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Korean BBQ Meatballs with Spicy Mayo Dip

Juicy, tender meatballs coated in a sticky, sweet and savory Korean BBQ glaze, finished with a creamy spicy mayo drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Asian-Fusion, Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb lean ground beef or ground pork
  • 0.5 cup Panko breadcrumbs
  • 1 egg large
  • 2 green onions finely chopped
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Korean BBQ Glaze
  • 0.5 cup soy sauce low sodium
  • 0.33 cup brown sugar packed
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp Gochujang Korean chili paste
  • 2 cloves garlic minced
  • 1 tsp cornstarch mixed with 1 tbsp water
Spicy Mayo & Garnish
  • 0.5 cup mayonnaise
  • 1-2 tbsp Sriracha to taste
  • 1 tsp lime juice
  • 1 tbsp sesame seeds toasted

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix ground beef, Panko, egg, green onions, soy sauce, ginger, garlic, salt, and pepper until combined.
  3. Roll mixture into 1.5-inch balls and place on the baking sheet.
  4. Bake for 18-20 minutes until cooked through and browned.
  5. While baking, whisk glaze ingredients (except cornstarch slurry) in a saucepan. Bring to a simmer.
  6. Stir in cornstarch slurry and simmer 1-2 minutes until thickened. Remove from heat.
  7. Whisk mayonnaise, Sriracha, and lime juice in a small bowl for the dip.
  8. Toss baked meatballs in the BBQ glaze until coated. Top with spicy mayo drizzle and sesame seeds.

Notes

Serve with toothpicks as an appetizer or over rice for a main course.