These Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are a flavor-packed twist on a classic comfort food. Each meatball is glazed with a sweet, tangy, and umami-rich Korean BBQ sauce, then paired with a creamy, spicy mayo that adds just the right amount of heat. Whether served over rice, as a party appetizer, or tucked into lettuce wraps, these meatballs always hit the spot.

Why You’ll Love This Recipe

I love how these meatballs bring together bold Korean flavors and easy preparation. The meatballs are juicy on the inside and sticky on the outside, thanks to the glaze. I also really enjoy how the spicy mayo balances the sweetness of the BBQ sauce, adding an unexpected but welcome kick. This recipe is also versatile—it works great for weeknight dinners, meal prep, or even as a party snack.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground beef
Garlic, minced
Green onions, finely chopped
Ginger, grated
Soy sauce
Sesame oil
Panko breadcrumbs
Egg
Salt and pepper

For the Korean BBQ sauce:

Soy sauce
Brown sugar
Rice vinegar
Gochujang (Korean chili paste)
Garlic, minced
Sesame oil

For the spicy mayo sauce:

Mayonnaise
Sriracha or gochujang
Lime juice (optional)

Garnish:

Sesame seeds
Chopped green onions

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I combine the ground meat, garlic, green onions, ginger, soy sauce, sesame oil, panko, egg, salt, and pepper. I mix just until combined, then form into 1-inch meatballs.
I place the meatballs on the prepared baking sheet and bake for 15-18 minutes, or until fully cooked through.
While the meatballs bake, I prepare the Korean BBQ sauce by combining all sauce ingredients in a saucepan. I bring it to a simmer over medium heat, stirring occasionally until thickened.
Once the meatballs are done, I toss them in the warm sauce to coat evenly.
I mix the spicy mayo ingredients together in a small bowl until smooth.
I drizzle or serve the spicy mayo alongside the meatballs and garnish with sesame seeds and green onions.

Servings and timing

This recipe makes about 20-24 meatballs and serves 4-6 people, depending on portion size. The total time to make this recipe is about 35 minutes, including prep and baking.

Variations

I sometimes swap out the beef for ground chicken or turkey for a lighter option.
For a vegetarian version, I use plant-based meat substitutes and adjust the seasonings.
I love wrapping the meatballs in lettuce leaves for a low-carb serving style.
If I want extra heat, I add chopped chili or more gochujang to the BBQ sauce.
Sometimes I skip the spicy mayo and serve the meatballs over kimchi fried rice for a full meal.

Storage/Reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them (without the mayo) for up to 2 months. When I’m ready to reheat, I microwave them for a few minutes or warm them in a skillet over medium heat. I always add a splash of water or extra sauce to keep them moist.

FAQs

How spicy are these meatballs?

The meatballs themselves aren’t too spicy, but the BBQ sauce and spicy mayo add heat. I adjust the gochujang and Sriracha based on how spicy I want them.

Can I make these meatballs ahead of time?

Yes, I often make the meatballs a day in advance and store them in the fridge. I reheat them and toss with the sauce just before serving.

What can I serve with these meatballs?

I usually serve them over steamed rice, in lettuce wraps, or with noodles. They also work great as a party appetizer with toothpicks.

Can I use store-bought Korean BBQ sauce?

Absolutely. If I’m short on time, I use a good-quality store-bought Korean BBQ sauce and just heat it up before tossing with the meatballs.

How do I keep the meatballs from drying out?

I make sure not to overcook them and always include moisture-boosting ingredients like egg and sesame oil in the mixture. Tossing them in the sauce right after baking also helps lock in juiciness.

Conclusion

These Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are one of my favorite go-to dishes when I’m craving bold, comforting flavors. They’re easy to make, super satisfying, and always a crowd-pleaser. Whether I’m serving them for dinner or sharing them with guests, they never disappoint.

Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce

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Author: Sue
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 20–24 meatballs (serves 4–6)
Category: Appetizer, Main Course
Method: Baked
Cuisine: Korean-Inspired, Asian Fusion

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Description

These Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are packed with bold Korean flavors, combining sweet, savory BBQ glaze with creamy, spicy mayo. Perfect as a party appetizer, weeknight dinner, or meal prep, these meatballs are tender, flavorful, and easy to make.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground meat, garlic, green onions, ginger, soy sauce, sesame oil, panko, egg, salt, and pepper until just combined.
Form into 1-inch meatballs and place on the baking sheet.
Bake for 15–18 minutes, until fully cooked.
While baking, combine all BBQ sauce ingredients in a saucepan. Simmer on medium heat until thickened.
Toss cooked meatballs in the warm BBQ sauce until evenly coated.
Mix all spicy mayo ingredients in a small bowl until smooth.
Serve meatballs drizzled with spicy mayo and garnish with sesame seeds and green onions.