Brace yourself: these Korean Meatballs are the bite-sized, flavor-packed marvel guaranteed to steal the show at any dinner or party! Juicy beef gets mixed with aromatic green onions, punchy gochujang, and the perfect spicy-sweet apricot glaze for a dish that’s instantly addictive—whether eaten over fluffy rice or straight off the platter.
Why You’ll Love This Recipe
- Bold Flavor Explosion: Each bite bursts with a harmonious blend of spicy, sweet, and umami, thanks to that irresistible glaze and Korean-inspired aromatics.
- Perfect for Any Occasion: Whether served as a main with rice or as a party appetizer, Korean Meatballs are a guaranteed crowd-pleaser that disappears fast!
- Easy Weeknight Dinner: Just 45 minutes from start to finish, this fuss-free recipe fits right into a busy schedule, with zero compromise on taste.
- Customizable & Adaptable: Easily swap proteins or adjust the heat to make these meatballs your own, no fancy ingredients required.
Ingredients You’ll Need
There’s nothing fussy here—each ingredient brings something special to balance flavor, moisture, and texture in these Korean Meatballs. Get ready for a short-but-mighty grocery list that delivers big results in every bite!
- Lean ground beef (1½ lb): Provides juicy, rich flavor and structure—the heart of every meatball.
- Green onions (4, chopped): These add a bright, oniony punch and fresh pop of color.
- Panko breadcrumbs (½ cup): Panko keeps the meatballs delightfully light and tender; regular breadcrumbs also work in a pinch.
- Garlic (3 cloves, minced): For deep savory aroma that infuses every bite.
- Egg (1): The all-important binder that keeps your meatballs from falling apart.
- Gochujang or Sriracha (2 tbsp): This is where the magic happens—spicy, tangy, and packed with umami, gochujang is classic, but Sriracha is a good sub.
- Ground ginger (1 tsp): Adds gentle heat and a subtle zing that’s quintessential to the dish.
- Salt (1 tsp or to taste): Don’t skimp; it brings all the flavors forward!
- Pepper (½ tsp or to taste): For a hint of background warmth.
- Apricot jam (½ cup): The glaze’s secret weapon, bringing a sweet sticky finish that clings to every meatball.
- Soy sauce (1 tbsp): Balances sweetness and adds savory depth to the glaze.
- Gochujang or Sriracha, for glaze (2 tbsp): Kicks up the glaze for a fun, fiery finish!
Variations
Korean Meatballs love a little twist! It’s so easy to tweak this recipe to suit your pantry, dietary needs, or spice level—feel free to get creative with flavor, protein, or even the glaze.
- Change the Protein: Ground chicken, turkey, or pork all work beautifully and give their own unique spin.
- Citrus Marmalade Glaze: If you don’t have apricot jam, swap in orange marmalade for a brighter, zesty kick.
- Make It Less Spicy: Use half the gochujang or swap in a sweet chili sauce for a milder, family-friendly version.
- Gluten-Free: Use certified gluten-free breadcrumbs and tamari instead of soy sauce.
How to Make Korean Meatballs
Step 1: Prep Your Oven & Baking Sheet
Preheat your oven to a piping 400°F. Line a baking sheet with parchment paper—this stops sticking and means less cleanup later on. Set that aside and get excited; things are about to get delicious!
Step 2: Mix Up the Meatball Mixture
In a large bowl, add your ground beef, green onions, panko, garlic, egg, gochujang, ground ginger, salt and pepper. Roll up your sleeves: using clean hands, gently combine everything until just mixed. Over-mixing makes meatballs dense, so only mix until combined.
Step 3: Shape the Korean Meatballs
Scoop out heaping tablespoons of mixture (a small cookie scoop makes this quick and easy!) and form into 1-inch balls. Place them on your prepared baking sheet, leaving room between each for even cooking. You’ll get around 30–36 meatballs, depending on their size.
