Go Back
–+ servings

Korean Meatballs in Sweet and Sour Sauce

Juicy baked Korean-style meatballs tossed in a glossy sweet-and-sour gochujang sauce—an easy 30–40 minute dinner that’s perfect over rice.
Amanda
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Medium saucepan or skillet
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl (for slurry)

Ingredients

  • 1 lb ground beef or a mix of beef and pork
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1 tbsp gochujang paste Korean chili paste
  • 1 tsp toasted sesame oil
  • 0.25 tsp black pepper
  • 2 green onions finely chopped
  • 0.5 cup ketchup
  • 0.33 cup rice vinegar
  • 0.25 cup soy sauce for the sauce
  • 0.25 cup honey
  • 2 tbsp mirin sweet rice wine
  • 1 tbsp gochujang paste
  • 2 cloves garlic minced (for sauce)
  • 1 tsp fresh ginger grated (for sauce)
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Make the meatball mixture: In a large bowl, combine ground beef, panko, egg, minced garlic, grated ginger, soy sauce, gochujang, sesame oil, black pepper, and chopped green onions. Mix with your hands just until combined (don’t overmix).
  • Shape the meatballs into 1½-inch balls (about 14–18 meatballs) and place them evenly spaced on the prepared baking sheet.
  • Bake for 18–20 minutes, until cooked through and lightly browned.
  • While the meatballs bake, start the sauce: In a medium saucepan over medium heat, whisk together ketchup, rice vinegar, soy sauce, honey, mirin, gochujang, minced garlic, and grated ginger. Bring to a gentle simmer, stirring occasionally.
  • Make a slurry by mixing cornstarch and water in a small bowl until smooth. Whisk the slurry into the simmering sauce and cook 3–4 minutes, until thick and glossy.
  • Add baked meatballs to the sauce and gently toss to coat. Simmer together 2 minutes so the flavors meld.
  • Serve hot over steamed rice. Optional: garnish with sesame seeds and extra sliced green onions.

Notes

Tips: Keep meatballs tender by mixing only until combined. Adjust the sauce to taste—add more honey for sweetness or more vinegar for tang. If the sauce is too thin, whisk in a little extra cornstarch slurry and simmer 1 minute.
Make-ahead & storage: Meatballs can be mixed and shaped 1 day ahead. Leftovers keep 3–4 days refrigerated and reheat gently. Freeze cooked meatballs (with or without sauce) up to 2–3 months; thaw overnight in the fridge before reheating.

Nutrition

Calories: 520kcal | Protein: 35g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 980mg