Whip up these easy, flavor-packed 30-minute Korean BBQ meatballs drizzled with a creamy, spicy mayo sauce—perfect for a quick weeknight dinner the whole family will love!
If you’re stuck in a dinner rut and need something fast, flavorful, and seriously satisfying, these Korean BBQ Meatballs are about to become your new best friend. They pack all the savory, sweet, and slightly smoky flavors of traditional Korean barbecue into juicy, bite-sized meatballs.
The real kicker? They take just 30 minutes from start to finish, and that drizzle of spicy mayo on top completely elevates the whole dish.
Here is how to make them happen tonight.
Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients You'll Need
For the Meatballs:
Ground beef or pork: 1 lb (ground turkey or chicken works great too!)
Panko breadcrumbs: ½ cup (keeps them nice and tender)
Egg: 1 large (to bind everything together)
Garlic: 2 cloves, minced
Fresh ginger: 1 tsp, grated
Green onions: 3, finely chopped (save some greens for garnish!)
Soy sauce: 1 tbsp
Sesame oil: 1 tsp
For the Korean BBQ Glaze:
Korean BBQ sauce: 1 cup (bought from the store or your favorite homemade recipe)
Soy sauce: 1 tbsp
Rice vinegar: 1 tsp (for a little tang)
For the Spicy Mayo:
Mayonnaise: ½ cup
Sriracha: 1–2 tbsp (adjust based on how much you like to sweat)
Lime juice: ½ tsp
Step-by-Step Instructions
1. Mix and Roll
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine all the meatball ingredients. Use your hands to gently mix everything together—just don't overwork the meat, or the meatballs can get tough. Roll the mixture into bite-sized balls (you should get about 16–18) and place them on your baking sheet.
2. Bake 'Em Up
Pop the meatballs into the oven and bake for 15 to 18 minutes, or until they are cooked through and slightly browned on top.
3. Make the Glaze & Sauce
While the meatballs are baking, whisk together the Korean BBQ sauce, soy sauce, and rice vinegar in a small saucepan over medium heat. Let it simmer for a few minutes until it's warm and slightly thickened. In a separate small bowl, whisk together the mayo, Sriracha, and lime juice until smooth.
4. Toss and Sauce
Once the meatballs come out of the oven, toss them directly into the warm BBQ glaze until they are completely coated and glossy.
5. Garnish and Serve
Pile the glazed meatballs onto a platter. Drizzle generously with the spicy mayo and top with toasted sesame seeds and the remaining chopped green onions.
Pro Tip: Serve these over a bowl of steaming jasmine rice or fluffy quinoa with a side of steamed broccoli or quick pickled cucumbers to soak up all that incredible sauce!
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