
Juicy bites of Korean BBQ meatballs glazed in a sweet and spicy sauce with a creamy fiery sauce on the side—this is one of those recipes I pull out when I need a crowd-pleaser for game night or a speedy main after a busy day. The meatballs are packed with the bold flavors of soy, sesame, fresh garlic, and onion, while the dip brings just the right kick to make you keep reaching for another bite. If you love bold Asian-inspired flavors but like meals simple and hands-on, you are going to crave these.
I made these for a birthday party the first time because I needed something fast but a bit different. They disappeared before I turned around and now my family votes them into regular dinner rotation whenever I mention them.
Gather Your Ingredients
- Beef mince: Look for fresh with at least a little fat for juiciness
- Breadcrumbs: They soak up moisture so meatballs stay tender not dry
- Parmesan cheese: Adds savory depth and helps hold everything together go for the real stuff if possible
- Egg: Binds the mixture for that classic tender bite
- Onion and garlic: Bring aromatics for authentic flavor and a little sweetness
- Fresh parsley: Adds freshness and bright color
- Dried oregano: Subtle earthiness that plays well with beef
- Salt and black pepper: Essential for balanced flavor
- Soy sauce: Deepens the umami flavor and adds a bit of saltiness choose a good-quality one
- Sesame oil: Signature nutty flavor goes a long way here use toasted if you can
- Mayonnaise: The creamy base for the spicy dip choose real mayo for best richness
- Sriracha: Heat and tang with a bit of garlicky flavor adjust to taste
- Soy sauce and sesame oil (for the dip): Echo the flavors in the main dish and bring it all together
- Garlic powder: Rounds out the dip with a subtle bite
How to Make It
- Preheat the Oven:
- Set your oven to 400°F or 200°C. Line a baking sheet with parchment so nothing sticks and cleanup is simple.
- Combine the Meatball Mixture:
- In a big bowl gently mix beef mince breadcrumbs Parmesan egg onion garlic parsley oregano salt pepper soy sauce and sesame oil. Be careful not to overwork the meat or the texture will tighten up.
- Form the Meatballs:
- Wet your hands and roll the mixture into bite-sized balls about the size of a golf ball not too big or too small for perfect cooking. Place on the lined sheet with a little space in between.
- Bake the Meatballs:
- Pop them into the hot oven for twenty to twenty five minutes. You are looking for golden brown outsides and no pink in the center. If you want even browning spin the sheet halfway.
- Make the Spicy Mayo Dip:
- While the meatballs cook whisk mayonnaise Sriracha soy sauce sesame oil and garlic powder in a small bowl. Taste and add more Sriracha if you want more heat. Chill for now.
- Optional Glaze:
- For deeper Korean BBQ flavor stir gochujang brown sugar a splash of soy vinegar and a little sesame oil until smooth. When the meatballs come out brush them while still hot for glossy spicy shine.
- Serve and Garnish:
- Arrange the hot meatballs on a platter sprinkle with sliced scallions and a few sesame seeds. Put your dip in a small bowl and get ready to dig in.

I never skip the Parmesan—it melts into the meat for little savory pockets that make every bite pop. Last Thanksgiving, my cousin nearly missed the turkey because he filled up on these straight out of the oven.
Flavor Boosters
You can swap ground turkey or chicken for a lighter touch but choose versions with a touch of fat so they are not dry. Use gochujang in the glaze for a hit of authentic Korean spice or add chopped shiitake mushrooms for savory depth. Panko breadcrumbs or rice crumbs work as alternate binders to match your dietary needs.
Serving Suggestions
Serve these over steamed rice with pickled veggies for a quick weeknight meal. They make awesome party skewers or tuck into a wrap with crunchy slaw for an easy lunchbox treat. For potlucks try lettuce cups piled high with meatballs and extra spicy dip.
Creative Twists
Shape the mix into patties and grill as Korean BBQ burgers in summer or add finely chopped mushroom to stretch the meat in winter. Try a squeeze of lime over the final dish or drizzle a little honey into the dip for a milder crowd-pleaser.

A friend made these for her Super Bowl party and said people started asking her for the recipe before halftime. When I bring a batch to my potluck club they are always the first thing gone—a testament to their universal appeal.
Recipe FAQs
- → How do I get the meatballs juicy and not dry?
Use a mix of breadcrumbs, egg, and minced onion to retain moisture in the meatballs while baking, and avoid overmixing the beef.
- → Can I use ground chicken or turkey instead of beef?
Yes, both ground chicken and turkey work well. Adjust baking time slightly and check for doneness for the best texture.
- → How spicy is the mayo dip?
The heat comes from Sriracha. Adjust the amount to your taste for a milder or hotter dipping experience.
- → What should I serve with Korean BBQ meatballs?
Serve them with steamed rice, lettuce wraps, or simple sautéed veggies to complement the sweet and spicy flavors.
- → How do I store and reheat leftovers?
Refrigerate meatballs in an airtight container for up to 3 days, or freeze for a month. Reheat in a microwave or oven until hot.
- → Can I make the meatballs ahead of time?
Yes, form and bake in advance, then reheat before serving. The spicy mayo dip can also be prepared ahead and chilled.