Korean Meatballs Recipe

A bowl of Korean Meatballs with an apricot glaze, topped with green onions and sesame seeds.

5 from 1 vote

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!

Course Appetizer, Main Dish

Cuisine Korean

Keyword Korean meatballs recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings meatballs

Calories 114kcal

Author Sue Ringsdorf

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.

Nutrition