Can I make these meatballs ahead of time for a party?

Absolutely! These meatballs are perfect for make-ahead entertaining. Prepare and bake them up to two days before your event, store in the refrigerator, then reheat in a 350°F oven for 10 minutes before glazing. The glaze can also be made ahead and gently rewarmed. This approach actually allows the flavors to develop even more.

What can I substitute for gochujang if I can't find it?

While gochujang has a unique flavor profile, you can substitute with 1 tablespoon of tomato paste mixed with 1/2 teaspoon of sriracha and 1/2 teaspoon of honey or brown sugar. This won't perfectly replicate gochujang's complex flavor, but it will provide a similar sweet-spicy element that works beautifully in these meatballs.

How can I make these meatballs more kid-friendly?

These meatballs can easily be adapted for younger palates! Simply reduce the gochujang to 1 teaspoon in both the meatball mixture and the glaze. You might also consider adding 1 tablespoon of honey to the glaze to enhance the sweetness kids typically enjoy. The meatballs will still have wonderful flavor without overwhelming heat.

Can I cook these meatballs in a slow cooker instead of baking?

Yes, these meatballs work well in a slow cooker! Shape the meatballs as directed, then arrange them in your slow cooker (no need to pre-bake). Pour the glaze ingredients (uncooked) over the meatballs and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The meatballs will absorb the sauce as they cook, becoming incredibly tender and flavorful.

Sticky Glazed Asian Meatballs Recipe

Name: Sticky Glazed Asian Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound ground beef; ¼ cup panko breadcrumbs; 1 large egg; 2 garlic cloves, minced; 2 green onions, sliced; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon gochujang; 1 teaspoon fresh ginger, grated; ¼ teaspoon black pepper; 2 tablespoons soy sauce; 2 tablespoons light brown sugar, packed; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon gochujang; Sesame seeds; Extra green onions, sliced

Description

Sticky Glazed Asian Meatballs are a perfect blend of savory, sweet, and spicy flavors! Tender beef meatballs are baked and coated with a rich, sticky Asian-inspired glaze that will leave you craving more. These meatballs are excellent as an appetizer, snack, or even served over rice for a delicious main course.

Ingredients

Units Scale

For the Meatballs:

1 pound ground beef
1/4 cup panko breadcrumbs
1 large egg
2 garlic cloves, minced
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon gochujang
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper

For the Glaze:

2 tablespoons soy sauce
2 tablespoons light brown sugar, packed
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon gochujang

Garnish (Optional):

Sesame seeds
Extra green onions, sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to ensure the meatballs don’t stick to the pan during baking.
Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, green onions, soy sauce, sesame oil, gochujang, grated ginger, and black pepper. Mix thoroughly until all the ingredients are evenly incorporated, but avoid overmixing to keep the meat tender.
Form the Meatballs:
Using a medium cookie scoop or your hands, shape the mixture into meatballs, about 1–1.5 inches in diameter, equivalent to about two tablespoons each. Roll gently into evenly sized balls.
Bake the Meatballs:
Place the meatballs on the prepared baking sheet, ensuring they are spaced at least one inch apart. Bake in the preheated oven for 15–20 minutes or until they are fully cooked and the internal temperature reaches 160°F (71°C).
Make the Glaze:
While the meatballs bake, prepare the glaze. In a small saucepan over medium heat, combine soy sauce, light brown sugar, rice vinegar, sesame oil, and gochujang. Simmer for 2-3 minutes, stirring frequently, until the sugar dissolves and the sauce slightly thickens. Keep warm until ready to use.
Glaze and Serve:
Once the meatballs are fully cooked, remove them from the oven and immediately brush them with the warm glaze. Transfer to a serving dish and garnish with sesame seeds and additional sliced green onions if desired. Serve hot and enjoy!

Notes

Scoop It: Use a medium cookie scoop to shape your meatballs for even portions with minimal mess.
Don’t Squish: Take care not to overmix the beef mixture as this can lead to dense, tough meatballs.
Space Out: Arrange the meatballs on the baking sheet with enough space between them for even cooking.
Check the Heat: A meat thermometer ensures the meatballs are perfectly cooked at 160°F.
Glaze Later: Let the meatballs rest for a minute after baking before brushing the glaze to keep the coating glossy.
Double Up: This recipe is perfect for meal prep – make extras and store them for a quick, flavorful meal later.

Nutrition

Serving Size: 1 meatball
Calories: 70
Sugar: 2g
Sodium: 210mg
Fat: 4g
Saturated Fat: 1.52g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 6g
Cholesterol: 18mg