Quick Korean BBQ Meatballs With Spicy Mayo

Imagine taking a bite of a juicy, flavorful meatball, with the sweetness of Korean chili flakes and the savory umami of soy sauce dancing on your taste buds. The aroma of toasted sesame oil and garlic wafts up, teasing your senses and leaving you wanting more. This is the sensory experience of our Quick Korean BBQ Meatballs With Spicy Mayo.

So, why this recipe? For one, it’s incredibly easy to make, requiring only a few ingredients and minimal prep time. But what really sets it apart is the combination of Korean chili flakes (gochugaru) and soy sauce, which gives the meatballs a depth of flavor that’s hard to find in traditional meatball recipes. Check out our guide on Quick Korean BBQ Meatballs With Spicy Mayo for more information on the science behind this dish.

Why This Recipe Works

• The use of Korean chili flakes adds a spicy kick that complements the richness of the meatballs.
• The addition of panko breadcrumbs helps keep the meatballs light and tender, even when cooked.
• The spicy mayo sauce brings everything together, adding a creamy and tangy element to the dish.

Key Ingredients

When it comes to making great meatballs, the quality of your ingredients is crucial. For this recipe, you’ll want to use high-quality ground meat, preferably a combination of beef and pork. You’ll also need some Korean chili flakes, which can be found at most Asian markets or online. For a comprehensive guide to Korean ingredients, check out our recipe section.

In addition to the meat and chili flakes, you’ll need some panko breadcrumbs, egg, and soy sauce. These ingredients will help bind the meatballs together and add flavor. For the spicy mayo sauce, you’ll need some mayonnaise, gochujang (Korean chili paste), and soy sauce.

Recipe Courtesy of Our Kitchen

Quick Korean BBQ Meatballs With Spicy Mayo

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound ground meat (beef and pork combination)

1/2 cup panko breadcrumbs

1 egg

1/4 cup soy sauce

2 tablespoons Korean chili flakes (gochugaru)

2 cloves garlic, minced

1/4 cup mayonnaise

2 tablespoons gochujang (Korean chili paste)

Directions

1

Preheat your oven to 400°F (200°C). In a large bowl, combine the ground meat, panko breadcrumbs, egg, soy sauce, Korean chili flakes, and garlic. Mix everything together with your hands or a wooden spoon until just combined. Be careful not to overmix.

2

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

3

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through. While the meatballs are baking, prepare the spicy mayo sauce by mixing together the mayonnaise, gochujang, and soy sauce in a small bowl.

4

Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve the meatballs with the spicy mayo sauce spooned over the top. You can also serve with additional Korean chili flakes and toasted sesame seeds if desired.

5

To store leftovers, let the meatballs cool completely, then place them in an airtight container in the refrigerator for up to 3 days. Reheat the meatballs in the oven or on the stovetop before serving.

Storage & Reheating

To store leftovers, let the meatballs cool completely, then place them in an airtight container in the refrigerator for up to 3 days. Reheat the meatballs in the oven or on the stovetop before serving. You can also freeze the meatballs for up to 2 months and reheat them straight from the freezer. Simply bake in the oven at 400°F (200°C) for an additional 5-7 minutes, or until cooked through.