & Bake:
Form the mixture into 1-inch balls and arrange them evenly on the baking sheet. Bake for 18–20 minutes, or until browned and fully cooked. - Make the Spicy Mayo:
While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy. - Serve & Garnish:
Arrange warm meatballs on a platter, drizzle with the spicy mayo (or serve it on the side), and sprinkle with sesame seeds and scallions.
Tips & Tricks for Perfect Korean BBQ Meatballs
- Use fresh aromatics: Garlic and ginger lose intensity when old — fresh gives that signature Korean punch.
- Chill before baking: 10 minutes in the fridge helps meatballs keep their shape.
- Double the sauce: You’ll thank yourself later. The spicy mayo works wonders on fries, wraps, or even a burger.
- Adjust the spice: For kids or milder palates, halve the gochujang amount.
Substitutions & Variations
- Lighter Option: Use ground turkey or chicken instead of beef.
- Vegan Version: Try plant-based ground meat, flaxseed “egg,” and vegan mayo.
- Sweeter Glaze: Mix a little honey and soy sauce to brush on during the last few minutes of baking.
- Smoky Kick: Add a dash of smoked paprika or a few drops of liquid smoke to the mix.
- Veggie Boost: Stir in finely chopped mushrooms, shredded carrots, or cabbage for extra nutrition.
How to Serve Korean BBQ Meatballs
These meatballs are endlessly versatile. Try them:
- Over steamed rice or jasmine rice for a simple dinner bowl.
- With stir-fried veggies or noodles for a complete meal.
- On skewers as party appetizers.
- Wrapped in lettuce leaves with cucumber slices and herbs.
- In bao buns or sliders with pickled veggies for a street-food twist.
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes! Cook and cool the meatballs completely, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Can I use ground turkey or chicken instead of beef?
Absolutely. Just note that leaner meats may cook faster, so reduce baking time by 2–3 minutes.
How spicy are these meatballs?
They’re mildly spicy — enough to wake up your taste buds without burning them. Adjust gochujang to your liking.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 22 g |
| Fat | 20 g |
| Carbohydrates | 9 g |
| Sugar | 4 g |
| Sodium | 630 mg |
(Values are approximate and may vary based on ingredients used.)
These Korean BBQ Meatballs are everything you want in a homemade meal, flavorful, quick, and comforting. Whether you’re hosting friends or just trying to make dinner less boring, they bring that perfect harmony of sweet heat and savory umami straight from your oven.
Next time you’re craving something bold but easy, skip takeout — this is your new go-to.
Korean BBQ Meatballs with Spicy Mayo Dip | Easy Korean-Inspired Dinner
Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- ½ inch fresh ginger, grated
- 2 green onions, finely chopped
- 1 egg
- ¼ cup breadcrumbs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tsp cornstarch (optional, for binding)
- Salt and black pepper to taste
For Garnish:
- Toasted sesame seeds
- Chopped scallions
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- ½ teaspoon honey
Instructions
- Preheat & Prepare: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Meatballs: In a large bowl, combine beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and seasoning. Mix gently with your hands or a spatula until just combined. (Don’t overmix — that’s the secret to tender meatballs.)
- Shape & Bake: Form the mixture into 1-inch balls and arrange them evenly on the baking sheet. Bake for 18–20 minutes, or until browned and fully cooked.
- Make the Spicy Mayo: While the meatballs bake, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy.
- Serve & Garnish: Arrange warm meatballs on a platter, drizzle with the spicy mayo (or serve it on the side), and sprinkle with sesame seeds and scallions.