Gochujang-Glazed Meatballs with Spicy Mayo

Dinner

Gochujang-Glazed Meatballs with Spicy Mayo

Baked beef and pork meatballs get a glossy gochujang glaze and a lime-sriracha dip.

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Yield
18 meatballs
Cuisine
Korean-inspired

Serving ideas

Put the spicy mayo on the side for dipping.

Ingredients

See the ingredient checklist
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 2 scallions, finely chopped, plus more for garnish
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 egg, lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp gochujang
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp toasted sesame seeds, for garnish
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp gochujang
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1/3 cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • 1/2 tsp honey, optional

Before you cook

Mix the meat only until the seasonings are evenly distributed. The recipe makes approximately 18 to 20 meatballs.

How to make Gochujang-Glazed Meatballs with Spicy Mayo

  1. Heat the oven to 400°F and line a sheet pan with parchment.

  2. Combine the meatball ingredients, setting the sesame seeds and extra scallions aside. Roll the mixture into 1 1/2-inch balls and space them on the pan. Bake for 18 to 20 minutes, turning halfway through.

  3. Warm the glaze’s soy sauce, brown sugar, vinegar, gochujang and sesame oil in a small saucepan. Stir the cornstarch into the water, then whisk it into the glaze and simmer until slightly thickened.

  4. Mix the mayonnaise, sriracha, lime juice and optional honey. Toss the cooked meatballs in the glaze and sprinkle with sesame seeds and scallions.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Gochujang-Glazed Meatballs with Spicy Mayo

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Baked beef and pork meatballs get a glossy gochujang glaze and a lime-sriracha dip.
Print Recipe
Servings: 18 meatballs
Course: Dinner
Cuisine: Korean-inspired
Ingredients Instructions Notes

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Ingredients
  

Meatballs
  • 1 lb ground beef
  •  
    ½ lb ground pork
  •  
    ½ cup panko breadcrumbs
  • 2 scallions finely chopped, plus more for garnish
  • 2 cloves garlic minced
  • Fresh ginger roots with a cut piece showing the yellow interior1 tsp fresh ginger grated
  • 1 egg lightly beaten
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  •  
    1 tsp gochujang
  • ½ tsp salt
  • ¼ tsp black pepper
  •  
    1 tsp toasted sesame seeds for garnish
Glaze
  • ¼ cup soy sauce
  • Moist light brown sugar in a white prep bowl2 tbsp brown sugar
  •  
    1 tbsp rice vinegar
  •  
    1 tbsp gochujang
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
Spicy mayo
  • ⅓ cup mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice
  • Golden honey in a glass bowl with a wooden honey dipper½ tsp honey optional

Instructions
 

  1. Heat the oven to 400°F and line a sheet pan with parchment.
  2. Combine the meatball ingredients, setting the sesame seeds and extra scallions aside. Roll the mixture into 1 1/2-inch balls and space them on the pan. Bake for 18 to 20 minutes, turning halfway through.
  3. Warm the glaze’s soy sauce, brown sugar, vinegar, gochujang and sesame oil in a small saucepan. Stir the cornstarch into the water, then whisk it into the glaze and simmer until slightly thickened.
  4. Mix the mayonnaise, sriracha, lime juice and optional honey. Toss the cooked meatballs in the glaze and sprinkle with sesame seeds and scallions.

Notes

Mix the meat only until the seasonings are evenly distributed. The recipe makes approximately 18 to 20 meatballs.
Adapted from Submitted recipe scan.

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