Sweet and spicy Honey Gochujang Meatballs made with ground pork! This quick and easy recipe includes oven-baked and stovetop options, perfect for a flavorful weeknight dinner or meal prep.
For the Meatballs:
1 lb (450g) lean ground pork
1/2 cup panko bread crumbs
1 large egg
2 garlic cloves, minced
3 green onions, chopped
1–2 tbsp gochujang paste
1 tsp grated ginger
2 tbsp soy sauce
1 tsp fish sauce
Pepper to taste
For the Sauce:
2 tbsp gochujang
2 tbsp honey
1 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix together the ground pork, breadcrumbs, egg, garlic, green onions, gochujang paste, ginger, soy sauce, fish sauce, and pepper until just combined. Avoid overmixing to keep the meatballs tender.
Shape the mixture into 20 meatballs, about 1 to 1½ inches in diameter and arrange the meatballs on the prepared baking sheet, spacing them evenly.
Bake for 18-20 minutes, or until the meatballs are cooked through 160 °F and golden brown.
In a small saucepan, whisk together the gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat the mixture over medium-low heat, stirring frequently, until it thickens slightly, about 3-5 minutes.
Place the cooked meatballs in a large bowl and pour the sauce over the meatballs. Toss until they are well-coated.
To serve, garnish with sesame seeds and chopped green onions, over steamed rice broccoli for a complete meal.
Heat a large skillet over medium heat and add about 1-2 tbsp of olive oil.
Once the oil is hot, add the meatballs in a single layer, ensuring they’re not overcrowded.
Cook the meatballs, turning occasionally, for 8-10 minutes or until they’re browned on all sides and fully cooked through.
Remove the meatballs from the skillet and set aside.
With a paper towel, wipe up any excess oil from the skillet. Whisk together the gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat the mixture over medium-low heat, stirring frequently, until it thickens slightly, about 3-5 minutes.
Add the meatballs back to the skillet and toss until well-coated in the sauce.
To serve, garnish with sesame seeds and chopped green onions, over steamed rice broccoli for a complete meal.
For extra flavor, you can broil the oven-baked meatballs for 1-2 minutes at the end to get a slightly crispier exterior.
If pan-frying, keep the heat at medium to prevent the meatballs from burning before they cook through