Step 4: Bake to Golden Perfection
Pop the tray in the oven and bake for 20 to 25 minutes. The meatballs should be golden and cooked through—look for an internal temp of 160°F. While they bake, your kitchen will start to smell irresistible!
Step 5: Whisk Up the Sweet & Spicy Glaze
While meatballs bake, whisk together apricot jam, soy sauce, and more gochujang (or Sriracha) in a medium bowl—this creates a glossy, tantalizing glaze that clings to every bite.
Step 6: Toss & Serve
Once baked, toss your piping hot Korean Meatballs in the glaze until they’re coated and shimmering. Sprinkle with chopped chives if you like, then serve immediately over fluffy rice or as a party appetizer—watch them vanish!
Pro Tips for Making Korean Meatballs
- Taste-Test Magic: For perfectly seasoned meatballs, cook a teaspoon of your raw mixture in the microwave or a tiny pan, then adjust salt or spice before shaping the batch.
- Uniformity Is Key: Use a small cookie scoop for even meatballs—they’ll cook at the same rate and look ultra professional when served.
- Maximum Glaze Cling: Toss the meatballs in glaze while they’re still warm, so the sauce soaks in and stays glossy rather than sliding right off.
- Switch Up the Jam: Don’t hesitate to swap apricot for orange marmalade or even peach — anything sticky and fruity will play well with the spicy sauce!
How to Serve Korean Meatballs
Garnishes
A scattering of fresh chopped chives or green onions adds both color and a burst of freshness, while toasted sesame seeds offer nutty crunch and a dazzling finishing touch to your platter of Korean Meatballs.
Side Dishes
These bold meatballs love to be paired with hot steamed rice, simple stir-fried veggies, crisp cucumber salad, or even crunchy Asian slaw. They’ll shine next to anything that balances sweet heat and lets their flavors pop.
Creative Ways to Present
Thread each Korean Meatball onto party picks for the ultimate one-bite appetizer, pile them into lettuce cups for a fresh handheld snack, or load them up in slider buns with a drizzle of extra glaze—fun, surprising, and impossible to resist!
Make Ahead and Storage
Storing Leftovers
Leftover Korean Meatballs keep beautifully in an airtight container in the fridge for up to 4 days. The flavors get even bolder after a little time to mingle—so tomorrow’s lunch is extra tasty!
Freezing
Let the meatballs cool, then spread on a tray and freeze until solid before transferring to a freezer bag or container. They’ll keep for up to 3 months. Freeze them with or without glaze—both ways work well.
Reheating
For best results, reheat meatballs gently in a skillet with a splash of water or extra glaze, or warm in the oven at 325°F until heated through. The microwave works for smaller portions—just cover to keep them juicy.
FAQs
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Can I make Korean Meatballs ahead of time?
Absolutely! You can shape and bake the meatballs in advance (even a day or two ahead), then reheat and toss in glaze just before serving—they come out just as juicy and flavorful.
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What can I use instead of gochujang in this recipe?
If you can’t find gochujang, Sriracha is an excellent substitute, or try any Asian-style chili paste. You’ll still get that lovely deep heat and tang.
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Are Korean Meatballs gluten-free?
The basic recipe uses panko and soy sauce, so it’s not gluten-free as written. However, use gluten-free breadcrumbs and tamari or coconut aminos for a simple swap!
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Can I use a different type of meat?
Definitely! Ground chicken, turkey, or pork all work perfectly in Korean Meatballs—just adjust cook time if needed, since leaner meats can cook a little faster.
Final Thoughts
If you’re after a dinner or appetizer that’s bursting with flavor, easy to throw together, and always gets rave reviews, these Korean Meatballs are it. Give them a try—you’ll find yourself making them on repeat, sharing with friends, and maybe (just maybe) sneaking a few straight from the pan.
Print
Korean Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 36 meatballs 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Korean
- Diet: Gluten Free
Description
These Korean Meatballs are a flavorful twist on traditional meatballs, packed with spicy gochujang and a sweet apricot glaze. Perfect for dinner over rice or as a party 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: 90
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 25mg
