Description
These Easy Sticky Korean BBQ Meatballs feature a flavorful blend of ground beef and pork, coated in a sweet and spicy gochujang glaze. Baked to perfection and finished in a skillet with a rich sauce, they make a delicious appetizer or main dish that’s simple to prepare and packed with authentic Korean flavors.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (can substitute with ground turkey)
- 1 lb Ground Pork (can replace with extra ground beef or chicken)
- 1 cup Panko Breadcrumbs (regular breadcrumbs work in a pinch)
- 1 large Egg (for a vegan version, try a flax egg)
- 3 cloves Garlic (minced) (fresh preferred)
- 1 tbsp Fresh Ginger (grated) (ground ginger is an option)
- 1 tbsp Soy Sauce (tamari is a gluten-free alternative)
- 1 tbsp Sesame Oil (optional for lower fat content)
Gochujang Glaze
- 2 tbsp Gochujang Paste (use a milder version for less heat)
- 1 tbsp Soy Sauce
- 1 tbsp Brown Sugar (honey or maple syrup can be used)
- 1 tbsp Rice Vinegar (apple cider vinegar can work)
- 2 cloves Garlic (minced)
- 2 tbsp Water
Garnish
- 2 tbsp Green Onions (sliced)
- 1 tbsp Sesame Seeds (toasted) (poppy seeds can serve as a substitute)
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, 1 tablespoon of soy sauce, and sesame oil. Mix gently until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape Meatballs: Form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on a parchment-lined baking sheet to ensure they cook uniformly.
- Bake Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15 to 18 minutes or until they are golden brown on the outside and cooked through internally.
- Prepare Gochujang Glaze: While the meatballs bake, prepare the glaze by combining gochujang paste, the remaining 1 tablespoon of soy sauce, brown sugar, rice vinegar, minced garlic, and water in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly.
- Coat Meatballs in Glaze: Transfer the baked meatballs to a skillet. Pour the prepared gochujang glaze over them and gently toss the meatballs to coat evenly. Heat for an additional 2 to 3 minutes to allow the flavors to meld and the glaze to become sticky.
- Garnish and Serve: Remove from heat and garnish the sticky Korean BBQ meatballs with sliced green onions and toasted sesame seeds. Serve warm as an appetizer or alongside rice for a satisfying meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari and ensure the breadcrumbs are gluten-free.
- To make this dish vegan, replace ground meat with plant-based substitutes and the egg with a flax egg.
- Adjust the amount of gochujang paste to control spice levels; use a milder version if preferred.
- These meatballs can be made ahead and reheated gently in the glaze.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used as a substitute.
