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Delicious Korean BBQ meatballs served with a dollop of spicy mayo.

Classic Korean BBQ Meatballs with Spicy Mayo

These Classic Korean BBQ Meatballs are incredibly flavorful, coated in a sticky-sweet and savory gochujang-based sauce, and served with a creamy, spicy mayo. They are perfect as an appetizer or a main dish with rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb ground beef 80/20 lean is ideal for juiciness
  • 1/4 cup panko breadcrumbs
  • large egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon black pepper
For the Korean BBQ Sauce:
  • 1/2 cup gochujang adjust to your spice preference
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon honey or maple syrup
For the Spicy Mayo:
  • 1/2 cup mayonnaise
  • 1 tablespoon gochujang or sriracha for alternative spice
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
Optional Garnishes:
  • Sesame seeds
  • Sliced green onions
  • Kimchi

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Whisk
  • Small bowl

Method
 

Meatball Prep
  1. In a large bowl, combine ground beef, panko, egg, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper; mix gently to combine without overmixing.
Forming & Baking
  1. Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15-20 minutes until cooked through and lightly browned.
Sauce Time
  1. While meatballs bake, whisk Korean BBQ sauce ingredients in a saucepan and simmer for 5-7 minutes until slightly thickened.
Toss & Coat
  1. Add baked meatballs to the saucepan with the Korean BBQ sauce and toss gently to coat them evenly.
Spicy Mayo
  1. Whisk together mayonnaise, gochujang (or sriracha), rice vinegar, and sesame oil in a small bowl until smooth and creamy.
Serve & Enjoy
  1. Serve meatballs warm, drizzled with spicy mayo, and garnished with sesame seeds and green onions if desired.

Notes

Overmixing the meatball mixture can lead to tough meatballs, so mix gently until just combined. You can prepare the meatballs and sauce ahead of time and gently reheat them before serving. Adjust the amount of gochujang in the BBQ sauce and spicy mayo to suit your preferred spice level. These meatballs are also great served over rice or with steamed vegetables for a complete meal.