If you’ve been searching for a vibrant dish to jazz up your dinner rotation, let me introduce you to the Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe. This dish packs an incredible punch with tender, flavorful meatballs glazed in a sweet and spicy Korean BBQ sauce, complemented perfectly by a creamy, zesty spicy mayo. Each bite delivers a sensational blend of savory, sweet, and heat that will have you coming back for more. Whether you’re hosting friends or indulging in a cozy night in, these meatballs are guaranteed to impress and satisfy.
Ingredients You’ll Need
Nothing fancy here, but every ingredient plays a crucial role in building the incredible flavor, juicy texture, and appealing color of these Korean-style BBQ meatballs. From the savory ground meat to the zingy gochujang and the creamy spicy mayo, it’s the balance that makes this recipe shine.
- Ground beef or pork (or a mix): A rich and juicy base that forms the heart of the meatballs.
- Breadcrumbs: Help keep the meatballs tender by absorbing moisture.
- Milk: Adds moisture so the meatballs stay perfectly juicy.
- Green onions: Bring fresh, mild onion flavor and a pop of color.
- Garlic: Infuses the meatballs with aromatic depth and warmth.
- Soy sauce: Adds umami and salty richness to the mix.
- Sesame oil: Packs a nutty aroma that is signature to Korean cuisine.
- Brown sugar: Balances savory flavors with just the right touch of sweetness.
- Ground ginger: Gives a subtle spicy warmth that brightens the meatballs.
- Egg: Binds everything together for perfect shape and texture.
- Rice vinegar: Provides a slight tang that cuts through the richness.
- Black pepper: Adds mild heat and depth.
- Vegetable oil: For cooking the meatballs until beautifully golden.
- Soy sauce (for BBQ sauce): Forms the savory base of the glaze.
- Honey or brown sugar (for BBQ sauce): Sweetens the sauce and caramelizes beautifully.
- Rice vinegar (for BBQ sauce): Adds brightness and balance.
- Sesame oil (for BBQ sauce): Intensifies the nutty flavor in the glaze.
- Gochujang: This Korean chili paste gives the sauce that unmistakable kick.
- Grated ginger: Fresh ginger adds zing and complexity.
- Mayonnaise (for spicy mayo sauce): Creates a creamy base to cool the spicy heat.
- Sriracha sauce: Gives the mayo its fiery, tangy punch.
- Lemon juice (optional): Adds a hint of acidity to brighten the mayo.
- Sesame seeds and chopped green onions: Optional but perfect for garnish, adding crunch and color.
How to Make Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe
Step 1: Mix and Form the Meatballs
Start by combining the ground meat with breadcrumbs, milk, green onions, garlic, soy sauce, sesame oil, brown sugar, ground ginger, egg, rice vinegar, and black pepper in a large bowl. Mix everything gently but thoroughly because you want all those flavors to knit together without overworking the meat, which keeps the meatballs juicy. Then, shape the mixture into 1 to 1.5-inch meatballs — this size is just right for cooking evenly and handling a saucy toss later.
Step 2: Cook the Meatballs
Heat the vegetable oil in a skillet over medium heat until shimmering. Place the meatballs carefully in the pan, leaving a little space between each so they brown evenly. Cook for about 8 to 10 minutes, turning occasionally, until all sides develop a beautiful golden crust and the meatballs are cooked through. Once done, transfer them to a plate — you’re almost ready for the sauce magic!
Step 3: Prepare the Korean BBQ Sauce
Use the same skillet to keep all those tasty browned bits! Combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, gochujang, and freshly grated ginger. Stir the mixture over medium heat until it becomes smooth and starts to simmer gently, about 2 to 3 minutes. This sauce is the soul of the dish, so taste and tweak to balance sweetness and heat exactly how you like it.
Step 4: Coat the Meatballs in BBQ Sauce
Return the cooked meatballs to the skillet and toss them gently but thoroughly in that luscious Korean BBQ sauce until every meatball gets glossy and coated. Warm through for a minute or two so the sauce clings perfectly, then remove from heat. At this point, your kitchen should smell like pure temptation!
Step 5: Whip up the Spicy Mayo Sauce
In a small bowl, stir together the mayonnaise, sriracha, and lemon juice if you’re using it. This creamy sauce adds a cooling, spicy contrast that’s absolutely dreamy alongside the sweet and spicy meatballs.
Step 6: Serve and Garnish
Place the meatballs on a serving platter and drizzle generously with the spicy mayo sauce. Sprinkle with sesame seeds and chopped green onions for a little crunch and fresh pop of color. Serve warm and get ready to receive compliments left and right!
How to Serve Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe
Garnishes
Simple garnishes make all the difference. Toasted sesame seeds add a nutty crunch, while chopped green onions bring freshness and vibrant green color. You can also add a few sprigs of fresh cilantro or thin slices of red chili for extra visual appeal and flavor complexity.
Side Dishes
These meatballs go beautifully with steamed or fried rice, which soaks up all the sticky sauce perfectly. For some lighter balance, serve them alongside a crisp Asian-inspired slaw or quick pickled cucumbers. Roasted or sautéed greens like bok choy or spinach also pair well to round out the meal.
