Honey Garlic Korean BBQ Meatballs Recipe – Easy Party Appetizer with Sriracha Mayo

The sizzle of Korean BBQ meatballs in a sticky honey garlic glaze is pure magic—especially when you finish it off with a creamy, spicy sriracha mayo drizzle. Let me tell you, these Honey Garlic Korean BBQ Meatballs are the kind of party appetizer that disappears as soon as you set them out. I first tried combining sweet and salty Korean BBQ flavors with classic meatballs for a family game night, and honestly, nobody could keep their hands off them! The house smelled incredible: garlicky, savory, and just a little bit sweet.

I’ve tinkered with this recipe more times than I can count—tweaking the sauce, testing different meat blends, and (yep) even burning a batch or two. What I love most about these meatballs is how they bring a little Korean fusion flair to the table without any fuss. The honey garlic Korean BBQ sauce is sticky and bold, and the sriracha mayo drizzle adds just the right kick. It’s a recipe that works for busy weekdays, potlucks, or any gathering where you want to impress without breaking a sweat.

If you’re a fan of comfort food with a twist or looking for a crowd-pleasing appetizer, these Honey Garlic Korean BBQ Meatballs are a must-try. I use them for everything: game days, birthday parties, even as a quick dinner with rice and veggies. As someone who’s obsessed with Korean flavors and easy entertaining, I can promise you—these meatballs are worth making over and over. Let’s get into how to make this super addictive finger food!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes—perfect when you want restaurant-level flavor fast.
• Simple Ingredients: No specialty store run required. Most of what you need is probably chilling in your fridge or pantry.
• Perfect for Parties: These meatballs shine at gatherings—whether it’s game night, holiday potlucks, or casual hangouts.
• Crowd-Pleaser: Kids go wild for the sweet glaze, and adults can’t get enough of that umami-packed sauce and spicy drizzle.
• Unbelievably Delicious: The contrast of tender meatballs, sticky honey garlic Korean BBQ sauce, and creamy sriracha mayo is next-level comfort food.

What sets these Honey Garlic Korean BBQ Meatballs apart? I blend ground beef and pork for maximum juiciness, then bake instead of fry—so you get golden, tender meatballs without standing over a skillet. The sauce is my own mash-up: sticky honey, savory soy, garlic, and a hint of ginger, all bubbled together until glossy. The sriracha mayo drizzle is the kicker—a creamy, spicy finish that makes every bite pop.

I’ve tested these for every occasion, from family dinners to tailgate parties. They always disappear. There’s something about the sweet-savory glaze that keeps people coming back for seconds (and thirds). It’s comfort food, but with a Korean BBQ twist that feels fresh and exciting. Honestly, it’s the kind of appetizer you’ll crave long after the party ends. Try them once, and you’ll know exactly what I mean!

What Ingredients You Will Need

This recipe uses easy-to-find ingredients, but the flavor is anything but basic. Here’s what goes into these irresistible Honey Garlic Korean BBQ Meatballs with Sriracha Mayo Drizzle:

• For the Meatballs:
  • 1 lb (450g) ground beef (80/20 for juiciness)
  • 1/2 lb (225g) ground pork (adds extra flavor)
  • 1/2 cup (60g) panko breadcrumbs (Japanese breadcrumbs—light and crispy)
  • 1/4 cup (60ml) milk (whole or 2%—makes them super tender)
  • 2 large eggs (room temperature for best mixing)
  • 3 cloves garlic, minced (for that classic Korean kick)
  • 2 green onions, finely chopped
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2 tbsp soy sauce (I use low-sodium)
  • 1 tsp sesame oil (adds a subtle nutty flavor)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Honey Garlic Korean BBQ Sauce:
  • 1/3 cup (80ml) honey (go for local if you can—so much flavor!)
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp gochujang (Korean chili paste—adds heat and complexity)
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • Optional: 1 tsp cornstarch mixed with 2 tbsp water (for a thicker sauce)
• For the Sriracha Mayo Drizzle:
  • 1/2 cup (120g) mayonnaise (Kewpie or regular)
  • 2-3 tbsp sriracha (adjust to your heat preference)
  • 1 tsp lime juice (brightens up the sauce)
  • Pinch of salt
• For Garnish:
  • Thinly sliced green onions
  • Toasted sesame seeds

If you need substitutions, you can use all beef or all pork, swap panko for regular breadcrumbs, or use gluten-free breadcrumbs if needed. Gochujang is key, but if you can’t find it, a mix of sriracha and a little miso paste works in a pinch. For dairy-free, use plant-based milk and vegan mayo.

