Korean BBQ Meatballs Spicy Mayo (Print Version)
Tender beef meatballs seasoned with Korean BBQ flavors and oven-browned, accompanied by a creamy sriracha-mayo dipping sauce.
# What You Need:
→ Meatballs
01 - 1.1 pounds ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 egg
05 - 2 tablespoons soy sauce
06 - 2 tablespoons panko breadcrumbs
07 - 1 tablespoon sesame oil
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1 tablespoon brown sugar
10 - 1 teaspoon grated ginger
11 - ½ teaspoon black pepper
12 - ½ teaspoon salt
→ Spicy Mayo Dip
13 - 4 tablespoons mayonnaise
14 - 1 tablespoon sriracha
15 - 1 teaspoon lime juice
16 - ½ teaspoon sesame oil
17 - ½ teaspoon honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
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.
03 - Form the mixture into 20–24 bite-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 20–25 minutes, turning once halfway, until browned and cooked through.
05 - While the meatballs are baking, mix all spicy mayo dip ingredients in a small bowl until smooth. Adjust sriracha to desired heat.
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.
# Insider Tips:
01 -
- The spicy mayo dip creates this incredible creamy heat that balances the sweet savory meatballs perfectly
- They reheat beautifully for lunch the next day if there are any leftovers which honestly rarely happens
02 -
- Don't skip lining your baking sheet because the sugar in the meatballs can create a sticky mess that's frustrating to clean
- Letting the meatballs rest for just a couple minutes after baking helps them retain their juices when you bite into them
03 -
- Wet your hands slightly before forming meatballs to prevent the mixture from sticking to your skin
- Room temperature ingredients mix more evenly and create better texture so take everything out of the fridge about 20 minutes before starting