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Sticky Korean BBQ Meatball Sliders with Sriracha Mayo

Korean BBQ meatball sliders - featured image
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These Sticky Korean BBQ Meatball Sliders are the ultimate party appetizer—juicy meatballs glazed in homemade Korean BBQ sauce, tucked into soft slider buns, and topped with spicy Sriracha mayo. Perfect for game days, potlucks, or a fun family dinner, they’re bold, bite-sized, and totally addictive.

Ingredients

Scale
  • 1 lb ground beef or ground turkey
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp green onions, finely chopped
  • 1 tbsp soy sauce (low-sodium preferred)
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp grated ginger
  • 1 tbsp water
  • 1/2 cup mayonnaise
  • 2–3 tbsp Sriracha (to taste)
  • 1 tsp lime juice
  • Pinch of salt
  • 12 slider buns (mini brioche or potato rolls)
  • 1/2 cup shredded lettuce or coleslaw mix
  • 2 tbsp toasted sesame seeds
  • 2 tbsp chopped green onions

Instructions

  1. In a large mixing bowl, combine ground beef or turkey, panko breadcrumbs, beaten egg, minced garlic, grated ginger, chopped green onions, soy sauce, black pepper, and salt. Mix until just combined.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Shape mixture into 12 even meatballs (about 1 1/2 tablespoons each) and arrange on the sheet.
  3. Bake meatballs for 18-20 minutes, turning halfway, until browned and cooked through (internal temp 165°F).
  4. While meatballs bake, combine soy sauce, brown sugar, rice vinegar, gochujang, honey, minced garlic, sesame oil, grated ginger, and water in a small saucepan. Simmer over medium heat, whisking often, for 5-7 minutes until thick and glossy.
  5. Transfer baked meatballs to a clean bowl. Pour half the Korean BBQ sauce over and toss to coat. Let sit 2-3 minutes. Reserve remaining sauce for drizzling.
  6. In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and a pinch of salt. Adjust Sriracha to taste.
  7. Optional: Toast slider buns in a dry skillet or oven for 2-3 minutes until golden.
  8. To assemble, spread Sriracha mayo on the bottom half of each bun. Add shredded lettuce or coleslaw, top with a glazed meatball, drizzle with extra BBQ sauce, and place the top bun. Garnish with sesame seeds and green onions.
  9. Serve immediately while warm. For make-ahead, keep meatballs and buns separate until ready to assemble.

Notes

For gluten-free, use gluten-free panko and buns. For dairy-free, use vegan mayo and check bun ingredients. If meatballs are too sticky, chill mixture before shaping. Double the BBQ sauce for extra sauciness. Use fresh ginger and garlic for best flavor. Meatballs can be made ahead and reheated; sauce and mayo can be prepped a day in advance.

Nutrition

Keywords: Korean BBQ, meatball sliders, party appetizer, Sriracha mayo, game day, finger food, easy recipe, homemade Korean BBQ sauce, ground beef, ground turkey, spicy sliders

Find it online: https://magnetmeal.com/sticky-korean-bbq-meatball-sliders-recipe-easy-party-appetizer-with-sriracha-mayo/