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Gochujang Glazed BBQ Meatballs Recipe

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4.3 from 32 reviews

These Korean-inspired BBQ Meatballs combine tender ground beef with a flavorful gochujang-spiced sauce for a perfect appetizer or main dish. Baked until juicy and tossed in a sweet and tangy homemade barbecue sauce, they are garnished with sesame seeds and green onions, making them an irresistible crowd-pleaser served best with rice.

  • Total Time: 50 minutes
  • Yield: 20 servings

Ingredients

Meatballs

  • 1 pound lean ground beef
  • ½ cup panko bread crumbs
  • 1 teaspoon ground ginger
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 4 green onions (thinly sliced, divided)
  • 2 cloves garlic (minced)
  • 1 egg
  • 1 tablespoon gochujang (Korean-style chili paste)

Sauce

  • ¼ teaspoon ground ginger
  • 4 cloves garlic (minced)
  • ½ cup low-sodium soy sauce
  • ½ cup water
  • ¾ cup brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon vegetable oil
  • Pinch red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For Serving and Garnish

  • Sesame seeds (for garnish)
  • Cooked white or brown rice (optional)

Instructions

  1. Preheat the oven and prepare baking sheet: Heat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and spray it lightly with cooking spray to prevent sticking.
  2. Mix and form meatballs: In a large bowl, combine the ground beef, panko bread crumbs, 1 teaspoon ground ginger, pepper, salt, 3 sliced green onions, 2 cloves minced garlic, egg, and 1 tablespoon gochujang. Mix everything well until evenly combined. Then, roll the mixture into 1-inch meatballs and place them about 1 inch apart on the prepared baking sheet.
  3. Bake the meatballs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the meatballs are cooked through and nicely browned on the outside.
  4. Prepare the sauce: While the meatballs bake, combine ¼ teaspoon ground ginger, 4 cloves minced garlic, soy sauce, ½ cup water, brown sugar, 1 tablespoon gochujang, rice wine vinegar, vegetable oil, and a pinch of red pepper flakes in a medium saucepan. Bring the mixture to a boil over high heat.
  5. Thicken the sauce: In a small bowl, whisk together the cornstarch and 1 tablespoon water until smooth. Gradually stir this mixture into the boiling sauce. Reduce heat to medium and simmer, stirring constantly, for 8-10 minutes until the sauce thickens.
  6. Toss meatballs in sauce: Remove the sauce from heat. Add the baked meatballs into the saucepan and gently stir to coat them evenly with the thickened sauce.
  7. Serve: Serve the meatballs warm, garnished with the remaining green onion slices and sesame seeds. Optionally, serve with cooked white or brown rice for a hearty meal.

Notes

  • To make these meatballs gluten-free, substitute gluten-free bread crumbs for panko.
  • You can adjust the spiciness by increasing or reducing the amount of gochujang and red pepper flakes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • For a leaner option, ground turkey or chicken can be used instead of ground beef.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Korean

Find it online: https://yourdailycook.com/gochujang-glazed-bbq-meatballs-recipe/