Korean-Style BBQ Meatballs
These Korean-style BBQ meatballs are saucy, slightly sweet, and just spicy enough when dipped in creamy Sriracha mayo—an easy party appetizer or quick weeknight protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20-24 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: Gluten-Free (if using gluten-free panko)
Ingredients
Scale
- 1 pound ground beef (85/15 lean recommended)
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped (reserve a bit for garnish)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 large egg
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup mayonnaise (for spicy mayo dip)
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon fresh lemon juice
- 1 teaspoon soy sauce (for spicy mayo dip)
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Mix in a large bowl the ground beef, panko, chopped green onions, minced garlic, grated ginger, 1/4 cup soy sauce, sesame oil, egg, salt, pepper, and brown sugar. Mix just until evenly distributed.
- Shape the mixture into 1-inch meatballs, placing them about 2 inches apart on the prepared baking sheet.
- Bake for 20–25 minutes until golden brown and the internal temperature reaches 165°F.
- Make the spicy mayo by whisking together the mayonnaise, Sriracha, lemon juice, and soy sauce.
- Rest the meatballs for 3–4 minutes, then sprinkle with sesame seeds and chopped green onions. Serve warm with spicy mayo.
Notes
These meatballs are versatile—serve as an appetizer, over rice for dinner, or in sandwiches.
Find it online: https://www.mealbreeze.com/korean-bbq-meatballs-spicy-mayo-dip/