Korean Meatballs Recipe
This Korean Meatballs Recipe combines ground beef, Gochujang paste, and classic meatball ingredients with a sweet apricot glaze. We’re going for sweet and spicy flavors in these baked meatballs that can be adjusted to satisfy your taste buds!
Sweet and Spicy Korean Meatballs
Y’all know I’m a spice loving gal so I always jump at the idea of recipes that use Gochujang. No worries though because you can use as little as a couple of teaspoons and get incredible flavor without all the fire.
These meatballs are pretty versatile, and we loved them plain but also in bowls with whatever you have on hand. Think rice, noodles, or veggies – or a combo!
Want more spice in your life? Try our Spicy Sloppy Joes, Spicy Shrimp Ramen, or Spicy Tuna Cakes!
Why This Recipe Works:
- SPICY TWIST – These meatballs are a little bit sweet and a little bit spicy. If you want to tone these down, add less Gochujang sauce.
- SIMPLE RECIPE – We like an uncomplicated recipe at times. These Korean meatballs are simple enough to prepare on a weeknight and be can be prepped in advance too.
- FULL OF FLAVOR – It’s the sweet and spicy sauce that makes the flavors shine through every single time.
- GREAT FOR APPETIZER OR MEAL – Serve these as an appetizer for your next gathering, or as a main course over rice and veggies. So good!
What You’ll Need:
- ground beef
- onions and garlic
- breadcrumbs
- egg
- Gochujang paste
- milk
- seasonings
- for the sauce – a mixture of additional Gochujang paste, soy sauce, and apricot jam
How to make Korean Meatballs:
Step 1
Prep. Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper.
Step 2
Combine ingredients. In a large mixing bowl, combine the meatball ingredients – ground beef, minced green onions and garlic, breadcrumbs, egg, Gochujang paste, milk, ground ginger, salt, and pepper.
Step 3
Mix ingredients. Use your hands to gently combine the meatball mixture. Try not to over-work the meat or it will become tough.
Step 4
Form meatballs. Use a large cookie scoop (or your hands) to form raw meatballs. Place on a baking sheet lined with parchment paper.
Step 5
Make sauce. In a small bowl, combine sauce ingredients – Gochujang paste, soy sauce, and apricot jam. Use a whisk to combine well.
Step 6
Bake meatballs. Bake meatballs in preheated oven for about 12-15 minutes, or until about 140-150 degrees using a digital thermometer. Remove from oven and use a spatula to move all of the meatballs closer together on the pan.
Step 7
Broil. Add about half of the apricot sauce to the baked meatballs. Then return pan to oven and broil for 2-3 minutes, or until approximate 155-160 degrees F.
USDA recommends 160°F for all ground meats to kill harmful bacteria like E. coli or Salmonella. We normally cook to a slightly lower temperature but be aware of potential risks.
Step 8
Serve. Serve Korean meatballs with the remaining apricot glaze, additional green onions, and sesame seeds.
Storing and Freezing:
Freeze uncooked meatballs or cooked meatballs wrapped tightly in plastic wrap and then place in a freezer bag or freezer-safe container.
Store leftover meatballs in an airtight container in your refrigerator for 3-4 days.
Recipe FAQs:
Ground beef, pork, or a mix of both works well for juicy and flavorful Korean meatballs.
Yes, adding gochujang (Korean chili paste) to the meat mixture and the glaze will add a spicy kick. You can add or subtract to tailor this recipe to your taste buds.
Serve them with steamed rice, kimchi, pickled vegetables, or wrapped in lettuce leaves for a full Korean-style meal. You can also serve these with a glaze as an appetizer.
Yes, you can prepare the mixture or cook the meatballs in advance and reheat them before serving.
You could try 1) miso paste and chili sauce, 2) sriracha and honey, or 3) Thai chili paste.
Other Meatball Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Korean Meatballs Recipe
Ingredients
For the meatballs:
- 1 pound ground beef
- 3 green onions – diced
- 1 clove garlic – minced
- 1/3 cup Panko breadcrumbs
- 1 large egg
- 2 Tablespoons Gochujang paste
- 2 Tablespoons milk
- 1/2 teaspoon ground ginger
- kosher salt and freshly ground black pepper – to taste
For the apricot sauce:
- 1-2 Tablespoons Gochujang paste – depending on how spicy you like it
- 2 Tablespoons lower-sodium soy sauce
- 1/2 cup apricot jam
Instructions
- Prep. Preheat oven to 400 degrees F. Prep a baking sheet with parchment paper.
- Combine ingredients. In a large mixing bowl, combine the meatball ingredients – ground beef, minced green onions and garlic, breadcrumbs, egg, Gochujang paste, milk, ground ginger, salt, and pepper.1 pound ground beef, 3 green onions, 1 clove garlic, 1/3 cup Panko breadcrumbs, 1 large egg, 2 Tablespoons Gochujang paste, 2 Tablespoons milk, 1/2 teaspoon ground ginger, kosher salt and freshly ground black pepper
- Mix ingredients. Use your hands to gently combine the meatball mixture. Try not to over-work the meat or it will become tough.
- Form meatballs. Use a large cookie scoop (or your hands) to form raw meatballs. Place on a baking sheet lined with parchment paper.
- Make sauce. In a small bowl, combine sauce ingredients – Gochujang paste, soy sauce, and apricot jam. Use a whisk to combine well.1-2 Tablespoons Gochujang paste, 2 Tablespoons lower-sodium soy sauce, 1/2 cup apricot jam
- Bake meatballs. Bake meatballs in preheated oven for about 12-15 minutes, or until about 140-150 degrees using a digital thermometer. Remove from oven and use a spatula to move all of the meatballs closer together on the pan.
- Broil. Add about half of the apricot sauce to the baked meatballs. Then return pan to oven and broil for 2-3 minutes, or until approximate 155-160 degrees F.USDA recommends 160°F for all ground meats to kill harmful bacteria like E. coli or Salmonella. We normally cook to a slightly lower temperature but be aware of potential risks.
- Serve. Serve Korean meatballs with the remaining apricot glaze, additional green onions, and sesame seeds.
Notes
- You can tailor the Gochujang according to your taste buds.
- Serve these as an appetizer for your next gathering, or as a main course over rice, pasta, or veggies (or a combination). So good!
- Freeze uncooked meatballs or cooked meatballs wrapped tightly in plastic wrap and then place in a freezer bag or freezer-safe container.
- Store leftover meatballs in an airtight container in your refrigerator for 3-4 days.
These are so dang delicious!
Amen!