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In a large bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 tablespoon sesame oil, egg, salt, and black pepper. Mix gently until just combined. Form the mixture into meatballs, approximately 1 to 1 1/2 inches in diameter.

Heat a lightly greased skillet over medium heat. Cook the meatballs in batches, turning occasionally, for 10–12 minutes until they are browned on all sides and cooked through. Set the cooked meatballs aside.

In a small saucepan, combine 1/4 cup soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, 1 clove minced garlic, and 1 teaspoon grated ginger. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Stir this cornstarch mixture into the simmering sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.

Add the cooked meatballs to the Korean BBQ glaze in the saucepan. Toss gently until all the meatballs are evenly coated with the glaze.

In a small bowl, whisk together the mayonnaise, Sriracha (start with 1 tablespoon and add more to taste), and lime juice (or rice vinegar) until the dip is smooth and well combined. Chill the spicy mayo until ready to serve.

Serve the glazed Korean BBQ meatballs warm with the spicy mayo dip on the side. Garnish with extra sliced green onions or sesame seeds, if desired.


In a large bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 tablespoon sesame oil, egg, salt, and black pepper. Mix gently until just combined. Form the mixture into meatballs, approximately 1 to 1 1/2 inches in diameter.

Heat a lightly greased skillet over medium heat. Cook the meatballs in batches, turning occasionally, for 10–12 minutes until they are browned on all sides and cooked through. Set the cooked meatballs aside.

In a small saucepan, combine 1/4 cup soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, 1 clove minced garlic, and 1 teaspoon grated ginger. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Stir this cornstarch mixture into the simmering sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.

Add the cooked meatballs to the Korean BBQ glaze in the saucepan. Toss gently until all the meatballs are evenly coated with the glaze.

In a small bowl, whisk together the mayonnaise, Sriracha (start with 1 tablespoon and add more to taste), and lime juice (or rice vinegar) until the dip is smooth and well combined. Chill the spicy mayo until ready to serve.

Serve the glazed Korean BBQ meatballs warm with the spicy mayo dip on the side. Garnish with extra sliced green onions or sesame seeds, if desired.
