Korean BBQ Meatballs Recipe – Easy Party Appetizer with Spicy Mayo Dip

Name: Korean BBQ Meatballs Recipe – Easy Party Appetizer with Spicy Mayo Dip
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: Korean
Ingredients: 1 lb (450g) ground beef (80/20 for juicy texture, or turkey/pork); 1/2 cup (60g) panko breadcrumbs; 1/4 cup (60ml) milk (dairy or unsweetened non-dairy); 1 large egg; 2 green onions, finely chopped; 2 cloves garlic, minced; 1 tbsp (15g) fresh ginger, grated (or 1 tsp ground ginger); 2 tbsp (30ml) soy sauce; 1 tbsp (12g) brown sugar; 1 tsp toasted sesame oil; 1/2 tsp black pepper; 1/4 tsp kosher salt; 1/4 cup (60ml) soy sauce (for glaze); 3 tbsp (45g) brown sugar (for glaze); 1 tbsp (15ml) rice vinegar (or apple cider vinegar, for glaze); 1 tbsp (15ml) gochujang (Korean chili paste, for glaze); 1 clove garlic, minced (for glaze); 1 tsp grated ginger (for glaze); 1 tsp toasted sesame oil (for glaze); 1 tbsp (15ml) water (for glaze); 1 tsp cornstarch (for glaze); 1/2 cup (120g) mayonnaise (for spicy mayo dip); 1–2 tbsp (15–30ml) sriracha, gochujang, or hot sauce (for spicy mayo dip); 1 tsp honey (optional, for spicy mayo dip); 1 tsp rice vinegar or lemon juice (for spicy mayo dip); Sliced green onions (garnish, optional); Sesame seeds (garnish, optional); Chopped cilantro (garnish, optional)

By:

Mala

August 4, 2025

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The first time I served these Korean BBQ meatballs at a backyard get-together, people literally hovered over the platter—grabbing seconds and asking for the recipe before they even finished chewing. There’s just something about the sweet, savory, slightly sticky glaze paired with a punchy spicy mayo dip that makes these meatballs ridiculously addictive. Imagine the aroma of sizzling garlic and ginger, the glossy glaze bubbling up, and that first juicy bite… it’s total party food magic.

Honestly, I stumbled onto this Korean BBQ meatballs recipe during a late-night “what’s left in the fridge?” situation. I’d been craving those classic bulgogi flavors but wanted something bite-sized and fun (plus, finger food is always a win at parties). After a few tweaks—testing different sauces, playing with spice levels, and, okay, maybe burning a batch or two—I landed on this version. It’s now my go-to for potlucks, holiday parties, and family movie nights.

You’ll love that these meatballs are easy to prep ahead, they reheat like a dream, and honestly, they’re just as delicious cold from the fridge (don’t judge). The spicy mayo dip is the secret weapon—it’s creamy, tangy, and brings just the right amount of heat to balance the sweet-savory meatballs. Whether you’re feeding a crowd or looking to jazz up a weeknight dinner, this Korean BBQ meatballs recipe is a total game-changer. Trust me, after making these more times than I can count, I can say with confidence: this one is a keeper.

Why You’ll Love This Recipe

As someone who’s hosted more than my fair share of gatherings (and survived several chaotic birthday parties), I can say these Korean BBQ meatballs are a lifesaver. Here’s why they’re the appetizer you’ll want on repeat:

Quick & Easy: These meatballs come together in under 40 minutes. Seriously, you can whip them up even if you forgot about your dinner guests until an hour before they arrive.
Simple Ingredients: Nothing fancy here—most stuff you probably have already. No mad dash to a specialty market required!
Perfect for Parties: Bite-sized, mess-free, and portable. Whether it’s a game day, holiday spread, or casual happy hour, these shine.
Crowd-Pleaser: Kids love the sweet glaze, adults rave about the spicy mayo dip. I’ve yet to bring these anywhere without getting recipe requests.
Unbelievably Delicious: The flavor combo is pure comfort—tender meatballs, sticky Korean BBQ glaze, and that creamy spicy mayo. It’s the kind of dish that makes everyone smile (and probably lick their fingers).

What sets this Korean BBQ meatballs recipe apart? Blending the classic bulgogi flavors—soy, sesame, brown sugar, ginger—with juicy meatballs means every bite is packed with umami. The glaze caramelizes in the oven, giving you that irresistible sticky finish. And the spicy mayo? It’s got the perfect kick, and honestly, I could eat it by the spoonful.

