Sweet, Spicy & Addictively Sticky Meatballs You’ll Want Every Week
If you’re craving a bold, sweet-spicy appetizer or a flavorful weeknight meal, these Sticky Korean BBQ Meatballs with Gochujang Glaze are guaranteed to become a new favorite. Inspired by classic Korean flavors, this recipe combines juicy meatballs with a deep, glossy glaze made from gochujang, soy sauce, garlic, ginger, and a touch of honey. The result is a sticky, savory, slightly spicy bite that’s impossible to resist.
What makes these meatballs special is the balance of flavors: the sweetness from honey, the heat from gochujang, the umami from soy sauce, and the sharp aroma of fresh garlic and ginger. As the meatballs simmer in the glaze, they soak up every drop of sticky goodness, creating a rich and flavorful coating. They’re perfect for parties, game nights, dinner bowls, or even holiday gatherings when you want something different yet delicious.
Serve them over rice, tuck them into lettuce wraps, or place them on a party platter with sesame seeds and green onions — no matter how you enjoy them, these meatballs bring restaurant-level flavor right to your kitchen.
Ingredients
For the Meatballs
- 1 lb (450 g) ground beef or chicken
- ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- Salt & black pepper
For the Sticky Gochujang Glaze
- ¼ cup gochujang (Korean chili paste)
- ¼ cup soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- ½ cup water
For garnish: sesame seeds, sliced green onions
Instructions
- Make the meatballs
In a mixing bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, salt, and pepper. Mix gently and form into 1-inch meatballs. - Cook the meatballs
Bake at 400°F (200°C) for 15–18 minutes, or pan-fry in a skillet with a little oil until browned and fully cooked. - Prepare the glaze
In a skillet or saucepan, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and water. Heat over medium until the sauce begins to bubble and thicken. - Coat the meatballs
Add the cooked meatballs into the pan and gently toss until they are fully coated in the sticky glaze. - Simmer to finish
Let everything cook together for 5–7 minutes so the flavors blend and the sauce becomes extra glossy. - Serve hot
Top with sesame seeds and green onions. Enjoy as an appetizer or serve over rice, noodles, or in lettuce wraps.
Serving Tips
- Add toasted sesame seeds for extra depth
- Serve in sliders for a fun party option
- Drizzle extra glaze on top for maximum flavor
- Pair with steamed rice or sautéed veggies for a full meal