Korean BBQ Meatballs Spicy Mayo (Printable)
Juicy Korean-style meatballs in a sweet-spicy BBQ glaze, paired with a creamy, tangy spicy mayo dip.
# 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 - 1/2 teaspoon black pepper
12 - 1/4 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 (to taste)
21 - 1 teaspoon lemon juice
22 - 1 teaspoon sugar (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, minced garlic, grated ginger, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, gochujang, brown sugar, black pepper, and salt. Mix until just combined, being careful not to overwork the meat.
03 - Roll the mixture into 20 uniform small meatballs and arrange them on the prepared baking sheet, spacing evenly.
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 soy sauce, honey, gochujang, sesame oil, rice vinegar, and minced garlic in a small saucepan. Heat over medium heat, stirring occasionally, until slightly thickened, about 2–3 minutes.
06 - In a small bowl, whisk together mayonnaise, sriracha or gochujang, lemon juice, and sugar until smooth and creamy. Adjust the spice level to taste.
07 - When the meatballs are done, transfer them to the saucepan or a large bowl and gently toss with the Korean BBQ sauce until evenly coated.
08 - Serve the meatballs hot with the spicy mayo dip on the side. Garnish with additional green onions or sesame seeds if desired.
# Expert Advice:
01 -
- The gochujang does double duty in both the meatballs and the glaze, creating layers of flavor that taste like you spent hours when it really takes 45 minutes.
- That spicy mayo dip becomes something you will want to put on everything from fries to sandwiches to plain rice.
- They freeze beautifully, so you can double the batch and have party ready appetizers tucked away for whenever guests appear.
02 -
- Overmixing the meatball mixture is the fastest way to turn them rubbery, so fold gently and stop the moment everything looks combined.
- The glaze thickens as it cools, so if it seems too thin in the pan, give it thirty seconds off the heat and watch it transform.
03 -
- Wet your hands slightly before rolling the meatballs to prevent sticking and get a smoother round shape.
- A tiny pinch of sugar in the mayo dip balances the sriracha heat and makes the flavors taste more rounded and intentional.