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Delicious Korean BBQ Meatballs with Spicy Mayo Dip at Home

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  • Author: Michelle Davis
  • Total Time: 35 minutes
  • Yield: 20–24 meatballs 1x

Description

These Korean BBQ meatballs with spicy mayo dip bring a burst of flavor to any meal or gathering. Juicy, tender meatballs coated in a savory-sweet Korean BBQ sauce paired with a creamy, mildly spicy mayo make them perfect for appetizers, family dinners, or party platters. Inspired by the bold flavors of Korean street food, this recipe is easy to make at home and will impress anyone who tries it.

Ingredients

Scale

For the meatballs:

  • 1 lb (450 g) ground beef (or a mix of beef and chicken)

  • 1/2 cup panko breadcrumbs

  • 1/4 cup finely chopped green onions

  • 2 cloves garlic, minced

  • 1 teaspoon freshly grated ginger

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon brown sugar

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt

  • 1 egg, lightly beaten

For the Korean BBQ sauce:

  • 1/4 cup soy sauce

  • 2 tablespoons brown sugar

  • 1 tablespoon honey

  • 2 teaspoons gochujang (Korean chili paste)

  • 2 cloves garlic, minced

  • 1 teaspoon sesame oil

  • 1/2 teaspoon freshly grated ginger

For the spicy mayo dip:

  • 1/2 cup mayonnaise

  • 1 tablespoon gochujang

  • 1 teaspoon sesame oil

  • 1 teaspoon honey or sugar

  • 1 teaspoon rice vinegar

Optional garnish:

  • Sesame seeds

  • Chopped green onions

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • In a large mixing bowl, combine ground beef, panko, green onions, garlic, ginger, soy sauce, sesame oil, brown sugar, black pepper, salt, and the beaten egg. Mix gently until well combined.

  • Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.

  • Bake for 15–18 minutes or until meatballs are fully cooked and golden brown.

  • While baking, combine all Korean BBQ sauce ingredients in a small saucepan over medium heat. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.

  • Transfer baked meatballs to a large bowl, pour the Korean BBQ sauce over them, and toss gently to coat.

  • In a separate bowl, whisk together spicy mayo ingredients until smooth. Adjust seasoning to taste.

  • Arrange meatballs on a serving platter, drizzle with extra sauce if desired, and serve with the spicy mayo dip. Garnish with sesame seeds and green onions.

Notes

  • Adjust gochujang in the sauce and dip for desired spice level.

  • Use a mix of beef and chicken for a lighter option.

  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.

  • Meatballs can be shaped ahead of time and refrigerated before baking for convenience.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://www.michellebites.com/delicious-korean-bbq-meatballs-with-spicy-mayo-dip-at-home/