Tender Korean BBQ meatballs with spicy mayo dip are easy, flavorful, and perfect for appetizers, rice bowls, or party snacks.

1 lb ground beef

1/2 lb ground pork

1/2 cup panko breadcrumbs

1 large egg

3 cloves garlic, minced

1 tsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp brown sugar

2 tbsp gochujang

1/4 cup chopped green onions

1 tbsp sesame seeds

For Spicy Mayo Dip:

1/2 cup mayonnaise

1 tbsp gochujang

1 tsp lime juice

1 tsp honey

1 tsp sesame oil

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1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, combine ground beef, ground pork, panko, egg, garlic, ginger, soy sauce, sesame oil, brown sugar, gochujang, and green onions.

3. Mix gently until just combined.

4. Roll mixture into 1 1/2-inch meatballs and place on prepared baking sheet.

5. Bake for 18–22 minutes until cooked through.

6. While meatballs bake, whisk together mayonnaise, gochujang, lime juice, honey, and sesame oil.

7. Brush warm meatballs with extra Korean BBQ sauce if desired.

8. Garnish with sesame seeds and green onions.

9. Serve hot with spicy mayo dip.

Do not overmix the meatball mixture or the texture may become tough.

Use ground turkey or chicken for a lighter version.

Add more gochujang for extra heat.

Serve with rice, noodles, lettuce cups, or toothpicks for appetizers.

Store leftovers in the refrigerator for up to 4 days.