These sticky Korean BBQ meatballs packed with flavor are a real treat! They’re juicy and coated in a sweet gochujang glaze that adds a kick to every bite.
You’ll love how easy they are to make! I often whip them up for parties, and they’re always a hit. Just serve with rice or noodles, and watch them disappear! 🎉
Key Ingredients & Substitutions
Ground Meat: Ground beef is great, but a mix of beef and pork adds more flavor. For a healthier option, turkey or chicken can work too. Just note that lean meats might need a little extra moisture like added olive oil.
Panko Breadcrumbs: These give a light and crispy texture to the meatballs. If you don’t have panko, regular breadcrumbs will do, but the texture might be a bit denser. You could also use crushed crackers for a unique twist!
Gochujang: This Korean chili paste is key for the glaze’s sweet heat. If you can’t find it, use sriracha mixed with a bit of honey. It won’t taste the same but will still be delicious!
Honey/Brown Sugar: Both sweeteners work well for the glaze, so use what you have on hand. Maple syrup is another fun alternative if you’re looking for a twist on sweetness.
How Do You Make Meatballs That Are Juicy and Flavorful?
Making juicy meatballs is all about the right technique. Here are my favorite tips:
- Don’t overmix the meat mixture; just combine until everything is evenly mixed. Overmixing can make them tough.
- Shaping them gently helps to keep the tenderness; aim for about 1-inch in diameter so they cook evenly.
- Cooking them on medium heat ensures they brown nicely; high heat can burn the outside before the inside is done. Bake for a more hands-off method!
Most importantly, use a meat thermometer if you’re unsure; aim for an internal temperature of 165°F (74°C) for safety.
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 tsp grated fresh ginger
- 2 green onions, finely chopped
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp black pepper
For the Sweet Gochujang Glaze:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
Optional Garnish:
- Toasted sesame seeds
- Thinly sliced green onions
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Plus, if you’re baking the meatballs instead of pan-frying, it’s a hands-off method that lets you focus on other preparations while they bake to perfection.
Step-by-Step Instructions:
1. Preparing the Meatballs:
In a large bowl, combine the ground beef (or your choice of meat), panko breadcrumbs, minced garlic, grated ginger, chopped green onions, egg, soy sauce, sesame oil, and black pepper. Mix these ingredients gently but thoroughly until everything is combined. Remember not to overmix; this will help keep the meatballs tender.
2. Shaping the Meatballs:
Using your hands, shape the mixture into small meatballs about 1 inch in diameter. Place them on a baking sheet or plate as you shape them. This should yield around 20 meatballs, depending on the size.
3. Cooking the Meatballs:
In a large skillet, heat a small amount of oil over medium heat. Add the meatballs in batches (if needed) and cook, turning occasionally until they are browned on all sides and cooked through—this should take about 8 to 10 minutes. If you prefer baking, you can place the meatballs on a baking sheet and bake them at 400°F (200°C) for about 15-18 minutes until cooked through.
4. Making the Gochujang Glaze:
While the meatballs are cooking, prepare the glaze. In a small bowl, whisk together the gochujang, honey (or brown sugar), soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until the mixture is smooth and well combined.
5. Coating the Meatballs:
Once the meatballs are cooked, reduce the heat to low and add them back to the skillet. Pour the prepared glaze over the meatballs and gently toss them to coat evenly. Let them cook in the glaze for another 2 to 3 minutes, allowing the glaze to become sticky and glossy.
6. Serving:
Transfer the meatballs to a serving dish and, if desired, garnish with toasted sesame seeds and sliced green onions. Enjoy them while warm with steamed rice, noodles, or as tasty appetizers with toothpicks!
Enjoy your delicious sticky Korean BBQ meatballs with sweet gochujang glaze!
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 can be a lighter alternative. Just be aware that they might require a bit more seasoning to keep the flavor profile rich.
How Can I Make These Meatballs Spicier?
If you love heat, you can simply add more gochujang to the glaze. Alternatively, mix in some crushed red pepper flakes or a dash of sriracha to the meat mixture for an extra kick!
Can I Prepare the Meatballs Ahead of Time?
Yes! You can form the meatballs and refrigerate them for up to 24 hours before cooking. Just make sure to cover them to prevent drying out. You can also freeze them for longer storage—either raw or cooked.
What’s the Best Way to Store Leftovers?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or a skillet over low heat until warmed through. You may want to add a splash of water to keep them moist!
