Go Back
–+ servings
Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ Meatballs with Spicy Mayo Dip

A delicious recipe for Korean BBQ Meatballs served with a spicy mayo dip, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main dish
Cuisine Korean
Servings 4 meatballs
Calories 320 kcal

Equipment

  • baking sheet
  • mixing bowl
  • saucepan
  • whisk

Ingredients
  

For the Meatballs

  • 1 lb ground beef or pork (or a mix)
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup green onions, finely chopped
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • ½ teaspoon black pepper
  • 1 teaspoon sugar

For the Korean BBQ Sauce

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

For the Spicy Mayo Dip

  • ½ cup mayonnaise
  • 1–2 tablespoon sriracha adjust to taste
  • 1 teaspoon lime juice
  • 1 teaspoon honey

For Garnish

  • sesame seeds
  • sliced green onions

Instructions
 

Make the Meatballs

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  • In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, green onions, soy sauce, sesame oil, grated ginger, black pepper, and sugar.
  • Mix until well combined but avoid overmixing to keep the meatballs tender.
  • Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  • Bake in the preheated oven for 15-18 minutes, or until cooked through and lightly browned.

Prepare the Korean BBQ Sauce

  • While the meatballs are baking, prepare the sauce. In a small saucepan, combine soy sauce, honey or brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  • Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
  • If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, then stir it into the sauce. Cook for 1-2 minutes until thickened.
  • Remove from heat and set aside.

Make the Spicy Mayo Dip

  • In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and honey until smooth.
  • Taste and adjust the spice level by adding more sriracha if desired.
  • Cover and refrigerate until ready to serve.

Glaze the Meatballs

  • Once the meatballs are cooked, transfer them to a large bowl.
  • Pour the Korean BBQ sauce over the meatballs and toss gently to coat evenly.

Garnish and Serve

  • Transfer the glazed meatballs to a serving platter.
  • Garnish with sesame seeds and sliced green onions for a pop of color and flavor.
  • Serve warm with the spicy mayo dip on the side.

Notes

Keep the meatballs uniform in size to ensure even cooking. Use gluten-free breadcrumbs and tamari instead of soy sauce for a gluten-free option.

Nutrition

Serving: 1meatballCalories: 320kcalCarbohydrates: 12gProtein: 18gFat: 22gSodium: 800mg
Keyword appetizer, Dinner, Korean BBQ Meatballs, Korean cuisine, meatballs, Spicy Mayo Dip
Tried this recipe?Let us know how it was!