These sticky Korean BBQ meatballs are a tasty treat! Made with ground meat and a sweet gochujang glaze, they are packed with flavor and fun to eat.
When I make these, I can’t help but sneak a few before dinner. They have just the right amount of sweetness, and they’re great with rice or on their own. Yum!
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef for its rich flavor, but you can also mix in ground pork for a juicier meatball. Ground turkey or chicken works too if you prefer leaner options.
Panko Breadcrumbs: These give the meatballs a light and airy texture. If you don’t have panko, plain breadcrumbs can be used, but the texture might be a bit denser. I also love using crushed cornflakes for extra crunch!
Gochujang: This Korean chili paste adds sweetness and heat. If you can’t find it, a mix of red chili paste or sauce and a bit of sugar can work in a pinch. Just remember that the flavor may be slightly different.
Honey/Brown Sugar: Both sweeteners are great for balancing the spicy gochujang. If you’re looking for a lower sugar option, maple syrup or agave nectar are nice alternatives.
How Do You Bake Meatballs for Perfect Texture?
Baking meatballs can be so easy, but getting the texture just right matters! Here’s how to do it:
- Make sure your oven is preheated before baking for even cooking.
- Use parchment paper on your baking sheet to avoid sticking. It also helps with cleanup!
- Space your meatballs evenly on the sheet, so they cook uniformly.
- Check for doneness with a meat thermometer; they should reach 165°F (74°C).
- If you like a bit of caramelization, give them a broil for the last minute or two, just watch closely to avoid burning!
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)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp freshly ground black pepper
- 1 tsp grated ginger
For the Glaze:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
For Garnish:
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook and glaze the meatballs, making the total time about 30 minutes from start to finish. A quick and delightful dish that’s sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This helps ensure that the meatballs cook evenly. Line a baking sheet with parchment paper or give it a light greasing to prevent sticking.
2. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground meat, panko breadcrumbs, chopped green onions, minced garlic, egg, soy sauce, toasted sesame oil, black pepper, and grated ginger. Mix everything gently until just combined; you want it to be well-mixed without overworking the meat.
3. Shape the Meatballs:
Next, use your hands to shape the mixture into meatballs that are about 1 to 1½ inches in size. Place them spaced apart on the prepared baking sheet so they’ll cook evenly.
4. Bake the Meatballs:
Pop the baking sheet into the oven and bake the meatballs for 15 to 18 minutes, or until they’re cooked through and nicely browned. A meat thermometer should read 165°F (74°C) in the center for them to be fully done.
5. Make the Gochujang Glaze:
While the meatballs are baking, prepare the glaze. In a small saucepan, combine the gochujang, honey or brown sugar, soy sauce, rice vinegar, sesame oil, and minced garlic. Bring it to a simmer over medium heat, stirring occasionally until it thickens slightly (this should take about 3-5 minutes). Once thickened, remove it from the heat.
6. Coat the Meatballs:
Once your meatballs are out of the oven, transfer them to a large bowl. Pour the warm gochujang glaze over the meatballs and toss gently to ensure that every meatball is coated in the sweet and spicy glaze.
7. Garnish and Serve:
To serve, sprinkle toasted sesame seeds and sliced green onions on top for a lovely finish. These meatballs can be enjoyed on their own, over steamed rice, or as a finger food for gatherings. Enjoy every delicious bite!
There you have it! Sticky, sweet, and spicy Korean BBQ meatballs that are sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Ground Meat?
Absolutely! While ground beef is a popular choice for its rich flavor, you can also use ground pork, turkey, or chicken. Just remember that leaner meats might yield slightly drier meatballs, so adding a bit more moisture (like an extra egg or some broth) can help.
Is Gochujang Necessary for the Glaze?
Gochujang provides a unique flavor and spice level to the glaze, but if you can’t find it, you can substitute it with a mix of red chili paste or hot sauce combined with a little sugar for sweetness. It’s not an exact match, but it works in a pinch!
How Should I Store Leftovers?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them for a quick snack or warm them in a frying pan over medium heat until heated through.
Can I Make These Meatballs in Advance?
Yes! You can prepare the meatball mixture a day ahead of time. Just shape the meatballs, cover them with plastic wrap, and refrigerate them until you’re ready to bake. You can also bake them in advance and glaze them just before serving for optimal flavor!
