Korean BBQ Meatballs with Spicy Mayo

I made these Korean BBQ Meatballs with Spicy Mayo because I can’t resist anything that promises sweet, spicy, and the ability to disguise how much sugar I actually used. They’re sticky, slightly caramelly, and perform the miracle of making dinner feel fancy even if you cooked them on the one pan that vaguely fits your stove burner. Try them because they’re faster than a full barbecue, more reliable than my timing, and perfect for pretending you meal-prepped when you actually just repackaged leftovers.

My husband once tried to “help” by flipping meatballs like a pancake chef on a caffeine high. He launched one into the sink, three onto the floor, and somehow onto the cat’s tail (don’t worry, the cat handled it better than he did). The kids declared the one that hit the floor “special” and tried to trade it for an extra TV minute. I laughed, I surrendered a napkin, and then I remembered why I’m the one who seasons. Chaos = dinner is done; also, someone always forgets the spicy mayo in the fridge and then pretends it was intentional.

Time-Saving Hacks

– Buy pre-formed meatballs from the grocery if you want to be both efficient and a little dishonest. Nobody at the table needs to know.
– Use a rimmed baking sheet instead of frying to avoid babysitting the pan — roast and glaze in the oven. Less standing, more pretending you’re relaxing.
– Make the spicy mayo in the same bowl you used for the meat mix. Yes, it’s technically cross-contamination if you’re worried; I call it efficiency.
– Double the sauce and freeze half in a zip-top bag — thaw it under hot water for instant saucy credibility.
– If you’re in a rush, heat-sauce + store-bought meatballs = edible, delicious, and morally flexible.

Serving Ideas

– Toss them over steamed rice or cauliflower rice for adults who want to feel virtuous.
– Serve in lettuce cups with quick-pickled cucumbers for a hand-held, classy mess.
– Put them on skewers and pretend you did some grilled thing; serve with a beer if the kids drove you nuts.
– Plate alongside kimchi and a simple cucumber salad if you feel like showing off (or empathizing with your Instagram followers).
– Or just hand everyone a napkin and a bowl — honest, direct, and zero judgment.

What to Serve It With

Sides: Steamed jasmine rice, fried rice, or plain ol’ buttery noodles if you want comfort food that hugs your elbows.
Veggies: Quick-sautéed bok choy, roasted broccoli, or a simple shredded cabbage slaw.
Drinks: Cold beer, a crisp white wine, or iced tea—pick your coping mechanism.

✔Tips & Mistakes

– Don’t overcrowd the pan. You’ll steam them instead of getting that caramelized bark that makes these addictive. Yes, this is a repeated confession.
– Taste the sauce before glazing. You can always add more sugar or vinegar; you can’t take it away once it’s on.
– If the glaze burns, take a breath, switch pans, and pretend you meant to make “smoky.”
Pro tip: Use a silicone spatula to scrape the pan glaze into the meatballs. It’s the best kind of clean-up bribery.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce and meatballs separate if you want them to reheat evenly.
– Reheat gently in a skillet or oven to keep texture; microwave if you’re short on dignity.
– Freeze cooked meatballs in a single layer on a tray, then bag them for easy future dinners.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make them with ground pork, beef, turkey, or a plant-based blend. All of them will lie convincingly on a plate.
– Swap the spicy mayo for plain mayo mixed with a splash of sriracha, gochujang, or hot honey depending on your mood.
– Add finely chopped kimchi to the meat mix for a tangy twist, or throw in grated apple/pineapple for extra caramelization and chaos.

Frequently Asked Questions

Korean BBQ Meatballs with Spicy Mayo

Delicious Korean BBQ meatballs served with a zesty spicy mayo, perfect for appetizers or snacks.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.1 lb ground beef Use lean beef for a healthier option.
• ▢ 1 large egg Helps bind the meatballs together.
• ▢ 3 tbsp soy sauce Adjust for less sodium if desired.
• ▢ 2 tbsp sesame oil Adds a rich, nutty flavor.
• ▢ 1 tsp garlic powder
• ▢ 0.5 cup green onions Finely chopped.
• ▢ 1.5 tbsp brown sugar Balances out the flavors.

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a bowl, mix the ground beef, egg, soy sauce, sesame oil, garlic powder, green onions, and brown sugar until well combined.
• Shape the mixture into small meatballs, about 1 inch in diameter.
• Place the meatballs on a baking sheet lined with parchment paper.
• Bake for about 20-25 minutes until browned and cooked through.
• While the meatballs are baking, prepare a dipping sauce with mayonnaise and sriracha to taste.

Notes

Serve with a sprinkle of sesame seeds for added flavor. Great as an appetizer or picnic dish!