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–+ servings
A plate of delicious Sticky Gochujang Honey Meatballs glazed in a vibrant red sauce.

Sticky Gochujang Honey Meatballs

These meatballs are coated in a sweet and spicy glaze made with gochujang and honey.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Korean-American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 500 g ground pork
  • 1/4 cup panko breadcrumbs
  • 1 egg beaten
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Glaze
  • 1/4 cup gochujang
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic minced

Equipment

  • Mixing bowl
  • Baking sheet
  • Small saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground pork, panko breadcrumbs, beaten egg, minced garlic, salt, and pepper. Mix gently until just combined. Do not overmix.
  3. Roll the mixture into meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
  4. Bake for 15-20 minutes, or until the meatballs are cooked through and browned.
  5. While the meatballs are baking, prepare the glaze. In a small saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Stir until the honey is melted and the sauce is smooth.
  6. Once the meatballs are cooked, add them to the saucepan with the glaze. Toss gently to coat each meatball evenly.
  7. Serve immediately.

Notes

Garnish with sesame seeds and chopped green onions if desired.

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