Korean BBQ Meatballs Spicy Mayo (Printable Version)
Tender beef bites with Korean spices and creamy sriracha mayo
# What You Need:
→ For the Meatballs
01 - 1.1 lbs ground beef
02 - 2 cloves garlic, minced
03 - 2 green onions, finely chopped
04 - 1 large egg
05 - 2 tbsp soy sauce
06 - 2 tbsp panko breadcrumbs
07 - 1 tbsp sesame oil
08 - 1 tbsp gochujang (Korean chili paste)
09 - 1 tbsp brown sugar
10 - 1 tsp grated ginger
11 - ½ tsp black pepper
12 - ½ tsp salt
→ For the Spicy Mayo Dip
13 - 4 tbsp mayonnaise
14 - 1 tbsp sriracha
15 - 1 tsp fresh lime juice
16 - ½ tsp sesame oil
17 - ½ tsp honey
18 - Pinch of salt
→ Garnishes
19 - Toasted sesame seeds
20 - Sliced green onions
# How To Make It:
01 - Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
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, being careful not to overwork the meat.
03 - Form the mixture into 20 to 24 bite-sized meatballs, approximately 1 tablespoon each, and arrange them on the prepared baking sheet spaced evenly apart.
04 - Bake for 20 to 25 minutes, turning once halfway through cooking, until the meatballs are browned on the outside and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, whisk together mayonnaise, sriracha, lime juice, sesame oil, honey, and a pinch of salt in a small bowl until smooth and well combined. Adjust sriracha to taste for desired heat level.
06 - Arrange the cooked meatballs on a serving platter, sprinkle generously with toasted sesame seeds and sliced green onions, and serve hot with the spicy mayo dip on the side for dipping.
# Expert Suggestions:
01 -
- These disappear faster than you can bake them, so consider doubling the batch immediately
- The spicy mayo creates this incredible cooling contrast that makes people literally moan after their first bite
02 -
- Do not skip the parchment paper unless you enjoy chiseling caramelized meatball remnants off bakeware
- Letting the meatball mixture rest for 10 minutes in the fridge makes them hold their shape better
03 -
- Use a small cookie scoop for uniform meatballs that cook at the same rate
- Room temperature ingredients mix more evenly, so take the egg and meat out 20 minutes before starting