Korean BBQ Meatballs

Featured in appetizers-snacks.

Hey friend! You've got to try these Korean BBQ Meatballs - they're absolutely addictive! Imagine biting into these juicy, caramelized meatballs with that perfect sticky-sweet glaze that's got hints of ginger, garlic and gochujang. The real magic happens when you dip them into that creamy, spicy mayo sauce. The contrast between the charred edges and that silky sauce is mind-blowing! They're perfect for game day, a dinner party starter, or honestly just because you deserve something amazing tonight. Trust me, people will be fighting over the last one!

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Updated on Sat, 17 May 2025 09:57:25 GMT
Delicious Korean BBQ meatballs coated in glossy sauce with creamy spicy mayo and fresh green onions garnish pin it
Delicious Korean BBQ meatballs coated in glossy sauce with creamy spicy mayo and fresh green onions garnish | lonerecipes.com

I first encountered these Korean BBQ meatballs at a friend's dinner party where they were the star of the appetizer spread. I immediately cornered her in the kitchen demanding the recipe! What makes these meatballs special is the perfect balance of sweet, savory, and spicy flavors that's characteristic of Korean cuisine. The meatballs themselves are incredibly juicy thanks to the blend of beef and pork, while the gochujang-based glaze creates this amazing sticky caramelization on the outside. But what really elevates them is the creamy spicy mayo dipping sauce – it adds this cooling effect while simultaneously bringing another layer of heat. I've served these at countless gatherings since, and they never fail to impress. They manage to be both comforting and exciting at the same time, which is a rare quality in a recipe. The best part is watching people's expressions when they take that first bite – there's always a moment of delighted surprise!

Why I love this recipe

I absolutely adore this Korean BBQ meatballs recipe for so many reasons. First, it strikes that perfect balance between being impressive enough for guests but actually quite simple to prepare. The flavor profile is complex and crave-worthy – sweet, savory, spicy, and umami all in one bite! I love how versatile they are; they work equally well as an appetizer at a fancy dinner party or as a main course on a weeknight when served with rice and vegetables. There's something incredibly satisfying about the textural contrast between the caramelized exterior and the tender, juicy interior of each meatball. The spicy mayo sauce is honestly good enough to eat with a spoon (I may have done this once or twice!). I also appreciate how most of the components can be prepared ahead of time, making them perfect for entertaining. Over the years, this recipe has become one of my signature dishes that friends and family request again and again. There's nothing more rewarding than watching people go back for seconds and thirds, trying to sneak in one last meatball before they're all gone!

What You Need From Your Kitchen

  • Ground Beef and Pork: Creates a flavorful and juicy base for the meatballs with ideal fat content
  • Gochujang: Korean chili paste that adds complex sweet, spicy, and umami flavors to both meatballs and glaze
  • Green Onions: Provides fresh flavor and beautiful color contrast as both ingredient and garnish
  • Mayonnaise: Forms the creamy base for the spicy dipping sauce
  • Honey: Adds sweetness to balance the heat and helps create the sticky glaze
  • Sriracha: Brings bright chili heat to the mayo dipping sauce
  • Ginger and Garlic: Essential aromatics that add depth of flavor to both meatballs and glaze

Let's Make These Together

Prepare the meat mixture
Combine ground beef and pork with breadcrumbs, aromatics, gochujang, and binding ingredients in a large bowl. Use your hands to gently mix until just combined, being careful not to overwork the meat which can make tough meatballs.
Shape and chill
Form evenly sized meatballs about 1.5 inches in diameter, placing them on a lined baking sheet. Refrigerate for at least 15 minutes to help them hold their shape during cooking and develop flavor.
Make the glaze
While meatballs chill, create the sticky-sweet Korean BBQ glaze by simmering gochujang, soy sauce, honey, brown sugar, and aromatics until slightly thickened. This glaze will caramelize beautifully on the meatballs.
Cook with care
Sear the meatballs in batches to ensure proper browning, then reduce heat before adding the glaze. Cover and finish cooking at lower temperature to keep meatballs tender while the glaze reduces to a sticky coating.
Create spicy mayo
Whisk together mayonnaise, sriracha, lime juice and a touch of sesame oil for a creamy counterpoint to the spicy-sweet meatballs. The tang and richness perfectly complement the caramelized exterior of the meatballs.
Recipe picture pin it
Sticky glazed Korean BBQ meatballs with creamy spiced mayo sauce garnished with green onions in a black bowl | lonerecipes.com

Switch Things Up

I've made these meatballs dozens of times, and I love experimenting with variations. Sometimes I'll add finely chopped kimchi to the meat mixture for an extra kick and depth of flavor. For a lighter version, I've used ground chicken thighs instead of beef and pork - they're still incredibly flavorful! When I'm serving these at parties, I often make them smaller, bite-sized for easier eating. Recently, I tried adding a bit of grated pear to the mix, a traditional Korean tenderizing technique, and it made them even juicier. Don't be afraid to adjust the spice level to your preference; the beauty of this recipe is how adaptable it is.

Perfect Pairings

These Korean BBQ meatballs pair wonderfully with several complementary dishes. Serve them alongside steamed jasmine rice or Korean mixed grain rice to soak up the delicious sauce. For a complete meal, add quick-pickled vegetables like cucumbers or daikon radish to cut through the richness. A simple side of stir-fried bok choy or garlicky spinach adds a fresh element. For entertaining, arrange them on a platter with other Asian-inspired appetizers like vegetable pot stickers, crispy spring rolls, or steamed bao buns. A cold, crisp lager beer or a slightly sweet Riesling wine balances the spicy and savory flavors perfectly.

