Save Juicy Korean BBQ Meatballs are the answer to every party dilemma when you want hearty finger food with irresistible flavors. They deliver a balance of sweet, spicy, and savory thanks to a sticky Korean BBQ glaze. The spicy mayo dip is a creamy finishing touch that keeps guests coming back for seconds and turns a simple dinner into something celebratory.
When I first served these at a birthday party they disappeared in minutes. Even picky eaters grabbed seconds and now I make double batches any time friends visit.
Ingredients
- Ground beef or beef and pork blend: Provides juiciness and rich flavor for the base of the meatballs. Choose meat with a bit of fat for extra tenderness.
- Panko breadcrumbs: Gives the meatballs a light texture and soaks up the marinade. Opt for Japanese style for best results.
- Egg: Acts as a binder to hold the meatballs together.
- Garlic and ginger: Freshly minced for robust aromatic depth.
- Soy sauce and gochujang: Infuse authentic Korean umami and heat. Look for gochujang in Asian markets for a balanced spicy flavor.
- Brown sugar and honey: Add just enough sweetness to balance the heat and salt. Use pure honey for the glaze if possible.
- Sesame oil: Gives signature nutty aroma. Toasted sesame oil brings out the flavor best.
- Salt and black pepper: Essential for seasoning throughout.
- Green onions: Fresh bite and color for both the mix and the garnish. Pick crisp green stalks.
- Rice vinegar: Brightens the glaze and enhances overall balance.
- Cornstarch slurry: Thickens the glaze for a glossy finish.
- Mayonnaise: Base for the creamy dip. Full-fat mayo gives richest results.
- Lime juice: Adds tang and freshness to the spicy mayo. Use fresh lime if you can.
- Garlic powder: Quick way to layer more flavor into the dip.
- Sesame seeds: Offer crunch and classic Korean finishing touch
Instructions
- Prepare the Meatball Mixture:
- In a large bowl combine ground beef panko egg garlic ginger soy sauce gochujang brown sugar sesame oil salt pepper and green onions. Gently fold ingredients just until they come together. Overmixing can make them tough
- Shape the Meatballs:
- Scoop out portions of the mixture and roll into even balls about one to one and a half inches across. Arrange on a tray. Dampening your hands helps prevent sticking
- Cook the Meatballs:
- Choose your method. For pan frying heat neutral oil in a large skillet on medium. Add meatballs leaving space and cook eight to ten minutes turning for browning on all sides until done inside. For oven baking place on a lined sheet and bake at four hundred degrees for eighteen to twenty minutes. Air fryers work at three seventy five degrees for about ten minutes shaking the basket once
- Make the Korean BBQ Glaze:
- In a small saucepan mix soy sauce honey or brown sugar gochujang rice vinegar sesame oil garlic and ginger. Bring to a gentle simmer over medium heat. Stir in cornstarch slurry and cook for a minute or two until the sauce thickens
- Coat the Meatballs:
- Add warm cooked meatballs to the glaze turning to coat all over until glossy and sticky
- Make the Spicy Mayo Dip:
- In a bowl whisk mayonnaise gochujang lime juice honey and garlic powder until fully smooth and blended
- Garnish and Serve:
- Arrange glazed meatballs on a plate sprinkle sesame seeds and fresh green onions on top. Serve with a small bowl of spicy mayo dip for dunking
Save The hint of gochujang is my favorite part of this recipe. I still remember my husband asking where I hid the leftover spicy mayo after our first family movie night with these. Now I double the sauce just for snacking.
Storage Tips
Store cooled meatballs in an airtight container in the fridge for up to four days. The glaze keeps its shine well but keep the spicy mayo dip separate to stay creamy. Freeze unglazed cooked meatballs for up to two months. Thaw in the fridge and reheat gently before glazing and serving.
Ingredient Substitutions
Ground turkey or chicken works for a lighter version without losing juiciness. For those sensitive to spice reduce or skip the gochujang but add a splash of ketchup for color. Tamari and gluten free panko are easy swaps if serving gluten-free guests.
Serving Suggestions
Serve over warm steamed rice for a hearty meal or tuck into lettuce wraps for a fresh bite. These meatballs also shine as sliders inside soft buns with a smear of spicy mayo. Add quick pickled cucumbers for crunch and tang.
Cultural Origin
Korean BBQ flavors draw from traditional marinades that balance savory with sweet and chili. Gochujang brings both heat and umami depth. I love how this recipe simplifies those elements into finger food that still feels authentic.
Seasonal Adaptations
Three helpful notes for adapting this recipe Try adding finely grated carrot or zucchini for more veggies in the mix Swap in sriracha if gochujang is hard to find During grilling season cook the meatballs on skewers over an open flame for smoky edges
Success Stories
Kids love to help shape the meatballs. A friend once made a double batch for a potluck and said she did not bring a single one home. My neighbor asked me to share this recipe after tasting just one at a holiday party.
Freezer Meal Conversion
Shape and cook the meatballs then freeze on a tray before storing in a freezer-safe bag. Make the glaze and dip fresh when ready to serve. This is a go-to for make-ahead party hosting.
Save I once made the glaze with honey instead of brown sugar on a whim and it gave an extra floral note everyone loved. Next time try both and see which suits your taste.
Recipe FAQ
- → Can I use a different meat for the meatballs?
Yes, you can substitute beef with ground turkey, chicken, or a mix for a lighter option and great flavor.
- → How spicy is the mayo dip?
The spicy mayo has warmth from gochujang, but you can adjust the amount for more or less heat to suit your taste.
- → Is it possible to bake or air fry the meatballs?
Absolutely! You can bake at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes for a healthier method.
- → How do I make this gluten-free?
Use gluten-free panko breadcrumbs and tamari instead of regular soy sauce to keep this dish gluten-free.
- → What can I serve with these meatballs?
They pair well with steamed rice, lettuce wraps, or fresh vegetables as part of a meal or party spread.
- → Can I prepare these in advance?
Yes, make the meatballs and sauces ahead, reheat and glaze before serving for convenience and best texture.