Korean BBQ Meatballs With Spicy Mayo (Printer-friendly)
Juicy meatballs with Korean BBQ flavors, served with creamy spicy mayo dip
# What You 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 Make It:
01 - Preheat oven to 400°F. 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. Mix gently until just combined, being careful not to overwork the meat.
03 - Roll the mixture into approximately 20 uniform small meatballs and arrange them on the prepared baking sheet with even spacing.
04 - Bake for 15 to 18 minutes, until the meatballs are golden brown 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 to 3 minutes.
06 - In a small bowl, whisk together the mayonnaise, sriracha or gochujang, lemon juice, and sugar until completely smooth. Adjust the amount of hot sauce to your preferred spice level.
07 - Once the meatballs are fully cooked, transfer them to the saucepan with the Korean BBQ sauce and toss gently until evenly coated.
08 - Arrange the sauced meatballs on a serving platter alongside the spicy mayo dip. Garnish with additional sliced green onions or toasted sesame seeds if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The gochujang does double duty in both the meat and the sauce, so every bite carries deep, layered flavor without extra work.
- They reheat beautifully, which means you can make them ahead and still impress guests who think you spent hours cooking.
02 -
- Overmixing the meat mixture is the fastest way to turn tender meatballs into bouncy, tough ones, so fold gently and stop as soon as everything is combined.
- Heating the Korean BBQ sauce just until it thickens creates that clingy glaze, but walk away and it will burn, so stay at the stove.
03 -
- A one inch ice cream scoop makes perfectly uniform meatballs in seconds and ensures they all finish cooking at the same time.
- Doubling the spicy mayo dip is never a mistake, because people will literally lick the bowl clean and you will wish you had more.