Korean BBQ Meatballs With Spicy Mayo (Printable)
Juicy Korean-inspired meatballs with spicy mayo dip, perfect for gatherings and easy to make at home.
# What You’ll Need:
→ Meatballs
01 - 1.1 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 Glaze
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)
# How To Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
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. Gently fold the mixture until evenly incorporated, being careful not to overwork the meat.
03 - Using your hands or a small scoop, roll the mixture into approximately 20 uniform meatballs. Place them on the prepared baking sheet with space between each for even cooking.
04 - Bake for 15–18 minutes, or until the meatballs are golden brown on the outside and cooked through to an internal temperature of 160°F (71°C).
05 - While the meatballs bake, combine the soy sauce, honey, gochujang, sesame oil, rice vinegar, and minced garlic in a small saucepan. Heat over medium, whisking constantly, until the glaze thickens slightly, about 2–3 minutes. Remove from heat.
06 - In a small bowl, whisk together the mayonnaise, sriracha or gochujang, lemon juice, and sugar until smooth. Adjust the heat level to your preference.
07 - Once the meatballs are fully cooked, transfer them to a large bowl. Drizzle the warm Korean BBQ glaze over the top and gently toss to coat each meatball evenly.
08 - Arrange the glazed meatballs on a serving platter alongside the spicy mayo dip. Garnish with additional sliced green onions and toasted sesame seeds if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The gochujang and soy sauce combo creates a glaze that clings to every meatball like it was born there, and once you taste it you will wonder why you ever reached for bottled sauce.
- These come together fast enough for a weeknight dinner but look impressive enough that guests will assume you spent all day in the kitchen.
- The spicy mayo dip is the kind of condiment you will start putting on everything from fries to sandwiches long after the meatballs are gone.
02 -
- Overmixing the meat mixture is the fastest way to end up with rubbery meatballs, so handle the meat gently and stop as soon as the ingredients look combined.
- The glaze thickens as it cools, so apply it while both the sauce and meatballs are still warm or it will seize up and become difficult to coat evenly.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms at all.
- A brief rest under the broiler after glazing creates slightly charred, sticky edges that taste like they came off a charcoal grill.