Korean BBQ Meatballs With Spicy Mayo Dip: A Flavorful Fusion Of East And West Recipe

I created these Korean BBQ Meatballs with a mayo dipping sauce that belong in my Asian Recipes collection and make an easy, crowd pleasing option for dinner parties or family meals.

I love serving these Korean BBQ meatballs because they sneak huge flavor into something simple. Made with ground beef and bright gochujang, they punch above their weight and keep people guessing.

The creamy, spicy dip cuts through the richness yet doesnt steal the show, so every bite keeps changing on your tongue. I bring them to gatherings and they disappear fast, and they also save weeknight dinners when you want something bold.

They read like Asian Dishes on the menu but still feel like a Beef Dinner hero. Try them once and youll be scheming ways to make them again.

Ingredients

• Ground meat: Protein rich, juicy, adds umami, can be fatty so watch portions.
• Panko: Light crunch, mostly carbs, low fibre, helps meatballs stay tender.
• Green onions: Fresh bite, low cal, adds brightness and color, pretty garnish.
• Garlic: Bold punch, linked to health claims, low calories, makes things pop.
• Gochujang: Spicy sweet paste, deep umami, adds heat and a sticky glaze.
• Soy sauce: Salty umami boost, deepens flavor, high sodium so don’t overdo it.
• Sesame oil: Nutty aroma, small amount adds richness, contains healthy fats.
• Honey or brown sugar: Gives caramelized sweetness to balance spice, adds calories though.
• Spicy mayo (mayo + gochujang): Creamy high fat dip, makes heat mellow and silky.

Ingredient Quantities

• 1 lb ground beef or ground pork, or a mix (about 450 g)
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 3 green onions, thinly sliced (white and green parts)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce (for glaze)
• 2 tbsp honey
• 1 tbsp rice vinegar or mirin
• 1 clove garlic, minced (for glaze)
• 1 tsp sesame oil (for glaze)
• 1 tsp cornstarch (optional, for thickening glaze)
• 1/2 cup mayonnaise
• 1 tbsp gochujang (for spicy mayo) or 1 tsp sriracha if you want it hotter
• 1 tsp rice vinegar or lime juice (for spicy mayo)
• 1 tsp sesame oil (for spicy mayo)
• Pinch of kosher salt (for spicy mayo)
• 1 tbsp sesame seeds, toasted (for garnish)
• Additional 1 or 2 green onions, thinly sliced (for garnish)
• Lime wedges for serving, optional

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and lightly oil it. Toast 1 tbsp sesame seeds in a dry skillet until golden and fragrant, then set aside for garnish.

2. In a big bowl combine 1 lb ground beef or pork (or mix), 1/2 cup panko, 1 beaten large egg, 3 thinly sliced green onions (white and green parts), 2 cloves minced garlic, 1 tsp grated fresh ginger, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp brown sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add 3 tbsp gochujang and mix gently until just combined. Don’t over mix it or the meatballs will be tough.

3. Wet your hands and form the mixture into even balls about 1 to 1 1/2 inches wide. Place them on the prepared sheet. If you want firmer, neater balls chill them 10 to 15 minutes before baking.

4. Bake the meatballs 15 to 18 minutes at 400°F, until they’re cooked through and register 160°F (71°C) with an instant read thermometer.

5. While they bake make the glaze: in a small saucepan mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar or mirin, 1 minced clove garlic, and 1 tsp sesame oil. Warm gently to combine. If you want a thicker, glossy glaze whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the hot glaze, simmer 1 minute until thickened.

6. Remove meatballs from oven, brush them with half the glaze, then return to the oven and broil on high 1 to 2 minutes to caramelize the glaze. Watch closely so they don’t burn. Brush with the remaining glaze after broiling.

7. Make the spicy mayo: in a small bowl whisk 1/2 cup mayonnaise with 1 tbsp gochujang (or 1 tsp sriracha if you want it hotter), 1 tsp rice vinegar or a squeeze of lime juice, 1 tsp sesame oil and a pinch of kosher salt. Taste and adjust.

8. Transfer meatballs to a platter, sprinkle with the toasted sesame seeds and the extra 1 or 2 thinly sliced green onions. Let them rest a minute so the glaze sets.

9. Serve hot with the spicy mayo for dipping and lime wedges on the side. Great over rice, in lettuce cups, or just as party snacks.

Equipment Needed

1. Large mixing bowl, for the meatball mix
2. Measuring cups and spoons, to get the soy, honey, panko right
3. Chef knife and cutting board, for green onions and garlic
4. Small dry skillet, to toast the sesame seeds
5. Baking sheet plus parchment paper or foil, lightly oiled
6. Instant read thermometer, to check meatball temp (160°F)
7. Small saucepan, to make and thicken the glaze
8. Whisk and silicone spatula or wooden spoon, for stirring and mixing
9. Pastry brush and a couple small bowls, for glazing and the spicy mayo

FAQ

Korean BBQ Meatballs With Spicy Mayo Dip: A Flavorful Fusion Of East And West Recipe Substitutions and Variations

• Ground beef or pork: swap with ground chicken or turkey for a leaner meatball, ground lamb for a fattier, more savory flavor, or crumbled firm tofu or tempeh if you want a vegetarian version (press the tofu first)
• Panko breadcrumbs: regular breadcrumbs or Italian crumbs work fine, crushed crackers or cornflakes add extra crunch, or almond meal / gluten-free panko if you need a gluten free option
• Gochujang: no gochujang? mix sriracha + a little honey + soy (approx 1 tbsp sriracha, 1 tsp honey, 1/2 tsp soy) for sweet heat, or use miso paste + chili flakes for fermented umami, or doubanjiang in very small amounts but cut back on salt
• Mayonnaise (for spicy mayo): swap for Greek yogurt for tang and fewer calories, vegan mayo to keep it dairy free, or mashed avocado + lime for a fresher creamy dip

Pro Tips

1) Don’t overwork the meat, ok? Mix just until everything is combined, then stop. Overmixing makes the meatballs dense and chewy. If the mix feels sloppy, wet your hands to shape or chill the mixture 10 to 15 minutes so they hold together better.

