Description
Juicy, sweet, and slightly spicy, these Korean BBQ Meatballs with Spicy Mayo Dip are perfect for entertaining or casual bites. They’re baked until golden, glazed in a rich BBQ sauce, and served with a creamy, fiery dip that keeps guests coming back for more.
Ingredients
1/2 lb ground pork
1/2 lb ground beef
1/2 cup panko breadcrumbs
1 large egg
2 green onions, chopped
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp gochujang (Korean chili paste)
For the BBQ Glaze:
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1/2 tsp sesame oil
1 tbsp gochujang
For the Spicy Mayo Dip:
1/3 cup mayonnaise
1–2 tbsp sriracha (to taste)
Optional Garnish:
Chopped chives or green onion
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix pork, beef, panko, egg, green onion, garlic, ginger, soy sauce, sesame oil, and gochujang.
- Form into 1.5-inch balls and place on a lined baking sheet.
- Bake for 15–18 minutes or until golden and cooked through.
- Meanwhile, in a small saucepan, simmer soy sauce, brown sugar, vinegar, sesame oil, and gochujang until thickened.
- Toss baked meatballs in the glaze, then return to oven for 5 more minutes.
- Mix mayonnaise and sriracha for the dip. Adjust heat to taste.
- Serve meatballs drizzled with dip and sprinkle with chives or green onion.
- Prep Time: 15 minutes
- Cook Time: 20–23 minutes
- Category: Appetizers