Description
Tender Korean BBQ Meatballs with Spicy Mayo Dip are juicy, flavorful meatballs glazed with a sticky-sweet Korean BBQ sauce and served with a creamy, spicy mayo dip. They’re perfect for appetizers, party platters, or even as a main dish served with rice or noodles. Quick to prepare, easy to customize, and absolutely addictive!
Ingredients
For the Meatballs:
- ½ lb ground pork
- ½ lb ground beef
- ½ cup panko breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons soy sauce
- 2 green onions, finely chopped
- 1 teaspoon sesame oil
For the Korean BBQ Glaze:
- ⅓ cup Korean BBQ sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey or brown sugar
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
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Preheat oven to 400°F (200°C) or prepare a large skillet with a little oil for pan-searing.
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In a large bowl, combine ground pork, ground beef, panko, egg, garlic, ginger, soy sauce, green onions, and sesame oil. Mix gently until just combined.
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Shape the mixture into meatballs, about 1 ½ tablespoons each. Place on a parchment-lined baking sheet or set aside for pan-searing.
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To bake: Bake meatballs for 15-18 minutes, or until golden and cooked through.
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To pan-sear: Cook in batches over medium heat, turning often, for 10-12 minutes until browned and cooked through.
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Meanwhile, in a small saucepan, whisk together Korean BBQ sauce, gochujang, and honey. Warm over low heat until thickened slightly.
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Toss cooked meatballs in the warm glaze or brush glaze over them. Let sit for a couple of minutes to set.
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In a small bowl, whisk together mayo, sriracha, and rice vinegar to make the spicy mayo dip.
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Serve meatballs garnished with sesame seeds and green onions, with spicy mayo on the side.