Korean BBQ Meatballs with Spicy Mayo Dip
These Korean BBQ Meatballs are sweet, savory, and packed with flavor, paired with a spicy mayo dip that elevates every bite. Perfect for appetizers, game days, or a quick meal.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
Meatballs
- 1 lb ground beef 80/20 for juicier meatballs
- 1/2 cup Panko breadcrumbs Can use gluten-free alternative
- 1/4 cup yellow onion Finely chopped
- 1 large egg For binding
- 2 cloves garlic Minced
- 1 tbsp soy sauce Low sodium works too
- 1 tbsp sesame oil Adds authentic Korean flavor
- 1 tbsp brown sugar For a touch of sweetness
- 1 tsp ground ginger Adds a subtle zing
- 1/2 tsp black pepper For a bit of heat
Spicy Mayo Dip
- 1/2 cup mayonnaise Use preferred brand
- 1 tbsp sriracha Adjust for spice level
- 1 tbsp gochujang Korean chili paste
- 1 tsp rice vinegar Adds tanginess
- 1 tsp honey Balances heat with sweetness
- 1/2 tsp sesame oil Enhances flavor
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, Panko, onion, egg, garlic, soy sauce, sesame oil, brown sugar, ginger, and black pepper. Mix gently to avoid tough meatballs.
- Shape the mixture into 1-inch meatballs (about 20-24) and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until cooked through and browned.
- While meatballs bake, whisk together mayonnaise, sriracha, gochujang, rice vinegar, honey, and sesame oil to make the spicy mayo dip.
- Serve meatballs hot with spicy mayo dip on the side. Enjoy!
Notes
For a lighter option, serve the meatballs in lettuce wraps. You can also use turkey or chicken instead of beef.