Savory and slightly sweet Korean-inspired meatballs glazed in a sticky gochujang sauce, perfect as an appetizer or served over rice.

Units Scale

Cook Mode Prevent your screen from going dark

In a bowl, combine ground meat, panko, green onions, garlic, egg, soy sauce, sesame oil, ginger, salt, and pepper until just mixed. Do not overwork.
Form mixture into 1‑inch meatballs, placing them on a baking sheet.
Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, about 8–10 minutes.
Meanwhile, whisk together all sauce ingredients in a bowl until smooth.
Drain excess oil from skillet, then pour in sauce. Stir gently to coat the meatballs and simmer 2–3 minutes until sauce thickens and glazes the meatballs.
Transfer to a serving plate, garnish with sesame seeds and green onions, and serve hot (with rice or as a party appetizer).

Panko breadcrumbs keep meatballs light; you can substitute regular breadcrumbs.
Adjust gochujang for desired spice level; use more honey for sweeter glaze.
These can be baked at 400°F for about 15–20 minutes instead of frying.
Make-ahead: refrigerate uncooked meatballs up to one day or freeze cooked meatballs with sauce.