Korean BBQ Meatballs with Spicy Mayo Dip 🍖🔥
Tender, juicy beef and pork meatballs glazed in a sticky-sweet gochujang BBQ sauce, served with a creamy, spicy mayo dip—perfect for parties or meal prep!
Ingredients (Makes ~20 meatballs)
For the Meatballs:
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½ lb (225g) ground beef
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½ lb (225g) ground pork (or all beef)
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¼ cup panko breadcrumbs
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1 egg
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2 green onions, finely chopped
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3 garlic cloves, minced
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1 tbsp soy sauce
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1 tsp sesame oil
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½ tsp ginger, grated
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½ tsp black pepper
For the Korean BBQ Glaze:
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¼ cup gochujang (Korean chili paste)
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3 tbsp honey (or brown sugar)
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp sesame oil
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1 garlic clove, minced
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1 tsp ginger, grated
For the Spicy Mayo Dip:
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½ cup mayonnaise
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1 tbsp gochujang (or sriracha)
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1 tsp lime juice
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½ tsp honey
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1 tsp sesame seeds
Garnish:
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Toasted sesame seeds
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Sliced green onions
Instructions
1. Make the Meatballs:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a bowl, mix all meatball ingredients until just combined (don’t overmix).
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Roll into 1.5-inch balls and place on the baking sheet.
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Bake for 18-20 minutes until cooked through.
2. Make the Glaze:
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In a saucepan, combine all glaze ingredients and simmer for 3-4 minutes until thickened.
3. Coat & Broil:
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Toss baked meatballs in the glaze.
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Return to the baking sheet and broil for 2-3 minutes until caramelized.
4. Make the Spicy Mayo:
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Whisk all dip ingredients together.
5. Serve:
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Garnish meatballs with sesame seeds and green onions.
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Serve warm with spicy mayo dip and steamed rice or lettuce wraps.
🔥 Pro Tips:
✅ For extra crispiness, pan-fry meatballs before glazing.
✅ Make ahead: Prepare glaze and meatball mix a day in advance.
✅ Mild version: Reduce gochujang and add ketchup to the glaze.
These sweet, spicy, umami-packed meatballs are guaranteed to disappear fast! 😋
Pair with: Kimchi, pickled radishes, or a cold Korean beer (맥주)! 🍺