Korean BBQ Meatballs With Spicy Mayo (Print version)
Tender beef meatballs with gochujang glaze and creamy spicy mayo dip, ready in 45 minutes.
# What you'll 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 fresh ginger, grated
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 fresh lime juice
16 - ½ tsp sesame oil
17 - ½ tsp honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# Method:
01 - Preheat 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, being careful not to overmix.
03 - Shape the mixture into 20-24 bite-sized meatballs, approximately 1 inch in diameter. Arrange on the prepared baking sheet, spacing evenly.
04 - Bake for 20-25 minutes, turning once halfway through cooking, until meatballs are browned on all sides and cooked through to an internal temperature of 165°F.
05 - While meatballs bake, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in a small bowl until smooth and well combined. Adjust sriracha amount to taste for desired heat level.
06 - Transfer cooked meatballs to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with spicy mayo dip on the side.
# Expert advice:
01 -
- The spicy mayo creates this incredible cooling effect that balances the heat perfectly
- They reheat beautifully for lunch the next day, maybe even better than fresh
02 -
- Overmixing the meat makes tough meatballs so mix gently and stop as soon as everything is combined
- Letting the mixture rest for 15 minutes in the fridge helps the flavors meld and makes shaping easier
03 -
- Use a cookie scoop for uniform meatballs that cook evenly and look professional
- Let the meatballs rest for 5 minutes after baking so they retain their juices when you bite into them