Korean BBQ Meatballs Spicy Mayo (Printable Version)
Savory beef meatballs with Korean barbecue flavors, served alongside a creamy spicy mayo dipping sauce.
# What You Need:
→ For the Meatballs
01 - 1.1 lbs ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 large egg
05 - 2 tbsp soy sauce
06 - 2 tbsp panko breadcrumbs
07 - 1 tbsp sesame oil
08 - 1 tbsp gochujang (Korean chili paste)
09 - 1 tbsp brown sugar
10 - 1 tsp grated ginger
11 - ½ tsp black pepper
12 - ½ tsp salt
→ For the Spicy Mayo Dip
13 - 4 tbsp mayonnaise
14 - 1 tbsp sriracha
15 - 1 tsp lime juice
16 - ½ tsp sesame oil
17 - ½ tsp honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# How-To:
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.
# Expert Hints:
01 -
- The spicy mayo dip creates the perfect creamy contrast to the savory meatballs
- These disappear faster than any party appetizer Ive ever made
02 -
- Overmixing the meat mixture is the number one mistake people make with meatballs
- Letting the meatballs rest for 5 minutes after baking helps them stay juicy
03 -
- Use a cookie scoop for uniform meatballs that cook evenly
- Line your baking sheet with foil first, then parchment, for practically zero cleanup