Description
These irresistible sticky Korean BBQ meatballs are packed with bold flavors from a savory blend of ground beef and pork, infused with garlic and ginger, and coated in a spicy-sweet gochujang glaze. Baked to perfection and garnished with green onions and toasted sesame seeds, they make a perfect appetizer or main dish for any occasion.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (Substitute with ground turkey or chicken for a leaner option.)
- 1 lb Ground Pork (Can be swapped with more beef if preferred.)
- 1 cup Panko Breadcrumbs (Use regular breadcrumbs if necessary.)
- 1 large Egg (A flax egg can be used for a vegan alternative.)
- 4 cloves Garlic (minced) (Fresh is best, but powdered garlic can substitute.)
- 1 inch Fresh Ginger (grated) (Ground ginger can be used in a pinch.)
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil (Replace with olive oil for a different twist.)
Gochujang Glaze
- 1 tbsp Soy Sauce
- 2 tbsp Gochujang Paste (For less spice, use a milder chili paste.)
- 3 tbsp Brown Sugar (Coconut sugar can be a healthier alternative.)
- 2 tbsp Rice Vinegar (Apple cider vinegar can substitute.)
- 1 clove Garlic (minced) from original 4 cloves used partly in meatballs and partly here
Garnish
- 2 tbsp Green Onions (sliced) (Chives can be used as an alternative.)
- 1 tbsp Toasted Sesame Seeds (Can omit or use unsalted peanuts instead.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, 1 tablespoon of soy sauce, and sesame oil. Mix gently until just combined to keep the meatballs tender.
- Shape Meatballs: Form the mixture into meatballs approximately 1 to 1.5 inches in diameter and place them evenly spaced on a parchment-lined baking sheet.
- Bake Meatballs: Bake in the preheated oven for 15 to 18 minutes, or until the meatballs are browned and cooked through.
- Prepare Gochujang Glaze: While meatballs bake, combine the remaining 1 tablespoon soy sauce, gochujang paste, brown sugar, rice vinegar, and a bit of minced garlic in a saucepan. Heat over medium heat, stirring occasionally until the mixture simmers and thickens slightly, creating a sticky glaze.
- Coat Meatballs: Transfer the baked meatballs into a skillet and pour the warm gochujang glaze over them. Toss gently to coat each meatball evenly with the sticky sauce.
- Serve and Garnish: Garnish the glazed meatballs with sliced green onions and toasted sesame seeds. Serve warm as an appetizer or main dish.
Notes
- You can substitute ground turkey or chicken for a leaner meatball option.
- Use tamari instead of soy sauce to make this recipe gluten-free.
- A flax egg can replace the egg for a vegan-friendly alternative, though adjust meat substitute accordingly for fully vegan results.
- Adjust the amount of gochujang to your heat preference; milder chili paste works well if sensitive to spice.
- Panko breadcrumbs help keep the meatballs light and tender but regular breadcrumbs can be used if unavailable.
- Toasted sesame seeds add a nice crunch and nutty flavor; unsalted peanuts can be used as an alternative garnish.
