Description
These Korean BBQ Meatballs with Spicy Mayo Dip are the ultimate Asian-inspired appetizer or main dish. Juicy, oven-baked meatballs made with a blend of ground beef and pork are coated in bold Korean BBQ flavors and served with a creamy spicy mayo. Perfect for meal prep, parties, or weeknight dinners. Includes gochujang, sesame oil, and garlic for that authentic Korean kick.
Ingredients
450g ground beef and/or pork
60g panko breadcrumbs
1 large egg
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic minced
1 tablespoon fresh ginger grated
2 green onions chopped
1 tablespoon gochujang
1 tablespoon brown sugar
1 teaspoon rice vinegar
100g mayonnaise
1 tablespoon sriracha or gochujang (for dip)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine ground meat, panko, egg, soy sauce, sesame oil, garlic, ginger, green onions, and gochujang. Mix just until combined.
3. Roll into 1.5-inch balls and place on the baking sheet.
4. Bake for 18–20 minutes until golden brown and fully cooked.
5. Meanwhile, mix mayonnaise, sriracha (or gochujang), and rice vinegar until smooth. Adjust spice to taste.
6. (Optional) In a pan, simmer soy sauce, brown sugar, sesame oil, and a little water for a glaze. Toss cooked meatballs in sauce or serve sauce on the side.
Notes
Use a blend of pork and beef for best texture.
Don’t overmix the meat to keep meatballs tender.
Adjust spice level of the mayo to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer or Main
- Method: Baked
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 85mg