Description
These Korean BBQ Meatballs with Spicy Mayo Dip are everything you crave in a bite — juicy, savory meatballs coated in a sticky-sweet gochujang glaze, balanced with a cooling, spicy mayo dip. Perfect as appetizers or mains, they shine at dinners, parties, or anywhere big flavor is welcome.
Ingredients
1 lb ground beef (or pork)
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, finely chopped
2 tbsp soy sauce
1 tsp sesame oil
1/2 cup panko breadcrumbs
1 egg
1/4 cup brown sugar
2 tbsp gochujang
1 tbsp rice vinegar
2 tbsp water
1/2 cup mayonnaise
1 to 2 tbsp sriracha (to taste)
Instructions
1. In a large bowl, mix ground beef, garlic, ginger, green onions, soy sauce, sesame oil, breadcrumbs, and egg until just combined.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and set a wire rack on top.
3. Roll mixture into 1.5-inch meatballs and place on the rack. Bake for 18–20 minutes until golden and cooked through.
4. In a small saucepan, whisk soy sauce, brown sugar, gochujang, rice vinegar, garlic, and water. Simmer 6–8 minutes until thickened.
5. Toss baked meatballs in the glaze until well coated and glossy.
6. Mix mayonnaise and sriracha in a bowl. Chill until serving.
7. Serve meatballs hot with spicy mayo on the side or drizzled on top.
Notes
Do not overmix the meat to keep the meatballs tender and juicy.
You can prep and freeze uncooked meatballs for quick meals later.
Always glaze meatballs after baking to keep them from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 390
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 105mg
Keywords: Korean meatballs, gochujang glaze, spicy mayo dip