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–+ servings
Benjamin

Korean BBQ Meatballs with Spicy Mayo are deliciously easy!

Juicy, tender, and flavor-packed, these Korean BBQ Meatballs are glazed in a sweet and savory sauce with a kick of heat. Paired perfectly with a creamy, spicy mayo dip, they make an irresistible appetizer or fun dinner option. Quick to prepare and sure to wow your guests!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean Fusion
Ingredients Method Notes

Ingredients
  

For the Korean BBQ Meatballs:
  • 1 lb ground beef or a mix of beef and pork
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 green onions finely chopped
  • 3 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp brown sugar
  • 1/2 tsp black pepper
  • 1 tbsp gochujang Korean chili paste
  • 1 tsp rice vinegar
For the Spicy Mayo Dip:
  • 1/2 cup mayonnaise
  • 1 tbsp sriracha sauce adjust to taste
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp lime juice
  • 1 tsp honey optional, for sweetness

Method
 

Instructions:
    Prepare the Meatballs:
    1. Preheat your oven to 400°F (200°C).
    2. In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, brown sugar, black pepper, gochujang, and rice vinegar.
    3. Mix thoroughly until everything is evenly combined.
    4. Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
    Bake:
    1. Bake in the preheated oven for 15-18 minutes, or until the meatballs are cooked through and slightly caramelized on the outside.
    Make the Spicy Mayo Dip:
    1. In a small bowl, whisk together mayonnaise, sriracha sauce, soy sauce, sesame oil, lime juice, and honey until smooth.
    Serve:
    1. Serve the hot Korean BBQ meatballs with the spicy mayo dip on the side.
    2. Garnish with sesame seeds and chopped green onions if desired.

    Notes

    • Spice Level: Adjust the amount of gochujang and sriracha based on your spice preference.
    • Protein Variation: You can substitute ground chicken or turkey for a leaner option.
    • Make Ahead: Meatballs can be prepped ahead and refrigerated for up to a day before baking.

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