Grilled Pork Meatball Kebabs

Active Time: 25 MinsTotal Time35 Mins
Yield: Serves 4

Gochujang, a Korean chile sauce, adds heat and a touch of sweetness to these meatballs. Serve the cooked skewers atop small lettuce leaves for a pretty presentation that also doubles as a wrap. Gochujang can be found at many grocery stores (we recommend Bibigo Gochujang Sauce), but you can also substitute 2 Tbsp. sriracha chile sauce and increase the sugar to 2 tsp.


  • 1large egg, beaten
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon finely chopped garlic (from 1 garlic clove)
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided
  • 1 pound ground pork
  • 1/2 cup panko (Japanese-style breadcrumbs)
  • 6scallions, cut into 1 1⁄2-inch pieces
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon granulated sugar
  • 8Little Gem lettuce leaves or romaine lettuce heart leaves
  • 1/4 cup roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • Lime wedges

How to Make It

Step 1

Preheat grill to medium-high (400°F to 450°F); or heat a grill pan over medium-high, and lightly grease. Stir together egg, ginger, garlic, salt, pepper, and 1 tablespoon of the gochujang sauce in a large bowl. Add pork and panko, and gently mix with hands until just combined. Form into 24 (1 1⁄4-inch) meatballs (about 1 ounce each). Thread meatballs, alternating with scallion pieces, onto 8 (8-inch) skewers.

Step 2

Place kebabs on lightly greased grill grate or in grill pan. Grill, uncovered, until meatballs are lightly charred and cooked through, 12 to 14 minutes, turning occasionally.

Step 3

Whisk together soy sauce, vinegar, oil, sugar, and remaining 3 tablespoons gochujang sauce in a small bowl. Place each skewer on a lettuce leaf, and spoon 2 teaspoons sauce over each kebab. Sprinkle with peanuts and cilantro. Serve with lime wedges and remaining sauce.

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