Korean BBQ Meatballs & Spicy Mayo Dip
These Korean BBQ meatballs are sweet, savory, and just the right amount of spicy. Coated in a glossy gochujang BBQ glaze and served with a creamy spicy mayo dip, they’re perfect for parties, game days, or easy dinner bowls when you want big flavor without a lot of fuss.
Servings: 6
Ingredients
- 1½ lb ground beef or chicken
- 2 eggs
- 1/2 cup breadcrumbs
- 1 tbsp brown sugar
- 1 tbsp gochujang Korean chili paste
- 2 cloves garlic minced
- 1 tbsp chopped red onion
- 1- inch piece ginger grated
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
Korean BBQ Glaze:
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tsp minced garlic
- 1 tsp cornstarch mixed with 2½ tbsp water
- 1 tsp minced ginger
Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tsp honey
- 1 tbsp sweet chili sauce
- ½ tsp garlic powder
- 1 tbsp lime juice
Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- In a large bowl, add all of the meatball ingredients and mix just until combined. Try not to overmix so the meatballs stay tender.
- Form the mixture into 1–1½-inch meatballs and set aside.
- Cook the meatballs using your preferred method: Pan-fry: Heat oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned and cooked through, about 10–12 minutes. Bake: Bake at 400°F (200°C) on a lined baking sheet for 18–20 minutes, until cooked through. Air fry: Air fry at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.
- While the meatballs cook, add all of the glaze ingredients to a small saucepan. Simmer gently, then stir in the cornstarch slurry and cook until slightly thickened.
- Add the cooked meatballs to a bowl and toss with the Korean BBQ glaze until evenly coated.
- In a separate bowl, whisk together all of the spicy mayo dip ingredients until smooth.
- Serve the meatballs garnished with sesame seeds and green onion, with the spicy mayo dip on the side.