Gochujang Meatballs

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 48 meatballs


  • Gochujang meatballs
  • 1 kilogram ground beef
  • 5 cloves garlic, minced
  • 1 inch ginger, minced
  • 5-6 scallions, thinly sliced
  • 1 cup panko (Japanese breadcrumbs)
  • 2 eggs
  • 2 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 tablespoon gochujang
  • Gochujang cranberries glaze
  • 2/3 cup cranberry sauce
  • 4 tablespoon gochujang
  • 3 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • Garnish
  • toasted sesame seeds
  • thinly sliced scallions


  • Prepare gochujang meatballs
    1. Combine all meatballs ingredients in a mixing bowl and mix well. Shape meatballs with an ice cream scoop (about the size of a golf ball).
    2. Preheat oven to 175 Celsius (350 Fahrenheit). Line a rimmed baking tray with aluminum foil and set aside.
    3. Heat a little oil (about 2 tablespoons) in a large frying pan/skillet on medium-high. Sear all sides of meatballs until browned. Transfer to the prepared baking tray. You may need to do this in batches.
    4. Bake meatballs in the preheated oven for 10 minutes, or until internal temperature reaches 70 Celsius (160 Fahrenheit).
  • Prepare gochujang cranberries glaze
    1. Combine all glaze ingredients in a saucepot, stir until well mixed. Cook on medium heat until slightly thickens. Set aside.
  • Serve the meatballs
    1. Brush each meatball with the glaze, then garnish with toasted sesame seeds and thinly sliced scallions.
    2. If you are serving this for a party, it is easier for your guests and looks nicer to stick a toothpick to each meatball.

Another great recipe by https://dailycookingquest.com.