This isn’t just another meatball recipe. It’s the one you’ll crave when you want comfort food with a little flair. It’s perfect for impressing guests (with zero stress), making weeknights feel special, and giving your taste buds a mini-vacation to Seoul. Give it a try—you’ll see why this recipe has become a legend in my house.

Ingredients Needed

This Korean BBQ meatballs recipe keeps it simple but big on flavor. You don’t need anything fancy—just a mix of pantry staples, a few fresh aromatics, and you’re good to go. Here’s what you’ll need:

For the Meatballs:
- 1 lb (450g) ground beef (80/20 for juicy texture, but turkey or pork works too)
- 1/2 cup (60g) panko breadcrumbs (helps bind and keeps meatballs tender)
- 1/4 cup (60ml) milk (any kind—dairy or unsweetened non-dairy)
- 1 large egg
- 2 green onions, finely chopped (adds freshness and color)
- 2 cloves garlic, minced
- 1 tbsp (15g) fresh ginger, grated (or 1 tsp ground ginger in a pinch)
- 2 tbsp (30ml) soy sauce (I like Kikkoman for classic flavor)
- 1 tbsp (12g) brown sugar (balances the savory notes)
- 1 tsp toasted sesame oil (Nutty, aromatic—don’t skip it!)
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
For the Korean BBQ Glaze:
- 1/4 cup (60ml) soy sauce
- 3 tbsp (45g) brown sugar
- 1 tbsp (15ml) rice vinegar (or apple cider vinegar)
- 1 tbsp (15ml) gochujang (Korean chili paste; sriracha can sub in a pinch, but gochujang is best!)
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp toasted sesame oil
- 1 tbsp (15ml) water
- 1 tsp cornstarch (for thickening)
For the Spicy Mayo Dip:
- 1/2 cup (120g) mayonnaise (Kewpie or classic Hellmann’s work well)
- 1–2 tbsp (15–30ml) sriracha, gochujang, or your favorite hot sauce (adjust for your spice preference)
- 1 tsp honey (optional, for a hint of sweetness)
- 1 tsp rice vinegar or lemon juice (for tang)
For Garnish (Optional but fun!):
- Sliced green onions
- Sesame seeds
- Extra chopped cilantro

A few ingredient tips: I find small-batch gochujang is worth seeking out (the flavor is deeper and less salty than big brands). If you’re gluten-free, swap panko for gluten-free breadcrumbs and be sure your soy sauce is tamari. Ditching dairy? Any plant milk works in place of regular milk, and mayo can be swapped for a vegan version. You can even use ground turkey for a leaner option—just keep an eye on cook time since it dries out faster.

Equipment Needed

You really don’t need a fancy kitchen setup for these Korean BBQ meatballs. Here’s my go-to lineup:

Baking Sheet: Standard half-sheet pan or rimmed baking tray. If you don’t have one, a ceramic casserole dish works (just space the meatballs out so they brown instead of steam).
Parchment Paper or Silicone Baking Mat: For easy cleanup and to prevent sticking.
Mixing Bowls: At least two—one for the meatball mixture, one for the glaze.
Measuring Cups & Spoons: For precise results (I know, eyeballing is tempting, but trust me here).
Whisk or Fork: For mixing the glaze and the spicy mayo dip.
Microplane Grater: Handy for ginger and garlic, but a sharp knife and patience work too.
Small Saucepan: For thickening the glaze.
Serving Platter or Toothpicks: For that party-ready look!

If you’re low on gear, you can skip the baking mat (just grease your tray well), and use a large spoon for portioning the meatballs. I once used my trusty old Pyrex pie plate when I couldn’t find my baking sheet—it worked, but the meatballs were a bit crowded. As for cleaning, a quick soak of the saucepan makes life easier, since that glaze can get sticky!

Budget tip: Dollar store mixing bowls and silicone mats are total lifesavers. No need to splurge unless you really want to.

Preparation Method

Ready to get cooking? Here’s exactly how to make these Korean BBQ meatballs with spicy mayo dip. I’ve included measurements in both US and metric, plus some of my hard-earned tips to keep things simple and stress-free.

