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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs with a sticky, dark gochujang glaze baked until caramelized and glistening, with sesame seeds embedded in the coating. Served with a vivid orange spicy mayo dip 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: 420
Ingredients Equipment Method Notes

Ingredients
  

ground beef or pork
  • 1.5 lb ground beef or pork
panko breadcrumbs
  • 0.33 cup panko breadcrumbs
large egg
  • 1 large egg
garlic
  • 3 cloves garlic minced (2 cloves for glaze, 1 clove for meatballs)
fresh ginger
  • 1 tbsp fresh ginger grated
soy sauce
  • 3 tbsp soy sauce 2 tbsp for meatballs, 1 tbsp for glaze
sesame oil
  • 3 tbsp sesame oil 1 tbsp for meatballs, 2 tbsp for glaze
green onions
  • 4 green onions 2 green onions for meatballs; extra for garnish
gochujang
  • 3 tbsp gochujang
honey
  • 2 tbsp honey
rice vinegar
  • 1 tbsp rice vinegar
mayonnaise
  • 0.5 cup mayonnaise
sriracha
  • 2 tbsp sriracha
lime juice
  • 1 tbsp lime juice
sesame seeds
  • 1 tbsp sesame seeds for garnish

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Make the spicy mayo
  1. Whisk mayonnaise, sriracha, and lime juice in a bowl until smooth, then refrigerate while the meatballs bake (about 20 minutes).
Bake the meatballs
  1. Preheat the oven to 400°F and line a sheet pan with foil.
  2. Combine ground beef or pork, panko breadcrumbs, large egg, 1 clove minced garlic, grated fresh ginger, soy sauce, sesame oil, and sliced green onions; mix until evenly combined.
  3. Form into 24 meatballs and bake at 400°F for 18-20 minutes until cooked through and browned at the edges.
Glaze and finish
  1. Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, and 2 cloves minced garlic in a small saucepan.
  2. Simmer over medium heat for 2-3 minutes, stirring, until slightly thickened and glossy (dark, sticky consistency).
  3. Toss the hot meatballs in the Korean BBQ glaze until fully coated and visibly tacky.
  4. Arrange on a platter, garnish with sesame seeds and green onions, and serve immediately with the chilled spicy mayo.

Notes

Pro tip: For maximum stickiness, glaze the meatballs right after baking while they’re hot, so the gochujang mixture clings and turns glossier. Refrigerate spicy mayo separately in a covered container for up to 3 days; meatballs keep for up to 3 days and reheat in a 350°F oven until warmed through. Freezing is yes—freeze baked meatballs (before glazing) for up to 2 months and thaw, then warm and glaze. For a lighter option, use lean ground pork or turkey while keeping the same egg/breadcrumb ratio.