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