Description

Delight in these irresistible 35-minute sticky Korean BBQ meatballs that are packed with bold flavors. Juicy ground beef meatballs are baked to perfection and then coated in a sweet and spicy gochujang glaze, garnished with toasted sesame seeds for a perfect savory bite. Perfect as an appetizer, party snack, or a flavorful main dish.

Ingredients

Scale

Meatballs

1 lb ground beef
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp sesame oil
1/4 cup green onions, chopped

Glaze

1/4 cup gochujang (Korean chili paste)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp water
Sesame seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, minced garlic, soy sauce, sesame oil, and chopped green onions thoroughly until evenly mixed.
Shape Meatballs: Use your hands or a scoop to form the mixture into 1-inch diameter meatballs and arrange them evenly spaced on the prepared baking sheet.
Bake Meatballs: Bake the meatballs in the preheated oven for about 20 minutes or until they are cooked through and reach an internal temperature of 160°F (71°C).
Make BBQ Glaze: While the meatballs bake, combine gochujang, honey, rice vinegar, brown sugar, and water in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Coat Meatballs: Once baked, transfer the meatballs to a large bowl and toss them gently with the warm Korean BBQ glaze ensuring each meatball is well coated.
Garnish and Serve: Sprinkle toasted sesame seeds over the glazed meatballs for an added nutty flavor and crunchy texture. Serve immediately warm.

Notes

For extra heat, increase the amount of gochujang or add a pinch of red pepper flakes to the glaze.
Ground beef can be substituted with ground pork, chicken, or turkey for a different flavor profile.
If breadcrumbs are unavailable, crushed crackers or oats can be used as a binder.
Ensure meatballs are cooked through by checking their internal temperature with a meat thermometer.
These meatballs can be prepared ahead and reheated in the oven or microwave.