Description

Bold, juicy, and weeknight-easy, these Tender Korean BBQ Meatballs with Spicy Mayo Dip bring sweet-heat umami to the table fast. Oven-baked meatballs get tossed in a glossy Korean BBQ glaze and paired with a creamy spicy mayo for dipping—perfect for quick dinner ideas, game-day appetizers, or a fun party spread. This easy recipe doubles well, works as a quick breakfast protein with eggs, and makes a healthy-ish snack with lettuce cups. If you’re hunting breakfast ideas, dinner ideas, or versatile food ideas that feel special with minimal effort, this one’s a keeper.

Ingredients

1 lb ground beef (85% lean)

1/2 cup breadcrumbs (plain or panko)

1 large egg

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 green onions, finely sliced

2 tbsp soy sauce

1 tbsp gochujang (Korean chili paste)

1 tbsp brown sugar

1 tsp sesame oil

1/4 cup soy sauce (glaze)

2 tbsp brown sugar (glaze)

1 tbsp gochujang (glaze)

1 tsp sesame oil (glaze)

2 tbsp water (glaze, as needed)

1/2 cup mayonnaise (dip)

1–2 tbsp sriracha (dip, to taste)

1 tsp rice vinegar (dip)

1 tsp toasted sesame seeds (garnish)

1 green onion, sliced (garnish)

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Instructions

1. Mix the meatballs: In a large bowl, combine beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, gochujang, brown sugar, and sesame oil. Mix gently just until combined.

2. Shape: Scoop into 20 meatballs (about 1–1.5 inches). Place on a parchment-lined sheet pan.

3. Bake: Bake at 400°F (200°C) for 14–16 minutes, until cooked through (165°F/74°C internal).

4. Make the glaze: While baking, simmer soy sauce, brown sugar, gochujang, sesame oil, and water (as needed) over low heat 2–3 minutes until slightly thick.

5. Toss to coat: Add hot meatballs to the pan and toss in glaze until glossy.

6. Make the dip: Stir together mayonnaise, sriracha, and rice vinegar until smooth; adjust heat to taste.

7. Serve: Plate meatballs, sprinkle sesame seeds and green onion, and serve with spicy mayo.

Notes

Don’t overmix the meat—mix just until combined for tender meatballs.

Use 1 tsp gochujang in the mix for mild, 1 tbsp for medium; adjust sriracha in the dip.

Bake, cool, and freeze up to 2 months; reheat covered at 350°F (177°C) and re-glaze.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baked
Cuisine: Korean-American

Nutrition

Serving Size: 5 meatballs
Calories: 520
Sugar: 10 g
Sodium: 980 mg
Fat: 35 g
Saturated Fat: 9 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 125 mg