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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs are glossy, sticky gochujang-glazed beef meatballs baked until cooked through and then lacquered in a dark, caramelized sauce. Served with a creamy spicy mayo dip, they’re a crowd-ready party appetizer with sesame and green onion garnish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Korean-American
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.33 cup panko breadcrumbs
  • 1 egg
  • 3 garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1 salt and pepper to taste
Korean BBQ Glaze
  • 3 tbsp gochujang
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic minced
Spicy Mayo Dip
  • 0.5 cup mayo
  • 2 tbsp sriracha
  • 1 tsp lime juice
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Preheat and form the meatballs
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy release.
  2. Combine ground beef with panko breadcrumbs, egg, garlic, soy sauce, sesame oil, ginger, salt, and pepper, then roll into 1.5-inch balls and place them on the baking sheet.
Bake
  1. Bake at 400°F for 15–18 minutes until cooked through, with the tops starting to set and lightly brown.
Make the Korean BBQ glaze
  1. In a saucepan, simmer gochujang, soy sauce, honey, rice vinegar, sesame oil, and garlic for 2–3 minutes until slightly thickened and glossy.
Glaze and serve
  1. Toss the baked meatballs in the glaze until fully coated, so the sauce clings like a dark sticky lacquer.
  2. Mix the spicy mayo (mayo, sriracha, and lime juice), garnish the meatballs with sesame seeds and green onions, and serve immediately with the dip on the side.

Notes

For the glossiest coating, glaze the meatballs right after they come out of the oven while they’re still hot—this helps the gochujang mixture caramelize and stick. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is yes, but the texture may soften slightly after thawing. For a lighter option, use reduced-fat mayo for the spicy dip without changing the rest of the recipe.