These sticky Korean BBQ meatballs are a tasty delight! Made with ground meat and a sweet gochujang glaze, they’re bursting with flavor and perfect for any meal.
Honestly, who can resist a meatball? I make these for dinner and then sneak a few for lunch the next day. They’re just that good! 😋
Key Ingredients & Substitutions
Ground Meat: Ground beef brings flavor, but a mix of beef and pork offers a juicy texture. If you’re looking for lighter options, ground turkey or chicken also work well. Just keep in mind they may need a little extra seasoning.
Panko Breadcrumbs: Panko helps create a light texture in the meatballs. You can substitute regular breadcrumbs, but I find panko gives a crispier finish. Gluten-free options are available if you need them!
Gochujang: This Korean chili paste gives the dish its characteristic flavor. If you can’t find it, a mix of sriracha and miso paste can come close, but the taste will be different. For a milder touch, consider using sweet chili sauce.
How Do I Ensure My Meatballs Are Tender and Flavorful?
The key to tender meatballs is all in the mixing and shaping. When adding ingredients, combine just until they’re mixed together. Overmixing can lead to tough meatballs. Here’s how to shape them correctly:
- Use wet hands when forming meatballs to prevent sticking.
- Make them uniform in size, about 1 to 1.5 inches, so they cook evenly.
Also, baking them on a wire rack allows air circulation, making the outside nice and crisp while keeping the inside juicy. Cooking them gently at the right temperature is a must for perfect meatballs!
Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 pound (450g) ground beef (or a mix of beef and pork)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 large egg
- 1/2 teaspoon freshly ground black pepper
For the Sweet Gochujang Glaze:
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
For Garnish:
- Toasted sesame seeds
- Thinly sliced green onions
- Optional: chopped cilantro
How Much Time Will You Need?
This recipe will take you about 25 minutes of prep time and an additional 20 minutes for baking. If you add some time for plating and preparing any side dishes, plan for about an hour total. Perfect for a quick weeknight meal or a delicious party appetizer!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or, for extra crispiness, use a lightly greased wire rack placed on top of the baking sheet.
2. Mix the Meatballs:
In a large mixing bowl, combine the ground beef (or pork), panko breadcrumbs, finely chopped green onions, minced garlic, soy sauce, sesame oil, the egg, and black pepper. Mix everything together gently but thoroughly—be careful not to overmix; this keeps the meatballs tender!
3. Shape the Meatballs:
Using your hands, take small portions (about 1 to 1.5 inches in diameter) of the meat mixture and roll them into balls. Place the shaped meatballs onto your prepared baking sheet or wire rack.
4. Bake the Meatballs:
Now, bake those meatballs in your preheated oven for 15-20 minutes, or until they are cooked through and nicely browned on the outside. Use a meat thermometer if you want to check for doneness—the internal temperature should reach 165°F (75°C).
5. Make the Gochujang Glaze:
While the meatballs are baking, prepare the glaze. In a small saucepan over low heat, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Let it simmer gently for about 3-4 minutes, stirring occasionally, until it thickens slightly. Once done, remove it from heat.
6. Coat the Meatballs:
Once your meatballs are ready, transfer them into a large bowl. Pour the warm gochujang glaze over them and gently toss until each meatball is nicely coated in that delicious sauce!
7. Garnish and Serve:
Now it’s time to plate! Arrange the glazed meatballs on a serving dish. Sprinkle them with toasted sesame seeds and sliced green onions for that lovely finishing touch. For an extra burst of flavor, you can add some chopped cilantro if you like.
8. Enjoy!
Serve the sticky meatballs warm, either as a tasty appetizer or alongside steamed rice and sautéed veggies for a full meal. Enjoy every bite of these flavorful Korean BBQ meatballs with their sweet and spicy gochujang glaze!
FAQ for Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken will work just fine, offering a leaner option. Just keep in mind that these meats can be slightly drier, so consider adding an extra tablespoon of soy sauce or another binding agent to maintain moisture.
What If I Don’t Have Gochujang?
If you can’t find gochujang, you can substitute it with a mix of sriracha and miso paste for a similar flavor profile, though it will be a bit spicier. Alternatively, a store-bought sweet chili sauce can work in a pinch for a different but still delicious glaze.
Can I Make These Meatballs Ahead of Time?
Yes, you can prepare the meatballs ahead of time! Shape them and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. Since the glaze is quick to make, it’s best to whip that up fresh when you’re ready to serve.
How Should I Store Leftovers?
Any leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of water or extra glaze if needed to keep them moist.
