Description
These Korean Meatballs are packed with sweet & spicy BBQ flavors, featuring a tender beef mixture baked to perfection and glazed with a rich gochujang-based sauce. Perfect for a family dinner, they pair wonderfully with steamed rice, noodles, or lettuce wraps for a delicious and comforting meal.
Ingredients
Scale
Meatball Mixture
- 1 ½ pounds (680g) ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Sauce
- â…“ cup gochujang paste
- ¼ cup honey or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1–2 tablespoons water (to thin, if needed)
Garnish and Serving
- Toasted sesame seeds
- Chopped green onions
- Steamed rice, noodles, or lettuce wraps
Instructions
- Preheat and Prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking and ensure even cooking of the meatballs.
- Make the Meatball Mixture: In a large bowl, combine ground beef, panko breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, low-sodium soy sauce, sesame oil, salt, and ground black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
- Form and Bake: Shape the mixture into 1 to 1½-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15–18 minutes, or until the meatballs are cooked through and lightly browned on the outside.
- Prepare the Sauce: While the meatballs are baking, combine gochujang paste, honey or brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and 1 to 2 tablespoons of water in a saucepan. Simmer the sauce over medium heat for 2–3 minutes until it thickens slightly and flavors meld together.
- Glaze the Meatballs: Transfer the cooked meatballs to a bowl and pour the prepared sauce over them. Toss gently to coat each meatball thoroughly with the sweet and spicy glaze.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the glazed meatballs for added flavor and presentation. Serve hot with your choice of steamed rice, noodles, or wrapped in fresh lettuce leaves.
Notes
- For a leaner version, substitute ground beef with ground turkey or chicken.
- Adjust the sweetness of the sauce by varying the amount of honey or brown sugar.
- If you prefer a spicier sauce, increase the amount of gochujang paste or add a pinch of red pepper flakes.
- These meatballs can be made ahead and reheated gently before serving.
- Use gluten-free panko breadcrumbs to adapt this recipe for gluten-free diets.
