Korean Meatballs

I made these meatballs for our Member Appreciation party this past weekend…although, full disclosure, I definitely cheated and used frozen meatballs so you didn’t get the full flavor impact you would have from homemade. Give them a try!


1 egg
1/2 tsp salt
2 tbsp milk
1/4 cup breadcrumbs
1 lb ground chicken/ tukey/ or beef
1 tbsp gochujang paste or sriracha

The Korean BBQ Sauce

1/2 cup coconut aminos
1/2 cup water
2/3 cup brown sugar
3 tbsp rice vinegar
2 tbsp gochujang (substitute with sriracha)
1/2 tsp white pepper powder
4 garlic cloves, grated
1 thumb sized ginger, grated
1 tbsp corn starch
1 tbsp water


The Meatballs

Add egg, milk, salt into a bowl and mix to combine. Then add in meat, breadcrumbs and gochujang paste. Mix everything well.

Form meatball using about 1- 1 1/2 TBSP of meat mixture. Place on a baking tray with a baking sheet. Continue with the rest of the mixture.

Bake in a preheated oven at 450ºF (230ºC) for 10 minutes or until fully cooked. Meanwhile let's make the sauce.

The Korean BBQ Sauce

Add all ingredients in a pan, except for corn starch and 1 tbsp water, and bring to a boil on medium heat. Use a whisk to mix everything well.

Mix corn starch with 1 tbsp water. Once the sauce is boiling, add in corn starch mixture while mixing. Continue to cook for a few minutes until the sauce thicken.

Add meatballs to sauce and coat well.

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