These Korean BBQ Meatballs are tender, juicy, and glazed in a sticky-sweet, umami-rich BBQ sauce with bold Korean flavors. Paired with a creamy spicy mayo dip, they make an irresistible appetizer, party snack, or even a fun dinner when served with rice and veggies.
Made with ground beef, garlic, ginger, and gochujang (Korean chili paste), these meatballs are easy to whip up and pack major flavor in every bite!
🧾 Ingredients
For the Meatballs:
- 1 lb (450 g) ground beef (or pork or chicken)
- 1 egg
- ½ cup breadcrumbs
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onions, finely chopped
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame oil
For the Korean BBQ Glaze:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 2 teaspoons sesame oil
- 1 garlic clove, minced
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar or lime juice
- Pinch of sugar (optional)
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Make the meatballs:
In a large bowl, combine ground meat, egg, breadcrumbs, garlic, ginger, green onion, soy sauce, sesame oil, salt, and pepper. Mix until just combined—don’t overwork. Roll into 1½-inch balls and place on the baking sheet. - Bake:
Bake for 15–18 minutes, or until golden and cooked through. - Prepare the glaze:
In a small saucepan, combine all glaze ingredients. Simmer over medium heat for 2–3 minutes until slightly thickened. - Glaze the meatballs:
Toss the baked meatballs in the warm glaze until evenly coated. - Make the spicy mayo dip:
Whisk all dip ingredients in a small bowl until smooth. - Serve:
Arrange meatballs on a platter with toothpicks and spicy mayo dip on the side.
💡 Tips
- For extra tenderness, don’t overmix the meat.
- Bake on a rack to allow fat to drip off and keep the meatballs from getting soggy.
- If using lean meat (like chicken or turkey), add a spoonful of milk or a bit of oil to keep them moist.
- You can also pan-fry or air fry the meatballs for a crispier edge.
🔁 Variations & Substitutions
- Use ground chicken, turkey, or pork instead of beef.
- For a gluten-free version, use GF breadcrumbs and tamari instead of soy sauce.
- Add finely chopped carrots or zucchini to sneak in some veggies.
- Make it a meal by serving over rice or noodles with a side of kimchi.
❓ FAQs
Can I make these ahead of time?
Yes! Bake and glaze them ahead, then reheat before serving. The spicy mayo can be made 3 days ahead too.
Can I freeze them?
Absolutely. Freeze baked (unglazed) meatballs in an airtight container for up to 2 months. Thaw, warm, then toss in the glaze.
What if I don’t have gochujang?
Use sriracha or another chili paste, but the flavor won’t be quite the same. Gochujang gives a unique sweet-heat depth.
Can I make this less spicy?
Sure! Reduce or skip the gochujang in the glaze and adjust the sriracha in the dip to taste.
🍽️ Serving Suggestions
- Serve as a party appetizer with toothpicks and dipping sauce.
- Make it dinner with a bowl of steamed rice, pickled cucumbers, or Asian slaw.
- Add to a lettuce wrap with sticky rice and spicy mayo.
- Pair with kimchi fried rice or ramen noodles for a full Korean-inspired meal.
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