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.
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.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Dairy-free: For dairy-free meatballs, use plain non-dairy milk (like unsweetened soy milk) instead.