Korean BBQ Meatballs Spicy Mayo (Print Version)
Savory beef bites with gochujang glaze and creamy spicy mayo, ready in 45 minutes.
# What You Need:
→ Meatballs
01 - 1.1 lbs ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 large 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
→ Spicy Mayo Dip
13 - 4 tbsp mayonnaise
14 - 1 tbsp sriracha
15 - 1 tsp fresh lime juice
16 - ½ tsp sesame oil
17 - ½ tsp honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
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—do not overmix.
03 - Form the mixture into 20–24 bite-sized meatballs, approximately 1½ inches each. Arrange evenly on the prepared baking sheet.
04 - Bake for 20–25 minutes, turning once halfway through cooking, until meatballs are browned on all sides and cooked through to an internal temperature of 160°F.
05 - While meatballs bake, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in a small bowl until smooth. Adjust sriracha amount to achieve desired spice level.
06 - Transfer cooked meatballs to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with spicy mayo dip on the side.
# Expert Tips:
01 -
- The meatballs stay incredibly juicy thanks to the panko and egg mixture, plus the gochujang gives them this depth that regular BBQ sauce just cant match
- That spicy mayo dip creates the perfect cooling contrast and somehow makes each bite more addictive than the last
02 -
- Dont skip the parchment paper because these meatballs release fat as they cook and youll have a stuck-on mess to clean up
- Let the meatballs rest for about 5 minutes after baking so they firm up slightly and hold their shape better
03 -
- Use a small cookie scoop to get uniform meatballs that cook evenly, or weigh them at about 30 grams each
- Brush the meatballs with a little extra gochujang mixed with honey during the last 5 minutes of baking for a gorgeous glaze