Tender Korean BBQ Meatballs with Spicy Mayo Dip

ByMarigold Voss

If there’s one starter that always disappears first whenever I host, it has to be these Soft Korean BBQ Meatballs with Creamy Spicy Mayo. Juicy, golden-brown meatballs loaded with deep Korean-inspired flavors like soy, garlic, sesame, and a touch of sweetness—they’re completely irresistible. What really makes them shine is the smooth, spicy mayo you drizzle on top or dunk them straight into. It’s rich, fiery, and cuts perfectly through the savory bite of the meat. I love bringing them to the table hot from the oven or skillet—either way, they vanish almost instantly.
What I enjoy most about this recipe is how adaptable it is. Some nights I serve them with rice for a quick dinner, other times I pile them into bowls or stick them onto skewers for parties—they always deliver big flavor. The spicy mayo dip has quickly turned into one of my all-purpose sauces because it transforms even simple meals into something special. These meatballs aren’t just tasty; they make people pause and ask, “How did you make these?”

Why You’ll Love These Soft Korean BBQ Meatballs with Creamy Spicy Mayo

These meatballs check every flavor box: sweet, salty, savory, umami, with just enough spice to keep you hooked. They’re quick to prepare, easy to double for a crowd, and work equally well as a main dish or an appetizer. The spicy mayo gives them that extra punch, almost like something you’d order in a restaurant, but without complicated steps. Plus, they’re baked instead of fried, which means you still get a tender inside and crisp edges, but with less mess to clean up.

What Kind of Ground Meat Should I Use?

For these Korean-style meatballs, I usually grab ground beef with an 80/20 fat blend—it’s the sweet spot for both flavor and juiciness. A mix of ground beef and pork makes them even softer and adds more depth of taste. If you’re looking for a lighter option, ground chicken or turkey will also work well, but be sure to add a bit of oil or sesame oil so they stay moist. The meat is really the backbone of the recipe, so pick one with enough fat to carry all that seasoning and sauce.

Options for Substitutions

This recipe is very forgiving and can easily be tweaked to suit your needs:

  • Meat Choices: Swap beef for chicken or turkey if you want something leaner. Pork gives you a more classic Korean flavor profile.
  • Breadcrumbs: I prefer panko because they keep the texture light, but crushed crackers or almond flour can work if you need gluten-free.
  • Soy Sauce: Use tamari or coconut aminos if you’re avoiding gluten or want lower sodium.
  • Gochujang: This Korean chili paste adds smoky heat, but if you don’t have it, a mix of sriracha and a little miso paste makes a fair substitute.
  • Spicy Mayo: The classic combo is mayo and sriracha, but Greek yogurt can lighten it, and a drizzle of honey can calm the heat.
  • Green Onion Garnish: If you’re not a fan, swap with cilantro, parsley, or chives for freshness.
    With these swaps, you can easily make the recipe work for your tastes and what you have on hand while keeping the same bold character.
Tender Korean BBQ Meatballs with Spicy Mayo Dip

Ingredients for Soft Korean BBQ Meatballs with Creamy Spicy Mayo

  • Ground Beef (or Pork): Juicy, flavorful base. A mix of the two gives amazing texture.
  • Garlic: Freshly minced cloves give that sharp depth that’s essential.
  • Ginger: Adds warmth and brightness, lifting up all the other flavors.
  • Soy Sauce: A salty, umami boost that mimics Korean marinades.
  • Sesame Oil: Just a dash gives a nutty, toasty aroma.
  • Brown Sugar: A little sweetness balances the heat and helps the outside caramelize.
  • Egg: Works as the binder so the meatballs hold together.
  • Panko Breadcrumbs: Light and airy, these prevent the meatballs from turning heavy.
  • Green Onions: Finely chopped for a burst of freshness and color.
  • Gochujang (Korean Chili Paste): Smoky heat and complexity in the meat and optional glaze.
  • Salt & Pepper: Basic seasoning for balance.
  • Mayonnaise: Creamy base for the dipping sauce.
  • Sriracha: Adds the spicy kick to the sauce.
  • Lime Juice (optional): A splash brightens the sauce and cuts through richness.
    Each ingredient plays a key role in layering flavor, both in the meatballs themselves and in that addictive dipping sauce.

Step-by-Step Instructions

Step 1: Make the Meatball Mixture

In a big mixing bowl, combine the ground beef (or other meat), garlic, ginger, soy sauce, sesame oil, brown sugar, breadcrumbs, egg, green onions, gochujang, salt, and pepper. Mix gently with your hands or a fork until it all comes together. Be careful not to overwork the mixture—just combine it enough so it holds together evenly.

Step 2: Shape the Meatballs

Scoop about 1 to 1½ tablespoons of the mix and roll into small, even balls. Arrange them on a parchment-lined baking sheet with a bit of space between each. You’ll end up with around 18 to 22 meatballs depending on how big you roll them.

Step 3: Bake the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 18 minutes, until golden on the outside and fully cooked inside. For extra browning, broil them for the last 1 to 2 minutes if you like.

