Korean BBQ Meatballs with Spicy Mayo Dip

Tender, juicy meatballs glazed in a sweet and savory Korean BBQ sauce, served with a creamy spicy mayo dip

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Korean BBQ Meatballs with Spicy Mayo Dip
Tender, juicy meatballs glazed in a sweet and savory Korean BBQ sauce, served with a creamy spicy mayo dip

INGREDIENTS
• 1 pounds Ground beef
• 0.5 cups Panko breadcrumbs
• 1 pieces Egg
• 3 tablespoons Soy sauce
• 1 tablespoons Sesame oil
• 4 pieces Garlic, minced
• 1 tablespoons Ginger, minced
• 2 pieces Green onions, chopped
• 0.3 cups Brown sugar
• 3 tablespoons Rice vinegar
• 3 tablespoons Soy sauce (for glaze)
• 1 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Sesame seeds
• 0.5 cups Mayonnaise
• 1 tablespoons Gochujang (for mayo)
• 1 tablespoons Sriracha
• 1 tablespoons Lime juice
• 1 pieces Garlic, minced (for mayo)

STEPS

1. Prepare the meatball mixture:

In a large bowl, combine 1 pound Ground beef, 0.5 cups Panko breadcrumbs, 1 egg, 3 tablespoons Soy sauce, 1 tablespoon Sesame oil, 4 garlic cloves, minced, 1 tablespoon Ginger, minced, and half of 2 green onions, chopped.

Mix gently with your hands until just combined—don’t overmix or the meatballs will be tough.

2. Shape the meatballs: Roll the mixture into 1.5-inch balls and place on a parchment-lined baking sheet.

3. Bake the meatballs: Bake at 375°F for 20-25 minutes until cooked through and browned.

4. Make the glaze: While meatballs bake, whisk together 0.3 cups Brown sugar, 3 tablespoons Rice vinegar, 3 tablespoons Soy sauce (for glaze), and 1 tablespoons Gochujang (Korean chili paste) in a small saucepan. Bring to a simmer over medium heat.

5. Simmer the glaze: Let the glaze simmer for 3-4 minutes until slightly thickened.

It should coat the back of a spoon.

6. Glaze the meatballs: Remove the meatballs from the oven and transfer to a bowl.

Pour the glaze over them and toss gently to coat evenly.
7. Prepare spicy mayo: In a small bowl, whisk together 0.5 cups Mayonnaise, 1 tablespoons Gochujang (for mayo), 1 tablespoons Sriracha, 1 tablespoons Lime juice, and 1 pieces Garlic, minced (for mayo) until smooth and well combined.
8. Garnish and serve:

Transfer glazed meatballs to a serving platter. Top with 2 tablespoons of sesame seeds and the remaining 2 pieces of green onions, chopped. Serve warm with the spicy mayo dip on the side.

NOTES

**Tips:** For extra flavor, drizzle a bit of sesame oil over the finished meatballs. If you can’t find gochujang, use more sriracha in both the glaze and mayo.

These meatballs can be made ahead and reheated gently before serving. The spicy mayo can be made up to 2 days in advance and refrigerated.