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Korean BBQ Meatballs with Spicy Mayo Dip

Perfect for parties, game nights, or weeknight dinners, these meatballs come together quickly and will leave everyone reaching for more. Serve them as an appetizer, main dish, or even in rice bowls—they’re versatile and absolutely delicious!

Ingredients

For the Meatballs:

  • 1 lb ground beef (or ground pork/chicken/turkey)
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 tablespoons green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the Korean BBQ Glaze:

  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Spicy Mayo Dip:

  • ¼ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • ½ teaspoon soy sauce
  • ½ teaspoon honey (optional)

For Garnish:

  • Sesame seeds
  • Chopped green onions

Instructions

Step-by-Step Instructions

1. Make the Meatballs

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground meat, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
  3. Mix well until evenly combined.
  4. Roll the mixture into 1-inch meatballs and place them on the baking sheet.
  5. Bake for 15-18 minutes, or until browned and cooked through.

2. Make the Korean BBQ Glaze

  1. In a small saucepan, combine soy sauce, brown sugar, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger.
  2. Bring to a simmer over medium heat.
  3. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
  4. Remove from heat and set aside.

3. Make the Spicy Mayo Dip

  1. In a small bowl, whisk together mayonnaise, sriracha, lime juice, soy sauce, and honey.
  2. Taste and adjust spice level as needed.

4. Toss & Serve

  1. Toss the baked meatballs in the Korean BBQ glaze until well coated.
  2. Drizzle with spicy mayo and sprinkle with sesame seeds and chopped green onions.
  3. Serve immediately with extra spicy mayo for dipping!

Notes

Serving Suggestions

  • As an Appetizer: Serve on a platter with toothpicks for easy grabbing.
  • Over Rice: Pair with steamed rice and sautéed veggies for a full meal.
  • In Lettuce Wraps: Wrap in butter lettuce leaves for a low-carb option.
  • With Noodles: Toss with ramen or soba noodles for an Asian-inspired pasta dish.
  • Author: niold.com