Creative Ways to Present
For an impressive party platter, stack the meatballs on skewers with alternating pieces of scallion or bell pepper. You can also turn these into sliders by popping meatballs inside mini buns with a drizzle of spicy mayo and some crunchy slaw. For casual gatherings, a big bowl with dipping sauces on the side invites everyone to dig in and enjoy the communal vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe keep beautifully in an airtight container in the refrigerator for up to three days. Keep the spicy mayo sauce separate to maintain its creamy texture and freshness.
Freezing
You can freeze the cooked meatballs without sauce by laying them out on a baking sheet to freeze individually, then transferring to a freezer-safe bag or container. They will stay good for up to 3 months. Thaw overnight in the fridge before reheating and adding fresh sauce.
Reheating
The best way to reheat is in a skillet over medium heat, gently warming the meatballs and sauce together to keep them moist and saucy. Avoid microwaving if possible, as it can dry out the meatballs and affect the texture of the sauces.
FAQs
Can I use ground chicken instead of beef or pork?
Absolutely! Ground chicken or turkey will work, but keep in mind they tend to be leaner, so adding an extra egg or a tablespoon of oil can help keep the meatballs moist and tender.
Is gochujang very spicy for beginners?
Gochujang has a mild to medium heat level with sweet and savory notes. If you’re new to Korean chili paste, start with a smaller amount and adjust to your liking. It’s more complex in flavor than just plain heat.
Can I make the BBQ sauce ahead of time?
Yes, the Korean BBQ sauce can be made a day ahead and stored in the fridge. Just warm it gently before coating the meatballs to get that fresh, saucy finish.
What can I substitute for sriracha in the spicy mayo?
If you don’t have sriracha, any hot sauce you enjoy will work well, such as sambal oelek or a dash of chili powder for heat. Adjust amounts to suit your spice tolerance.
How do I make these meatballs gluten-free?
Use gluten-free breadcrumbs and replace soy sauce with tamari or a gluten-free soy sauce alternative. Everything else in this Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe is naturally gluten-free.
Final Thoughts
This Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe is one of those recipes that feels fancy but comes together so easily. With just a handful of straightforward ingredients and simple steps, you get a dish bursting with flavor, texture, and that crave-worthy Korean BBQ spirit. I can’t wait for you to try it and make it your own—it’s a guaranteed showstopper for any occasion, casual or special.
Print
Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
These Juicy Korean-Style BBQ Meatballs are bursting with authentic flavors, combining ground beef or pork with a savory-sweet BBQ sauce inspired by Korean cuisine. Paired with a creamy, spicy mayo sauce and garnished with sesame seeds and green onions, this dish makes a perfect appetizer or main course that’s quick to prepare and deliciously satisfying.
Ingredients
Meatballs
- 1 lb ground beef or pork (or a mix of both)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 egg
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
BBQ Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated ginger
Spicy Mayo Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (or more for extra heat)
- 1 teaspoon lemon juice (optional, for tang)
Garnish (optional)
- Sesame seeds
- Chopped green onions
Instructions
- Make the meatballs: In a large bowl, combine the ground meat, breadcrumbs, milk, green onions, garlic, soy sauce, sesame oil, brown sugar, ground ginger, egg, rice vinegar, and black pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into meatballs about 1 to 1.5 inches in diameter for even cooking.
- Cook the meatballs: Heat vegetable oil in a large skillet over medium heat. Place the meatballs in the skillet, cooking for 8 to 10 minutes total, turning occasionally to ensure they brown evenly on all sides and are fully cooked through. Once done, transfer the meatballs to a plate and set aside.
- Make the BBQ sauce: Using the same skillet, add soy sauce, honey (or brown sugar), rice vinegar, sesame oil, gochujang, and grated ginger. Stir over medium heat until the sauce becomes smooth and starts to simmer, approximately 2 to 3 minutes. Adjust sweetness or spice level if needed by tasting the sauce.
- Coat the meatballs: Return the cooked meatballs to the skillet containing the simmering BBQ sauce. Toss them gently but thoroughly until each meatball is evenly coated and warmed through. Remove from heat to prevent overcooking.
- Prepare the spicy mayo sauce: In a small bowl, combine mayonnaise, sriracha sauce, and lemon juice if using. Stir until the mixture is smooth and well blended, creating a creamy, spicy condiment.
- Serve: Arrange the BBQ-coated meatballs on a serving platter. Drizzle generously with the spicy mayo sauce. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal. Serve warm and enjoy your delicious Korean-style BBQ meatballs!
Notes
- You can use all beef, all pork, or a mix depending on your preference.
- Adjust the level of spiciness in both the BBQ sauce and spicy mayo by adding more or less gochujang and sriracha.
- If dairy-free, substitute milk with a plant-based option or water, and use suitable breadcrumbs.
- These meatballs freeze well cooked; reheat gently in a skillet with sauce.
- For a gluten-free version, use gluten-free soy sauce and breadcrumbs.
