These sticky Korean BBQ meatballs are packed with flavor and come alive with a sweet gochujang glaze. Juicy and tender, they make a perfect party snack or main dish!
Honestly, these meatballs disappear quickly at my gatherings. It’s like magic when everyone’s hands reach for them! 🤤 I like serving them over rice for an easy meal—so good!
Key Ingredients & Substitutions
Ground Beef: I usually go for a mix of beef and pork for flavor and juiciness, but you can stick to just beef if you prefer. For a lighter option, ground turkey or chicken works too, though the texture will change a bit.
Panko Breadcrumbs: These give the meatballs a nice crunch. If you don’t have them, regular breadcrumbs are fine, though they might make them a bit denser. You could also use crushed crackers or oats for gluten-free options.
Gochujang: This Korean chili paste adds sweetness and heat. If you can’t find it, sriracha mixed with a little sugar will work in a pinch! Just adjust the amount based on your heat preference.
How Do I Ensure My Meatballs Stay Juicy?
Getting juicy meatballs means mixing the ingredients just enough to combine without overworking the meat. Here’s how to keep them tender:
- Use cold ingredients—this helps keep the fat from melting away during cooking.
- Avoid packing the meatballs too tightly. Gently form them, which allows air to keep them light.
- Keep an eye on baking time. Overcooking dries them out, so as soon as they’re firm and golden, pull them out!
Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 large egg
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon grated ginger
For the Sweet Gochujang Glaze:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
Garnishes (Optional):
- Toasted sesame seeds
- Thinly sliced green onions
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and about 18 minutes to bake the meatballs. Overall, you can expect to spend around 35-40 minutes from start to finish. Perfect for a tasty weeknight meal or a gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup or lightly grease it to prevent sticking.
2. Prepare the Meatball Mixture:
In a large bowl, mix together the ground meat, minced garlic, panko breadcrumbs, chopped green onions, egg, soy sauce, sesame oil, black pepper, and grated ginger. Take your time and mix gently until everything is just combined—don’t overwork it!
3. Form the Meatballs:
Shape the mixture into meatballs that are about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet so they have room to cook evenly.
4. Bake the Meatballs:
Bake the meatballs in your preheated oven for about 15-18 minutes, or until they are cooked through and lightly browned. They should be firm to the touch but still juicy inside.
5. Make the Gochujang Glaze:
While the meatballs are baking, it’s time to prepare the glaze! In a small saucepan over medium heat, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring this mixture to a simmer and let it cook for 3-5 minutes until it thickens slightly. Then, remove it from the heat.
6. Combine Meatballs with Glaze:
Once the meatballs are done, carefully transfer them to a large bowl. Pour the warm gochujang glaze over the meatballs and toss gently to coat them evenly. The sticky sauce will cling to every delicious bite!
7. Serve and Enjoy:
Serve your sticky Korean BBQ meatballs immediately, garnished with toasted sesame seeds and sliced green onions, if you like. They’re great on their own or paired with steamed rice for a complete meal!
Enjoy your sticky Korean BBQ meatballs with sweet gochujang glaze—it’s sure to be a hit!
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 is a lighter option and will work just fine. Just keep in mind that the flavor may be milder; you might want to add a bit more soy sauce or spices to enhance the taste.
How Can I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop over low heat, adding a splash of water or broth to retain moisture.
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare the meatballs and form them into shape, then refrigerate them uncooked for up to 24 hours. When you’re ready to bake, just pop them in the oven! You can also freeze them for longer storage; simply thaw them in the fridge overnight before baking.
What If I Can’t Find Gochujang?
If gochujang is unavailable, you can substitute sriracha with a bit of honey to mimic the sweetness and heat. Start with one tablespoon of sriracha and add honey to taste, adjusting for your preferred spice level!
