Korean BBQ Meatballs With Spicy Mayo (Printable Version)
Juicy Korean BBQ beef meatballs with creamy spicy mayo—ready in 45 minutes.
# What You'll Need:
→ Meatballs
01 - 1.1 pounds 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 grated fresh ginger
11 - ½ teaspoon black pepper
12 - ½ teaspoon salt
→ Spicy Mayo Dip
13 - 4 tablespoons 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:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, garlic, green onions, egg, soy sauce, panko, sesame oil, gochujang, brown sugar, ginger, black pepper, and salt until just combined.
03 - Form mixture into 20–24 bite-sized meatballs and arrange on prepared baking sheet.
04 - Bake for 20–25 minutes, turning once halfway through, until browned and cooked through.
05 - While meatballs bake, whisk mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in small bowl until smooth. Adjust sriracha to taste.
06 - Transfer meatballs to serving platter, sprinkle with sesame seeds and green onions. Serve hot with spicy mayo dip.
# Expert Tips:
01 -
- The spicy mayo creates this incredible cooling contrast that balances the heat perfectly
- These disappear faster than any party appetizer I've ever served
02 -
- Don't skip turning the meatballs halfway through, the uneven browning affects the texture
- The mixture will feel sticky and that's exactly right, too much bread makes them dense
03 -
- Wet your hands slightly before shaping to prevent sticking
- Let the meatballs rest 5 minutes after baking for juicier results