These Sticky Korean BBQ Meatballs are packed with flavor! With juicy meatballs coated in a spicy-sweet gochujang glaze, they’re sure to impress everyone at dinner.
They’re so good, I can’t resist sneaking a few before serving! Trust me, you’ll want to make extra because they disappear quickly!
Key Ingredients & Substitutions
Ground Beef: A mix of ground beef and pork gives a nice flavor and moisture. If you’re looking for a leaner option, ground turkey works well too, but it can be less juicy.
Panko Breadcrumbs: These create a lighter meatball. Regular breadcrumbs can be used if needed, though they might make the meatballs denser.
Gochujang: This sweet and spicy chili paste is key for authentic flavor. If you can’t find it, try sriracha or chili paste mixed with a bit of sugar, but it won’t have the same depth.
Honey: It helps balance the spice of gochujang. You can substitute maple syrup or agave nectar if you’re looking for a vegan-friendly option.
How Do You Shape Meatballs Without Making a Mess?
Shaping meatballs can be tricky! Here are some tips to make it easier:
- Keep hands slightly wet to prevent sticking when rolling.
- Use a small cookie scoop or measuring spoon to ensure uniform size.
- Don’t overmix the meat mixture; just blend until combined for tender meatballs.
These techniques can help you create perfectly shaped meatballs that cook evenly, giving you that great Korean BBQ experience!
Sticky Korean BBQ Meatballs with Spicy Gochujang Glaze
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) 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 tbsp ginger, grated
- 1 large egg
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
For the Gochujang Glaze:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
For Garnish:
- Toasted sesame seeds
- Sliced green onions
- Optional: chopped fresh cilantro
How Much Time Will You Need?
This delicious recipe will take about 20-25 minutes of prep time and around 10-15 minutes of cooking time, depending on your method. In just about 40 minutes, you’ll have a tasty dish that’s perfect for any gathering or family dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, soy sauce, sesame oil, and black pepper. Mix until the ingredients are just combined. Be careful not to overmix, as that can make the meatballs tough.
2. Form Meatballs:
Shape the mixture into 1 to 1.5-inch meatballs and place them on a baking sheet lined with parchment paper. This helps keep them from sticking and makes cleanup easier!
3. Cook the Meatballs:
In a large skillet, heat a little oil over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes. Alternatively, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 15-18 minutes.
4. Make the Gochujang Glaze:
While the meatballs cook, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Heat over medium heat until it begins to bubble, then reduce the heat and simmer for 2-3 minutes until it thickens slightly.
5. Coat the Meatballs:
Once the meatballs are cooked, transfer them to the saucepan with the gochujang glaze. Gently toss the meatballs until they are fully coated in the sticky glaze.
6. Serve:
Arrange the sticky Korean BBQ meatballs on a platter. Garnish with toasted sesame seeds and sliced green onions. If you like, add some chopped fresh cilantro on top for an extra burst of flavor.
7. Enjoy:
Serve these meatballs warm as a tasty appetizer or as a main dish with steamed rice and vegetables for a complete meal. Everyone will love the delicious and bold flavors!
This recipe delivers tender, flavorful meatballs rich with the savory, spicy, and sweet depths of Korean BBQ flavor. Perfect for parties or weeknight dinners!
FAQ for Sticky Korean BBQ Meatballs
Can I Use Ground Turkey Instead of Beef or Pork?
Absolutely! Ground turkey is a great lean alternative, but keep in mind that it might result in slightly drier meatballs. Adding a little extra minced onion or a splash of broth can help maintain moisture.
How Can I Make These Meatballs Spicy?
If you want to amp up the heat, you can increase the amount of gochujang in the glaze or add crushed red pepper flakes to the meatball mixture. Always taste as you go to find the right spice level for you!
Can I Prepare the Meatballs Ahead of Time?
Yes! You can shape the meatballs and store them in the fridge for up to 24 hours before cooking. For longer storage, freeze them raw on a baking sheet, then transfer to a bag. Cook from frozen for about 10 minutes longer.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the microwave or skillet, adding a splash of water or broth to keep them moist.
