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Korean BBQ Meatballs with Spicy Mayo Dip

Korean BBQ meatballs with a glossy, dark gochujang glaze—baked until tender, then tossed until lacquered. Served with a creamy spicy mayo dip with sriracha and lime for a sweet-heat finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Korean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.333 cup panko breadcrumbs
  • 1 egg
  • 3 garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger grated
  • 1 salt to taste
  • 1 pepper to taste
Korean BBQ Glaze
  • 3 tbsp gochujang
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic minced
Spicy Mayo Dip
  • 0.5 cup mayo
  • 2 tbsp sriracha
  • 1 tsp lime juice
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the meatballs
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy release and quick cleanup.
  2. Mix ground beef with panko breadcrumbs, egg, minced garlic, soy sauce, sesame oil, grated ginger, salt, and pepper, then roll into 1.5-inch balls and place on the baking sheet.
  3. Bake for 15–18 minutes, until the meatballs are cooked through and no longer pink in the center.
Make the Korean BBQ glaze
  1. In a saucepan, simmer gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic for 2–3 minutes until slightly thickened and glossy.
Glaze, garnish, and serve
  1. Toss the baked meatballs in the Korean BBQ glaze until fully coated so the surface looks lacquered.
  2. Mix spicy mayo from mayo, sriracha, and lime juice, then garnish the meatballs with sesame seeds and green onions and serve with the spicy mayo for dipping.

Notes

For the best sticky coating, glaze the meatballs right after baking while they’re hot, so the gochujang sauce clings and turns darker. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350°F oven or skillet until warmed through. Freezing is not recommended for maximum texture, since baked meatballs can soften. For a dairy-free swap, use mayonnaise labeled dairy-free (or vegan mayo) without changing the rest of the recipe.