2) Use a small cookie scoop or measure each ball for even size, they’ll cook more evenly and finish at the same time. If you want perfectly round, press lightly with damp hands rather than rolling like crazy.

3) Make the glaze a little thicker than you think you need. Reduce it gently on low, or stir in a cornstarch slurry at the end, then brush on twice: once before a quick broil and once after. Watch them the whole time under the broiler, it goes from caramelized to burned fast.

4) Taste and tweak the spicy mayo and glaze before serving. Add a squeeze of lime or a splash of rice vinegar to brighten things up, thin mayo with a little water or lime if it’s too heavy, and toast the sesame seeds just until fragrant for the best nutty punch.

Korean BBQ Meatballs With Spicy Mayo Dip: A Flavorful Fusion Of East And West Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I created these Korean BBQ Meatballs with a mayo dipping sauce that belong in my Asian Recipes collection and make an easy, crowd pleasing option for dinner parties or family meals.

Pin

Servings

4

servings

Calories

520

kcal

Equipment: 1. Large mixing bowl, for the meatball mix
2. Measuring cups and spoons, to get the soy, honey, panko right
3. Chef knife and cutting board, for green onions and garlic
4. Small dry skillet, to toast the sesame seeds
5. Baking sheet plus parchment paper or foil, lightly oiled
6. Instant read thermometer, to check meatball temp (160°F)
7. Small saucepan, to make and thicken the glaze
8. Whisk and silicone spatula or wooden spoon, for stirring and mixing
9. Pastry brush and a couple small bowls, for glazing and the spicy mayo

Ingredients

• 1 lb ground beef or ground pork, or a mix (about 450 g)

• 1/2 cup panko breadcrumbs

• 1 large egg, beaten

• 3 green onions, thinly sliced (white and green parts)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp soy sauce

• 1 tbsp toasted sesame oil

• 1 tbsp brown sugar

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 3 tbsp gochujang (Korean chili paste)

• 2 tbsp soy sauce (for glaze)

• 2 tbsp honey

• 1 tbsp rice vinegar or mirin

• 1 clove garlic, minced (for glaze)

• 1 tsp sesame oil (for glaze)

• 1 tsp cornstarch (optional, for thickening glaze)

• 1/2 cup mayonnaise

• 1 tbsp gochujang (for spicy mayo) or 1 tsp sriracha if you want it hotter

• 1 tsp rice vinegar or lime juice (for spicy mayo)

• 1 tsp sesame oil (for spicy mayo)

• Pinch of kosher salt (for spicy mayo)

• 1 tbsp sesame seeds, toasted (for garnish)

• Additional 1 or 2 green onions, thinly sliced (for garnish)

• Lime wedges for serving, optional

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and lightly oil it. Toast 1 tbsp sesame seeds in a dry skillet until golden and fragrant, then set aside for garnish.
• In a big bowl combine 1 lb ground beef or pork (or mix), 1/2 cup panko, 1 beaten large egg, 3 thinly sliced green onions (white and green parts), 2 cloves minced garlic, 1 tsp grated fresh ginger, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp brown sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add 3 tbsp gochujang and mix gently until just combined. Don’t over mix it or the meatballs will be tough.
• Wet your hands and form the mixture into even balls about 1 to 1 1/2 inches wide. Place them on the prepared sheet. If you want firmer, neater balls chill them 10 to 15 minutes before baking.
• Bake the meatballs 15 to 18 minutes at 400°F, until they’re cooked through and register 160°F (71°C) with an instant read thermometer.
• While they bake make the glaze: in a small saucepan mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar or mirin, 1 minced clove garlic, and 1 tsp sesame oil. Warm gently to combine. If you want a thicker, glossy glaze whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the hot glaze, simmer 1 minute until thickened.
• Remove meatballs from oven, brush them with half the glaze, then return to the oven and broil on high 1 to 2 minutes to caramelize the glaze. Watch closely so they don’t burn. Brush with the remaining glaze after broiling.
• Make the spicy mayo: in a small bowl whisk 1/2 cup mayonnaise with 1 tbsp gochujang (or 1 tsp sriracha if you want it hotter), 1 tsp rice vinegar or a squeeze of lime juice, 1 tsp sesame oil and a pinch of kosher salt. Taste and adjust.
• Transfer meatballs to a platter, sprinkle with the toasted sesame seeds and the extra 1 or 2 thinly sliced green onions. Let them rest a minute so the glaze sets.
• Serve hot with the spicy mayo for dipping and lime wedges on the side. Great over rice, in lettuce cups, or just as party snacks.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 187g
• Total number of serves: 4
• Calories: 520kcal
• Fat: 38g
• Saturated Fat: 9g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 20g
• Cholesterol: 140mg
• Sodium: 900mg
• Potassium: 550mg
• Carbohydrates: 28g
• Fiber: 1.5g
• Sugar: 12g
• Protein: 28g
• Vitamin A: 800IU
• Vitamin C: 6mg
• Calcium: 80mg
• Iron: 3.5mg