Korean BBQ Meatballs with Spicy Mayo Dip
Quick & Simple Meals
Juicy and flavorful meatballs infused with gochujang, soy sauce, and garlic, served with a creamy spicy mayo dip. Perfect as a party appetizer or weeknight dinner!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 4
Calories 340 kcal
For the Meatballs:
- 1 lb ground beef or 50/50 beef + pork
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 egg
- ½ cup breadcrumbs
- 2 green onions finely chopped (optional)
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 –2 tsp gochujang to taste
- 1 tsp honey
- 1 tsp lemon juice
Optional Glaze (for extra sticky finish):
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp honey or brown sugar
Preheat oven to 400°F. Line a tray with parchment and grease lightly.
In a bowl, mix all meatball ingredients just until combined.
Form into 1½-inch balls and arrange on tray.
Bake 18–20 mins or air-fry at 375°F for 10–12 mins.
Mix all spicy mayo ingredients in a small bowl and chill.
See full steps with tips & photos → https://mischacrossing.com/korean-bbq-meatballs-with-spicy-mayo-dip/
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Gochujang can vary in heat level—start with less and adjust to taste.
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These meatballs freeze well after baking. Reheat in the oven or air fryer.
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Swap beef with ground turkey or chicken for a lighter version.