Spicy Sheet Pan Gochujang Meatballs
Tender beef meatballs glazed with sweet and spicy gochujang glaze, baked on a sheet-pan in the oven for easy clean up.
These Gochujang Meatballs are a must-make! Tender beef meatballs glazed with sweet and spicy gochujang glaze, baked on a sheet-pan in the oven for easy clean up. They’re the perfect party snack or appetizer and a great addition to your next rice or noodle bowl!
Ingredients for gochujang meatballs
- Ground beef: Grass-fed lean ground beef.
- Panko + milk: Soaking the panko in milk ensures tender, moist meatballs. Use plain non-dairy milk (my favourite is unsweetened soy milk) to make these meatballs dairy-free.
- Gochujang: Korean chili paste adds a unique spicy, savoury, funky ferment flavour. You can find gochujang in the International food aisle of most large chain grocery stores, or make it at home.
- Garlic + ginger + green onions: Adds depth and brightness.
- Gochugaru: Korean chili powder brings a mild, sweet, smoky heat.
- Glaze: Gochujang + honey + tamari + rice vinegar. Makes a thick glaze that coats the meatballs in sticky, spicy, sweet and sour goodness.
- Sesame seeds: Toasted, for garnish.
How to make sheet-pan gochujang meatballs
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Make the meatballs. In a large bowl, combine the panko and milk. Stir until well incorporated. Add the remaining meatball ingredients and mix until well combined.
- Shape the meatballs. Divide the mixture into 18 equal portions. Shape each portion into a round meatball. Arrange on the parchment-lined baking sheet.
- Bake for 20 minutes.
- Glaze the meatballs. While the meatballs are baking, stir together the glaze ingredients until combined. Spoon the glaze over top of the meatballs. Bake for 5 more minutes, until the internal temperature reads 165°F.
- Serve. Serve topped with extra glaze, thinly sliced green onions, and toasted sesame seeds.
Don’t miss my homemade gochujang recipe! It’s a quick, easy alternative to store-bought gochujang, made from easy-to-find ingredients. It’s spicy, savoury, a little sweet, with a funky ferment flavour. Just like the real thing!
How to serve gochujang meatballs
These meatballs are super versatile! They make a great appetizer or snack for a party – just set them next to a jar of toothpicks or mini-forks for easy eating. They’re also great in lettuce wraps, rice bowls, and noodle bowls; like this Vietnamese glass noodle bowl with crushed peanuts and pickled veg.
Like this recipe? Pin it for later!
Spicy Sheet Pan Gochujang Meatballs
Ingredients
- 1 lb ground beef
- ½ cup panko
- ¼ cup milk
- 3 green onions
- 3 cloves garlic, minced
- 2 tablespoons gochujang
- 1 tablespoon ginger, grated
- 1 teaspoon salt
- ½ teaspoon gochugaru
For the glaze
- ¼ cup gochujang
- ¼ cup honey
- 2 tablespoons tamari
- 1 teaspoon rice vinegar
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the panko and milk. Stir until well incorporated. Add the remaining meatball ingredients and mix until well combined.
- Divide the mixture into 18 equal portions. Shape each portion into a round meatball. Arrange on the parchment-lined baking sheet.
- Bake for 20 minutes. Meanwhile, stir together the glaze ingredients until combined. Spoon the glaze over top of the meatballs. Bake for 5 more minutes, until the internal temperature reads 165°F.
- Serve topped with extra glaze, thinly sliced green onions, and toasted sesame seeds.
