Korean BBQ Meatballs Spicy Mayo (Printable)

Juicy meatballs infused with Korean BBQ flavors served with creamy spicy mayo dip

# What You'll Need:

→ For the Meatballs

01 - 1.1 lbs ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 large egg
05 - 2 tablespoons soy sauce
06 - 2 tablespoons panko breadcrumbs
07 - 1 tablespoon sesame oil
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1 tablespoon brown sugar
10 - 1 teaspoon fresh ginger, grated
11 - ½ teaspoon black pepper
12 - ½ teaspoon salt

→ For the Spicy Mayo Dip

13 - ¼ cup mayonnaise
14 - 1 tablespoon sriracha
15 - 1 teaspoon fresh lime juice
16 - ½ teaspoon sesame oil
17 - ½ teaspoon honey
18 - Pinch of salt

→ Garnishes

19 - Toasted sesame seeds
20 - Sliced green onions

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, minced garlic, chopped green onions, egg, soy sauce, panko breadcrumbs, sesame oil, gochujang, brown sugar, grated ginger, black pepper, and salt. Mix until just combined—do not overmix.
03 - Shape the mixture into 20 to 24 bite-sized meatballs, about 1 tablespoon each. Arrange on the prepared baking sheet, spacing evenly.
04 - Bake for 20 to 25 minutes, turning once halfway through cooking, until browned and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in a small bowl until smooth. Adjust sriracha to taste for desired heat level.
06 - Transfer cooked meatballs to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve hot with the spicy mayo dip on the side.

# Expert Hacks:

01 -
  • The gochujang gives them this incredible depth that regular BBQ sauce just cannot match
  • Baking means zero standing over a hot stove and they reheat beautifully for leftovers
02 -
  • Do not skip the parchment paper because the sugar in the glaze will stick to bare baking sheets
  • Let the meatballs rest about 5 minutes after baking so they hold their juice better
03 -
  • Brush the meatballs with extra gochujang mixed with a little honey during the last 5 minutes of baking for a sticky glazed finish
  • Chill the meat mixture for 30 minutes before shaping if it feels too soft to work with

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