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- 1 lb ground beef (or ground chicken for a lighter option) - 1/2 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 2 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon gochujang (Korean chili paste) - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons cornstarch - 1 tablespoon sesame seeds (for garnish) - 1/2 cup mayonnaise - 1 tablespoon gochujang - 1 teaspoon lemon juice - 1 teaspoon sriracha (optional, for extra heat) - Salt to taste - Sesame seeds - Chopped green onions The main ingredients for the meatballs bring warmth and umami. You can use ground beef or ground chicken for a lighter taste. Panko breadcrumbs add a nice crunch. Green onions and garlic give the meatballs a fresh kick. Gochujang adds heat. The sesame oil and brown sugar balance the flavors nicely. For the spicy mayo, mayonnaise serves as a creamy base. Gochujang is the star here, bringing in the spice. A dash of lemon juice brightens the mix. Add sriracha if you want more heat. Just a pinch of salt helps enhance all the flavors. For garnishes, sesame seeds add a nice crunch. Chopped green onions give a pop of color and flavor. With these ingredients, your Korean BBQ meatballs will shine. Enjoy mixing and matching for your tastes! {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Line the baking sheet with parchment paper. First, you need to prepare your oven. Preheating it ensures even cooking. The parchment paper helps with easy cleanup and keeps the meatballs from sticking. - Combine all ingredients in a large mixing bowl. - Ensure even distribution of flavors. In a large bowl, mix the ground beef or chicken, panko breadcrumbs, and chopped green onions. Add minced garlic, soy sauce, gochujang, sesame oil, brown sugar, salt, black pepper, and cornstarch. Use your hands to blend everything well. This step is key for even flavor in every bite. - Form meatballs and place on the baking sheet. - Bake and check for doneness. Now, take some of the mixture and roll it into small meatballs, about one inch wide. Place them on the lined baking sheet, leaving space between each one. Bake them in the preheated oven for 15 to 20 minutes. Check that they are fully cooked and slightly browned. Enjoy the wonderful smell that fills your kitchen! To get the best meatballs, you need panko breadcrumbs. They make the meatballs light and fluffy. Regular breadcrumbs can make them dense. Panko absorbs moisture but keeps a nice bite. Cornstarch is another secret. It helps bind the meat mixture without making it tough. Adding cornstarch keeps the meatballs moist. This combination of panko and cornstarch gives your meatballs the perfect texture. Gochujang and sesame oil add a lot of flavor. Adjust the amount to suit your taste. If you like it spicier, add more gochujang. For a deeper flavor, increase the sesame oil a little. You can also add herbs or spices. Chopped cilantro or green onions can add freshness. Ginger can give a nice kick too. Experiment with what you like. It’s all about making it your own. The spicy mayo needs the right texture. Start with mayonnaise as your base. Mix in gochujang for heat and flavor. Add lemon juice for brightness. This balance is key to a good dip. If it’s too thick, add a bit of water or more lemon juice. If it’s too runny, add more mayo. Taste as you go to get the flavors just right. A little salt at the end can help bring it all together. Pro Tips Use Fresh Ingredients: Always opt for fresh ground meat and vegetables for the best flavor and texture in your meatballs. Adjust Spice Level: Feel free to adjust the amount of gochujang in the meatball mixture and spicy mayo to suit your heat preference. Keep Meatballs Uniform: For even cooking, try to make your meatballs the same size, about 1 inch in diameter. Experiment with Sauces: While the spicy mayo is delicious, you can try different dipping sauces like sweet chili or teriyaki for a unique twist. {{image_2}} You can switch up the protein in these meatballs. Ground turkey is a lighter choice. For a vegetarian option, try tofu. Just make sure to press and drain the tofu first. This helps keep your meatballs from being too wet. Adding vegetables can also make your meatballs more nutritious. Grated carrots or finely chopped bell peppers work well. You can even mix in some spinach for extra color and flavor. These additions change the taste and give a nice crunch. The spicy mayo is where you can really get creative. You can add different hot sauces depending on your taste. Sriracha is a popular choice, but feel free to experiment with others. Each sauce can bring a unique flavor. You can also play with spices. Try adding garlic powder or paprika for a new twist. Adjust the heat to your liking. A pinch of cayenne can make it even spicier if you're feeling bold. These meatballs shine as appetizers. Just place them on a platter for a party. Drizzle the spicy mayo on top for a pop of color. For a heartier meal, serve them over rice or alongside a fresh salad. The rice soaks up the flavors well. You can also pair them with steamed veggies for a balanced plate. Enjoying these meatballs in different ways can keep your meals fun and tasty! To keep leftover meatballs fresh, place them in an airtight container. Make sure the meatballs cool to room temperature first. This helps prevent steam buildup, which can make them soggy. Store the container in the fridge for up to three days. For longer storage, you can freeze the meatballs. Place them on a baking sheet and freeze them for a few hours. Once frozen, transfer them to a freezer-safe bag. They will last up to three months in the freezer. Spicy mayo can last in the fridge for about a week. Store it in a sealed container to keep it fresh. Glass jars or plastic tubs work well. If you want to enjoy it longer, you can freeze it too. Just make sure to leave some space in the container for expansion. To reheat your meatballs, the oven is best. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This keeps them moist and tasty. You can also use the microwave for quick reheating. Place meatballs on a microwave-safe plate and cover them. Heat for 30 seconds to 1 minute. Keep in mind that the microwave may make them a bit soft, so the oven is the better choice. Yes, you can prepare these meatballs in advance. To do this, mix the ingredients and shape the meatballs. Place them on a baking sheet, cover with plastic wrap, and store in the fridge. They will stay fresh for up to 24 hours. If you want to store them longer, freeze the meatballs. Just freeze them on the baking sheet first, then transfer to a zip-top bag. They will last up to three months in the freezer. When ready, bake them straight from the freezer. Just add a few extra minutes to the cooking time. The spiciness depends on how much gochujang you use. Gochujang packs a punch, but you can adjust it. Start with one tablespoon for a mild kick. If you love heat, feel free to add more. You can also mix in sriracha for an extra kick. Taste the mixture before baking to find the right heat for you. Remember, the spicy mayo adds more spice too! It’s best to balance the flavors to match your taste. These meatballs pair well with various sides. Try serving them with steamed rice or quinoa for a wholesome dish. You can also add a fresh salad to brighten the meal. For a fun twist, serve them with kimchi or pickled veggies. These add crunch and tang. If you want a hearty option, serve them in a bao bun. The choices are endless! Mix and match to find your favorite combination. You learned how to make tasty Korean BBQ meatballs and spicy mayo. Remember to mix the right ingredients, like ground chicken, gochujang, and panko breadcrumbs. Don't forget the fun variations for extra flavor. Store extras properly to keep them fresh, and use my reheating tips for tasty leftovers. Enjoy experimenting with these recipes, and serve them your way!

