Korean Party Meatballs are sweet, spicy, and addictive. By using gochujang BBQ sauce instead of the grape jelly and chili sauce you find at many parties, this recipe will change your idea of party meatballs. These little balls of goodness will make your taste buds sing a whole new wonderful song. The sauce comes together very quickly and can simmer while cooking the meatballs. I have given you a recipe for the meatballs, but there are some great frozen meatballs out there that you can use in a pinch, too.
I absolutely love gochujang. This Korean paste has that umami flavor that just makes you salivate, elevating anything this chili paste is added to. Some people will say it is the Korean equivalent to siracha. In some ways, that is true. It is sweet and spicy. But I think gochujang (Pronounced Go-Chew-Jang Say it fast. It is hard to say but so easy to eat!) is so much more than just something you squeeze over eggs or French fries. There is so much depth to the flavor of this thick spicy paste. If you have never tried gochujang, you are definitely missing out on a fantastic flavor. I have posted several recipes on my blog using this Korean chili paste you find in tubs on amazon or in most grocery stores. I have posted about Gochujang several times before, including this Korean beef recipe cooked in the Instant Pot and these gochujang almonds that are utterly delicious, and I’m totally hooked on them.
Gochujang can be found in squeeze bottles and tubs. I like the tub I found here on amazon. It lasts for 6 months or more, and I find the flavor is better than the bottles in the stores. (I get a small commission at no cost to you from Amazon. If you use any links on this blog, please consider helping fund my food journey.) I also suggest you use this cookie scoop to shape your meatballs. It makes rolling them into balls a breeze.
That is all for this week. These Korean Party Meatballs are the perfect thing to serve for the hungry hoards at the big game or any party. They will up your party game! I hope you are all staying safe and healthy out there. Please think of others in your choices. We all need to get through this crazy world together.
- 1 1/2 lbs 80-85% lean ground beef
- 1 tablespoon gochujang
- 2 tablespoon sliced green onions
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 cup breadcrumbs or ground rolled oats if gluten-free
- 4 cloves of garlic minced
- 2 tablespoons freshly grated ginger
- 1/3 cup gochujang
- 1/2 cup mirin
- 1/2 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon fish sauce or Worcestershire sauce.
- 3 spring onions sliced into thin strips
- 1 tsp sesame seeds
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Preheat oven to 400°F.
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If making the meatballs by hand:
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Mix the ground beef, gochujang, green onions, egg, garlic, ginger, and breadcrumbs or ground rolled oats in a large bowl. Combine well.
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Scoop and roll about 1-inch meatballs; place on a parchment-lined baking sheet. A cookie scoop is excellent here.
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Bake the meatballs for 15-20 minutes or until the meatballs are cooked through.
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While the meatballs are cooking, make the sauce.
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In a medium-sized saucepan, combine the minced garlic, grated ginger, gochujang, mirin, brown sugar, honey, toasted sesame oil, soy sauce, rice wine vinegar, and the fish sauce or Worcestershire.
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Bring the sauce to a boil and then reduce to a simmer and let it cook for 15 minutes, stirring often. This can also be done in a slow cooker, on high for 15-20 minutes. If the sauce becomes too thick it can be thinned out with some water.
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Taste the sauce and add salt if needed
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Once the meatballs are out of the oven, add them to the sauce and carefully stir to coat. They can be transferred to a hot plate to keep warm or a slow cooker for entertaining.
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Garnish with sliced green onions and sesame seeds.
