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Korean Bbq Meatballs With Spicy Mayo Dip A Flavor Packed Beginner Friendly Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Korean BBQ Meatballs with Spicy Mayo Dip

Juicy, savory Korean BBQ meatballs dipped in a creamy, spicy mayo sauce. Perfect for easy dinners, party snacks, and meal prep—with bold flavor in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 400 kcal

Equipment

  • 1 Mixing bowl Large for combining ingredients
  • 1 Baking sheet Lined or greased
  • 1 Small saucepan For glaze
  • 1 Whisk For stir and mixing

Ingredients
  

Meatballs

  • 1 lb Ground beef or beef/pork mix
  • 0.5 cup Panko breadcrumbs for light texture
  • 1 Egg to bind
  • 2 cloves Garlic minced fresh
  • 2 Green onions finely chopped
  • 2 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 1 teaspoon Ginger grated
  • 0.5 teaspoon Black pepper

Korean BBQ Glaze

  • ⅓ cup Soy sauce
  • 2 tablespoon Brown sugar
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Gochujang Korean chili paste
  • 1 teaspoon Sesame oil
  • 1 teaspoon Cornstarch mixed with 2 teaspoon water

Spicy Mayo Dip

  • 0.5 cup Mayonnaise
  • 1-2 tablespoon Sriracha to taste
  • 1 teaspoon Lime juice
  • 1 teaspoon Honey

Instructions
 

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment or grease.
  • In a bowl, combine ground beef, panko, egg, garlic, green onions, soy sauce, sesame oil, ginger, and pepper. Mix gently.
  • Form into 1 to 1.5 inch meatballs and arrange on the baking sheet.
  • Bake for 18–20 minutes until browned and cooked through.
  • While baking, combine glaze ingredients (except slurry) in saucepan. Simmer.
  • Stir in slurry to thicken and cook 1–2 minutes more.
  • Toss baked meatballs in glaze to coat. Optionally return to oven 5 min to caramelize.
  • Whisk mayo, sriracha, lime juice, and honey for dipping sauce. Serve meatballs warm with dip.

Notes

Chill meatballs before baking to help them hold shape. Double batch and freeze extras. Use gochujang for authentic flavor. Sprinkle sesame seeds and chopped scallions on top for garnish.