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Honey Garlic Korean BBQ Meatballs with Sriracha Mayo

Honey Garlic Korean BBQ Meatballs - featured image
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These Honey Garlic Korean BBQ Meatballs are tender, juicy, and coated in a sticky, sweet-savory glaze, finished with a creamy, spicy sriracha mayo drizzle. Perfect as a crowd-pleasing party appetizer or a fun twist on dinner.

Ingredients

Scale
  • 1 lb ground beef (80/20 for juiciness)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk (whole or 2%)
  • 2 large eggs
  • 3 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • Optional: 1 tsp cornstarch mixed with 2 tbsp water
  • 1/2 cup mayonnaise (Kewpie or regular)
  • 2–3 tbsp sriracha
  • 1 tsp lime juice
  • Pinch of salt
  • Thinly sliced green onions (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with nonstick spray.
  2. In a large bowl, combine ground beef, ground pork, panko breadcrumbs, and milk. Let breadcrumbs soak for 2 minutes.
  3. Add eggs, minced garlic, green onions, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix gently until just combined.
  4. Roll mixture into 1.5-inch balls (about 24 meatballs) and place on prepared baking sheet.
  5. Bake for 18-20 minutes, until golden and cooked through (internal temp 160°F).
  6. While meatballs bake, combine honey, soy sauce, gochujang, brown sugar, minced garlic, rice vinegar, sesame oil, and grated ginger in a small saucepan.
  7. Bring sauce to a simmer over medium heat, stirring frequently. For a thicker sauce, add cornstarch slurry. Cook 2-3 minutes until glossy and slightly reduced.
  8. In a small bowl, whisk together mayonnaise, sriracha, lime juice, and a pinch of salt. Adjust heat to taste.
  9. Transfer baked meatballs to a large bowl and toss with honey garlic Korean BBQ sauce until coated.
  10. Arrange meatballs on a platter. Drizzle with sriracha mayo and garnish with sliced green onions and toasted sesame seeds.

Notes

For gluten-free, use gluten-free breadcrumbs and tamari or coconut aminos. For dairy-free, use plant-based milk and vegan mayo. Air fryer option: cook meatballs at 375°F for 12-15 minutes. Sauce thickness can be adjusted with cornstarch. Meatballs can be made ahead and reheated; flavors deepen overnight. Use a cookie scoop for even meatballs. Taste sauce before tossing for best results.

Nutrition

Keywords: Korean BBQ, meatballs, appetizer, party food, honey garlic, sriracha mayo, easy, crowd-pleaser, fusion, game day, potluck

Find it online: https://realityeats.com/honey-garlic-korean-bbq-meatballs-recipe-easy-party-appetizer-with-sriracha-mayo/