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Korean BBQ Meatballs with Spicy Mayo Dip
Emily

Korean BBQ Meatballs with Spicy Mayo Dip

These Korean BBQ Meatballs are tender, juicy, and coated in a sweet-and-spicy gochujang glaze. Topped with sesame seeds and green onions, they’re perfect for parties, game day, or an easy weeknight dinner. Pair with spicy mayo dip for the ultimate flavor kick!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 meatballs
Course: Appetizer, Main Course
Cuisine: Asian Fusion, Korean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1/4 cup breadcrumbs or panko
  • 1 large egg
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1/2 tsp black pepper
  • 1 tbsp gochujang (optional, for heat)
  • 1/4 cup soy sauce (for glaze)
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp gochujang (for glaze)
  • 1 clove garlic, minced (for glaze)
  • 1 tsp sesame oil (for glaze)
  • 1 tsp grated ginger (for glaze)
  • 1 tbsp sesame seeds, for garnish
  • sliced green onions, for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Saucepan
  • wooden spoon or whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, breadcrumbs, egg, green onions, garlic, soy sauce, sesame oil, ginger, black pepper, and gochujang. Mix until well combined.
  3. Roll mixture into 1-inch meatballs (about 20–24) and place on prepared baking sheet. Bake 18–20 minutes until cooked through and browned.
  4. While baking, make glaze: in a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, gochujang, garlic, sesame oil, and ginger. Cook 5–7 minutes until slightly thickened. Remove from heat.
  5. Transfer cooked meatballs to a large bowl. Pour glaze over and toss to coat evenly.
  6. Garnish with sesame seeds and sliced green onions. Serve hot with spicy mayo dip.

Notes

Adjust the spice level by adding more or less gochujang. These meatballs can be served as an appetizer or over rice for a full meal. For a lighter version, swap beef with ground chicken or turkey.