Step 4: Make the Spicy Mayo

While the meatballs are cooking, stir together mayonnaise and sriracha in a small bowl. Add lime juice if you want a bright note. Taste and adjust the heat level to your liking.

Step 5: Plate and Serve

Once the meatballs are baked, drizzle the spicy mayo right over the top or serve it on the side for dipping. Sprinkle chopped green onions or sesame seeds for garnish before serving.

How Long to Cook Soft Korean BBQ Meatballs with Creamy Spicy Mayo

Bake these meatballs at 400°F (200°C) for 15 to 18 minutes. They should be golden brown outside and cooked all the way through inside. If you check with a meat thermometer, the center should be 160°F (71°C). For a more caramelized exterior, broil them for a minute or two at the end, but keep a close watch—both the sugar and the gochujang can burn quickly under high heat.

Tips for Perfect Soft Korean BBQ Meatballs with Creamy Spicy Mayo

  • Don’t Overmix: Stir the mixture only until everything is combined or they’ll turn dense.
  • Even Sizing: Use a scoop or spoon so every meatball cooks evenly.
  • Chill Before Baking (Optional): Letting them rest in the fridge for 15 to 20 minutes helps them stay in shape and hold more juice.
  • Test a Bite: Cook a small piece first to check the seasoning before shaping them all.
  • Adjust Heat: Keep the mayo mild if serving a group and let people add more sriracha if they like it hot.
  • Broil for Extra Flavor: A quick broil at the end gives them a caramelized finish that tastes restaurant-quality.

Watch Out for These Mistakes While Cooking

  • Using Lean Meat Only: Very lean meat will make them dry. 80/20 beef is the sweet spot.
  • Skipping the Egg or Breadcrumbs: These keep the texture soft and hold everything together. Leave them out, and the meatballs may fall apart.
  • Overbaking: They cook quickly, so keep an eye out or they’ll dry.
  • Not Taste-Testing: Without testing a small piece first, you might miss the chance to fix seasoning.
  • Skipping Rest Time: Let them sit a few minutes so juices spread evenly before serving.
  • Using Cold Ingredients: Room-temperature ingredients mix better and are easier to shape.

What to Serve With Soft Korean BBQ Meatballs with Creamy Spicy Mayo?

  • Steamed White Rice – Classic and comforting, perfect for soaking up sauce.
  • Pickled Cucumber Salad – Crunchy and tangy to cut through richness.
  • Kimchi Fried Rice – Bold, garlicky, and spicy to match the umami flavors.
  • Lettuce Wraps – Wrap the meatballs with rice and mayo for a fresh, light bite.
  • Korean-Style Slaw – Crisp cabbage tossed with sesame oil, vinegar, and chili flakes.
  • Sesame Noodles – Cold soba or udon dressed with sesame-soy sauce makes a great match.
  • Miso Soup – Light and warm, balancing the hearty protein.
  • Roasted Vegetables – Toss carrots, broccoli, or peppers with soy and sesame and roast for a perfect side.
Tender Korean BBQ Meatballs with Spicy Mayo Dip

Storage Instructions

These meatballs are excellent for meal prep. Once cooled, keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 1 to 2 minutes or warm gently in a skillet.
If you want to freeze them, store cooked meatballs in a freezer-safe bag or container for up to 2 months. To reheat, either thaw overnight and warm as usual, or bake straight from frozen at 350°F (175°C) for 15 to 20 minutes.
The spicy mayo is best fresh, but it will last in the fridge for 3 to 4 days if sealed in a container.

Estimated Nutrition

For about 4 meatballs with sauce, you can expect:

Calories

~310 kcal

Protein

18g

Fat

22g

Saturated Fat

6g

Carbohydrates

10g

Sugar

4g

Cholesterol

85g

Sodium

580g

Conclusion

These Soft Korean BBQ Meatballs with Creamy Spicy Mayo bring together everything I love—big savory flavor, a little heat, and easy steps that always pay off. Serve them as finger food, pile them over rice bowls, or tuck them into lettuce wraps—they always impress. With their juicy texture and that creamy, fiery dip, they’re the kind of recipe you’ll turn back to again and again. If you’re searching for a new meatball dish that feels like a keeper, this is the one you’ll want to save.

Frequently Asked Questions

Yes. Shape the meatballs up to a day in advance, cover, and refrigerate until baking.

Yes! Freeze raw meatballs on a tray, then store them in a bag. Bake directly from frozen with a few extra minutes added.

Mix sriracha with a little miso or soy sauce. It’s not identical, but it adds a similar spicy depth.

Definitely. Gluten-free panko or almond flour works fine. Swap soy sauce with tamari or coconut aminos.

The meatballs have mild heat from gochujang, and the mayo can be adjusted. Use less sriracha or skip it if you want it mild.

Yes, pan-fry them over medium heat for 8 to 10 minutes, turning to brown evenly. Keep them small for even cooking.

Ground chicken, turkey, or even plant-based alternatives work. Add a splash of sesame oil if using lean meats to keep them moist.

They should be golden outside, reach 160°F (71°C) inside, and no longer look pink in the middle.

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