Korean-Style BBQ Meatballs with Spicy Mayo Sauce

These Korean-Style BBQ Meatballs are a flavor explosion, combining juicy, tender meatballs with a sweet and savory gochujang glaze and a creamy, spicy mayo drizzle. Inspired by Korean BBQ flavors, this dish is perfect for parties, meal prep, or a fun weeknight dinner. The balance of umami, heat, and sweetness makes these meatballs irresistible!

What sets this recipe apart is its versatility—serve them as an appetizer with toothpicks, over rice for a hearty meal, or even in a bao bun for a fusion twist. The spicy mayo sauce adds a cooling yet fiery contrast that ties everything together.

Why This Recipe Works

Easy Ingredients: The recipe uses pantry staples like ground beef, breadcrumbs, and gochujang (Korean chili paste), which are easy to find in most grocery stores or online. No obscure ingredients here!

Customizable Heat: Adjust the spice level to your liking by tweaking the amount of gochujang or sriracha in the sauce. Perfect for both spice lovers and those who prefer milder flavors.

Meal Prep Friendly: These meatballs reheat beautifully and can be made ahead for quick lunches or dinners throughout the week.

What’s In Korean-Style BBQ Meatballs?

The magic lies in the blend of Korean-inspired flavors and textures:

• Ground Beef & Pork: A mix of both ensures juiciness and depth of flavor.
• Gochujang Paste: The star ingredient, adding sweet, spicy, and fermented notes.
• Panko Breadcrumbs: Keeps the meatballs light and tender.
• Soy Sauce & Sesame Oil: For umami richness and nutty aroma.
• Spicy Mayo Sauce: A creamy blend of mayo, sriracha, and lime to balance the glaze.

How To Make Korean-Style BBQ Meatballs

This recipe comes together in three simple parts: making the meatballs, glazing them, and whipping up the spicy mayo. Here’s how:

Step 1: Prepare the Meatballs

1. In a large bowl, combine ground beef, pork, panko, egg, garlic, ginger, soy sauce, and sesame oil.
2. Mix gently (don’t overwork the meat) and shape into 1.5-inch balls.
3. Bake at 400°F (200°C) for 18-20 minutes or pan-fry until golden and cooked through.

Step 2: Make the BBQ Glaze

1. In a saucepan, whisk gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil.
2. Simmer for 5 minutes until thickened, then toss the meatballs in the glaze.

Step 3: Drizzle with Spicy Mayo

1. Mix mayo, sriracha, lime juice, and a pinch of salt.
2. Drizzle over the meatballs and garnish with sesame seeds and scallions.

Sides for Korean-Style BBQ Meatballs

Pair these meatballs with:

• Steamed Jasmine Rice: Soaks up the extra glaze beautifully.
• Kimchi: Adds a tangy, crunchy contrast.
• Quick-Pickled Cucumbers: Light and refreshing.
• Stir-Fried Bok Choy: For a veggie boost.

Recipe FAQ’s

Can I Use Only Ground Beef?

Yes, but a mix of beef and pork keeps them juicier. For a leaner option, try ground turkey or chicken.

How Do I Store Leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Is Gochujang Very Spicy?

It has mild heat (like sriracha) with sweetness. Reduce the amount or add more honey to tame the spice.

Other Recipes To Try

• Korean Fried Cauliflower: Crispy, sticky, and vegan-friendly.
• Greek Garlic Chicken with Roasted Potatoes: A restaurant-worthy meal made easy at home!
• Bulgogi Tacos: Marinated beef in soft tortillas with Asian slaw.
• Gluten-Free Mushroom Burgers: Made with a blend of mushrooms, quinoa, and savory spices
• Tteokbokki (Spicy Rice Cakes): Chewy rice cakes in fiery sauce.
• Refreshing Cucumber and Beetroot Salad: Perfect for summer gatherings or a healthy lunch!
• Kimchi Grilled Cheese: A fusion twist on a classic.
• Kale & Pomegranate Salad: A winter twist with a citrus tahini dressing.

Korean-Style BBQ Meatballs with Spicy Mayo Sauce

Sweet, spicy, and utterly addictive, these meatballs are a crowd-pleaser! Tender beef-pork blends smothered in a sticky gochujang glaze and drizzled with creamy sriracha mayo. Perfect for game day or a quick dinner!

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Course: Main Course

Cuisine: Korean

Keyword: Meatballs

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 380kcal

Ingredients

For the Meatballs:

• 1 lb 450g ground beef
• ½ lb 225g ground pork
• ½ cup panko breadcrumbs
• 1 egg
• 3 garlic cloves minced
• 1 tbsp ginger grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil

For the Glaze:

• 3 tbsp gochujang Korean chili paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove minced

For the Spicy Mayo:

• ½ cup mayonnaise
• 1-2 tbsp sriracha
• 1 tbsp lime juice
• Pinch of salt

Garnish:

• Sesame seeds
• Sliced scallions

Instructions

• Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• Mix Meatballs: Combine all meatball ingredients in a bowl. Shape into 20-24 balls.
• Bake: Arrange on the sheet and bake for 18-20 mins until cooked through.
• Glaze: Simmer glaze ingredients in a pan for 5 mins. Toss meatballs in the glaze.
• Make Mayo: Whisk mayo, sriracha, lime, and salt. Drizzle over meatballs.
• Serve: Garnish with sesame seeds and scallions.

Notes

• Make Ahead: Prepare meatballs and glaze separately; assemble before serving.
• Freezer-Friendly: Freeze unglazed meatballs for up to 2 months.
• Spice Swap: Use sweet chili sauce for a milder version.
• Air Fryer Option: Cook at 375°F (190°C) for 10-12 mins, shaking halfway.
• Vegetarian: Substitute with plant-based ground meat.
• Bonus Tip: Double the glaze and use it on wings or ribs too!

Nutrition

Calories: 380kcal | Carbohydrates: 18g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 900mg | Fiber: 1g | Sugar: 10g | Vitamin C: 4mg | Calcium: 50mg | Iron: 3mg

Enjoy your Korean-Style BBQ Meatballs! Share your creations with #SpicyMeatballMagic!