A Bite-Sized Burst of Flavor

Let’s be honest — party snacks should always be a little bold, a little fun, and totally irresistible. These Korean BBQ Meatballs with Spicy Mayo Dip are exactly that! They’re tender, juicy, glazed with a sweet and savory Korean BBQ sauce, and paired with a creamy, spicy dip that brings everything together. I first made these for a small get-together, and they were gone in minutes — everyone kept asking for the recipe! Whether you’re hosting a party, meal prepping for the week, or just craving something special, these meatballs hit the sweet, spicy, and umami notes perfectly.

Why They’re So Addictive

These aren’t your average meatballs. They’re packed with Asian-inspired flavor from soy sauce, garlic, ginger, and sesame oil — then coated in a sticky Korean BBQ glaze that caramelizes beautifully in the oven. And that spicy mayo? It’s creamy, tangy, and gives each bite a little kick. Together, they create that magical balance of flavors that keeps you coming back for “just one more.”

Nutritional Benefits

Even though they taste indulgent, these meatballs actually offer a solid nutritional profile. The lean ground meat (whether chicken, turkey, or beef) provides protein, while ginger and garlic offer natural anti-inflammatory properties. The spicy mayo dip can be made lighter using Greek yogurt or light mayo without losing that creamy satisfaction. Pair them with cucumber slices or a crunchy slaw, and you’ve got a surprisingly balanced party snack!

Adaptable Variations

• Different Proteins: You can use ground chicken, turkey, or even plant-based mince — the sauce flavor works with everything.
• Air Fryer Version: Pop them in the air fryer at 375°F (190°C) for 10–12 minutes for an extra crisp exterior.
• Sweet & Spicy: Add a teaspoon of gochujang (Korean chili paste) to the glaze for that authentic Korean heat.
• Meal Prep Friendly: Double the batch and store extras in the fridge — they make an amazing protein-packed lunch the next day.

Korean BBQ Meatballs Recipe

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef or chicken
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 egg
• 1/2 cup breadcrumbs
• 2 green onions, finely chopped
• 1 teaspoon brown sugar
• Salt and black pepper to taste

For the Glaze:

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 tablespoon gochujang or chili sauce (optional for spice)

For the Spicy Mayo Dip:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon sriracha (adjust to your spice level)
• 1 teaspoon lime juice
• 1/2 teaspoon honey

Instructions

1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large bowl, mix all meatball ingredients until just combined — don’t overmix or they’ll turn dense.
3. Roll into small, bite-sized balls (about 1 inch in diameter) and arrange on the baking tray.
4. Bake for 15–18 minutes, or until golden and cooked through.
5. Meanwhile, whisk together all glaze ingredients in a small saucepan over medium heat. Simmer for 3–5 minutes until slightly thickened.
6. Toss the baked meatballs in the glaze until evenly coated and glossy.
7. Mix all spicy mayo dip ingredients in a small bowl and chill until serving.
8. Serve the warm meatballs with the spicy mayo dip on the side, sprinkled with sesame seeds and chopped green onions. Enjoy!

Helpful Tips

• For perfect texture: Chill the meatball mixture for 10–15 minutes before shaping — it helps them hold their form.
• Make it saucier: Double the glaze if you love extra sauce for dipping or drizzling over rice.
• Serving idea: These taste amazing with steamed jasmine rice, lettuce wraps, or skewered with toothpicks for parties.
• Storage: Store leftovers in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven or air fryer until warm and slightly caramelized again.

Frequently Asked Questions

1. Can I make the meatballs ahead of time? Yes! You can roll them, store in the fridge for up to 24 hours, and bake when ready to serve.
2. What’s the best substitute for gochujang? You can use sriracha or any Asian-style chili garlic sauce if you don’t have it on hand.
3. Can I cook them in a skillet instead? Definitely — just pan-sear them in a bit of oil until browned on all sides and cooked through, then toss with the glaze.
4. Is the spicy mayo really spicy? It’s mildly spicy with a creamy balance. If you prefer less heat, reduce the sriracha to half a tablespoon.

Let’s Keep the Party Going!

So, are you ready to impress your guests (or just treat yourself) with these Korean BBQ Meatballs with Spicy Mayo Dip? They’re easy, flavorful, and guaranteed to disappear fast! If you make them, snap a photo and share it on Pinterest — I’d love to see your take on this crowd-pleasing recipe. Trust me, once you try them, you’ll be making them for every get-together! 🔥🍢🇰🇷