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Glazed Korean BBQ Meatballs on a platter with a small bowl of spicy mayo dip and green onion garnish

Korean BBQ Meatballs with Spicy Mayo Dip

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb ground beef (80/20)
  • 0.5 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 2 green onions , finely sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic , minced
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 0.25 cup Gochujang (Korean chili paste)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 0.5 cup mayonnais e
  • 1 tablespoon Srirach a
  • 1 teaspoon lime juice

Method
 

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, panko, egg, green onions, ginger, garlic, sesame oil, and 1 teaspoon of soy sauce.
  3. Form the mixture into 1.5-inch spheres (approximately 16-20 meatballs) and arrange on the prepared baking sheet.
  4. Bake for 15 to 18 minutes or until the internal temperature reaches 160°F (71°C).
  5. While meatballs bake, combine Gochujang, brown sugar, rice vinegar, and the remaining soy sauce in a small saucepan over medium heat. Whisk until sugar is dissolved and sauce has thickened slightly.
  6. In a separate small bowl, whisk together mayonnaise, Sriracha, and lime juice until smooth to create the dipping sauce.
  7. Remove meatballs from the oven and toss them in the warm Gochujang glaze until evenly coated.
  8. Serve glazed meatballs immediately with the spicy mayo dip on the side.