Tender Korean BBQ Meatballs

This deeply savory take on Korean BBQ meatballs ties together tender beef and a sticky-sweet glaze, then brings some heat with a creamy spicy mayo for dipping. Perfect for parties or busy weeknights, this recipe always wins fans over at my house because we dream about that kicky gochujang sauce and tangy dip. There is nothing quite like popping these piping-hot meatballs off the pan and swirling them through spicy mayo while the flavors are still mingling.

The first time I tested this out for friends they immediately asked for the recipe. Now it is my secret weapon for potlucks or lazy Sunday movie nights and not a bite is ever left.

Ingredients

• Ground beef: one pound for juicy results with a hearty flavor try to get beef with at least fifteen percent fat for tenderness
• Breadcrumbs: half a cup these help bind everything and keep the meatballs moist use fresh if possible
• Egg: one for structure making the meatballs hold together
• Green onions: three chopped adds a mild onion bite and freshness pick crisp ones for best flavor
• Garlic: three cloves minced because the savory base makes everything better use fresh for the best kick
• Soy sauce: two tablespoons gives umami and depth go for a low sodium brand if you want to control the salt
• Sesame oil: one tablespoon it brings that iconic Korean aroma look for toasted sesame oil for more flavor
• Grated ginger: one teaspoon for warmth and brightness always reach for fresh ginger for its zing
• Brown sugar: one tablespoon lifts the glaze and rounds out the salty notes make sure your brown sugar is soft and not clumpy
• BBQ Sauce
• Soy sauce: a quarter cup balances the glaze
• Honey: two tablespoons for shine and sticky sweetness raw honey gives the sauce depth
• Rice vinegar: one tablespoon adds a gentle tang
• Sesame oil: one teaspoon for nuttiness
• Gochujang: one teaspoon spicy Korean chili paste this is what brings the BBQ to life and choose one labeled medium or hot for extra kick
• Cornstarch slurry: one teaspoon cornstarch with one tablespoon water thickens the sauce smoothly
• Spicy Mayo Dip
• Mayonnaise: a quarter cup thick and creamy makes a cooling counter for the heat
• Sriracha: one tablespoon this hot sauce brings punch in a smooth way
• Lime juice: one teaspoon for freshness and zing use freshly squeezed to brighten everything

Instructions

Make the Meatball Mix:

Combine ground beef breadcrumbs egg green onions garlic soy sauce sesame oil ginger and brown sugar in a large bowl and mix until everything is thoroughly combined I use my hands for even mixing and a soft texture

Shape and Arrange:

Form the mixture into balls about one inch each size matters for even cooking and juicy centers and place them spaced apart on a parchment lined baking sheet

Bake:

Place the tray in a preheated oven at three hundred seventy five degrees Fahrenheit and bake for eighteen to twenty minutes until the meatballs are evenly golden and cooked through Juice should run clear and the center should be moist but not pink

Cook the BBQ Sauce:

Whisk soy sauce honey rice vinegar sesame oil and gochujang in a saucepan over medium heat as it simmers stir gently then add the cornstarch slurry and stir constantly until the mixture thickens to a syrupy glaze in about two minutes then take it off the heat

Mix the Spicy Mayo:

Combine mayonnaise sriracha and lime juice in a bowl and stir with a spoon until perfectly smooth and creamy All those flavors come together in just a few seconds

Toss and Coat:

Add the baked meatballs right into the warm glaze and gently toss until each one is shiny and well coated The sauce will cling to the hot meatballs and set into a beautiful lacquer

Plate and Serve:

Arrange the glazed meatballs on your serving plate with a little cup of spicy mayo for dipping Serve warm for maximum melt in your mouth experience

I am especially partial to gochujang It is a staple in our kitchen and instantly changes a basic dish into something special My whole family remembers our first attempt at this recipe when everyone ended up grinning over sticky saucy fingers around our cramped dinner table

Storage Tips

Keep leftover meatballs in an airtight container in the refrigerator for up to three days I have also frozen these by arranging cooled meatballs on a tray and then transferring them to a freezer bag for up to two months Thaw thoroughly and reheat in a covered skillet with a splash of water or microwave until hot for a tender result The spicy mayo can also be made a day ahead and chilled

Ingredient Substitutions

If you are out of beef try ground chicken or turkey for a leaner twist You can swap out the fresh ginger with a pinch of ground ginger in a pinch or use sriracha entirely for the glaze if you cannot find gochujang Gluten free breadcrumbs and tamari instead of soy sauce will make this recipe gluten friendly

Serving Suggestions

Serve these meatballs over steamed rice or tuck them into slider buns with extra slaw for a Korean BBQ sandwich You could also use toothpicks for party bites or pile onto lettuce leaves for a fun low carb wrap My kids love them with extra green onions sprinkled on top

Cultural Notes

Korean BBQ flavors are all about layering salty spicy sweet and smoky profiles Gochujang is the signature chili paste behind that magic and sesame oil brings the comforting richness so classic to Korean home kitchens This dish pays homage to Korean anju bar snacks that often pair with drinks or communal meals

Seasonal Adaptations

Swap in pork or turkey if that is fresher at the market in winter Add grated carrot or zucchini for extra veg sneaked into the mix in spring In hot weather chill the spicy mayo and use it as a drizzle over cool noodle salads

Success Stories

This recipe became our potluck go to when everyone wanted finger foods and the combo of spicy sauce and tender meatballs started showing up at birthdays and celebrations More than once I have packed them for road trips and it always ends up the first thing gone from the cooler

Freezer Friendliness

To freeze prepare the meatballs and sauce separately Once cooled pack the meatballs in a single layer in bags and freeze You can also freeze the glaze in a small jar Just reheat both gently on the stove and toss together for a meal that tastes freshly made

With a little prep ahead of time you can wow your next gathering and keep your weeknight meals extra memorable with these flavorful Korean BBQ meatballs and spicy mayo dip

Common Recipe Questions

→ What makes these meatballs uniquely Korean?

The use of gochujang chili paste, soy sauce, ginger, and sesame oil gives them authentic Korean flavor notes.

→ Can I substitute beef with another protein?

Yes, ground chicken, turkey, or pork work well and absorb the bold sauce beautifully.

→ How spicy is the mayo dip?

The sriracha offers a moderate kick, but you can adjust the amount for milder or bolder heat.

→ Can these be made ahead for parties?

Absolutely—bake and sauce the meatballs a day ahead, then reheat and add the spicy mayo just before serving.

→ What sides pair well with these meatballs?

Serve with steamed rice, pickled vegetables, or lettuce wraps for a complete Korean-inspired meal.