Korean BBQ Meatballs Spicy Mayo (Print-Friendly Version)
Tender Korean meatballs with sweet-spicy glaze, paired with bold mayo dip—perfect for sharing or hearty mains.
# Ingredients You’ll Need:
→ Meatballs
01 -
1 pound ground beef
02 -
1/4 cup plain dry breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1 large egg
05 -
1/4 cup finely chopped onion
06 -
2 cloves garlic, minced
07 -
1/4 cup chopped fresh parsley
08 -
1/2 teaspoon dried oregano
09 -
1/4 teaspoon kosher salt
10 -
1/8 teaspoon ground black pepper
11 -
1 tablespoon soy sauce
12 -
1 teaspoon toasted sesame oil
→ Spicy Mayo Dip
13 -
1/4 cup mayonnaise
14 -
1 tablespoon Sriracha
15 -
1/2 teaspoon soy sauce
16 -
1/4 teaspoon toasted sesame oil
17 -
1/8 teaspoon garlic powder
→ Optional Garnish
18 -
Sliced scallions
19 -
Toasted sesame seeds
# How to Make It:
01 -
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
02 -
In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, onion, garlic, parsley, oregano, salt, pepper, soy sauce, and sesame oil. Mix gently until incorporated, avoiding overmixing.
03 -
Form mixture into 1-inch meatballs and place evenly on the prepared baking sheet.
04 -
Bake for 20 to 25 minutes, until golden brown and fully cooked through.
05 -
While meatballs bake, whisk together mayonnaise, Sriracha, soy sauce, sesame oil, and garlic powder in a small bowl. Set aside.
06 -
If desired, brush cooked meatballs with a Korean BBQ glaze prepared from gochujang, brown sugar, soy sauce, minced garlic, vinegar, and sesame oil.
07 -
Serve hot meatballs garnished with scallions and sesame seeds, accompanied by the spicy mayo dip.
# Extra Tips:
01 -
For enhanced flavor, brush finished meatballs with a gochujang-based glaze after baking.
02 -
Adjust Sriracha amount in the dip to modify heat intensity.
03 -
Meatballs can be frozen in an airtight container for up to one month.