Go Back

Korean BBQ Meatballs with Spicy Mayo Dip

Delicious meatballs coated in a savory Korean BBQ glaze, served with a creamy, spicy mayo dip. Perfect for sharing at parties or family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef (or a mix of beef and pork)
  • ½ cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 green onions finely chopped
Glaze Ingredients
  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cornstarch mixed with 2 tbsp water to thicken
Spicy Mayo Dip Ingredients
  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp lime juice
  • 1 tsp honey
  • ½ tsp garlic powder
  • Sesame seeds
  • Chopped green onions

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions. Mix gently until just combined.
  2. Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter.
Cooking
  1. Baking method: Preheat the oven to 400°F (200°C) and bake for 18-20 minutes.
  2. Air fryer method: Preheat to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through.
Making the Glaze
  1. In a saucepan, combine soy sauce, honey (or brown sugar), gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, then stir in the cornstarch slurry to thicken.
  2. Toss the cooked meatballs in the warm glaze until fully coated.
Making the Spicy Mayo Dip
  1. In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth.
Serving
  1. Transfer the glazed meatballs to a serving plate, sprinkle with sesame seeds and chopped green onions, and serve with the spicy mayo dip.

Notes

Store leftover meatballs in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat before serving. Can customize heat level by adjusting gochujang.