Korean-Style BBQ Meatballs with Spicy Mayo Sauce

Sweet, spicy, and utterly addictive, these meatballs are a crowd-pleaser! Tender beef-pork blends smothered in a sticky gochujang glaze and drizzled with creamy sriracha mayo. Perfect for game day or a quick dinner!

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Course: Main Course

Cuisine: Korean

Keyword: Meatballs

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 380kcal

Ingredients

For the Meatballs:

1 lb 450g ground beef
½ lb 225g ground pork
½ cup panko breadcrumbs
1 egg
3 garlic cloves minced
1 tbsp ginger grated
2 tbsp soy sauce
1 tbsp sesame oil

For the Glaze:

3 tbsp gochujang Korean chili paste
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic clove minced

For the Spicy Mayo:

½ cup mayonnaise
1-2 tbsp sriracha
1 tbsp lime juice
Pinch of salt

Garnish:

Sesame seeds
Sliced scallions

Instructions

Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Mix Meatballs: Combine all meatball ingredients in a bowl. Shape into 20-24 balls.
Bake: Arrange on the sheet and bake for 18-20 mins until cooked through.
Glaze: Simmer glaze ingredients in a pan for 5 mins. Toss meatballs in the glaze.
Make Mayo: Whisk mayo, sriracha, lime, and salt. Drizzle over meatballs.
Serve: Garnish with sesame seeds and scallions.

Notes

Make Ahead: Prepare meatballs and glaze separately; assemble before serving.

Freezer-Friendly: Freeze unglazed meatballs for up to 2 months.

Spice Swap: Use sweet chili sauce for a milder version.

Air Fryer Option: Cook at 375°F (190°C) for 10-12 mins, shaking halfway.

Vegetarian: Substitute with plant-based ground meat.

Bonus Tip: Double the glaze and use it on wings or ribs too!

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