Korean BBQ Meatballs Spicy Mayo (Print View)

Tender meatballs glazed in Korean BBQ sauce, paired with creamy spicy mayo—ideal for sharing or family meals.

# Components:

→ Meatballs

01 - 1 pound ground beef (or 50/50 beef and pork blend)
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon brown sugar
09 - 1 tablespoon sesame oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 2 green onions, finely chopped

→ Korean BBQ Glaze

13 - 1/4 cup soy sauce
14 - 2 tablespoons honey or brown sugar
15 - 1 tablespoon gochujang
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon sesame oil
18 - 1 teaspoon garlic, minced
19 - 1 teaspoon ginger, minced
20 - 1 teaspoon cornstarch, dissolved in 2 tablespoons water

→ Spicy Mayo Dip

21 - 1/2 cup mayonnaise
22 - 1 tablespoon gochujang
23 - 1 tablespoon lime juice
24 - 1 teaspoon honey
25 - 1/2 teaspoon garlic powder

→ Garnish

26 - Sesame seeds
27 - Chopped green onions

# Method:

01 - In a large mixing bowl, gently combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions until evenly incorporated.
02 - Form the mixture into evenly sized balls, about 1 to 1.5 inches in diameter, and set aside on a tray.
03 - Pan-frying: Heat oil in a large skillet over medium heat. Brown meatballs on all sides and cook through, about 10 to 12 minutes. Baking: Preheat oven to 400°F. Arrange meatballs on a lined baking sheet and bake for 18 to 20 minutes. Air Fryer: Preheat to 375°F, cook meatballs for 10 to 12 minutes, shaking basket halfway through.
04 - In a small saucepan, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a gentle simmer, stir in the cornstarch slurry, and cook until slightly thickened.
05 - Toss cooked meatballs in the warm Korean BBQ glaze until thoroughly coated.
06 - In a small bowl, whisk together mayonnaise, gochujang, lime juice, honey, and garlic powder until the mixture is fully blended and creamy.
07 - Arrange glazed meatballs on a platter, garnish with sesame seeds and chopped green onions, and serve alongside the spicy mayo dip.

# Expert Advice:

01 -
  • Uses everyday ingredients with bold Korean flavor
  • Perfect for entertaining or a weeknight family meal
  • Customizable cooking methods (oven pan air fryer all work)
  • High protein and satisfies even the hungriest crowd
02 -
  • High in satisfying protein perfect for meal prep
  • Can be made gluten free by swapping panko and soy sauce
  • Tastes just as great reheated or eaten cold for lunch
03 -
  • Always taste and adjust the glaze before tossing with meatballs for a perfect balance of salty sweet and heat
  • For more complex flavor toast sesame seeds in a dry pan before using as garnish
  • Chilling raw meatball mixture for fifteen minutes makes shaping easier

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