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Korean BBQ Meatballs with Spicy Mayo Dip

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Sweet, savory, and a little spicy, these meatballs are tossed in a sticky Korean-style glaze and paired with a creamy, tangy gochujang mayo for dipping. Great for parties or dinner over rice!

Ingredients

Scale

For the Meatballs:

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

  • 1 egg

  • 2 green onions, finely chopped

  • 2 garlic cloves, minced

  • 1 tsp fresh grated ginger

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tsp gochujang (Korean chili paste), optional

  • 1/2 cup breadcrumbs

  • Salt & pepper to taste

For the Korean BBQ Glaze:

  • 1/4 cup soy sauce

  • 2 tbsp brown sugar

  • 1 tbsp rice vinegar

  • 1 tbsp gochujang

  • 1 tbsp sesame oil

  • 1 tsp grated ginger

  • 1 tsp minced garlic

  • 1 tsp cornstarch + 2 tbsp water

For the Spicy Mayo Dip:

  • 1/2 cup mayonnaise

  • 1–2 tbsp gochujang (adjust to taste)

  • 1 tsp sesame oil

  • Optional: 1 tsp lime juice or honey for balance

Instructions

  1. Make the Meatballs:

    • Preheat oven to 400°F (200°C).

    • Mix all meatball ingredients in a bowl until just combined.

    • Form into 1-inch balls and place on a lined baking sheet.

    • Bake for 15–18 minutes or until golden and cooked through.

  2. Prepare the Glaze:

    • In a small saucepan, mix glaze ingredients (except cornstarch + water).

    • Bring to a simmer. Stir in the cornstarch slurry and cook until thickened (2–3 minutes).

    • Toss the baked meatballs in the warm glaze until coated.

  3. Make the Spicy Mayo:

    • Stir all ingredients together in a small bowl until smooth.

    • Adjust spice level with more or less gochujang.

Notes

  • Serve meatballs hot, with spicy mayo on the side or drizzled on top.

  • Garnish with sesame seeds and chopped green onions.

Find it online: https://psrecipeswillow.com/2025/04/korean-bbq-meatballs-with-spicy-mayo-dip/