These Honey Gochujang Meatballs are spicy, sweet, and savory. With oven-baked and stovetop options, they make an easy weeknight dinner or perfect meal prep option!
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These ground pork honey gochujang meatballs are guaranteed to be a crowd-pleaser. With the bold flavors of gochujang, a touch of honey for sweetness, and a hint of umami from soy sauce and fish sauce, they offer a unique twist on classic meatballs.
Why You’ll Love This Recipe
Bold Flavors: Gochujang, a Korean chili paste, brings a rich depth of flavor with just the right amount of heat. The combination of honey and gochujang gives these meatballs a bold, addictive flavor.
Versatile: Serve over rice, alongside stir-fried or steamed veggies for a complete meal or even as an appetizer.
Meal Prep: These meatballs are great for meal prep! Store them in an airtight container in the fridge for up to 4 days.
FAQs
Q: Can I use a different type of ground meat other than pork?
A: Yes! Ground chicken, beef, or turkey would work well in this recipe. I’ve made the recipe with both pork and beef and the different types of meat work well!
Q: Is there a substitute for gochujang?
A: Gochujang is key to the unique flavor of this dish, but if you can’t find it, you can substitute with a mix of chili paste and a little miso paste for a similar flavor profile.
Q: Can I freeze the meatballs?
A: Absolutely! You can freeze cooked meatballs without the sauce. When ready to eat, reheat them and toss in freshly made sauce.
Tips for Success
Don’t Overmix the Meat: Overmixing can make your meatballs tough. Mix just until the ingredients are combined.
Cook Evenly: If you’re baking, make sure to space the meatballs out on the baking sheet so they brown evenly.
Make Them Juicy: Using ground pork (or a mix of pork and beef) helps keep the meatballs moist and flavorful. Pork has a slightly higher fat content, which prevents them from drying out.
Adjust the Heat: If you prefer less spice, reduce the amount of gochujang in the sauce. If you prefer more spice, add some crushed red pepper flakes to the meat mixture and/or sauce.
Honey Gochujang Meatballs
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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 20 meatballs 1x
Ingredients
Ingredients
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
Instructions
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.
Notes
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
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