Sticky Korean Meatballs are sweet, spicy, and irresistibly sticky meatballs with a bold Korean BBQ flavor.

Sticky Korean Meatballs are sweet, spicy, and irresistibly sticky, making them perfect for weeknight dinners or parties. If you’re craving a bold, sweet-spicy appetizer or a flavorful weeknight meal, these Sticky Korean BBQ Meatballs with Gochujang Glazeare 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.

These meatballs are special because they have a good mix of flavors: honey makes them sweet, gochujang makes them hot, soy sauce adds umami, and fresh garlic and ginger give them a strong smell. The glaze makes the meatballs sticky, and as they cook, they soak up every drop of it, making a thick, tasty coating. They’re great for parties, game nights, dinner bowls, or even holiday get-togethers when you want something different but still tasty.

These meatballs taste like they came from a restaurant, no matter how you eat them: over rice, in lettuce wraps, or on a party platter with sesame seeds and green onions.

These Korean BBQ meatballs with gochujang glaze are great for parties, weeknight dinners, or making meals ahead of time.

These sticky Korean BBQ meatballs are coated in a rich, spicy-sweet glaze made with gochujang, a traditional Korean chili paste that adds deep flavor and heat.

Instructions for Sticky Korean Meatballs

1. 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.

2. 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.

3. Prepare the glaze
   In a skillet or saucepan, mix together gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and water. Put the sauce on medium heat until it starts to bubble and thicken. If you want a shiny, restaurant-style finish, learning more about how to thicken sauces can help you get that perfect sticky glaze.
   

4. Cover the meatballs
   Add the cooked meatballs into the pan and gently toss until they are fully coated in the sticky glaze.

4. Simmer to finish
   Let everything cook together for 5–7 minutes so the flavors blend and the sauce becomes extra glossy.
5. 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

If you love sticky, flavor-packed dinners, don’t miss our Honey Garlic Chicken for another easy weeknight favorite.

FAQ – Sticky Korean BBQ Meatballs with Gochujang Glaze

Can I make these meatballs ahead of time?
Yes. You can cook the meatballs in advance, then reheat them in the glaze right before serving for the best sticky finish.

Is gochujang very spicy?
It’s spicy-sweet, but not extreme. If you want it milder, use less gochujang and add a little extra honey.

Can I use ground chicken or turkey instead of beef?
Absolutely. Chicken or turkey works great and still tastes amazing with the glaze.

How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water.

Can I freeze them?
Yes. Freeze the cooked meatballs (best without glaze) for up to 1 month. Thaw overnight, then warm and coat in fresh glaze.