Korean BBQ Jack Meatballs

Just when you thought our classic jack meatballs couldn’t get any more flavorful, we’ve turned up the heat with a sweet and savory plant-based Korean BBQ sauce good enough to drink.


  • 1 package classic jack meatballs from jack & annie’s
  • 1 tablespoon vegetable oil
  • ½ cup soy sauce or tamari
  • ¼ cup brown sugar
  • 1 tablespoon rice vinegar 
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (adjust for spiciness)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon toasted sesame seeds, plus more for serving
  • Green onions, green and white parts thinly sliced
  • 1 cup white rice, cooked


  1. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger and sesame seeds. Stir until the brown sugar is fully dissolved. Set aside.
  2. Heat a skillet over medium heat. When the skillet is hot, heat 1 tablespoon vegetable oil and add jack meatballs. Saute meatballs, turning often to evenly sear the outside. 
  3. Turn heat to low and add half of the Korean BBQ sauce. Simmer for 10-12 minutes, stirring frequently. Cook until the meatballs are heated through and the sauce has thickened. Gradually add more BBQ sauce if necessary.
  4. Divide rice and meatballs among bowls. Garnish with sliced green onions and an extra sprinkle of sesame seeds. Serve any remaining Korean BBQ sauce on the side.


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