Korean BBQ Meatballs Spicy Mayo (Print Version)

Tender beef meatballs with gochujang glaze and creamy sriracha mayo, ready in 45 minutes.

# What You'll 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

# Step-by-Step Guide:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
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—avoid overmixing for tender meatballs.
03 - Form the mixture into 20–24 bite-sized meatballs and arrange on the prepared baking sheet, leaving space between each for even cooking.
04 - Bake for 20–25 minutes, turning once halfway through, until browned and cooked through (internal temperature should reach 160°F).
05 - While the meatballs are baking, mix mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in a small bowl until smooth. Adjust sriracha to your desired heat level.
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 Suggestions:

01 -
  • The meatballs stay incredibly juicy thanks to the panko and egg, even after baking
  • You can prep everything ahead and just bake them when guests arrive
  • The spicy mayo dip transforms them into something that feels fancy but takes 5 minutes to make
02 -
  • Do not overmix the meatball mixture or they will become tough and dense, just mix until combined
  • Letting the meatball mixture rest in the refrigerator for 30 minutes before shaping helps them hold together better
  • The meatballs are done when they reach an internal temperature of 71°C (160°F)
03 -
  • Use a light touch when mixing the meatball mixture to keep them tender
  • Room temperature ingredients mix more evenly than cold ones
  • Let the meatballs rest for 5 minutes after baking so they retain their juices

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