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Korean Gochujang Glazed Meatballs

These bring a little heat and a ton of flavor that stands out from every other meatball on the table. The gochujang glaze is sweet, spicy, and sticky in the best way. They look incredible too — that deep red glaze on a platter gets attention.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs ground beef
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 1 tsp ginger freshly grated
  • 2 tbsp soy sauce divided
  • 1/2 tsp sesame oil
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Sesame seeds and sliced green onions for garnish

Method
 

  1. Preheat oven to 400°F and line a baking sheet with foil.
  2. Mix ground beef, panko, egg, garlic, ginger, 1 tbsp soy sauce, and sesame oil together and roll into 1.5-inch balls.
  3. Bake for 15-18 minutes until cooked through.
  4. While meatballs bake, whisk together gochujang, honey, remaining soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat for 3-4 minutes until slightly thickened.
  5. Toss baked meatballs in the glaze and return to oven for 3-4 minutes.
  6. Serve garnished with sesame seeds and green onions.