Ingredient tip: I swear by Huy Fong sriracha and Ottogi Korean soy sauce for authentic flavor—worth keeping in your pantry if you love Asian cooking!

Equipment Needed

• Large mixing bowl (for combining meatball ingredients)
• Baking sheet (rimmed, to catch drips)
• Wire rack (optional, for even baking)
• Parchment paper or nonstick spray (easy cleanup)
• Small saucepan (for honey garlic Korean BBQ sauce)
• Whisk (for smooth sauce and mayo drizzle)
• Measuring cups and spoons (accuracy matters!)
• Microplane or grater (for ginger and garlic)
• Small bowl (for sriracha mayo)
• Serving platter or shallow bowl (for a Pinterest-perfect look)

If you don’t have a wire rack, just bake the meatballs directly on parchment—they’ll still get golden. I’ve used everything from fancy nonstick pans to dollar-store baking sheets, and honestly, parchment is my secret weapon for easy cleanup. For grating ginger, a microplane is amazing, but a regular box grater works too. If you’re looking for budget-friendly tools, IKEA and Target have solid options!

Care tip: Wash your wire rack right away—sticky sauce can be stubborn. And if you make these often (like me), invest in a sturdy whisk and a silicone spatula for getting every last bit of sauce.

Preparation Method

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with nonstick spray. (This saves you from scrubbing off sticky bits later!)
2. Mix the Meatballs: In a large bowl, combine 1 lb (450g) ground beef, 1/2 lb (225g) ground pork, 1/2 cup (60g) panko breadcrumbs, and 1/4 cup (60ml) milk. Let the breadcrumbs soak for 2 minutes—this keeps the meatballs extra moist.
3. Add 2 eggs, 3 minced garlic cloves, 2 chopped green onions, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands or a spatula until just combined. (Don’t overwork or the meatballs will get tough.)
4. Shape Meatballs: Roll the mixture into balls about 1.5 inches (4cm) in diameter. You’ll get around 24 meatballs. Place them on your prepared baking sheet, spaced apart.
5. Bake: Bake meatballs for 18-20 minutes, until golden and cooked through. (Internal temp should hit 160°F/71°C.) If you’re using a wire rack, they’ll get extra crispy underneath.
6. Make the Sauce: While meatballs bake, combine 1/3 cup (80ml) honey, 1/4 cup (60ml) soy sauce, 2 tbsp gochujang, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp grated ginger in a small saucepan.
7. Bring to a simmer over medium heat, stirring frequently. If you want the sauce thicker, stir in the cornstarch slurry (1 tsp cornstarch + 2 tbsp water). Cook 2-3 minutes until glossy and slightly reduced.
8. Sriracha Mayo: In a small bowl, whisk together 1/2 cup (120g) mayo, 2-3 tbsp sriracha, 1 tsp lime juice, and a pinch of salt. Taste and adjust heat to your liking. (This part is totally customizable!)
9. Coat Meatballs: Once meatballs are done, transfer them to a large bowl. Pour the honey garlic Korean BBQ sauce over, tossing gently to coat every meatball.
10. Serve: Arrange saucy meatballs on a platter. Drizzle with sriracha mayo, sprinkle with sliced green onions and toasted sesame seeds. (For extra Pinterest vibes, swirl the mayo in zig-zags!)

Troubleshooting: If your meatballs look dry, add a splash more milk next time. If the sauce is too thin, simmer a minute longer or add more cornstarch slurry. And if you accidentally overbake, just toss the meatballs in extra sauce—they’ll soak up all the flavor.

Efficiency Tip: I prep the sauce while the meatballs bake—saves time and keeps everything piping hot!

Cooking Tips & Techniques

Let’s face it, meatballs can be a little tricky sometimes. Here’s what I’ve learned after (literally) dozens of batches of Honey Garlic Korean BBQ Meatballs:

• Don’t Overmix: The less you mix, the lighter your meatballs—just combine until it all sticks together.
• Use a Cookie Scoop: For even sizing, a medium cookie scoop makes quick work and keeps meatballs uniform. (No more guessing!)
• Test for Doneness: Use a meat thermometer to check for 160°F/71°C—no more guessing if they’re cooked through.
• Thicker Sauce: If you want extra sticky sauce, simmer it a minute longer or add an extra teaspoon of cornstarch.
• Multitasking: Prep the sriracha mayo while the meatballs bake, and chop garnishes while the sauce simmers. Saves time and keeps everything fresh.
• Avoiding Tough Meatballs: If your meatballs turn out dense, try soaking breadcrumbs longer or adding an extra egg for moisture.
• Personal Fail: I once forgot the egg—meatballs were dry as the Sahara. Never again!
• Consistency: Always taste your sauce before tossing the meatballs. Sometimes honey is sweeter, sometimes gochujang is hotter—adjust as needed.

