Korean BBQ Meatballs Spicy Mayo (Printable)
Sticky Korean BBQ meatballs with a creamy spicy mayo dip - great for gatherings or a flavorful weeknight bite.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef (or pork, or a mix)
02 - 2 garlic cloves, minced
03 - 1 tablespoon fresh ginger, grated
04 - 3 tablespoons panko breadcrumbs
05 - 1 large egg
06 - 2 tablespoons green onions, finely chopped
07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 tablespoon gochujang (Korean chili paste)
10 - 1 tablespoon brown sugar
11 - ½ teaspoon black pepper
12 - ¼ teaspoon salt
→ Korean BBQ Sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon honey
15 - 1 tablespoon gochujang
16 - 1 teaspoon sesame oil
17 - 1 teaspoon rice vinegar
18 - 1 garlic clove, minced
→ Spicy Mayo Dip
19 - 4 tablespoons mayonnaise
20 - 1–2 teaspoons sriracha or gochujang (adjust to taste)
21 - 1 teaspoon lemon juice
22 - 1 teaspoon sugar (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, gochujang, brown sugar, black pepper, and salt. Mix gently until just combined—avoid overworking the mixture to keep the meatballs tender.
03 - Roll the mixture into approximately 20 small, evenly sized meatballs and arrange them on the prepared baking sheet with space between each one.
04 - Bake for 15–18 minutes until the meatballs are browned on the outside and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, whisk together the soy sauce, honey, gochujang, sesame oil, rice vinegar, and minced garlic in a small saucepan. Heat over medium heat, stirring occasionally, until the sauce slightly thickens, about 2–3 minutes. Remove from heat and set aside.
06 - In a small bowl, whisk together the mayonnaise, sriracha or gochujang, lemon juice, and sugar until smooth and creamy. Adjust the spice level to your preference.
07 - Once the meatballs are fully cooked, transfer them to a large bowl and gently toss with the prepared Korean BBQ sauce until evenly coated.
08 - Serve the glazed meatballs hot alongside the spicy mayo dip. Garnish with additional sliced green onions and toasted sesame seeds if desired.
# Expert Tips:
01 -
- The gochujang in both the meat and the sauce creates a layered heat that sneaks up on you in the best way.
- These meatballs disappear fast at parties, so maybe double the batch if you want leftovers.
02 -
- Overmixing the meat mixture is the fastest way to get rubbery meatballs, so mix until everything is just distributed and stop.
- Let the sauce cool for a minute before tossing because it thickens as it sits and coats more evenly.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms.
- Let the glazed meatballs rest for two minutes before serving so the sauce sets into a beautiful shell.