Preheat and prep:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- This helps keep the meatballs from sticking and makes cleanup a breeze.
Soak the breadcrumbs:
- In a large bowl, combine 1/2 cup (60g) panko breadcrumbs with 1/4 cup (60ml) milk. Let them soak for 2–3 minutes until the mixture is soft and clumpy.
- This little trick keeps your meatballs moist and tender.
Make the meatball mix:
- Add 1 lb (450g) ground beef, 1 large egg, 2 chopped green onions, 2 minced garlic cloves, 1 tbsp (15g) grated ginger, 2 tbsp (30ml) soy sauce, 1 tbsp (12g) brown sugar, 1 tsp sesame oil, 1/2 tsp pepper, and 1/4 tsp salt to the breadcrumb mixture.
- Mix everything gently using your hands or a sturdy spoon until just combined. Don’t over-mix—this keeps the meatballs tender!
Shape the meatballs:
- Use a tablespoon or small scoop to form 1 to 1.5-inch (2.5–4cm) meatballs. Place them evenly spaced on your prepared baking sheet—you’ll get about 18–20 meatballs.
- Tip: Wet your hands with water to prevent sticking (trust me, it works wonders).
Bake:
- Bake for 14–16 minutes, or until the meatballs are browned and cooked through (internal temp should hit 165°F/74°C).
- If you want a crispier outside, flip them halfway through baking.
Make the Korean BBQ glaze:
- While the meatballs bake, combine 1/4 cup (60ml) soy sauce, 3 tbsp (45g) brown sugar, 1 tbsp (15ml) rice vinegar, 1 tbsp (15ml) gochujang, 1 minced garlic clove, 1 tsp grated ginger, and 1 tsp sesame oil in a small saucepan. Bring to a gentle simmer over medium heat.
- Stir 1 tsp cornstarch into 1 tbsp (15ml) water, then whisk into the sauce. Simmer for 2–3 minutes until thick and glossy.
- If the glaze seems too thick, add a splash more water. Too thin? Simmer another minute or two.
Coat the meatballs:
- Toss the baked meatballs in the warm glaze, making sure each one is nicely coated. I like to use tongs or a slotted spoon for this step.
- Warning: The glaze is sticky, so line your serving platter or use a nonstick pan for tossing.
Make the spicy mayo dip:
- In a small bowl, mix 1/2 cup (120g) mayo with 1–2 tbsp (15–30ml) sriracha (or gochujang), 1 tsp honey, and 1 tsp rice vinegar. Whisk until smooth and creamy.
- Adjust heat to your liking. I usually taste and add a bit more hot sauce if I want extra kick.
Plate and garnish:
- Arrange meatballs on a serving platter. Sprinkle with sliced green onions, sesame seeds, and extra cilantro if desired.
- Serve with the spicy mayo dip on the side, or drizzle right over the top for dramatic effect.

Troubleshooting: If your meatballs feel dry, check that you didn’t overbake them or use too lean a meat. Sticky hands when shaping? Dip them in a bit of water or oil. Sauce too salty? Add a splash more vinegar or a pinch of brown sugar.

Personal tip: I often make the glaze and dip the day before—just reheat the glaze gently before tossing with meatballs.

Cooking Tips & Techniques

After making these Korean BBQ meatballs more times than I can count, I’ve picked up a few tricks to keep things easy and delicious every single time.

Don’t Overmix: Seriously, mix until just combined. Overworking the meat makes the meatballs tough. I learned this the hard way after one batch turned out more like mini hockey pucks than appetizers!
Consistent Size: Use a cookie scoop or tablespoon to keep each meatball the same size. They’ll cook evenly, and nobody fights over who got the tiny one.
Rest the Mix: Letting the meatball mixture sit for five minutes before shaping allows the breadcrumbs to fully hydrate. It makes a difference in texture.
Watch the Glaze: The glaze thickens quickly, so don’t walk away. Stir constantly and remove from heat as soon as it’s glossy and coats the back of a spoon.
Baking vs. Pan-Frying: Baking keeps things simple (and less greasy!). If you pan-fry, use medium heat and don’t crowd the pan.
Multitasking: While the meatballs bake, prep the glaze and spicy mayo. It keeps things moving and means you’re not scrambling at the end.
For a Super-Sticky Finish: After glazing, pop meatballs under the broiler for 1–2 minutes. Watch closely—they can burn fast, but that caramelized glaze is next-level.
Personal Lesson: I once doubled the salt by accident—trust me, measure carefully and taste as you go, especially with the glaze.

The secret to consistent results? Stick to the measurements, don’t rush the mixing, and always taste your glaze before you coat the meatballs. It’s all about balance—sweet, savory, spicy, and a little tang all in one bite!

