Not long ago, our family gathered for a big meal at the local community center, where neighbors often bring dishes to share. The long tables were covered in every kind of food imaginable—casseroles steaming hot, pies with golden crusts, and platters of fresh vegetables from nearby gardens.
In the middle of it all, one tray stood out: a generous serving of BBQ meatballs. I watched as people circled back for seconds and even thirds, the little bites disappearing faster than anything else on the table.
That evening, surrounded by laughter and stories, I realized how simple dishes often carry the most joy. These meatballs weren’t fussy or complicated, but they had everything you want: tender texture, a burst of flavor, and a sauce that balanced sweet heat with savory richness. When I came home, I knew I wanted to recreate that experience in my own kitchen, using ingredients I already had on hand.
The recipe I share with you today brings together the comfort of homemade cooking with a playful twist from Korean flavors. It’s hearty enough for a big meal yet easy enough to make for a quiet dinner at home. Pair it with a fresh salad, steamed rice, or even tuck a few into a crusty roll for a casual sandwich.
Short Description
Tender beef meatballs coated in a flavorful Korean-inspired BBQ glaze, served with a creamy spicy mayo dip. Perfect as an appetizer, party snack, or quick dinner.
Key Ingredients
- 1 lb ground beef
- 2 cloves garlic, minced
- ½ inch ginger, grated
- 2 green onions, finely chopped
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch (optional, for binding)
- Salt and black pepper, to taste
- Toasted sesame seeds and chopped scallions, for garnish
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- ½ teaspoon honey
Tools Needed
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- Oven
Cooking Instructions
Step 1: Preheat the oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix the meatball ingredients
In a large mixing bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, and season with salt and pepper. Mix gently until evenly combined.
Step 3: Shape the meatballs
Using your hands, form the mixture into 1-inch balls. For even cooking, try to keep them uniform in size. If the mixture feels too soft, add an extra tablespoon of breadcrumbs.
Step 4: Bake the meatballs
Arrange the meatballs on the prepared baking sheet. Bake for 18–20 minutes, or until browned and fully cooked through. The internal temperature should reach 160°F (71°C).
Step 5: Make the spicy mayo dip
While the meatballs are baking, whisk together mayonnaise, gochujang, lime juice, and honey in a small bowl until smooth and creamy.
Step 6: Serve and garnish
Transfer the hot meatballs to a serving platter. Drizzle with spicy mayo or serve the dip on the side. Sprinkle with toasted sesame seeds and chopped scallions for freshness.
Why You’ll Love This Recipe
Bold Flavor: Savory beef paired with garlic, ginger, and gochujang creates a flavorful kick.
Easy to Make: Simple ingredients and quick prep make this dish beginner-friendly.
Crowd Pleaser: Perfect for potlucks, family dinners, or game nights.
Versatile: Enjoy as an appetizer, pair with rice for a main dish, or tuck into sandwiches.
Balanced Heat: The spicy mayo cools down the chili paste while adding creaminess.
Mistakes to Avoid & Solutions
Overmixing the meat: This makes meatballs dense. Mix gently until just combined.
Uneven sizes: Different sizes cook at different rates. Use a small cookie scoop for consistency.
Skipping parchment paper: Meatballs may stick and lose shape. Always line your tray.
Dry meatballs: If using lean beef, add 1 tablespoon olive oil or a splash of milk for moisture.
Overbaking: Check at 18 minutes. Overcooking dries them out quickly.
Serving and Pairing Suggestions
Serve as an appetizer with spicy mayo dip.
Pair with steamed jasmine rice and stir-fried vegetables for a meal.
Tuck into sliders or hoagie rolls for a casual sandwich.
Add to a buffet spread alongside salads, noodles, or roasted vegetables.
Perfect for family-style dining or served plated for special occasions.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze meatballs (without dip) in a freezer-safe bag for up to 2 months.
Reheat in the oven at 350°F for 10 minutes, or air fryer for 5 minutes, to keep them crisp.
Microwave only if needed, but it may soften the texture.
FAQs
1. Can I make these ahead of time?
Yes, shape the meatballs and refrigerate up to 24 hours before baking.
2. Can I freeze cooked meatballs?
Absolutely, freeze after cooling. Reheat directly from frozen in the oven.
3. Can I use ground turkey or chicken instead of beef?
Yes, but add extra breadcrumbs for binding and adjust cooking time as leaner meats cook faster.
4. Is the spicy mayo very hot?
It has a mild kick, but you can reduce gochujang or add extra honey for balance.
5. Can I cook these in an air fryer instead of an oven?
Yes, air fry at 375°F for about 12–14 minutes, flipping halfway through.
Tips & Tricks
Chill the meat mixture for 15 minutes before shaping to make rolling easier.
Wet your hands slightly to prevent the mixture from sticking when shaping.
Double the recipe for parties—these disappear fast.
Use freshly grated ginger and garlic for brighter flavor.
Garnish generously with scallions for freshness and crunch.
Recipe Variations
Sweet BBQ Glaze: Brush meatballs with your favorite barbecue sauce during the last 5 minutes of baking.
Cheese-Stuffed Meatballs: Place a small cube of mozzarella inside each meatball before baking.
Herb-Infused: Add chopped cilantro or parsley for freshness.
Asian-Inspired Twist: Swap breadcrumbs for panko and drizzle with teriyaki glaze instead of spicy mayo.
Vegetarian Option: Use a plant-based ground substitute with the same seasonings.
Final Thoughts
The smoky sweetness, the hint of spice, and the creamy dip make them more than just a dish—they feel like an invitation to gather, laugh, and share. My grandchildren love dipping them into little bowls of sauce, while the adults find themselves reaching for just one more, no matter how many they’ve already had.
Cooking, for me, has always been about connection. Recipes like this are proof that simple ingredients can create something memorable, something that lingers beyond the last bite.
So, whether you prepare them for a big potluck or a quiet dinner at home, these meatballs have a way of bringing people closer. And in the end, isn’t that what good food is meant to do?
BBQ Meatballs
Ingredients
Main:
- 2 cloves garlic minced
- 1 lb ground beef
- ½ inch ginger grated
- 2 green onions finely chopped
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch optional, for binding
- Salt and black pepper to taste
- Toasted sesame seeds and chopped scallions for garnish
For the Spicy Mayo Dip:
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon lime juice
- ½ teaspoon honey
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, garlic, ginger, green onions, egg, breadcrumbs, soy sauce, sesame oil, gochujang, brown sugar, rice vinegar, salt, and pepper. Mix until well combined.
- Shape into 1-inch balls, keeping them uniform. If too soft, add 1 tablespoon breadcrumbs.
- Arrange on the baking sheet and bake for 18–20 minutes, until browned and cooked through (internal temp 160°F / 71°C).
- Whisk together mayonnaise, gochujang, lime juice, and honey until smooth.
- Serve hot, drizzled with spicy mayo or with dip on the side. Garnish with sesame seeds and scallions.
