Korean BBQ Meatballs Spicy Mayo (Print Version)

Tender beef meatballs glazed with Korean BBQ flavors and paired with a spicy, creamy mayo dip for a crowd-pleasing appetizer or main.

# What You Need:

→ Meatballs

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→ Spicy Mayo Dip

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→ Garnishes

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# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - In a large bowl, combine ground beef, minced garlic, chopped green onions, egg, soy sauce, panko breadcrumbs, sesame oil, gochujang, brown sugar, grated ginger, black pepper, and salt. Mix until just combined.

03 - Shape the mixture into 20–24 bite-sized meatballs and arrange on the prepared baking sheet.

04 - Bake for 20–25 minutes, turning once halfway through cooking, until browned and cooked through.

05 - While meatballs bake, combine mayonnaise, sriracha, lime juice, sesame oil, honey, and salt in a small bowl. Mix until smooth. Adjust sriracha to desired heat level.

06 - Arrange cooked meatballs on a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot with spicy mayo dip on the side.

# Expert Advice:

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The combination of gochujang and brown sugar creates this perfect balance of heat and sweetness that keeps everyone coming back for seconds
These meatballs reheat beautifully so you can make them ahead and still serve them hot and juicy

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Let the meatball mixture rest in the fridge for 15 minutes before shaping because this helps them hold their shape better
Do not overcrowd the baking sheet or the meatballs will steam instead of getting that beautiful exterior crust

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Use a light touch when mixing the meatball mixture because overworking the meat makes them tough and dense
Room temperature ingredients combine more evenly so take everything out of the fridge about 20 minutes before mixing

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