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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs with spicy mayo dip: baked meatballs get coated in a sticky, dark gochujang BBQ glaze, then finished with sesame seeds. The spicy mayo is vivid orange and ready to dip right away for an easy party appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Korean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef or pork
  • 0.33 cup panko breadcrumbs
  • 1 large egg
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 green onions
Korean BBQ glaze
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic
Spicy mayo dip
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • 0.1 sesame seeds
  • 0.5 green onions

Equipment

  • 1 sheet pan

Method
 

Make the spicy mayo dip
  1. Whisk together mayonnaise, sriracha, and lime juice until smooth, then refrigerate to thicken slightly; cover and chill for the best dip texture.
Bake the meatballs
  1. Preheat oven to 400°F and line a sheet pan with foil for easy cleanup.
  2. Combine ground beef or pork, panko breadcrumbs, large egg, garlic, fresh ginger, soy sauce, sesame oil, and green onions, then form into 24 meatballs.
  3. Bake at 400°F for 18-20 minutes, until cooked through and no longer pink in the center.
Glaze and serve
  1. Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, and garlic in a small saucepan, then simmer over medium heat for 2-3 minutes until slightly thickened.
  2. Toss hot meatballs in the Korean BBQ glaze until fully coated and glossy, so the caramelized coating clings to the surface.
  3. Arrange on a platter, garnish with sesame seeds and green onions, and serve with spicy mayo on the side for dipping.

Notes

Pro tip: For the stickiest glaze, toss the meatballs while they’re hot right after baking so the gochujang coating sets quickly. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not ideal because the sauce can lose some gloss after thawing. For a lighter option, use light mayonnaise in the spicy mayo dip while keeping the gochujang glaze the same.