If you love a spicy-sweet twist on classic comfort food, these Korean Meatballs are about to become your new obsession. Juicy, flavorful beef meatballs get glazed in a tangy, gochujang-kissed apricot sauce that’s lick-your-fingers irresistible. Whether you pile them onto a steaming bowl of rice, serve them as a party appetizer, or make them the star of your next weeknight dinner, this recipe is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
- Irresistible Flavor Explosion: The combination of savory beef, aromatic ginger, and spicy-sweet gochujang glaze creates bold bites you’ll crave again and again.
- Weeknight Friendly: Dinner is on the table in under an hour, and the prep is genuinely foolproof—even for beginners.
- A Party-Perfect Appetizer: These Korean Meatballs are a total hit at gatherings—just watch them disappear!
- Super Customizable: Easily swap the protein or adjust the heat to suit your mood or what’s in your fridge.
Ingredients You’ll Need
What makes these Korean Meatballs truly shine is how each simple ingredient delivers on flavor, tenderness, and that signature glossy exterior. Don’t be intimidated—these are all humble pantry staples, but together, they’re magic.
- Lean ground beef: The foundation for moist, juicy meatballs with robust, meaty flavor.
- Green onions: Fresh, sharp, and herbal, these add an unmistakable Korean accent and lovely color.
- Panko breadcrumbs: Help keep the meatballs moist and tender without becoming dense.
- Garlic: Minced fresh for zesty punch in every bite—don’t skimp!
- Egg: It binds all the ingredients, giving each ball its perfect structure.
- Gochujang paste (or Sriracha): This spicy fermented condiment brings authentic Korean heat and a touch of tang.
- Ground ginger: A gentle warmth and subtle fragrant kick that makes the flavors pop.
- Salt & pepper: Essential for bringing everything together—taste as you go!
- Apricot jam: The sweet base for our glaze, pairing beautifully with the spicy elements.
- Soy sauce: Just a splash deepens the glaze with umami and saltiness.
Variations
Part of the magic of Korean Meatballs is how easily you can make them your own—adjust proteins, swap sauces, and play with heat until it’s just right for you.
- Try Different Proteins: Swap the beef for ground chicken, turkey, or pork for a lighter or richer result.
- Go Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce without losing any flavor or texture.
- Marmalade Glaze: Use orange marmalade instead of apricot jam for a citrusy, bright spin.
- Make it Milder: Tone down the gochujang or Sriracha a bit for a more family-friendly, gentle heat.
How to Make Korean Meatballs
Step 1: Prep Your Oven & Pan
First things first—start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking, so those glorious meatballs come out perfectly round and golden.
Step 2: Mix the Meatball Mixture
Add the ground beef, chopped green onions, panko, garlic, egg, gochujang or Sriracha, ginger, salt, and pepper to a large bowl. Get in there with your hands—it’s seriously the best way to gently but thoroughly mix everything without overworking the meat. The mixture should look even and hold together easily.
Step 3: Form & Bake the Meatballs
Use a small cookie scoop or your hands to shape the mixture into 1-inch balls. Place them on your prepared baking sheet, spacing them out so they cook evenly. Bake for 20–25 minutes, until browned and cooked through (the internal temperature should reach at least 160°F/74°C for safety).
Step 4: Whisk Up the Spicy Apricot Glaze
While the meatballs are baking, whisk together apricot jam, soy sauce, and gochujang (or Sriracha) in a bowl. This step makes your kitchen smell absolutely divine, and only takes a minute—so easy, but so impressive.
Step 5: Glaze & Toss
Once the meatballs are baked, transfer them to a large bowl and pour the spicy apricot glaze over top. Toss gently until every meatball is glistening and coated—prepare yourself for instant mouthwatering appeal!
Pro Tips for Making Korean Meatballs
- Mix Gently for Tender Meatballs: Overmixing can make the meatballs dense, so use your fingertips and stop as soon as everything just comes together.
- Even Sizing is Key: Use a cookie scoop for uniform meatballs—this helps them cook evenly and look extra professional.
- Taste Test Before Rolling: Cook a tiny spoonful of the mixture in the microwave and adjust the seasoning if needed—it’s a game-changer for perfectly seasoned results.
- Monitor the Glaze Consistency: If your glaze seems too thick, warm it slightly or thin with a splash of water before tossing with the meatballs for that silky, even coating.
