Description
These Korean BBQ Meatballs with Spicy Mayo Dip are bursting with sweet, savory, and spicy Korean flavors. Juicy oven-baked meatballs are tossed in a sticky homemade Korean BBQ glaze and served with a creamy, fiery mayo dip. This crowd-pleasing recipe is perfect for parties, game days, or an easy dinner over rice.
Ingredients
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- For the Korean BBQ Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- For the Spicy Mayo Dip:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lime juice
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, and brown sugar until just combined.
- Roll the mixture into 1-inch meatballs and place on the baking sheet.
- Bake for 18–20 minutes until golden and cooked through.
- Meanwhile, combine soy sauce, honey, rice vinegar, sesame oil, and gochujang in a saucepan. Heat to a simmer. Add the cornstarch slurry and cook until thickened (about 2 minutes).
- In a small bowl, stir together mayonnaise, sriracha, and lime juice until smooth.
- Toss baked meatballs in the BBQ sauce until coated.
- Serve warm with spicy mayo dip on the side.
Notes
- Substitute ground turkey or chicken for a leaner option.
- Use gluten-free breadcrumbs and tamari for a gluten-free version.
- Want it spicier? Add extra gochujang or chili flakes.
- Leftovers reheat beautifully and can be frozen for up to 3 months.
