Korean BBQ Meatballs With Spicy Mayo (Printable View)
Tender beef meatballs with gochujang glaze, paired with zesty sriracha mayo for an irresistible appetizer or main.
# Ingredient List:
→ 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 tbsp soy sauce
06 - 2 tbsp panko breadcrumbs
07 - 1 tbsp sesame oil
08 - 1 tbsp gochujang (Korean chili paste)
09 - 1 tbsp brown sugar
10 - 1 tsp grated fresh ginger
11 - ½ tsp black pepper
12 - ½ tsp salt
→ For the Spicy Mayo Dip
13 - 4 tbsp mayonnaise
14 - 1 tbsp sriracha, adjust to taste
15 - 1 tsp fresh lime juice
16 - ½ tsp sesame oil
17 - ½ tsp honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# How to Prepare:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing 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—avoid overworking the meat.
03 - Form the mixture into 20–24 bite-sized meatballs, approximately 1¼ inches each. Arrange evenly on the prepared baking sheet.
04 - Bake for 20–25 minutes, turning once halfway through cooking, until browned on all sides and cooked through to an internal temperature of 160°F.
05 - While meatballs bake, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in a small bowl until smooth. Adjust sriracha quantity to achieve desired heat level.
06 - Arrange cooked meatballs on a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with spicy mayo dip on the side.
# Expert Suggestions:
01 -
- The spicy mayo dip transforms these into something people will obsess over and request at every gathering
- They reheat beautifully for meal prep, though they rarely last long enough to need reheating
02 -
- Overmixing the meat mixture is the most common mistake that leads to tough, rubbery meatballs instead of tender ones
- Letting the formed meatballs rest in the refrigerator for 30 minutes before baking helps them hold their shape better
03 -
- Use a small cookie scoop to get evenly sized meatballs that cook at the same rate, which looks more professional too
- Double the spicy mayo recipe because guests will inevitably ask for extra, and you will want some for leftovers