Korean BBQ Meatballs With Spicy Mayo (Printable)

Savory Korean-inspired beef meatballs with a creamy spicy mayo dipping sauce, ready in under an hour.

# What You’ll Need:

→ For the Meatballs

01 - 1.1 lbs ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 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 ginger
11 - ½ tsp black pepper
12 - ½ tsp salt

→ For the Spicy Mayo Dip

13 - 4 tbsp mayonnaise
14 - 1 tbsp sriracha (or more, to taste)
15 - 1 tsp lime juice
16 - ½ tsp sesame oil
17 - ½ tsp honey
18 - Pinch of salt

→ Garnishes

19 - Toasted sesame seeds
20 - Sliced green onions

# Directions:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large 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.
03 - Form the mixture into 20–24 bite-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 20–25 minutes, turning once halfway, until browned and cooked through.
05 - While the meatballs are baking, mix all spicy mayo dip ingredients in a small bowl until smooth. Adjust sriracha to desired heat.
06 - Arrange cooked meatballs on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions.
07 - Serve hot with the spicy mayo dip on the side.

# Expert Suggestions:

01 -
  • They disappear faster than any party appetizer I've ever served
  • The spicy mayo dip is one of those things you'll want to put on everything
02 -
  • Don't skip refrigerating the meat mixture for 15 minutes before shaping—it makes them so much easier to handle
  • The meatballs are done when they reach 71°C (160°F) internally, which usually happens right as they develop that gorgeous golden brown color
03 -
  • Use a small cookie scoop to get uniform meatballs—it's faster and keeps your hands from warming up the meat
  • The meatball mixture is sticky, so wet your hands slightly with cold water or oil before shaping to prevent sticking

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