Korean BBQ Meatballs Spicy Mayo (Printable)
Savory beef meatballs with gochujang glaze, baked until golden and served with zesty spicy mayo for dipping.
# What You 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
# How To Make It:
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. Serve hot with the spicy mayo dip on the side.
# Expert Advice:
01 -
- The spicy mayo dip cuts through the rich meatballs in the most addictive way
- They disappear faster than any other appetizer I have ever served
02 -
- Overmixing the meat makes tough rubbery meatballs so mix just until everything is combined
- Let the meatballs rest for 5 minutes after baking so they stay juicy when you bite into them
03 -
- Use a cookie scoop for perfectly uniform meatballs every time
- Toast your sesame seeds in a dry pan for 2 minutes to bring out their nutty flavor