Savory Korean Meatballs with a Kick of Spicy Mayo Dip

These savory Korean-style meatballs are juicy on the inside, lightly caramelized on the outside, and packed with bold umami flavor. The combination of soy sauce, garlic, ginger, and sesame creates a deeply satisfying bite, while the spicy mayo dip adds a creamy heat that pulls everything together. This is a straightforward, beginner-friendly recipe that feels impressive without being fussy. From start to finish, you can have these on the table in about 40 minutes.

Ingredients

For the meatballs

• 500 g minced beef or beef and pork mix
• 1 large egg
• 60 g fresh breadcrumbs
• 3 spring onions, finely chopped
• 2 garlic cloves, finely grated
• 1 tsp fresh ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 1 tsp brown sugar
• 0.5 tsp black pepper

For the glaze

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil

For the spicy mayo dip

• 120 g mayonnaise
• 1 to 2 tbsp sriracha, to taste
• 1 tsp lemon juice

To finish

• 1 tsp toasted sesame seeds
• 1 spring onion, thinly sliced

Method

Oven preparation

Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and lightly oil it to prevent sticking.

Mixing the meatballs

Place the minced meat into a large bowl. Add the egg, breadcrumbs, spring onions, garlic, ginger, soy sauce, sesame oil, gochujang, brown sugar, and black pepper. Mix gently using your hands until everything is just combined. Avoid overworking the mixture as this can make the meatballs dense.

Shaping

Scoop out small portions and roll into walnut-sized balls. You should get around 20 to 24 meatballs. Arrange them on the prepared tray with a little space between each one.

Baking

Bake for 18 to 22 minutes, turning once halfway through, until the meatballs are cooked through and lightly browned.

Glazing

While the meatballs bake, stir together all the glaze ingredients in a small bowl. Remove the meatballs from the oven, brush generously with the glaze, then return to the oven for 5 more minutes until sticky and glossy.

Cooling and finishing

Allow the meatballs to rest for 5 minutes. Sprinkle with sesame seeds and sliced spring onion before serving.

Making the dip

Mix the mayonnaise, sriracha, and lemon juice in a small bowl until smooth. Taste and adjust the heat if needed.

Tips

How do I keep the meatballs juicy?

Do not overmix the meat mixture. Gentle mixing keeps the texture tender and moist.

Can I make these less spicy?

Yes. Reduce the gochujang in the meatballs and use less sriracha in the dip, or replace it with sweet chili sauce.

Why are my meatballs browning unevenly?

Turn them halfway through cooking and make sure they are spaced out on the tray so heat can circulate.

Can I pan-fry instead of bake?

You can. Fry over medium heat until cooked through, then add the glaze directly to the pan and let it bubble briefly.

Serving Suggestions

• Serve as an appetizer with cocktail sticks
• Pair with steamed rice and sautéed greens
• Add to lettuce wraps for a lighter meal
• Include in a party platter with other Asian-inspired bites

Storage

Room temperature

These meatballs should not be kept at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in the oven or a covered pan.

Freezing

Freeze cooked and cooled meatballs for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 8 g
• Protein: 20 g
• Fat: 22 g
• Saturated Fat: 6 g
• Sodium: 720 mg

Values are estimates and may vary depending on ingredients used.

FAQs

Can I use chicken instead of beef?

Yes, minced chicken works well. Keep an eye on cooking time as it can dry out faster.

Is gochujang essential?

It adds authentic Korean flavor, but you can substitute with a mix of chili paste and a little miso if needed.

Can I prepare these ahead of time?

Yes, you can shape the meatballs up to a day ahead and keep them covered in the fridge before baking.

What can I use instead of breadcrumbs?

Panko, crushed crackers, or even cooked rice can work as substitutes.