Ingredients
Scale
- 1 pound ground pork or beef
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 green onions, finely chopped (plus extra for garnish)
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for searing)
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 tablespoons water (to thin the glaze)
Instructions
- In a large bowl, mix together ground pork or beef, garlic, ginger, soy sauce, green onions, panko, and egg. Combine just until everything comes together.
- Roll into 1.5-inch balls. Heat oil in a skillet over medium-high heat and sear meatballs in batches until browned and mostly cooked through (6–8 minutes). Set aside.
- In the same skillet, reduce heat to medium. Add gochujang, honey, soy sauce, rice vinegar, sesame oil, and water. Simmer for 2–3 minutes until slightly thickened.
- Return meatballs to the pan and toss in glaze. Simmer for 3–5 minutes until fully cooked and well-coated.
- Top with more green onions and sesame seeds. Serve hot with rice, lettuce wraps, or as an appetizer.
Notes
- For less spice, reduce gochujang to 1–2 tablespoons and increase honey.
- To bake instead of fry, cook meatballs at 400°F for 15–18 minutes.
- Glaze can be prepped up to 3 days ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Korean-Inspired