Korean Meatballs
Some people chase a pump. Others chase macros. I chase meatballs. And these Korean Gochujang Meatballs? They’re absolutely worth the pursuit. Spicy, sticky, sweet, and umami-packed, this recipe doesn’t just slap—it suplexes.
Baked beef meatballs are tossed in a gochujang-honey glaze that walks the line between heat and heaven, then served over jasmine rice with sesame-roasted Brussels sprouts that taste like something out of a fancy Korean bistro. With 66g of protein per serving and enough flavor to break your food rut for good, this is the kind of meal prep that makes you wish it was always lunchtime.
We’re not doing bland. We’re not doing boring. What we’re doing is caramelized, macro-balanced, flavor-loaded meal prep—one meatball at a time.
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
This recipe is bringing the heat—literally and figuratively. These gochujang-glazed Korean meatballs hit all the notes: spicy, sweet, savory, and straight-up addicting. Glazed with a sticky honey-chili sauce and paired with sesame roasted Brussels sprouts and vinegary jasmine rice, this meal prep is next-level.
Clocking in at 66g of protein and 869 calories, this bowl is not just flavorful—it’s functional. You’ll feel full, fueled, and maybe a little smug at how much better your lunch looks than everyone else’s.
Ingredient Substitutions & Customizations
Change Up the Protein
Swap the beef for ground turkey, chicken, or a plant-based option. Works great with firm tofu crumbles too.
Lower the Heat
Dial back the gochujang and skip the red pepper flakes if you prefer a milder meal.
Make It Gluten-Free
Use gluten-free breadcrumbs and tamari instead of soy sauce.
Add More Veggies
Throw in some shredded carrots, edamame, or sautéed mushrooms to boost the volume.
Swap the Rice
Serve with brown rice, cauliflower rice, or even soba noodles if you want a switch-up.
Expert Tips for Perfect Korean Meatballs
Don’t Overmix the Meatball Mixture
Combine until just mixed for tender, juicy meatballs that don’t get tough.
Use a Cookie Scoop
Want uniform meatballs that cook evenly? Use a 1.5-inch cookie scoop and thank yourself later.
Roast the Brussels Until Crisp
A little char = major flavor. Don’t be afraid to broil for the last few minutes.
Simmer the Glaze
Thickening the glaze helps it cling to each meatball for that perfect sticky bite.
Serving Suggestions & Storage Tips
Storage
Store in airtight meal prep containers for up to 4 days. Keep sauce separate if you want to re-glaze right before eating.
Reheating
Microwave in 90-second intervals, or reheat meatballs in a skillet to crisp them up again. Add a splash of water to revive the rice.
What to Serve With
This dish is already stacked, but a side of kimchi or quick pickled cucumbers adds brightness.
Garnish Ideas
- Extra sesame seeds
- Sliced green onions
- Crushed peanuts or cashews
- Lime wedges for acidity
- Thinly sliced red chili
FAQs
Is gochujang very spicy?
It’s more sweet and smoky with a slow-building heat. Start small if you’re unsure, and adjust to taste.
Can I freeze the meatballs?
Yes! Cooked meatballs freeze great. Just store without glaze and reheat before tossing in sauce.
Am I able to make the sauce in advance?
Totally. It keeps in the fridge for up to a week. Reheat gently before using.
What if I don’t have rice vinegar?
Swap with apple cider vinegar or white wine vinegar. Just use a little less and adjust to taste.
How do I make this lower calorie?
Use leaner meat, reduce the honey slightly, and cut the portion of rice in half. Still delicious.
6 More High-Protein Beef Recipes to Try Next
If you’re craving bold flavor and big protein, beef delivers every time. These high-protein beef meal prep recipes are perfect for building muscle, fueling heavy training sessions, or just spicing up your weekly macro game with something heartier than chicken.
From sweet and savory meatballs to sizzling steak bowls and high-protein comfort food classics, these beef recipes bring the heat. Every dish is built for macro tracking, reheats like a champ, and makes sticking to your goals feel less like a chore and more like a cheat day. Whether you’re on a clean bulk, cutting phase, or just trying to avoid another bland chicken lunch, this beef lineup hits hard. If you’ve been searching for “macro-friendly beef recipes,” “beef meal prep for bulking,” or “easy high-protein steak bowls,” welcome home.
My most popular High-Protein Meal prep Recipes (they slap)
- Mongolian Meatballs – A high-protein meal prep classic: sweet, savory, macro-packed beef meatballs that always deliver.
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And as always, if you made it all the way down here and still haven’t found your perfect macro-packed meal, you can explore my full recipe catalogue—over 60+ free high-protein meal prep recipes—linked right here.
The blueprint to high-protein meal prep
Want to see how I structure high-protein meal prep recipes like this to hit real fitness goals—whether you’re cutting, bulking, or just trying to stay lean? Check out my full meal prep strategy here to learn how I use macro-friendly meals to stay consistent all week long.