This quick and easy recipe for Sticky Korean Meatball Bowls comes together so quickly and is packed with flavor from the sweet and sticky glaze. A great weeknight meal that is done in 30 minutes or less.
Sticky Korean Meatball Bowls Recipe
As the cofounder of Spiceology I am ALWAYS asked which spice blend or single spice is my absolute favorite and typically my answer is..”that’s like asking me who my favorite child is!” but deep down inside, I know it’s Korean BBQ blend. It is super versatile and can be used in so many ways including to kick up these Sticky Korean Meatball Bowls. If you don’t have Korean BBQ, you can always add gochujang sauce and a little more garlic and ginger to the ground beef and get great results as well.
I love this recipe because it is so quick to make. While the meatballs are baking and the rice is cooking you can prep all of the toppings. Spoon the rice and meatballs onto plates and add whatever your heart desires on top.
Ingredients You’ll Need
- Ground Beef – the recipe calls for ground beef but it would also be exceptional with ground turkey, chicken or a mix of beef and pork.
- Panko Bread Crumbs – I love how light panko bread crumbs are and you can definitely substitute regular or gluten-free bread crumbs.
- Spices – I used Spiceology Korean BBQ seasoning in this recipe but you could use 1-2 tbsp gochujang paste and more garlic and ginger.
- Soy Sauce & Toasted Sesame Oil – depending on your preference, you could substitute tamari soy or coconut aminos for the soy sauce. I prefer a low-sodium soy sauce which is what was used in this recipe. For the Toasted Sesame Oil, this ingredient can be easily found in most grocery stores and other specialty grocery like Trader Joe’s or H Mart.
- Sriracha – is optional in the glaze as the meatballs also have some heat from the sriracha addition.
Serve over rice, quinoa, riced cauliflower, broccoli, or rice stick noodles. Add lots of fresh vegetables like cooked edamame, avocado, green onions, sliced jalapenos, persian cucumbers or whatever inspires you.
Absolutely not! You could use ground chicken, turkey, pork, game, or a mixture.
Yes, you can omit the sriracha from the meatballs and/or the sauce and they will still be great.
Tips for Storing & Reheating Korean Meatballs
- Store the meatballs in an airtight container in the refrigerator for up to 3 days.
- Reheat them in a microwave safe dish in 1 minute intervals.
Sticky Korean Meatball Bowls
- 1 lb ground beef
- ¼ cup panko breadcrumbs
- 1 egg
- 3 tbsp Korean BBQ seasoning
- 2 tbsp soy sauce or tamari
- 1 tbsp sriracha
- 4 garlic cloves, minced or grated
- 2 tsp ginger powder, or fresh minced
- ⅓ cup soy sauce or tamari
- 4 tbsp brown sugar
- 1 tbsp honey
- 2 tsp Korean BBQ seasoning
- 2 tsp sriracha (optional)
- 1 tsp toasted sesame oil
- 1 tsp ginger powder, or fresh minced
- 1 garlic cloves, minced or grated
- cooked rice or quinoa
- thin carrot ribbons
- avocado slices
- shelled edamame
- sliced cucumber
- green onions
- toasted sesame seeds
- jalapeno sliced
- Preheat oven to 450ºF. Lightly spray a baking sheet with cooking oil. Set aside.
- Add all meatball ingredients together in a medium bowl and mix well with your hands. Use a hinged scoop or tablespoon and make meatballs placing on prepared baking sheet. You should have approximately 34 meatballs.
- Bake for 12-15 minutes, or until no longer pink inside. Remove and set aside.
- Mix all sauce ingredients together in a medium saucepan over medium-low heat, stirring to combine well, until sauce slightly thickens. Turn off the heat and add some meatballs, tossing to coat. Repeat with remaining meatballs and serve immediately with rice and toppings.