Go Back
Delicious Korean BBQ meatballs served with a dollop of spicy mayo.

Classic Korean BBQ Meatballs with Spicy Mayo

These delicious Korean BBQ Meatballs are made with ground beef and coated in a flavorful, spicy Korean BBQ sauce, then drizzled with a creamy spicy mayo. Perfect as an appetizer or main course.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large bowl
  • parchment-lined baking sheet
  • large skillet
  • air fryer
  • small saucepan
  • whisk
  • serving platter

Ingredients
  

For the Meatballs:

  • 1.5 lbs ground beef 80/20 works great for flavor and moisture, but lean can also be used
  • 1/2 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 cup finely chopped onion white or yellow
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper

For the Korean BBQ Sauce:

  • 1/2 cup soy sauce low-sodium preferred
  • 1/4 cup brown sugar packed
  • 2 tbsp gochujang Korean chili paste – adjust to your spice preference
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1/4 cup water or chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp cold water for a slurry

For the Spicy Mayo:

  • 1/2 cup mayonnaise good quality full-fat works best
  • 2 tbsp gochujang Korean chili paste – again, adjust to taste
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp sugar optional, helps balance the heat

Garnish (Optional):

  • Toasted sesame seeds
  • Sliced green onions

Instructions
 

Prepare the Meatballs

  • In a large bowl, gently combine ground beef, panko, egg, onion, garlic, ginger, soy sauce, sesame oil, and black pepper, being careful not to overmix.
  • Roll the mixture into 1-inch balls, aiming for 30-36 meatballs.

Cook the Meatballs (Choose your method)

  • For baking, preheat the oven to 400°F (200°C), arrange meatballs on a parchment-lined baking sheet, and bake for 18-22 minutes until cooked and browned.
  • For pan-frying, heat oil in a large skillet over medium-high heat, then cook meatballs in batches until browned on all sides and cooked through, about 10-12 minutes per batch.
  • For air frying, preheat the air fryer to 375°F (190°C), place meatballs in a single layer, and cook for 12-15 minutes, shaking the basket halfway through.

Make the Korean BBQ Sauce

  • While meatballs cook, whisk soy sauce, brown sugar, gochujang, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and water/broth in a small saucepan and bring to a simmer.
  • Whisk cornstarch and cold water to create a slurry; slowly add it to the simmering sauce, whisking until thickened to desired consistency, then remove from heat.

Coat the Meatballs

  • Once cooked, add the meatballs to the warm Korean BBQ sauce and toss gently until fully coated.

Prepare the Spicy Mayo

  • In a small bowl, combine mayonnaise, gochujang, rice vinegar, sesame oil, and optional sugar; whisk until smooth and creamy.

Serve

  • Arrange the saucy meatballs on a platter, drizzle generously with spicy mayo, and garnish with toasted sesame seeds and sliced green onions.

Notes

For extra flavor, let the meatballs rest for 15 minutes after mixing the ingredients before forming. You can make the meatballs and sauces ahead of time and refrigerate for up to 2 days, then reheat gently before serving.