I make these Korean BBQ meatballs when the fridge looks quiet and my friends look hungry. The pan warms. The meat sizzles. Sweet soy meets garlic and ginger, and the kitchen smells like a tiny street cart that wandered into my house. I roll small meatballs with calm hands. I whisk a quick mayo with gochujang that wakes up the tongue. The bite lands soft and juicy. Heat taps. Honey follows. We nod. Did I eat three already Yes. You will forgive me when you try one that falls off the spoon and into your mouth on the walk to the table. We share a plate and laugh when one goes missing. I swear the dog winked. Serve with rice or tuck into lettuce. The glaze sticks in the best way. Leftovers chill well and reheat fast. No fuss. Big flavor. That is dinner I can live with.
Table of Contents
- 1) Key Takeaways
- 2) Easy Korean BBQ Meatballs with Spicy Mayo
- 3) Ingredients for Korean BBQ Meatballs with Spicy Mayo
- 4) How to Make Korean BBQ Meatballs with Spicy Mayo
- 5) Tips for Making Korean BBQ Meatballs with Spicy Mayo
- 6) Making Korean BBQ Meatballs with Spicy Mayo Ahead of Time
- 7) Storing Leftover Korean BBQ Meatballs with Spicy Mayo
- 8) Try these Appetizer recipes next
- 9) Korean BBQ Meatballs with Spicy Mayo
- 10) Nutrition
1) Key Takeaways
I cook these small glazed meatballs on weeknights when time feels tight. The method stays simple. Mix. Roll. Bake. Toss in a sweet soy glaze that shines. Spoon a quick mayo with gochujang and lime. That pairing hits soft heat and clean cream. I test this meatballs recipe often and it never lets me down. We eat. We grin. I call that a win for Nancy with Nancy Cooks and I post the full walk through on the site at https://www.nancycooks.com.
Use beef and pork for a tender bite. Use only beef if that fits your pantry. The glaze needs low sodium soy plus honey and rice vinegar. The dip needs mayo plus gochujang. Keep the batch small or double it for a crowd. The plan fits game night and it fits a quiet dinner for two.
Clean up stays light. A single pan lines with parchment. The mix bowl rinses fast. Leftovers reheat in minutes. Serve the meatballs over rice or tuck in lettuce. The glaze clings and the dip cools the heat. That balance sits right. If you love Korean BBQ and spicy mayo you will like this one.
2) Easy Korean BBQ Meatballs with Spicy Mayo
I keep this meatballs recipe on a sticky note near my stove. Meatballs recipe on the list twice so I never forget the plan. The steps feel calm and friendly. The kitchen smells warm and sweet. Soy meets garlic and ginger and we all lean in. I plate a tester and it vanishes before I reach the table. Do I judge Yes. I judge it perfect for a fast night with real flavor.
The charm lives in balance. The glaze tastes salty and sweet with a faint kick from gochujang. The crumb stays soft from panko. The fat mix from beef and pork gives a juicy bite. I call this an easy meatballs recipe that plays well with rice bowls and party platters. Kids reach for seconds. Grown ups do too and pretend they did not.
We post more small wins at Nancy Cooks at https://www.nancycooks.com with full photos and notes. I like food that makes a weeknight feel like a small party. Korean BBQ brings that mood. The spicy mayo dip brings a cool finish. If you chase the best meatball recipe for busy days this one earns a pin in your book.
3) Ingredients for Korean BBQ Meatballs with Spicy Mayo
Ground beef I use an eighty five lean grind. The taste sits rich and the mix holds shape. The meat browns in the oven and stays moist.
Ground pork Pork lifts the flavor and keeps a tender chew. It blends with beef without a fight. The mix takes on the glaze like a sponge in the best way.
Panko breadcrumbs Panko gives a light crumb. The bite stays soft not dense. The crumbs drink a bit of soy and hold that taste.
Eggs Two eggs bind the mix. The meatballs roll smooth. The set holds in the oven without cracks.
Garlic Fresh cloves bring sharp heat. I mince fine so the flavor spreads even. That small step pays off.
Ginger I grate it fresh. The scent wakes the glaze and the meat. It gives a clean edge that I love.
Green onions Thin slices add color and a mild bite. I save some for garnish so the plate looks bright.
Toasted sesame oil A small splash adds deep nut flavor. It smells like a grill on a summer night.
Salt and pepper I keep the seasoning light since soy brings salt. Fresh cracked pepper adds warmth.
Neutral oil A bit for the pan keeps the bottoms from sticking. Clean release means round meatballs.
Low sodium soy This forms the glaze base. It tastes savory and clean. It loves honey and vinegar.
Honey Honey gives shine and gentle sweetness. It thickens the glaze as it simmers.
Gochujang The paste adds steady heat and a hint of depth. It works in both glaze and dip. Fans of Korean BBQ cheer here.
Rice vinegar A small splash brightens the glaze and the dip. The taste turns sharp then smooth.
Mayonnaise The base for the dip. It softens the heat and gives a creamy finish that coats each bite.
Lime juice A squeeze wakes the mayo. The citrus cuts the fat and makes the dip pop.