Caramelized Asian-inspired meatballs with dripping sauce being picked up with chopsticks over a bed of spicy mayo pin it
Caramelized Asian-inspired meatballs with dripping sauce being picked up with chopsticks over a bed of spicy mayo | lonerecipes.com

Frequently Asked Questions

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to the point of cooking and refrigerate them for up to 24 hours. You can also fully cook them, cool completely, and refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of water.

→ I don't have gochujang. What can I substitute?

While gochujang has a unique flavor, you can substitute with a mixture of 2 parts sriracha, 1 part miso paste, and 1 part honey for a similar sweet-spicy-umami profile. Alternatively, Thai chili paste (sambal oelek) mixed with a bit of honey can work in a pinch.

→ Can I use all beef instead of the beef and pork mixture?

Yes, you can use all beef, though the meatballs won't be quite as tender. If using all beef, consider choosing an 80/20 lean-to-fat ratio to maintain juiciness. Ground chicken or turkey can also work but will yield a lighter flavor profile.

→ How spicy are these meatballs?

As written, these meatballs have a medium spice level. The heat comes primarily from the gochujang in the meatballs and glaze, and the sriracha in the mayo sauce. You can easily adjust the heat level by reducing or increasing these ingredients to suit your preference.

→ Can these be served as a main dish?

Absolutely! While they make fantastic appetizers, these Korean BBQ meatballs can easily become a main dish when served over steamed rice with some stir-fried or pickled vegetables on the side. Plan for about 4-5 meatballs per person as a main course.

→ Are these meatballs gluten-free?

Not as written, but they can be easily adapted. Simply substitute the panko breadcrumbs with gluten-free breadcrumbs and use tamari instead of regular soy sauce. Also check that your gochujang is gluten-free, as some brands may contain wheat.

Conclusion

These Korean BBQ Meatballs deliver an explosion of flavor in every bite. The savory-sweet glaze caramelizes beautifully on the outside while the inside remains tender and juicy. Paired with the creamy, slightly tangy spicy mayo, they create a perfect harmony of flavors and textures that will leave your guests asking for the recipe. Make a double batch – they'll disappear faster than you think!

Korean BBQ Meatballs

Juicy caramelized meatballs glazed with sweet and savory Korean-inspired sauce, served with a creamy spicy mayo dip that perfectly balances heat and richness.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: chris

Category: appetizers-snacks

Difficulty: intermediate

Cuisine: Korean-American Fusion

Yield: 4 Servings (4 balls)

Dietary: Meat, Non-Vegetarian, High Protein

Ingredients

011 pound ground beef (80/20 lean-to-fat ratio)
021/2 pound ground pork
031/4 cup panko breadcrumbs
042 tablespoons minced garlic
052 tablespoons grated ginger
063 green onions, finely chopped (plus more for garnish)
071 egg, lightly beaten
081/4 cup gochujang (Korean chili paste)
093 tablespoons soy sauce
102 tablespoons brown sugar
111 tablespoon sesame oil
121/4 cup honey
132 tablespoons rice vinegar
141/2 cup mayonnaise
152 tablespoons sriracha
161 teaspoon lime juice
171/2 teaspoon toasted sesame seeds

Instructions

Step 01

In a large bowl, combine ground beef, ground pork, panko breadcrumbs, half of the minced garlic, half of the grated ginger, chopped green onions, beaten egg, 1 tablespoon of gochujang, and 1 tablespoon of soy sauce. Mix gently with your hands until just combined, being careful not to overmix.

Step 02

Form the mixture into approximately 16-20 meatballs, each about 1.5 inches in diameter. Place on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.

Step 03

While meatballs are chilling, prepare the glaze. In a small saucepan, combine remaining gochujang, soy sauce, brown sugar, remaining garlic and ginger, sesame oil, honey, and rice vinegar. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Remove from heat.

Step 04

Heat a large skillet over medium-high heat with a tablespoon of oil. Working in batches if necessary, sear the meatballs on all sides until browned, about 2 minutes per side. Reduce heat to medium-low, pour the glaze over the meatballs, and gently toss to coat. Cover and cook for another 8-10 minutes until meatballs are cooked through (internal temperature of 160°F).

Step 05

While meatballs are cooking, make the spicy mayo sauce. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and a dash of sesame oil until smooth. Adjust spice level to taste.

Step 06

Transfer glazed meatballs to a serving bowl. Pour spicy mayo sauce over or around the meatballs, or serve on the side for dipping. Garnish with additional chopped green onions and toasted sesame seeds. Serve immediately while still hot.

Notes

  1. For best flavor, you can marinate the meat mixture for up to 4 hours in the refrigerator before forming into meatballs.
  2. If you prefer less heat, reduce the amount of gochujang and sriracha.
  3. These meatballs can be baked instead of pan-fried. Bake at 400°F for 15-18 minutes, then toss with the glaze.
  4. Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  5. The spicy mayo sauce can be prepared up to 3 days ahead and stored in the refrigerator.

Tools You'll Need

  • Large mixing bowl
  • Measuring cups and spoons
  • Small saucepan
  • Large skillet with lid
  • Parchment paper
  • Baking sheet
  • Whisk
  • Meat thermometer
  • Serving bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs (in meatball mixture and mayonnaise)
  • Wheat (in panko breadcrumbs)
  • Soy (in soy sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 26 g
  • Total Carbohydrate: 18 g
  • Protein: 32 g

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