Variations & Adaptations

The beauty of this Korean BBQ meatballs recipe is how easily you can put your own spin on it. Here are some favorite variations:

Dietary Swaps: Use ground turkey or chicken for a lighter version. For gluten-free, swap panko for GF breadcrumbs and use tamari instead of soy sauce.
Vegan Option: Sub in plant-based ground “meat,” use flaxseed meal (1 tbsp with 3 tbsp water) for the egg, and vegan mayo for the dip. The flavor holds up surprisingly well!
Flavor Twists: Add a splash of pineapple juice to the glaze for a tropical vibe, or a teaspoon of smoked paprika for a smoky kick.
Make It a Meal: Serve the meatballs over steamed rice or in lettuce wraps with shredded veggies for a light lunch.
Different Cooking Methods: Air fryer fans—these meatballs cook up perfectly at 380°F (193°C) for about 10–12 minutes. Shake halfway through for even browning.
Spice Adjustments: Not a fan of spicy? Use less gochujang in the glaze and dip, or swap for ketchup for a mild, kid-friendly version.
Personal Favorite: I love adding chopped water chestnuts to the meatball mix for extra crunch and a bit of sweetness—my kids think it’s the “secret ingredient.”

No matter your dietary needs or taste preferences, these Korean BBQ meatballs are super easy to customize. Don’t be afraid to experiment!

Serving & Storage Suggestions

For the ultimate party appetizer experience, serve these Korean BBQ meatballs hot—right off the tray with toothpicks or mini skewers. They look gorgeous sprinkled with green onions and sesame seeds, especially on a dark platter (major Pinterest vibes!).

Pair them with crisp cucumber slices, pickled radish, or a side of sticky rice. For drinks, a citrusy lager or even sparkling water with lime goes great with the sweet and spicy flavors.

To store, place leftovers in an airtight container and refrigerate for up to 4 days. They reheat perfectly in the microwave (30–45 seconds per serving) or in a 300°F (150°C) oven for 10 minutes. The glaze soaks in more overnight, so the flavor actually gets bolder on day two—don’t be surprised if they disappear as midnight snacks.

You can freeze the baked (unglazed) meatballs for up to 2 months. Just thaw overnight and reheat, then toss in fresh glaze before serving. The spicy mayo dip will keep in the fridge for about a week.

Nutritional Information & Benefits

Each Korean BBQ meatball (with glaze and a dab of spicy mayo dip) comes in around 65 calories, 4g protein, 3.5g fat, and 4g carbs. Using lean turkey or chicken lowers the fat, while the gochujang and ginger deliver antioxidants and anti-inflammatory perks.

With gluten-free substitutions and dairy-free options, this recipe fits a variety of diets. Allergens to note: soy (in the sauce), egg (in the meatballs), and wheat (if using regular panko). Always check your ingredient labels if you have sensitivities.

Personally, I love knowing exactly what’s in my party food—no mystery ingredients, just real, whole flavors and a big protein punch. It’s comfort food you can feel good about sharing.

Conclusion

If you’re looking for an appetizer that’s easy, crowd-pleasing, and totally crave-worthy, this Korean BBQ meatballs recipe is it. The combo of juicy meatballs, glossy sweet-savory glaze, and spicy mayo dip is pure magic—you won’t believe how quickly they disappear!

Don’t be afraid to riff on the recipe—adjust the heat, swap proteins, or double the batch for a big crowd. That’s the beauty of homemade party food; you can make it your own.

I’ve made these more times than I can count, and every single batch brings back memories of laughter-filled gatherings and happy, satisfied friends. Give them a try, and let me know how they go over at your next party—drop a comment, share your spins, or tag me if you post your platter online! Happy cooking, and here’s to more delicious moments shared.

FAQs About Korean BBQ Meatballs Recipe

How spicy are these Korean BBQ meatballs?

The meatballs themselves are mild, but the glaze and spicy mayo dip add as much heat as you like. Just adjust the amount of gochujang or sriracha to suit your taste.

Can I make Korean BBQ meatballs ahead of time?

Absolutely! Bake the meatballs and keep them in the fridge up to 2 days ahead. Warm them before tossing with fresh glaze for best texture.

What can I use instead of gochujang?

Sriracha is a decent substitute if you can’t find gochujang, though the flavor will be slightly different. You can also use another favorite chili paste or even ketchup for a mild version.