How to Serve Korean Meatballs
Garnishes
For that authentic “wow” finish, sprinkle your Korean Meatballs with chopped chives or green onions for a burst of color and freshness. A scattering of toasted sesame seeds adds crunch and an irresistible nutty aroma. If you love heat, thin slices of fresh chili or an extra drizzle of gochujang sauce do the trick.
Side Dishes
These meatballs shine over fluffy steamed rice, but they’re also fantastic tucked into lettuce wraps or alongside a tangy Asian slaw. Kimchi and quick pickled vegetables will cut through the richness and make every bite sing, turning your table into a true Korean feast.
Creative Ways to Present
Serve Korean Meatballs on skewers as a striking appetizer, or pile them high on a platter with cocktail picks for easy finger food. For a playful twist, slide them into steamed bao buns or use them to top an Asian-inspired noodle bowl with crunchy veggies and a soft-boiled egg. Total showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover Korean Meatballs store beautifully—simply pop them (with extra glaze, if possible) in an airtight container in the fridge for up to 4 days. They’re just as fantastic cold, layered onto a rice bowl or salad, as they are warmed back up for lunch or dinner.
Freezing
To freeze, let the cooked and cooled meatballs stand alone without glaze, then transfer them to a freezer bag or airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge and toss with fresh glaze just before serving for best texture.
Reheating
Reheat gently in a covered skillet over low heat, adding a splash of water or extra sauce to keep them moist. The microwave works too—just cover and heat in short bursts to avoid drying out. They come out juicy and tender every time!
FAQs
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Can I make Korean Meatballs without gochujang?
Absolutely! While gochujang offers that unique fermented depth and heat, Sriracha or another favorite hot sauce works as a substitute. Adjust to your desired spice level and don’t hesitate to add a touch of miso or extra ginger for complexity.
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Can I use a different jam for the glaze?
Yes—orange marmalade is a delicious swap for apricot jam, bringing a tart, bright flavor. You can even try peach or pineapple jam for fun fruity variations that play off the spicy notes.
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Are Korean Meatballs spicy?
They do have a noticeable, satisfying warmth thanks to gochujang or Sriracha, but you can control the heat by adding less paste or balancing with more jam. They’re generally mild enough to please most palates, even spice-skeptics!
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How do I keep my meatballs moist and tender?
Gentle mixing, using fresh panko for lightness, and avoiding over-baking are key. The glaze also helps keep them extra juicy, even if you’re reheating or serving the next day.
Final Thoughts
If you’ve been hunting for a new weeknight staple or a party appetizer with a little bit of “wow,” you have to give these Korean Meatballs a try. Each bite is packed with just the right blend of sweet, spicy, and savory flavors—and they couldn’t be easier to whip up. I can’t wait for you to fall in love with them, too. Happy cooking!
Print
Korean Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 36 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
- Diet: Gluten Free
Description
These Korean Meatballs are a flavorful twist on the classic dish, with a spicy apricot glaze that adds a sweet and tangy kick. Perfect for serving over rice or as a tasty appetizer.
Ingredients
For Meatballs
- 1 1/2 pound lean ground beef
- 4 green onions, chopped
- 1/2 cup breadcrumbs such as Panko
- 3 cloves garlic, minced
- 1 egg
- 2 tablespoons Gochujang paste or Sriracha
- 1 teaspoon ground ginger
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
For Spicy Apricot Glaze
- 1/2 cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoons Gochujang paste or Sriracha
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
- Meanwhile, in a medium bowl, whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
- Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.
Notes
- This recipe will yield about 30 to 36 meatballs, but depends on size of meatballs.
- Substitute the beef with ground chicken, turkey, or pork instead of beef.
- You can use orange marmalade instead of apricot jam if that’s more convenient for you.
- Temp the meatballs. You can use an instant-read digital meat thermometer to ensure that your meatballs have reached an internal temperature of at least 160°F (74°C) before taking them out of the oven.
- Test the meatballs. A trick to having perfectly seasoned meatballs is to taste the meat mixture before forming it into meatballs. Just cook about a teaspoon of the meat mixture in the microwave or in a pan to taste before forming it into balls.
- Use a cookie scoop. Using a small cookie scoop to portion out the meat mixture is an easy way to make meatballs that are all exactly the same size and shape, which is important for even cooking.
Nutrition
- Serving Size: 1 meatball
- Calories: 80
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 25mg
