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Korean BBQ Meatballs with Spicy Mayo

Juicy beef and pork meatballs glazed in a sticky, sweet and spicy Gochujang sauce, finished with a creamy sriracha mayo drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian Fusion, Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

The Meatballs
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
The Glaze
  • 0.5 cup soy sauce low sodium
  • 0.5 cup brown sugar packed
  • 2 tbsp gochujang Korean chili paste
  • 1 tsp sesame oil
Toppings
  • 0.33 cup mayonnaise
  • 2 tsp sriracha
  • 2 tbsp green onions chopped
  • 1 tbsp sesame seeds toasted

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix beef, pork, breadcrumbs, egg, garlic, and ginger until combined. Form into 1.5 inch balls.
  3. Bake meatballs for 18-20 minutes until browned.
  4. While baking, whisk soy sauce, brown sugar, gochujang, and sesame oil in a large skillet. Simmer 3-5 minutes until thickened.
  5. Toss baked meatballs in the glaze to coat well.
  6. Mix mayo and sriracha. Drizzle over meatballs and top with green onions and sesame seeds.

Notes

Use a cookie scoop for uniform sized meatballs.