Jumbo Korean BBQ Meatballs with Spicy Mayo: My Favorite 30-Minute Dinner Trick

By Jason Griffith

Introduction

There are weeknight dinners, and then there are weeknight celebrations. This recipe for Jumbo Korean BBQ Meatballs with Spicy Mayo falls squarely into the second category. It’s sweet, savory, umami-rich, and delivers a little kick of heat, all wrapped up in a satisfying bite.

If you’re tired of the same old weeknight rotation, these Korean-inspired meatballs are the flavor bomb you need. They cook up fast, either baked in the oven or seared in a pan, and they are perfect for everything from an easy family dinner to an irresistible party appetizer (check out my favorite other appetizer, this Baked Brie Appetizer).

What makes them truly special is the perfect balance: the sticky, savory notes of the Korean-style BBQ glaze on the meatballs, paired with a creamy, bright, and Spicy Mayo Sauce that you’ll want to drizzle on everything.

Why I Love This Recipe

I first developed this recipe because I was craving the big, bold flavors of Korean BBQ but didn’t have the time (or the grill space!) for a full cookout. These meatballs deliver all that deliciousness in a simple, fuss-free format.

• Flavor Powerhouse: We pack so much flavor into the meatball itself—soy sauce, sesame oil, brown sugar, garlic, and ginger—that they taste incredible even without the sauce.
• Insanely Versatile: They’re fantastic over steamed rice, tucked into a slider bun, or simply served on a platter with toothpicks as a party snack.
• The Spicy Mayo: The combination of cool, creamy mayo and fiery sriracha, balanced with a splash of rice vinegar and a hint of honey, is addictive. It’s the secret weapon that elevates these from good to great.

Ingredients You Will Need

These ingredients are simple, but the combination is magical.

For the Meatballs:

• 1 lb ground beef or pork (or a mix of both)
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp brown sugar
• 1 Tbsp minced garlic
• 1 Tbsp grated ginger
• 2 Tbsp chopped green onions (scallions)
• 1 large egg
• 1/4 cup breadcrumbs
• 1 tsp gochugaru (Korean chili flakes) or red pepper flakes
• 1/2 tsp black pepper

For the Spicy Mayo Sauce:

• 1/2 cup mayonnaise
• 2 Tbsp sriracha (adjust to your heat preference)
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp soy sauce
• 1 Tbsp lime juice (optional, but highly recommended for brightness)

Swaps and Notes

Ingredient	Swap/Note
Ground Meat	Use ground turkey or chicken for a lighter version. Just be careful not to overcook them, as poultry dries out faster.
Gochugaru	If you don’t have Korean chili flakes, regular red pepper flakes work, but start with 1/2 tsp and taste, as they can be spicier.
Breadcrumbs	Panko breadcrumbs add a lighter texture, or you can use crushed saltine crackers.
Spicy Mayo Base	If you don’t like mayonnaise, you can use Greek yogurt or sour cream for a tangier, lower-fat sauce base.

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Step-by-Step Instructions

1. Prepare the Meatballs

1. In a large mixing bowl, combine the ground meat, soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, chopped green onions, egg, breadcrumbs, gochugaru, and black pepper.
2. Use your hands to gently mix all the ingredients until they are just combined. Do not overmix, as this can lead to tough meatballs.

2. Shape the Meatballs

1. Roll the mixture into uniform, bite-sized meatballs (about 121​ inches in diameter).
2. Arrange the shaped meatballs on a baking sheet lined with parchment paper for easy cleanup.

3. Cook the Meatballs

1. Preheat your oven to 400°F (200°C).
2. Bake for 15-20 minutes, or until they are fully cooked through, reaching an internal temperature of 165°F (74°C), and nicely browned on the outside.

Pro Tip: For an extra sticky glaze, halfway through baking, brush the meatballs with a mixture of equal parts soy sauce and honey.

4. Make the Spicy Mayo Sauce

1. While the meatballs cook, prepare the sauce. In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, sesame oil, honey, soy sauce, and lime juice.
2. Taste the sauce and adjust the sriracha for heat and the lime juice for brightness. You can also thin it out with a teaspoon of water if you prefer a drizzly consistency.

5. Serve

1. Plate the cooked meatballs.
2. Drizzle generously with the Spicy Mayo Sauce, or serve the sauce on the side for dipping.
3. Garnish with extra chopped green onions and a sprinkle of sesame seeds, if desired.

Tips for Success

• Use the Right Ratio: The 121​-inch size is ideal for a juicy interior and a perfectly cooked exterior.
• Don’t Overcook: As soon as the meatballs are cooked through and browned, pull them from the oven. Overcooking them is the fastest way to lose that beautiful juicy texture.
• Batch Cooking: This recipe doubles or triples easily! Cook them all, then freeze any leftovers before adding the sauce. Reheat in the oven or microwave.
• For a Quick Appetizer: For a crowd, turn this into a slow-cooker dish. Cook the meatballs first, then toss them in your favorite BBQ sauce and keep them warm in a crockpot for your party (just like I do with this Crockpot Nacho Dip).

Serving Suggestions and Pairings

These flavorful meatballs pair well with a wide variety of sides:

• Classic Comfort: Serve over steamed white or brown rice to soak up all the juices and sauce.
• Freshness: A quick cucumber salad or a simple, crisp coleslaw with a light vinaigrette cuts through the richness beautifully.
• On a Skewer: Thread the meatballs with some bell peppers and onions for an easy appetizer skewer.

Drink Pairings:

• Beer: A crisp, light lager or a Pale Ale.
• Cocktails/Mocktails: The bright, refreshing flavors of a Classic Margarita or my favorite Blueberry Lemonadeare excellent choices to balance the spice.

Nutritional Information (Per Serving, Estimated)

Based on 4 servings, approximately 4 meatballs per serving, without rice or sides.

Nutrient	Amount
Calories	380 kcal
Protein	25 g
Fat	28 g
Carbohydrates	8 g
Sodium	750 mg

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Note: This is an estimate. Actual values may vary based on ingredients and portion size.

Storage and Leftover Tips

• Storage: Store leftover meatballs and the spicy mayo separately in airtight containers in the refrigerator for up to 3-4 days.
• Reheating: Reheat the meatballs in a 350°F (175°C) oven for about 10 minutes or in a microwave until hot. Add the spicy mayo after reheating.
• Freezing: You can freeze the fully cooked, unsauced meatballs in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

More Recipes You Will Love

If you enjoyed the sticky, savory, and satisfying nature of these Korean BBQ Meatballs, you should definitely try these other favorites:

• For another crowd-pleasing appetizer: Easy Cheese-Stuffed Chicken Wontons with Ranch
• For a sweet treat that’s impossible to resist: The Best Peanut Butter Brownies I’ve Ever Made

Final Thoughts

This recipe is a keeper for anyone who loves big flavor and minimal fuss. It proves that you don’t need hours in the kitchen to deliver a truly memorable meal. Whether it’s a quick weeknight bite or the star of your next potluck, these Korean BBQ Meatballs are going to earn you rave reviews.

Try them out and let me know how you served them! Did you eat them straight off the pan, or did you make them into a full meal?

Happy Cooking, Jason Griffith