Description
These Juicy Korean-Style BBQ Meatballs with Spicy Mayo Sauce are packed with bold Korean flavors, combining sweet, savory BBQ glaze with creamy, spicy mayo. Perfect as a party appetizer, weeknight dinner, or meal prep, these meatballs are tender, flavorful, and easy to make.
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ cup panko breadcrumbs
- 1 egg
- Salt and pepper to taste
- For the Korean BBQ Sauce:
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 clove garlic, minced
- 1 tsp sesame oil
- For the Spicy Mayo:
- ½ cup mayonnaise
- 1 tbsp Sriracha or gochujang
- 1 tsp lime juice (optional)
- Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground meat, garlic, green onions, ginger, soy sauce, sesame oil, panko, egg, salt, and pepper until just combined.
- Form into 1-inch meatballs and place on the baking sheet.
- Bake for 15–18 minutes, until fully cooked.
- While baking, combine all BBQ sauce ingredients in a saucepan. Simmer on medium heat until thickened.
- Toss cooked meatballs in the warm BBQ sauce until evenly coated.
- Mix all spicy mayo ingredients in a small bowl until smooth.
- Serve meatballs drizzled with spicy mayo and garnish with sesame seeds and green onions.
Notes
- Substitute beef with ground chicken or turkey for a lighter version.
- Make vegetarian with plant-based meat alternatives.
- Serve in lettuce wraps for a low-carb option.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Adjust spice level by adding more or less gochujang or Sriracha.
