Gochujang Meatballs

If you are looking for a smile with spicy Asian flavors, this is a great recipe to try. It’s really easy, but it will have your friends thinking you are a professional chef! I’ve paired the meatballs Simply Whisked’s Thai Peanut Noodles, and what a pair! I made two small changes to her noodle recipe; I used mung bean threads instead of noodles, and I used honey instead of brown sugar.

What you will need to make Gochujang meatballs

  • Large Bowl
  • Medium Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Dutch oven or large pot with cover

Ingredients

  • 1/4 cup maple syrup
  • 1/4 cup water
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp fresh garlic minced
  • 2 tsp honey
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 lbs ground beef or ground pork
  • 1 cup panko

How to make Gochujang meatballs

Meatballs: With your hands, mix the ground beef and panko bread crumbs. Form into meatballs. I like to use an ice cream scoop to make sure the meatballs are similar in size. You can also use bagged frozen meatballs if you didn’t want to make your own. Heat olive oil in your dutch oven over medium heat. Once hot, add the meatballs and brown them, turning them once. 

Sauce:While the meatballs sear, make the sauce. In a bowl, whisk together the rest of the ingredients, and pour over the meatballs. Turn the heat to low and cover, and let the meatballs simmer in the sauce for about 1 hour. Stir them now and then to make sure the sauce covers the meatballs. 

Thai Peanut Noodles: Go to Simply Whisked and get her Thai Peanut Noodle recipe. The only changes I made to the recipe is that I used honey instead of sugar, and used mung bean threads instead of noodles.

Gochujang Meatballs

Spicy and sweet Asian flavors
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Japanese
Servings 6
Calories 285 kcal

Equipment

  • Large Bowl
  • Medium Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Dutch oven or large pot with cover

Ingredients
  

  • 1/4 cup maple syrup
  • 1/4 cup water
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp fresh garlic minced
  • 2 tsp honey
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 lbs ground beef or ground pork
  • 1 cup panko

Instructions
 

  • Meatballs:
    With your hands, mix the ground beef and panko bread crumbs. Form into meatballs. I like to use an ice cream scoop to make sure the meatballs are similar in size. You can also use bagged frozen meatballs if you didn't want to make your own.
    Heat olive oil in your dutch oven over medium heat. Once hot, add the meatballs and brown them, turning them once.
    Sauce:
    While the meatballs sear, make the sauce. In a bowl, whisk together the rest of the ingredients, and pour over the meatballs. Turn the heat to low and cover, and let the meatballs simmer in the sauce for about 1 hour. Stir them now and then to make sure the sauce covers the meatballs.
    Thai Peanut Noodles:
    Go to www.simplywhisked.com for the Thai Peanut Noodle recipe. The only changes I made to the recipe is that I used honey instead of sugar, and used mung bean threads instead of noodles.
Keyword asian, asian recipe, gochujang, half baked harvest, meatballs

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