Sesame seeds A sprinkle adds a gentle crunch. The look says you paid attention.
4) How to Make Korean BBQ Meatballs with Spicy Mayo
step 1 Heat the oven to four hundred F. Line a sheet pan with parchment. The setup keeps clean up easy and fast.
step 2 Mix beef pork panko eggs garlic ginger green onions salt pepper and sesame oil in a large bowl. Use gentle hands. Stop when the mix looks even. This protects a tender crumb.
step 3 Roll small balls the size of a golf ball. Set them on the pan with a bit of space for air to move. A small scoop helps keep size the same.
step 4 Bake for fifteen minutes until the centers read one sixty F. The tops show light browning. Rest the pan two minutes.
step 5 Simmer soy honey gochujang and rice vinegar in a small pot for three minutes. Stir until glossy. Toss the hot meatballs in the glaze until coated.
step 6 Stir mayo gochujang lime and a pinch of salt in a bowl. Taste and adjust heat. Spoon into a small dish for dipping.
step 7 Plate the meatballs. Scatter sesame seeds and green onions. Serve with rice or lettuce. This homemade meatballs recipe lands on the table fast and feeds happy people.
5) Tips for Making Korean BBQ Meatballs with Spicy Mayo
Chill the meat mix for ten minutes before you roll. Cold mix holds shape and stays tender. Wet your hands so the mix does not stick. Use a small scoop for even size. Even size means even cook. That is a small thing that pays off.
Keep the glaze on low heat. It thickens quick. Pull it early if it starts to cling to the pan. Toss the meatballs while they are hot so the glaze coats each side. Save a spoonful for the plate. Shine draws eyes and forks.
Serve ideas help the plan stretch. Spoon over rice with quick cucumber slices. Tuck into lettuce with extra spicy mayo. Add to a party board with pickles and steamed rice cakes. If a guest asks for the easy meatballs recipe I point them to Nancy Cooks where this page lives.
6) Making Korean BBQ Meatballs with Spicy Mayo Ahead of Time
I test make ahead paths for readers on Nancy Cooks at https://www.nancycooks.com. Bake the meatballs one day ahead. Chill in a flat layer for quick cool. Store in a sealed box. The texture stays tender and the flavor keeps steady.
Warm the glaze fresh so it stays glossy. Warm the meatballs in a skillet over medium heat and add a splash of water to steam. Toss with the hot glaze until they shine. The bite tastes fresh even on day two.
Mix the dip the day you serve for peak flavor. Mayo with gochujang will sit well in the fridge. Stir before serving. This plan earns a spot in any meal prep list and fits the best meatball recipe search when you need speed and make ahead ease.
7) Storing Leftover Korean BBQ Meatballs with Spicy Mayo
Cool leftovers on the pan for five minutes. Move to a shallow box. Seal and chill for up to four days. The glaze sets and keeps a nice sheen. The spicy mayo sits in a small jar with a tight lid. Label the date if that helps.
Reheat meatballs in a skillet over medium heat with a small splash of water to steam. Cover for two minutes then toss. The texture comes back soft. For a crisp edge place under the broiler for one minute. Watch close so the glaze does not scorch.
Leftovers play well with rice bowls and noodle bowls. I slice a few meatballs and top a salad with sesame seeds. If guests ask for the homemade meatballs recipe link I send them to Nancy Cooks. Short keywords to note Korean BBQ spicy mayo gochujang and longtail ideas like korean bbq meatballs and spicy mayo dip for meatballs and baked korean meatballs.
8) Try these Appetizer recipes next
9) Korean BBQ Meatballs with Spicy Mayo
Korean BBQ Meatballs Recipe with Spicy Mayo Dip
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup panko breadcrumbs
- 2 large eggs
- 4 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 4 green onions thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons toasted sesame oil
- 1 tablespoon neutral oil for the pan
- For the glaze
- 1 third cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons gochujang chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- For the spicy mayo
- half cup mayonnaise
- 1 to 2 tablespoons gochujang to taste
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Heat oven to 400 F and line a sheet pan with parchment.
- In a bowl mix beef pork panko eggs garlic ginger green onions salt pepper and sesame oil until just combined.
- Form golf ball size meatballs and set on the pan.
- Bake 14 to 16 minutes until cooked through and lightly browned.
- While they bake whisk soy honey gochujang vinegar and sesame seeds in a small pan. Simmer 2 to 3 minutes until glossy.
- Toss hot meatballs in the glaze.
- Stir mayo gochujang vinegar lime and salt for the dip.
- Serve meatballs hot with the spicy mayo. Add extra green onions if you like.
10) Nutrition
Serving size three meatballs with a spoon of dip. Calories sit near two ninety per serving. Protein lands near sixteen grams. Fat near eighteen grams with five grams saturated. Sodium near five hundred forty milligrams. Carbs near fourteen grams. Fiber near one gram. Values vary with brand and size. I share nutrition as a friendly guide not a medical rule. For full notes and updates visit Nancy Cooks at https://www.nancycooks.com where we keep this meatballs recipe current and easy to print.
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