These Sticky Korean BBQ Meatballs are a treat! Juicy meatballs are coated in a sweet and spicy gochujang glaze that makes every bite delicious. They’re perfect for a fun family dinner!
My favorite part? They’re easy to make and so addictive that it’s hard to stop at just one. Serve them with rice or on their own, and you’ll have everyone asking for seconds! 😋
Key Ingredients & Substitutions
Ground Beef: This is the star of the meatballs. You can also use a mix of beef and pork for added flavor. If you’re looking for a lighter option, ground turkey or chicken works well too!
Panko Breadcrumbs: They give meatballs a nice crunch. If you don’t have panko, regular breadcrumbs can be used, but the texture won’t be as light. Gluten-free panko is also an option if needed.
Gochujang: This spicy chili paste brings the heat! If you can’t find it, a mix of miso and sriracha can substitute, but it will change the flavor slightly. Always start with a smaller amount to adjust the spice level.
Honey or Brown Sugar: Both add sweetness to balance the spice. You can substitute maple syrup or even agave syrup if you want a vegan option!
How Do I Ensure My Meatballs Stay Juicy and Not Dry?
The key to juicy meatballs is not over-mixing. When you combine your ingredients, mix until just combined. Overworking the meat can lead to dense, tough meatballs.
- Use chilled ingredients: Keeping your ground meat and any other cold ingredients, like an egg, will make mixing easier and keep the meat tender.
- Don’t skip the frying step: Browning them in oil creates a nice crust and seals in moisture.
Shape the meatballs gently, and keep them about the same size for even cooking. Getting them golden brown enhances their flavor!
Sticky Korean BBQ Meatballs With Spicy Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) 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 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- Salt and pepper, to taste
- 1 tablespoon vegetable oil (for frying)
For the Spicy Gochujang Glaze:
- 3 tablespoons 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
- 1 tablespoon water (optional, to thin glaze if needed)
- Toasted sesame seeds and sliced green onions for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook. In total, set aside around 30-35 minutes to have these delicious meatballs ready to serve!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, egg, soy sauce, sesame oil, grated ginger, and a sprinkle of salt and pepper. Use your hands or a spoon to mix everything together until well blended, but be gentle—overmixing can make the meatballs tough!
2. Shape the Meatballs:
Take small portions of the mixture and roll them into balls, about 1 to 1.5 inches in diameter. This size is perfect for bite-sized meatballs!
3. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches to the skillet, ensuring not to overcrowd the pan. Cook them for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. Once done, transfer the meatballs to a plate and set them aside.
4. Prepare the Gochujang Glaze:
In a small saucepan, mix together the gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Stir everything over medium heat until the glaze is smooth and begins to bubble gently, which should take about 2-3 minutes. If you find the glaze too thick, feel free to add a tablespoon of water to thin it out a bit.
5. Coat the Meatballs:
Add the cooked meatballs to the saucepan and carefully toss them in the glaze, ensuring they’re well-coated. Let them cook in the glaze for an additional 2-3 minutes so the sauce can thicken and stick beautifully to the meatballs.
6. Serve and Enjoy:
Transfer the sticky Korean BBQ meatballs to a serving dish. Top them off with toasted sesame seeds and sliced green onions for a little extra flair. Serve them warm, either over a bed of steamed rice or as tasty appetizers with toothpicks. Enjoy every bite!
FAQ for Sticky Korean BBQ Meatballs With Spicy Gochujang Glaze
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great alternative if you’re looking for a leaner option. Just keep in mind that turkey may require a bit more seasoning since it’s milder in flavor compared to beef.
How Spicy Are These Meatballs?
The level of spice depends on the amount of gochujang you use. If you’re sensitive to heat, start with one tablespoon of gochujang, then taste the glaze and add more if you want extra kick. You can also balance the heat with extra honey or sugar!
Can I Make These Meatballs Ahead of Time?
Yes, you can! Prepare the meatballs ahead and store them uncooked in the fridge for up to 24 hours. You can also freeze the uncooked meatballs for up to 3 months. Just thaw them in the refrigerator before cooking.
What Can I Serve with These Meatballs?
These meatballs pair wonderfully with steamed rice, stir-fried vegetables, or even as a filling in lettuce wraps. They also make great appetizers on their own! Try serving them with toothpicks for easy snacking.
