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Sweet and Spicy Korean Meatballs

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Sweet and spicy Korean meatballs are tender, savory meatballs coated in a glossy gochujang and honey glaze with garlic, ginger, and sesame. Serve them over steamed rice for an easy Korean-inspired meal packed with sweet heat.

Ingredients

  • Ground beef or ground pork
  • Panko breadcrumbs
  • Large egg
  • Green onions, finely chopped
  • Garlic, minced, for the meatballs
  • Fresh ginger, grated, for the meatballs
  • Soy sauce, for the meatballs
  • Sesame oil, for the meatballs
  • Salt
  • Ground black pepper
  • Gochujang
  • Honey or brown sugar
  • Soy sauce, for the sauce
  • Rice vinegar
  • Sesame oil, for the sauce
  • Garlic, minced, for the sauce
  • Fresh ginger, grated, for the sauce
  • Water
  • Cornstarch, optional
  • Toasted sesame seeds
  • Green onions, thinly sliced
  • Steamed rice, optional
  • Cucumber, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the ground meat in a large bowl and add the panko breadcrumbs, egg, finely chopped green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper.
  3. Mix gently until just combined, taking care not to overwork the meat mixture.
  4. Shape the mixture into 16–20 evenly sized meatballs and arrange them on the prepared baking sheet with a little space between each one.
  5. Bake for 15–20 minutes, depending on their size and the meat used, until browned and safely cooked through.
  6. While the meatballs bake, combine the gochujang, honey or brown sugar, soy sauce, rice vinegar, sesame oil, garlic, ginger, and a splash of water in a large skillet.
  7. Bring the sauce to a gentle simmer over medium heat and stir until smooth. For a thicker glaze, mix the optional cornstarch with a little cold water and stir it into the simmering sauce.
  8. Transfer the cooked meatballs to the skillet and gently toss them in the sauce.
  9. Simmer for a few additional minutes until the meatballs are thoroughly coated and the sauce has reduced to a glossy, sticky glaze.
  10. Finish with toasted sesame seeds and sliced green onions. Serve immediately with optional steamed rice and cucumber or other vegetables.

Notes

  • Ground chicken or turkey can replace the beef or pork for a leaner variation, but avoid overcooking lean meatballs.
  • For extra heat, increase the gochujang or add Korean red pepper flakes.
  • For a milder, sweeter glaze, reduce the gochujang and add a little more honey.
  • Finely grated carrot, chopped mushrooms, or shredded zucchini can be added to the meatballs. Squeeze excess moisture from watery vegetables first.
  • For appetizers, shape the mixture into smaller meatballs and serve with cocktail picks, extra glaze, sesame seeds, and green onions.
  • The meatballs can also be browned and cooked in a skillet instead of being baked.
  • Uncooked shaped meatballs can be covered and refrigerated for up to 1 day before cooking.
  • Store cooked meatballs with their sauce in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently in a skillet with a splash of water if the glaze has become too thick.
  • Cooked meatballs can be frozen for up to 2–3 months, either with the sauce or separately.

Nutrition

Find it online: https://thefamilycooking.com/sweet-and-spicy-korean-meatballs/