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

Classic Korean BBQ Meatballs with Spicy Mayo

These savory Korean BBQ meatballs are coated in a delicious glaze and served with a zesty spicy mayo. Perfect as an appetizer or a main dish, they are sure to be a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Oven
  • Large mixing bowl
  • Baking sheet
  • Small saucepan
  • Small bowl

Ingredients
  

For the Meatballs:

  • 1.5 lbs ground beef (80/20 lean is ideal for flavor and tenderness)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped yellow onion
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for baking sheet)

For the Korean BBQ Glaze:

  • 1/2 cup Korean BBQ sauce (your favorite brand works great)
  • 2 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1/2 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 tbsp fresh ginger, grated

For the Spicy Mayo:

  • 1/2 cup mayonnaise
  • 1-2 tbsp Sriracha (adjust to your spice preference)
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil

For Garnish (Optional):

  • Toasted sesame seeds
  • Sliced green onions

Instructions
 

Preheat & Prep

  • Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with olive oil or line it with parchment paper.

Mix the Meatballs

  • In a large bowl, combine ground beef, panko, onion, egg, garlic, ginger, soy sauce, salt, and pepper. Mix gently until just combined, being careful not to overmix.

Form the Meatballs

  • Roll the mixture into 24-28 approximately 1-inch meatballs. Arrange them on the prepared baking sheet with space between each.

Bake the Meatballs

  • Bake for 18-22 minutes, or until cooked through and lightly browned; an instant-read thermometer should show 160°F (71°C).

Make the Glaze

  • While meatballs bake, combine Korean BBQ sauce, soy sauce, honey, sesame oil, garlic, and ginger in a small saucepan. Heat over medium-low heat, stirring until the sauce simmers and thickens slightly for about 3-5 minutes, then remove from heat.

Whip up the Spicy Mayo

  • In a separate small bowl, whisk together mayonnaise, Sriracha, rice vinegar, and sesame oil until smooth and well combined.

Sauce the Meatballs

  • Transfer baked meatballs to a large bowl. Pour the prepared Korean BBQ glaze over the hot meatballs and gently toss until evenly coated and glistening.

Serve

  • Arrange glazed meatballs on a platter. Drizzle with spicy mayo or serve it on the side for dipping. Garnish with toasted sesame seeds and sliced green onions if desired, and serve warm.

Notes

For extra flavor, you can let the formed meatballs chill in the refrigerator for 30 minutes before baking. Adjust the amount of Sriracha in the spicy mayo to your personal heat preference. These meatballs are great served with rice or as an appetizer with toothpicks.