Vegan Korean Barbeque Meatballs

These meatballs are full of flavor, heat and just a hint of sweetness! Perfect as cocktail meatballs or pile them on a pretzel bun, drizzle on some extra Gochujang sauce, heap on some Bootleg Kimchi! Got to get me some!!

This recipe was adapted from a recipe found on Food52.


For the Meatballs:

For the Glaze:

Garnish (if desired)


Preheat oven to 350 degrees.

In a large bowl, gently combine all meatball ingredients, except canola oil. Be careful not to overmix. If your meatballs seem too moist, add a tablespoon of panko at a time until you get the right consistency. You want your meatballs to be able to hold their shape.

In a large frying pan, heat oil over medium heat. Add a few meatballs at a time and brown on all sides. (Because these delicious meatballs are plant-based and not animal-based, if you choose to omit this step and the required oil…, that’s okay.)

Transfer meatballs to a parchment lined baking sheet and bake for 10 minutes.

Meanwhile, in a small saucepan, combine all glaze ingredients. Cook over medium heat for 5 -7 minutes or until slightly thickened.

Brush meatballs with glaze and garnish as desired.



For each flax egg you’ll need 1 Tbsp flaxseed meal (ground raw flaxseed) and 2 1/2 Tbsp  water. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.