Sticky Korean BBQ Meatballs With Spicy Mayo

Imagine taking a bite of a juicy meatball that’s bursting with the sweet and spicy flavors of Korean BBQ sauce, all while the aroma of sesame oil and garlic wafts up to tease your senses. Our Sticky Korean BBQ Meatballs With Spicy Mayo are a game-changer for anyone who loves the combination of sweet, spicy, and savory flavors.

We’re always on the lookout for recipes that pack a punch, just like our Spicy Cajun Potato Soup. These meatballs are perfect for a quick weeknight dinner or as an appetizer for your next party. The best part? They’re incredibly easy to make and require minimal ingredients.

Why This Recipe Works

• The combination of ground pork and beef provides a tender and juicy texture, while the Korean chili flakes (gochugaru) add a nice spicy kick.
• Using a mixture of soy sauce, brown sugar, and rice vinegar in the BBQ sauce creates a sweet and savory flavor profile that’s balanced and addictive.
• The addition of crunchy toasted sesame seeds and chopped green onions adds a nice textural element to the dish.

Key Ingredients

For this recipe, you’ll need a few key ingredients, including ground pork and beef, Korean chili flakes (gochugaru), soy sauce, brown sugar, and rice vinegar. You can find most of these ingredients at your local Asian market or online. For more Asian-inspired recipes, check out this collection.

When it comes to the BBQ sauce, you can use a store-bought variety or make your own using the ingredients listed below. We recommend making your own, as it’s surprisingly easy and allows you to customize the flavor to your liking.

Recipe Courtesy of Our Kitchen

Sticky Korean BBQ Meatballs With Spicy Mayo

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound ground pork

1/2 pound ground beef

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1/4 cup Korean chili flakes (gochugaru)

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

1/4 cup toasted sesame seeds

Directions

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

2

In a large bowl, combine the ground pork, ground beef, garlic, ginger, Korean chili flakes, soy sauce, brown sugar, and rice vinegar. Mix everything together with your hands or a wooden spoon until just combined.

3

Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs onto the prepared baking sheet, leaving a little space between each meatball to allow for even cooking.

4

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through and lightly browned on the outside.

5

While the meatballs are baking, prepare the spicy mayo by mixing together the mayonnaise, gochujang, soy sauce, brown sugar, garlic, and sesame oil in a small bowl. Serve the meatballs hot with the spicy mayo spooned over the top and garnished with toasted sesame seeds and chopped green onions.

Storage & Reheating

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the meatballs in the oven or on the stovetop with a little bit of oil until warmed through. You can also freeze the meatballs for up to 2 months and reheat them straight from the freezer.