Embark on a culinary adventure with these delectable meatballs, where the savory essence of juicy orbs meets a tantalizing sweet-spicy Gochujang glaze. A symphony of flavors dances on your palate, leaving you craving more with every bite. Perfect as a main course over fluffy jasmine rice or a crowd-pleasing appetizer, these meatballs are a guaranteed hit!

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (180 degrees C). Arrange meatballs in a single layer on a baking sheet. (5 minutes)

02

Step

Bake in the preheated oven until heated through, about 25 minutes, or cook meatballs according to package directions. (25 minutes)

03

Step

While the meatballs are baking, in a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, ketchup, gochujang, honey, ginger, garlic, sesame oil, water, and cornstarch until well combined. Set aside. (5 minutes)

04

Step

Near the end of the meatball cooking time, heat the sauce over medium-high heat, stirring constantly, until it thickens slightly, about 3 minutes. (3 minutes)

05

Step

Add the baked meatballs to the saucepan and toss gently to coat them evenly with the luscious sauce. (2 minutes)

06

Step

Transfer the saucy meatballs to a serving dish. Sprinkle generously with toasted sesame seeds and garnish with sliced green onion, if desired. Serve immediately and enjoy! (2 minutes)

For an extra layer of flavor, try adding a pinch of red pepper flakes to the sauce for a more intense heat.
If you prefer a thicker sauce, whisk together an additional teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce during the last minute of cooking.
These meatballs are fantastic served over jasmine rice, quinoa, or even noodles. They also make a great addition to lettuce wraps or sliders.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.

Adrien Terry

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