Meatballs with Sticky Gochujang Sauce
Ready in under an hour, Meatballs with Sticky Gochujang Sauce are a perfect meal for a busy cook who wants to eat well but simply has too much to do. Serve these meatballs with rice and steamed vegetables for a delicious, healthy, and easy dinner.
Servings 18 meatballs
Equipment
- 10-inch skillet
- 1½ tablespoon cookie scoop
Ingredients
Meatballs
- 1 lb medium ground beef
- 3 tablespoons minced green onion (white & light green parts only)
- 2 teaspoons minced fresh ginger
- 4 large garlic cloves, grated
- 1 teaspoon Gochujang paste
- 1/2 teaspoon sea salt
- Fresh black pepper
- 1 tablespoons avocado oil, for cooking
Sticky Gochujang Sauce
- 2 tablespoons honey
- 2 tablespoons tamari
- 1 tablespoon fish sauce
- 1 tablespoon Gochujang paste
- 4 large garlic cloves, grated
- 3 tablespoons water, divided
- 1 teaspoon corn starch
Serving Suggestions
- Rice
- Fresh cilantro
- Sliced green onions
- Sesame seeds
- Kimchi
- Steamed vegetables
Instructions
- Add all the meatball ingredients to a large mixing bowl. Using clean hands, incorporate the ingredients into each other until evenly distributed.
- Use a 1½ tablespoon cookie scoop to divide the meatball mixture into 18 meatballs. Roll each portion between the palms of your hands to create a smooth ball.
- Heat a 10-inch skillet over medium-low heat. Once the skillet is warm, add the avocado oil and swirl it around the pan to coat. Transfer the meatballs to the pan.
- Cook the meatballs for about 8 minutes total, 2 minutes per side, until they are evenly browned on all sides.
- While the meatballs are browning, make the sticky gochujang sauce. In a small mixing bowl, combine the honey, tamari, fish sauce, gochujang, grated garlic, and 2 tablespoons of water. Whisk the sauce well.
- Drain all but about 1 tablespoon of the beef fat from the skillet, then pour the sticky gochujang sauce over the meatballs. Stir the meatballs to coat them in the sauce. Bring to a boil and allow to simmer for about 2 minutes, stirring periodically.
- Meanwhile, whisk the remaining 1 tablespoon of water with the cornstarch in a small bowl. This is a slurry, which will help to thicken the sauce. Pour the slurry over the pan and stir well to incorporate it into the gochujang sauce. Simmer for a further 2 minutes, stirring frequently, then remove the meatballs from the heat.
- Serve immediately. See the recipe above for suggested serving accompaniments.