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Weeknight • Pork

Honey Garlic Gochujang Meatballs

These irresistibly sticky and sweet-spicy meatballs are perfect for a main dish or an appetizer.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Honey Garlic Gochujang Meatballs

Get ready for a flavor explosion! These Honey Garlic Gochujang Meatballs are seriously addictive, with a perfect balance of sweet, savory, and a little kick from the gochujang. They're quick enough for a weeknight but exciting enough for company, and oh-so-fun to eat!

Ingredients

Yield: 4 servings

For the Meatballs

  • 1 lb ground pork (or beef/turkey)
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

For the Sauce

  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp water (if needed to thin)

For Garnish

  • Sesame seeds
  • Sliced green onions

Preparation

  1. Step 1

    In a large bowl, combine ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, 1 tbsp soy sauce, salt, and pepper. Gently mix until just combined (don't overmix!). Form into 1-inch meatballs.

  2. Step 2

    Heat olive oil in a large non-stick skillet over medium heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. You may need to do this in batches. Remove meatballs from skillet and set aside.

  3. Step 3

    While meatballs cook, whisk together all sauce ingredients in a small bowl: gochujang, honey, 2 tbsp soy sauce, rice vinegar, sesame oil, and 2 cloves minced garlic. If the sauce is very thick, add 1 tbsp water.

  4. Step 4

    Pour the sauce into the skillet (no need to clean it). Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.

  5. Step 5

    Return the cooked meatballs to the skillet, tossing gently to coat them evenly in the sauce. Cook for another 2-3 minutes, allowing the sauce to become sticky and cling to the meatballs.

  6. Step 6

    Serve hot, garnished with sesame seeds and sliced green onions. Delicious with rice or noodles and a simple steamed vegetable.

Tips

  • To make these even quicker, use pre-made frozen meatballs (thaw first) and just prepare the sauce.
  • Adjust the amount of gochujang to your spice preference; use less for milder, more for bolder heat.
  • These meatballs are fantastic as an appetizer! Serve them with toothpicks for easy grabbing.

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