Korean BBQ Meatballs with Spicy Mayo

Delicious meatballs infused with Korean flavors served with a spicy mayo dip.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef (or ground chicken for a lighter option)
  • 0.5 cup panko breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds (for garnish)
  • 0.5 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 teaspoon lemon juice
  • 1 teaspoon sriracha (optional, for extra heat)
  • to taste salt

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground beef (or chicken), panko breadcrumbs, chopped green onions, minced garlic, soy sauce, gochujang, sesame oil, brown sugar, salt, pepper, and cornstarch. Mix everything until well combined.
  • Use your hands to form the mixture into small meatballs, about 1 inch in diameter. Place them onto the prepared baking sheet, spacing them evenly apart.
  • Bake in the preheated oven for about 15-20 minutes, or until the meatballs are cooked through and slightly browned.
  • While the meatballs are baking, combine mayonnaise, gochujang, lemon juice, and sriracha in a small bowl. Mix until smooth. Adjust with salt to taste.
  • Once the meatballs are cooked, remove them from the oven. Serve them hot, drizzled with the spicy mayo and sprinkled with sesame seeds.
  • These meatballs can be served as an appetizer or over a bed of rice for a heartier meal.

Notes

These meatballs can be served as an appetizer or over a bed of rice for a heartier meal.
Keyword Korean BBQ, meatballs, spicy mayo