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glazed meatballs on a plate of white rice with charred broccolini on the side

Korean Meatballs with Gochujang Drizzle Sauce

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 15 m
  • Total Time: 30 minutes
  • Yield: 20 meatballs & scant ¾ cup sauce 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Korean


Sweet and spicy Korean meatballs. Ready in 30 minutes and perfect for both weeknights and festive appetizer parties. 


  • 1 bunch scallions, chopped (about 1 cup)
  • ½ cup whole wheat or regular breadcrumbs
  • 1 large egg
  • 2 tablespoons gochujang
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil*
  • 1 tablespoon grated fresh garlic (6 cloves)
  • 1 tablespoon grated ginger (or 2 teaspoons dried ginger)
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 pound lean ground beef (94%)



Heat oven to 425ºF (218ºC) with rack set in lower-middle position.

Reserve 2 tablespoons scallions for serving.

In a large bowl, combine remaining scallions, breadcrumbs, egg, gochujang, soy sauce, olive oil, garlic, ginger, salt and pepper. Mix to combine. Add ground beef and mix just until combined.

Shape meat mixture into 20 balls (about 2 ½ tablespoons each or #24 scoop (1.5 ounces)), and arrange on a greased rimmed baking sheet. Bake until golden brown and cooked through, 13–15 minutes.

For the sauce, combine honey, gochujang, toasted sesame oil, and vinegar. Arrange meatballs on a platter and drizzle with sauce or serve on the side. Sprinkle reserved scallions over top.

For a full meal, serve with basmati rice, charred broccolini or steamed vegetables (see notes for instructions).


Make it a full meal for 4 people: you’ll need 1 ½ cup dry basmati rice and 1 pound broccolini.

To cook the rice: Bring 3 cups water to a boil in a small saucepan. Rinse rice in a fine mesh sieve then transfer  to simmering water. Bring to a boil then reduce to a simmer and cover; cook until fluffy and tender, 12–15 minutes. Season rice with salt and a bit of toasted sesame oil.

For quick charred broccolini: toss broccolini with olive oil or coat with nonstick spray on a baking sheet; season with salt and pepper. Broil broccolini 6 inches from the heating element until charred, 3–5 minutes per side. Steamed broccoli, carrots or green beans are also great options.

If fattier ground beef is used (80% to 85%) you  can skip the added tablespoon of olive oil in the meatballs.


  • Serving Size: 1 meatballs + 1 Tbsp. sauce
  • Calories: 171
  • Sugar: 11g
  • Sodium: 668mg
  • Fat: 7.5g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 14g
  • Cholesterol: 53mg

Keywords: korean bbq meatballs, korean meatballs

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