Korean BBQ Meatballs With Spicy Mayo (Printable)
Tender beef meatballs seasoned with Korean BBQ flavors and served with a creamy spicy mayo dipping sauce.
# What You Need:
→ Meatballs
01 - 1.1 pounds ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 egg
05 - 2 tablespoons soy sauce
06 - 2 tablespoons panko breadcrumbs
07 - 1 tablespoon sesame oil
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1 tablespoon brown sugar
10 - 1 teaspoon grated ginger
11 - ½ teaspoon black pepper
12 - ½ teaspoon salt
→ Spicy Mayo Dip
13 - 4 tablespoons mayonnaise
14 - 1 tablespoon sriracha
15 - 1 teaspoon lime juice
16 - ½ teaspoon sesame oil
17 - ½ teaspoon honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# Steps:
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 Advice:
01 -
- The spicy mayo dip creates this incredible cool creamy contrast against the sweet heat of the meatballs
- These freeze beautifully so I always make a double batch and keep some tucked away for emergency appetizers
02 -
- Letting the meatball mixture rest in the fridge for 30 minutes before shaping helps them hold their shape better
- Room temperature ingredients mix more evenly so take your ground beef and egg out about 20 minutes before starting
03 -
- Use a cookie scoop to make perfectly uniform meatballs that cook evenly
- Let the meatballs rest for 5 minutes after baking so the juices redistribute