For perfect results, bake on a wire rack so fat drains off and meatballs get a crispy exterior. And never skip the sriracha mayo—it’s the difference between “good” and “wow, what’s in this?”

Variations & Adaptations

One of my favorite things about Honey Garlic Korean BBQ Meatballs is how easy they are to tweak. Here are a few ways I switch things up:

• Dietary Variations: Use all ground turkey or chicken for a lighter version. Swap regular breadcrumbs for gluten-free if needed.
• Seasonal Twist: In summer, add chopped fresh cilantro and a squeeze of lime to the mayo drizzle. In winter, sprinkle with crushed red pepper for extra warmth.
• Flavor Boost: Mix a little pineapple juice into the sauce for sweet-tangy Hawaiian vibes. Or, add 1 tbsp finely chopped kimchi to the meatball mix for a spicy kick.
• Cooking Method: Air fryer fans: meatballs cook in 12-15 minutes at 375°F (190°C). Super crispy, less mess!
• Customizable Heat: For less spice, cut back on gochujang and sriracha. For more, add a dash of chili flakes to the sauce.
• Allergen Substitutions: Use egg replacer and vegan mayo for egg-free; oat milk for dairy-free.

I’ve tried the turkey version when my brother was doing a low-fat diet—honestly, still super juicy. The pineapple sauce twist is a hit with kids!

Serving & Storage Suggestions

Serve these Honey Garlic Korean BBQ Meatballs hot, with a generous drizzle of sriracha mayo. I love piling them up on a big platter, garnished with green onions and sesame seeds—makes them look as good as they taste. For parties, stick a toothpick in each one for easy grabbing.

Pair with steamed rice, Asian slaw, or cucumber salad for a full meal. As an appetizer, they’re perfect with cold beers, sparkling water, or even a fruity mocktail.

Leftovers? Store meatballs in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag—good for 2 months. Reheat in the microwave for 1-2 minutes, or oven at 350°F (175°C) for 10 minutes. The sauce thickens a bit in the fridge, so add a splash of water when reheating if needed.

Flavor tip: The meatballs get even tastier after a night in the fridge—the sauce soaks in and they’re even more addictive!

Nutritional Information & Benefits

Each serving (about 4 meatballs + sauce + drizzle) has roughly:

• Calories: 320
• Protein: 18g
• Carbs: 22g
• Fat: 18g
• Sodium: 680mg

Key health perks: Lean protein from beef/pork, antioxidant-rich garlic and ginger, and healthy fats from sesame oil. Gochujang brings fermented benefits, and sriracha mayo can be made with avocado mayo for a better-for-you version.

This recipe is easy to adapt for gluten-free, dairy-free, or lower-carb needs. Allergens: Contains eggs, soy, and wheat (breadcrumbs/soy sauce). If you’re watching sodium, use low-sodium soy sauce and skip the extra salt.

Personally, I love that these meatballs satisfy without feeling heavy—great for balanced eating and keeping energy up during busy parties!

Conclusion

In a world full of bland appetizers, these Honey Garlic Korean BBQ Meatballs with Sriracha Mayo Drizzle are a total game-changer. They’re easy, fast, and absolutely packed with bold, sweet, and spicy flavors. Whether you’re hosting a party or just want something fun for family dinner, this recipe will have everyone asking for seconds (and maybe the secret).

Don’t be afraid to make them your own—switch up the proteins, play with the sauce, go wild with the garnishes. That’s honestly half the fun! I keep coming back to these because they never fail to impress, and there’s always a new twist to try.

Give these a shot, and let me know how you serve them! Leave a comment with your favorite variation, share a pic, or tag me if you post them on social (I love seeing your creations!). Happy cooking—and enjoy every last bite!

Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely! You can bake the meatballs and store them in the fridge, then reheat and toss with sauce right before serving. The flavors actually deepen overnight.

What can I use instead of gochujang?

If you can’t find gochujang, mix sriracha with a little miso paste or extra chili flakes. It won’t be exactly the same, but it’ll still be delicious!

How spicy are these meatballs?

The spice level is pretty mild, but you can adjust the sriracha and gochujang to your taste. For no heat, skip the sriracha drizzle.

Can I freeze the meatballs?

Yes! Freeze baked meatballs (without sauce) in a single layer, then transfer to a bag. Thaw and reheat, then add the sauce fresh for best texture.

Are these meatballs gluten-free?

Use gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce for a gluten-free version. The rest of the ingredients are naturally gluten-free.

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