Description
These Korean Meatballs offer a deliciously sweet and spicy BBQ flavor, combining tender baked beef meatballs with a vibrant gochujang-based sauce. Perfect for a comforting meal served alongside steamed rice, noodles, or wrapped in fresh lettuce leaves for a lighter option. This recipe is easy to prepare in under 40 minutes and serves 4 to 6 people, making it ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Meatballs
- 1 ½ pounds (680g) ground beef
- ½ cup panko breadcrumbs
- 1 egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Sauce
- â…“ cup gochujang paste
- ¼ cup honey or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1–2 tablespoons water (to thin, if needed)
Garnish and Serving
- Toasted sesame seeds
- Chopped green onions
- Steamed rice, noodles, or lettuce wraps
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- Make the Meatball Mixture: In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, chopped green onions, minced garlic, grated ginger, low-sodium soy sauce, sesame oil, salt, and ground black pepper. Mix gently until just combined, avoiding overmixing for tender meatballs.
- Form and Bake: Shape the mixture into 1 to 1½-inch meatballs using your hands. Arrange them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15 to 18 minutes until they are cooked through and lightly browned on the outside.
- Prepare the Sauce: While the meatballs bake, combine the gochujang paste, honey or brown sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and 1 to 2 tablespoons of water in a saucepan. Simmer over medium heat for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Glaze the Meatballs: Transfer the cooked meatballs to a bowl and pour the warm sauce over them. Toss gently to ensure each meatball is evenly coated with the sweet and spicy glaze.
- Garnish and Serve: Sprinkle the meatballs with toasted sesame seeds and additional chopped green onions. Serve them hot with steamed rice, noodles, or wrapped in crisp lettuce leaves for a delicious Korean-inspired meal.
Notes
- For extra crispiness, broil the meatballs for an additional 2 minutes after baking but watch closely to prevent burning.
- You can substitute ground beef with ground pork or turkey for a different flavor profile.
- If you prefer less heat, reduce the amount of gochujang paste or add more honey to balance the spice.
- Leftover meatballs make great fillings for sandwiches or can be added to soups and salads.
- For a gluten-free version, use gluten-free breadcrumbs and tamari in place of soy sauce.
