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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs recipe with a sticky, dark gochujang BBQ glaze that clings to oven-baked meatballs. Serve with a bright spicy mayo dip for an easy party appetizer with caramelized sesame flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Korean-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef or pork
  • 0.3333 cup panko breadcrumbs
  • 1 large egg
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 green onions, finely sliced
Korean BBQ glaze
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 clove garlic, minced
Spicy mayo dip
  • 0.5 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tbsp lime juice
Garnish
  • 1 Sesame seeds and green onions for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make the spicy mayo dip
  1. Whisk mayonnaise, sriracha, and lime juice together until smooth, then refrigerate so the flavors set (about 20 minutes).
Bake the meatballs
  1. Preheat oven to 400°F and line a baking sheet with foil for easy cleanup.
  2. Combine ground beef or pork, panko breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, and green onions, then form into 24 meatballs.
  3. Bake for 18-20 minutes at 400°F until cooked through and no longer pink in the center, with the tops lightly browned (meatballs may look firm and set).
Glaze and serve
  1. In a small saucepan, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, and garlic, then simmer over medium heat for 2-3 minutes until slightly thickened.
  2. Toss hot meatballs in the gochujang BBQ glaze until fully coated and glossy, with a sticky dark finish.
  3. Arrange glazed meatballs on a platter, garnish with sesame seeds and green onions, and serve immediately with the spicy mayo dip.

Notes

Pro tip: Toss the meatballs in the glaze right after baking while they’re hot, so the coating sticks thickly. Refrigerate leftover spicy mayo for up to 4 days. Refrigerate meatballs for up to 3 days; reheat at 350°F until warm, then lightly recoat in a little extra glaze if needed. Freezing is best for cooked meatballs only (freeze up to 2 months); thaw and reheat before glazing. For a lower-sodium swap, use low-sodium soy sauce in both the meatballs and glaze.