These sticky Korean BBQ meatballs are packed with flavor! They feature tender ground meat glazed with a sweet and spicy gochujang sauce that makes every bite a treat.
Making these meatballs is fun, and they’re perfect for any meal or snack! I love serving them over rice or as a tasty appetizer. Get ready for a deliciously messy feast! 😋
Key Ingredients & Substitutions
Ground Beef: I usually use a mix of beef and pork for extra flavor, but you can also use turkey or chicken for a leaner option. Just note that the texture might differ slightly.
Panko Breadcrumbs: These add a nice crunch to the meatballs. If you don’t have panko, regular breadcrumbs will work, but I recommend adding a bit more to help bind the meatballs.
Gochujang: This Korean chili paste is key for that sweet and spicy flavor. If you can’t find it, sriracha mixed with a bit of honey can work, but it will lack the depth of gochujang.
Soy Sauce: Use low-sodium soy sauce if you’re watching your salt intake. For a gluten-free version, tamari is a great substitute.
How Do You Make Sure Your Meatballs Don’t Fall Apart?
Keeping meatballs from crumbling can be tricky! Here are my favorite tips:
- Mix your ingredients just enough to combine, as overmixing can make them tough.
- Chill the mixture for about 30 minutes before shaping. This helps everything firm up.
- Make sure to incorporate enough binder, like breadcrumbs and egg, to hold them together.
- Don’t skip the baking step; it’s important for firming up the meatballs.
How Do You Get that Perfectly Thick Gochujang Glaze?
Creating a delicious glaze is easy! Here’s how:
- Cook the sauce on medium heat to avoid burning. Stir it often until it starts to simmer.
- Let it simmer for just a few minutes; this helps deepen the flavors.
- If it’s too thick, add a little water to reach your desired consistency. A thicker glaze will stick better to the meatballs!
With these tips and the recipe, you’ll be ready to whip up some amazing sticky Korean BBQ meatballs in no time! Enjoy!
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 garlic cloves, minced
- 1 small onion, finely chopped or grated
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp freshly ground black pepper
- 2 green onions, finely chopped
- 1 tsp grated ginger (optional)
For The Gochujang Glaze:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1-2 tbsp water (to thin the sauce if needed)
To Garnish:
- Toasted sesame seeds
- Sliced green onions
How Much Time Will You Need?
This recipe takes about 25-30 minutes total, including 10 minutes of prep time and about 20 minutes of cooking time. You’ll be able to enjoy these flavorful meatballs in no time!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or just lightly grease it so the meatballs don’t stick.
2. Make the Meatball Mixture:
In a large bowl, combine the ground meat with minced garlic, chopped onion, panko breadcrumbs, egg, soy sauce, sesame oil, black pepper, green onions, and grated ginger if you’re using it. Mix everything together gently—just enough to combine the ingredients. Don’t overmix, or the meatballs may become tough!
3. Shape the Meatballs:
Using your hands, shape the mixture into 1 to 1½-inch meatballs and place them evenly spaced on the baking sheet. This way, they’ll cook evenly.
4. Bake the Meatballs:
Pop the baking sheet in the oven and bake for about 15-20 minutes. The meatballs are done when they are cooked through and nicely browned. Make sure to turn them halfway through cooking so they brown evenly!
5. Prepare the Gochujang Glaze:
While the meatballs bake, it’s time to make the glaze! In a small saucepan over medium heat, combine the gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir occasionally and watch for it to come to a gentle simmer.
6. Thicken the Glaze:
Let the sauce simmer for about 3-5 minutes until it thickens up a bit. If the glaze becomes too thick for your liking, add water a tablespoon at a time until you reach the desired consistency.
7. Coat the Meatballs:
Once the meatballs are ready and cooked through, transfer them to a large bowl. Pour the warm gochujang glaze over the meatballs and gently toss them to coat each meatball completely in the delicious sauce.
8. Serve & Enjoy:
Serve your sticky Korean BBQ meatballs immediately! Garnish with toasted sesame seeds and sliced green onions. They are fantastic on their own, over a bed of steamed rice, or paired with a fresh salad for a lighter meal!
Enjoy your sticky, sweet, and spicy Korean BBQ meatballs!
FAQ for Sticky Korean BBQ Meatballs With Sweet Gochujang Glaze
Can I Use Ground Turkey Instead of Beef?
Yes, absolutely! Ground turkey is a great leaner alternative. Just note that the flavor and texture will differ slightly, so you might want to add a little extra seasoning for added depth.
How Can I Make the Meatballs Gluten-Free?
To keep this recipe gluten-free, use gluten-free panko breadcrumbs and tamari instead of regular soy sauce. Make sure the gochujang you choose is also gluten-free, as some brands contain wheat.
Can I Prepare the Meatballs in Advance?
Yes, you can prepare the meatballs and even bake them ahead of time! Store them in an airtight container in the fridge for up to 2 days before glazing them. You can also freeze uncooked meatballs for a quick meal later on. Just thaw and bake as directed when you’re ready to eat!
What Should I Serve with the Meatballs?
These meatballs are fantastic on their own, but you can serve them over steamed rice, quinoa, or noodles to soak up the glaze. For a healthier option, pair them with a fresh salad or some roasted veggies!
