Instructions

• Preheat the oven to 400 degrees F (about 205 degrees C). Line a large sheet pan or baking sheet with parchment paper or foil, or spray it down with non-stick spray.
• Add all the ingredients for the gochujang meatballs to a large mixing bowl. Using clean hands or a soft spatula, mix it all together until everything is evenly combined. Portion out individual meatballs with a spoon or small scoop and roll them into round shapes.
• Place the meatballs on the baking sheet so none of them touch. Bake on the middle rack for 16-18 minutes or until the meatballs are cooked through and starting to brown, or the internal temperature reaches 160 degrees F.
• Meanwhile, make the glaze. Warm a small saucepan over low heat and add the gochujang, rice vinegar, honey, soy sauce, and toasted sesame oil. Whisk it together until it's saucy and smooth (which should only take about 30-60 seconds once the saucepan heats up). Remove from heat.
• To serve, toss the cooked meatballs in half of the gochujang glaze, reserving the other half to drizzle on top. Serve alone as an appetizer, or combine with cooked rice, vegetables, kimchi, and other toppings to build a complete meal in a bowl. Serve while hot and enjoy.