Gluten Free Korean Meatballs
These bold, sticky meatballs bring serious Korean-inspired flavor to the dinner table — think gochujang heat, honey sweetness, and a glossy sauce that clings to every bite. Ground pork gets mixed with fresh ginger, minced garlic, tamari, and sesame oil before being baked at high heat until deeply browned and cooked through, so the oven does most of the heavy lifting. The key swap that makes this work without wheat is gluten free breadcrumbs and tamari in place of regular soy sauce — two simple ingredient choices that keep the texture and umami right where they need to be. A quick stovetop sauce of gochujang, honey, rice vinegar, and a cornstarch slurry comes together while the meatballs bake, thickening into something genuinely craveable. Serves four, which makes it a solid weeknight dinner over rice or tucked into lettuce cups for something a little lighter. Finish with sesame seeds and extra green onion and you've got a dish that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground pork
- ⅓ cup gluten free breadcrumbs
- 1 large egg
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tsp sesame oil
- 3 green onions, thinly sliced (green tops only for meatballs; reserve whites for sauce)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the sauce
- 3 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- reserved green onion whites, thinly sliced
For serving
- 1 tsp sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease a large oven-safe skillet.
- 2
In a large mixing bowl, combine the ground pork, gluten free breadcrumbs, egg, garlic, ginger, 2 tbsp tamari, 1 tsp sesame oil, the green tops of the 3 green onions, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; overmixing toughens the meatballs.
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