These sticky Korean BBQ meatballs are packed with flavor and sweetness from gochujang. They’re a fun twist on your typical meatball and perfect for any party!
I love serving these with a side of rice or in a wrap. They disappear fast, so be ready to make a double batch! Just saying, they might even get a smile from your guests! 😊
Key Ingredients & Substitutions
Ground Beef: The heart of these meatballs! You can use a mix of beef and pork for added richness. If you’re looking for a lighter option, ground turkey or chicken works well too, just ensure you add a bit more seasoning to enhance the flavor.
Panko Breadcrumbs: These give the meatballs a light and airy texture. If you can’t find panko, regular breadcrumbs will do, but they may result in denser meatballs.
Gochujang: This Korean chili paste is key for that sweet heat. If you need a substitute, mix red pepper flakes with a bit of miso or use sriracha for a different flavor, though the taste will be less authentic.
Sesame Oil: This oil adds a lovely nutty flavor. If you don’t have it, olive oil can work in a pinch, but it won’t provide the same depth of flavor.
How Do I Shape Meatballs without Overmixing?
Shaping meatballs can be tricky, but it’s all about the mixing technique! Overmixing can lead to tough meatballs, which we definitely don’t want.
- Start by combining the ingredients gently in a large bowl. Use your hands for the best control.
- Mix until everything is just combined. You want to see the ingredients mingle without overworking the meat.
- When forming the meatballs, wet your hands slightly to keep the mixture from sticking. Shape them firmly but gently into 1 to 1½ inch balls.
- Place them on a plate or baking sheet as you go, keeping space between each one to allow for even cooking.
With these tips, you’ll have tender, juicy meatballs that are just irresistible!
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)
- 1/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 small yellow onion, finely grated or minced
- 1 large egg
- 2 green onions, thinly sliced
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp freshly ground black pepper
For the Glaze:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
Garnishes:
- Toasted sesame seeds
- Additional sliced green onions
- Optional: chopped fresh cilantro or sliced red chili for heat
Time Needed:
This scrumptious recipe takes about 20 minutes to prepare and around 15-20 minutes to cook, totaling about 35-40 minutes. Quick and flavorful, these meatballs are perfect for a busy weeknight dinner or party snack!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground beef, panko breadcrumbs, minced garlic, grated onion, egg, sliced green onions, soy sauce, sesame oil, and ground black pepper. Mix gently until everything is just combined—be careful not to overmix, as this can make the meatballs tough!
2. Form the Meatballs:
Shape the mixture into 1 to 1½ inch meatballs, giving you about 20-24 meatballs. Place them on a plate or a baking sheet as you go, making it easy for the next step!
3. Cook the Meatballs:
Heat a large skillet over medium heat and add a little oil. Begin browning the meatballs in batches, turning them occasionally to ensure all sides get a nice golden color. This should take about 6-8 minutes. Don’t worry about them being fully cooked just yet.
4. Prepare the Glaze:
While the meatballs are cooking, whisk together the gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until smooth. This glaze will bring all the flavor!
5. Glaze the Meatballs:
Once all the meatballs are nicely browned, reduce the heat to low and pour the gochujang glaze into the skillet. Use a spatula to gently toss the meatballs, coating them evenly with the glaze. Let them cook together for another 3-5 minutes, until the meatballs are cooked through and the glaze becomes sticky and slightly caramelized.
6. Serve:
Transfer the sticky Korean BBQ meatballs to a serving platter. Top with toasted sesame seeds, additional sliced green onions, and if you like, some fresh cilantro or red chili for an extra kick!
7. Enjoy!
Serve your delicious meatballs warm, either over steamed rice, in lettuce wraps, or simply as tasty party appetizers with toothpicks. They’re sure to impress!
This delightful recipe brings together savory, spicy, and sweet flavors with a wonderfully sticky gochujang glaze—perfect for a satisfying taste of Korea at your table!
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 great substitute for a leaner option. Just be sure to add a bit extra seasoning since these meats can be milder in flavor compared to beef.
What If I Can’t Find Gochujang?
If gochujang isn’t available, you can use sriracha mixed with a teaspoon of miso for a similar flavor profile. Keep in mind the heat level may vary, so adjust according to your taste preferences!
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. Just make sure to thaw them in the fridge overnight before reheating!
What Should I Serve with These Meatballs?
These meatballs are delicious served over steamed rice, in lettuce wraps, or as appetizers with toothpicks. For a complete meal, consider adding some vegetables or a side salad!
