Description

These Korean BBQ Meatballs with Spicy Mayo Dip are juicy, flavorful bites coated in a sweet-spicy glaze and paired with creamy gochujang mayo. Perfect for appetizers, meal prep, or party platters, they bring bold Korean BBQ flavor to your table in just 35 minutes.

Ingredients

Scale

For the Meatballs:

1 lb (450g) ground beef or ground chicken
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon brown sugar
1 tablespoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, finely chopped

For the Korean BBQ Glaze:

¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon gochujang
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)

For the Spicy Mayo Dip:

½ cup mayonnaise
1 tablespoon gochujang
1 tablespoon lime juice
1 teaspoon honey
½ teaspoon garlic powder

For Garnish:

Sesame seeds
Chopped green onions

Instructions

Make the Meatballs

Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Mix the meatball ingredients: In a large bowl, combine ground meat, panko, egg, garlic, ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, pepper, and green onions. Mix gently until just combined — don’t overwork the mixture.
Form the meatballs: Roll the mixture into 1-inch balls and place them on the prepared baking sheet. You should get about 20–24 meatballs.
Bake: Cook for 18–20 minutes, or until browned and cooked through (internal temperature 165°F/74°C).

Make the Glaze

Combine glaze ingredients: In a small saucepan, whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger.
Simmer and thicken: Bring to a simmer over medium heat, then stir in the cornstarch slurry. Cook for 1–2 minutes until thick and glossy.

Glaze the Meatballs

Toss to coat: Add baked meatballs to the pan with the glaze. Toss gently to coat every meatball in the sticky sauce.

Make the Spicy Mayo Dip

Combine ingredients: In a small bowl, mix mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust to taste — add more lime for tang or more gochujang for heat.

Serve

Plate and garnish: Transfer glazed meatballs to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve hot with the spicy mayo dip on the side.

Notes

Active time: 15 minutes

Passive time: 20 minutes baking

Pan-fry the meatballs for extra caramelization if desired.

The glaze thickens as it cools — keep it warm for best consistency.