Some people chase a pump. Others chase macros. I chase meatballs. And let me tell you, these Korean Meatballs are absolutely worth the pursuit. Savory, slightly spicy, and caramelized to perfection, these Korean-inspired meatballs are a certified Meaningful Macros™ masterpiece. Smothered in a sticky gochujang glaze and paired with sesame-roasted Brussels sprouts, this meal packs BIG flavor and BIG protein (over 60g per serving!). If you’re still out here making bland, dry meal preps, consider this your official intervention. Get in the kitchen, make these, and join the movement.
Korean Meatballs
Equipment
Ingredients
For the Meatballs:
- 2 lbs lean ground beef 93% lean
- ½ cup breadcrumbs
- 2 large eggs
- ½ cluster garlic minced
- 1 tbsp grated ginger
- 1 tbsp soy sauce low sodium
- 2 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- ½ tsp black pepper
- ½ tsp salt
For the Sauce:
- 3 tbsp gochujang
- ¼ cup honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp garlic powder minced
- 1 tsp red pepper flakes optional, for heat
For the Rice:
- 1 cup jasmine rice
- 1 tbsp rice vinegar
For the Brussels Sprouts:
- 1.5 lbs Brussels sprouts halved
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tbsp sesame seeds for garnish
Instructions
Prep the Meatballs:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, garlic, ginger, gochujang, soy sauce, sesame oil, salt, and black pepper.2 lbs lean ground beef, ½ cup breadcrumbs, 2 large eggs, ½ cluster garlic, 1 tbsp grated ginger, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp gochujang, ½ tsp salt, ½ tsp black pepper
- Mix gently until just combined—avoid overmixing for tender meatballs.
- Roll into 1.5-inch balls (approx. 28–32 meatballs) and place on the baking sheet.
- Bake for 18–20 minutes or until golden brown and cooked through.
Roast the Brussels Sprouts:
- Toss the halved Brussels sprouts with olive oil, sesame oil, soy sauce, garlic powder, and black pepper.1.5 lbs Brussels sprouts, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp black pepper, 1 tbsp sesame oil
- Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway.
- Remove from the oven and sprinkle with sesame seeds.
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.1 cup jasmine rice
- Cook according to your preferred method (I love my rice cooker). Add 1 tbsp rice vinegar for extra flavor.1 tbsp rice vinegar
Make the Gochujang-Honey Glaze:
- In a small saucepan over medium heat, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic powder, ground ginger, and red pepper flakes (if using).3 tbsp gochujang, ¼ cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp garlic powder, 1 tsp red pepper flakes
- Simmer for 4–5 minutes until slightly thickened.
Assemble & Serve:
- Toss the baked meatballs in the gochujang-honey glaze, ensuring they are evenly coated.
- Divide the garlic butter rice among four meal prep containers.
- Add glazed meatballs on top and a side of sesame roasted Brussels sprouts.
- Optional: Sprinkle with extra sesame seeds for garnish.1 tbsp sesame seeds
Nutrition
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Why You’ll Love These Korean Meatballs
🔥 Sweet & spicy gochujang glaze – the ultimate flavor punch.
🔥 66g of protein per serving – high-protein fuel for muscle growth.
🔥 Perfectly roasted Brussels sprouts – crispy, charred, and delicious.
🔥 Meal prep-friendly – holds up beautifully for reheating.
Ingredient Substitutions & Customizations
💥 Make it leaner – Use extra-lean ground beef or ground turkey.
💥 Lower the carbs – Swap rice for cauliflower rice.
💥 Spice it up – Add extra red pepper flakes for more heat.
💥 Go gluten-free – Use gluten-free soy sauce & breadcrumbs.
💥 Extra flavor boost – Add a drizzle of sesame oil over the finished dish.
Expert Tips for Perfect Korean Meatballs
🔥 Don’t overmix the meatball mixture – keeps them juicy & tender.
🔥 Bake at high heat (400°F) – ensures a perfect golden-brown crust.
🔥 Simmer the glaze long enough – thickens into a sticky coating.
🔥 Roast the Brussels sprouts cut-side down – maximum caramelization.
Serving Suggestions & Storage Tips
🥡 Storage: Store in airtight containers for up to 4 days in the fridge.
🔥 Reheating: Microwave in 90-second intervals, stirring between.
🍽️ Pair it with: Kimchi or a soft-boiled egg for extra flavor.
🧄 Garnish ideas: Sesame seeds, green onions, or an extra gochujang drizzle.
Optional Garnishes
🌿 Chopped green onions
🧄 Extra sesame seeds
🔥 Extra gochujang drizzle