Nina Johnson
Get ready to level up your appetizer game with these irresistible Sticky Korean BBQ Meatballs with Gochujang Glaze. Imagine juicy, savory meatballs coated in a glossy, spicy-sweet glaze that clings to every bite, finished with a sprinkle of sesame seeds and scallions for crunch and freshness. Whether you’re throwing a game-day party or just craving bold Korean-inspired flavors for dinner, this recipe is a must-try.
These meatballs bring together classic comfort and spicy innovation. The gochujang glaze—made with Korean chili paste—adds depth and heat without overpowering the savory meat. It’s that sticky, glossy sauce that caramelizes slightly in the oven, locking in flavor and juiciness. Best part? They’re just as good over rice as they are served as a bite-sized snack.
What Kind of Ground Meat Works Best for Korean BBQ Meatballs?
While you can make these with any ground meat, a mix of ground beef and pork yields the most flavorful and tender results. The pork adds richness and fat, while the beef provides that hearty, meaty bite. Ground chicken or turkey works well too if you’re going lean—but keep in mind they might be drier, so you may want to increase the glaze slightly or add a splash of sesame oil for extra moisture.
Ingredients for the Sticky Korean BBQ Meatballs with Gochujang Glaze
Ground meat (beef and pork mix): The base of the meatballs—provides both flavor and moisture.
Panko breadcrumbs: Helps bind the meatballs and keep them tender without being dense.
Garlic & ginger: Fresh and fragrant, these add punchy depth to the meat mixture.
Soy sauce: Adds umami and saltiness to balance the sweet heat of the glaze.
Green onions: Mixed in and used as garnish for color, freshness, and a mild bite.
Egg: Acts as a binder to hold the meatballs together.
Sesame oil: A small amount adds a toasted, nutty richness.
Gochujang (Korean chili paste): The star of the glaze—spicy, sweet, and packed with umami.
Honey: Balances out the spice of the gochujang and adds that sticky finish.
Rice vinegar: Adds acidity to brighten the glaze and cut through the richness.
Toasted sesame seeds: For garnish and a subtle crunch.
How To Make the Sticky Korean BBQ Meatballs with Gochujang Glaze
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground meat, panko breadcrumbs, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and egg. Mix just until everything is evenly combined—don’t overmix or your meatballs can get tough.
Step 2: Shape the Meatballs
Using your hands or a cookie scoop, shape the mixture into 1.5-inch meatballs. Place them on a parchment-lined baking sheet, spacing them slightly apart so they cook evenly.
Step 3: Bake the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 18-20 minutes, or until fully cooked and lightly browned.
Step 4: Make the Gochujang Glaze
While the meatballs bake, whisk together the gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Heat over medium until the sauce starts to bubble, then reduce to low and simmer for 3-5 minutes until slightly thickened.
Step 5: Glaze and Broil
Once the meatballs are out of the oven, brush them generously with the glaze. Switch your oven to broil and broil the glazed meatballs for 2-3 minutes to caramelize the sauce—watch carefully to avoid burning.
Step 6: Garnish and Serve
Sprinkle the meatballs with toasted sesame seeds and extra green onions. Serve hot with toothpicks as an appetizer or over steamed rice for a satisfying meal.
How to Serve and Store Sticky Korean BBQ Meatballs
These meatballs are incredibly versatile. Serve them on a platter with cocktail picks for an appetizer, or nestle them on a bed of jasmine or sticky rice for a comforting main dish. They also pair beautifully with sautéed bok choy, pickled cucumbers, or a crisp Asian slaw.
To store leftovers, allow the meatballs to cool completely and transfer to an airtight container. They’ll keep well in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. You can also freeze them—glazed or unglazed—for up to 2 months.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can form and refrigerate the uncooked meatballs up to 24 hours in advance. You can also freeze them raw or cooked for longer storage.
What can I substitute for gochujang?
If you can’t find gochujang, a mix of sriracha and a touch of miso paste or ketchup can work in a pinch. Just be sure to adjust the spice level to taste.
Are these meatballs gluten-free?
Not by default, but you can easily adapt the recipe. Use gluten-free panko and tamari or a gluten-free soy sauce.
Can I pan-fry the meatballs instead of baking?
Yes! Pan-frying will give them a crispier exterior. Just be sure to cook them all the way through and finish with the glaze.
How spicy are they?
The spice level is moderate, thanks to the sweetness of the honey and umami from the soy sauce. You can dial up or down the heat by adjusting the amount of gochujang.
Can I double the glaze?
Yes, especially if you want extra for drizzling over rice or dipping. Just simmer a bit longer to thicken it up.
Want More Savory Asian-Inspired Recipes?
If these Sticky Korean BBQ Meatballs have you craving more bold and savory bites, try these reader favorites next:
- Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta
- Garlic Chicken Lo Mein
- Smoky Chipotle BBQ Chicken and Rice Skillet
- Creamy Cajun Shrimp Pasta
- Garlic Parmesan Chicken and Potatoes
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest.
And let me know in the comments how yours turned out! Did you try it with ground chicken or beef? Add an extra drizzle of glaze on rice? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter!
Sticky Korean BBQ Meatballs with Gochujang Glaze
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs (4–6 servings) 1x
- Category: Appetizer / Dinner
- Method: Bake + Broil
- Cuisine: Korean-Inspired
Description
These Sticky Korean BBQ Meatballs with Gochujang Glaze are packed with bold, spicy-sweet flavor. Juicy meatballs are baked to perfection, glazed in a glossy gochujang sauce, and finished with sesame seeds and scallions. Serve them as a party bite or over steamed rice for a fast weeknight dinner.
Ingredients
1 lb ground beef
1 lb ground pork
1 cup panko breadcrumbs
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
2 green onions, finely chopped
1 egg
1 teaspoon sesame oil
3 tablespoons gochujang
3 tablespoons honey
1 tablespoon soy sauce (for glaze)
1 tablespoon rice vinegar
1 tablespoon toasted sesame seeds (for garnish)
1 green onion, thinly sliced (for garnish)
Instructions
1. In a large bowl, mix ground beef, ground pork, panko, garlic, ginger, soy sauce, green onions, egg, and sesame oil until just combined.
2. Form mixture into 1.5-inch meatballs and arrange on a parchment-lined baking sheet.
3. Bake at 400°F (200°C) for 18–20 minutes or until cooked through.
4. Combine gochujang, honey, soy sauce, and rice vinegar in a saucepan. Simmer for 3–5 minutes until thickened.
5. Brush glaze over baked meatballs and broil for 2–3 minutes until caramelized.
6. Garnish with sesame seeds and sliced green onion. Serve warm.
Notes
Don’t overmix the meat mixture—gentle mixing keeps the meatballs tender.
Use gloves to shape the meatballs if the mixture feels too sticky to handle.
You can double the glaze and serve the extra as a dipping sauce or drizzle over rice.
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 22
- Cholesterol: 80
Keywords: Korean meatballs, sticky meatballs, gochujang glaze
