Easy Korean Meatballs with Sweet Spicy BBQ Sauce 

Ingredients:
For the Meatballs:

1 ½ pounds ground beef (90/10 recommended, or use ground turkey or chicken)
1 small red onion, finely chopped (yellow onion may also be used)
2 cloves garlic, minced
1 large egg, lightly beaten
⅓ cup panko breadcrumbs (use gluten-free panko if needed)
1 tablespoon gochujang (Korean chili paste)
2 teaspoons fresh ginger, minced
2 tablespoons low-sodium soy sauce (or soy substitute, such as Coconut Aminos)
½ teaspoon kosher salt
½ teaspoon black pepper
For the Korean BBQ Glaze:

¼ cup brown sugar (light, packed)
2 tablespoons low-sodium soy sauce (or replacement)
1 teaspoon cornstarch
1 tablespoon gochujang (Korean chili paste)
Garnish (optional):

1 teaspoon sesame seeds
2 green onions, chopped
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Make the Meatball Mixture:
In a large bowl, combine the ground beef, chopped red onion, minced garlic, beaten egg, panko breadcrumbs, gochujang, minced ginger, soy sauce, kosher salt, and black pepper. Mix until just combined, being careful not to overmix.
Form the Meatballs:
Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet.
Bake the Meatballs:
Bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and browned.
Prepare the Korean BBQ Glaze:
While the meatballs are baking, in a small saucepan over medium heat, combine the brown sugar, soy sauce, cornstarch, and gochujang. Stir until the mixture is smooth and begins to thicken, about 3-5 minutes. Remove from heat.
Glaze the Meatballs:
Once the meatballs are done baking, remove them from the oven and drizzle the Korean BBQ glaze over them, tossing gently to coat.
Serve:
Transfer the glazed meatballs to a serving platter. Garnish with sesame seeds and chopped green onions if desired. Enjoy!