Last updated on April 23rd, 2019 at 03:17 pm
These Sweet and Spicy Korean Meatballs will change your life. They’re made with lean beef, flavored with garlic and Sriracha, baked without frying and glazed with a spicy apricot glaze.
I bet you’ve missed my meatballs! Well don’t worry, because I’m back with another fabulous meatball recipe. This time the recipe is for sweet and spicy Korean meatballs. In the party snack department, tiny glazed meatballs always win so these meatballs are perfect as an appetizer for your party, or to snack on, even to serve them as a meal over some cooked rice.
Korean meatballs are usually made with Gochujang chili paste, but honestly I didn’t want to look for it at the grocery store or go to the Asian market, so I just used Sriracha sauce instead and they were still plenty spicy and utterly delicious. There’s also plenty of garlic, which makes me very happy, and chopped green onions among other staple meatball ingredients.
Of course, what makes these meatballs stand out, is the apricot glaze which is where the sweet and spicy part comes in. It’s such a simple glaze, only 3 ingredients, apricot jam, soy sauce and Sriracha sauce, but totally makes these meatballs go from good to sensational. All in all these meatballs come together pretty quickly and by baking them you save yourself the hassle of frying them, making a mess and cleaning up your stove top and more dishes and so on. Did I mention they’re only 59 calories a meatball? Go on then, have a few!
If you love meatballs as much as I do, you have to try these recipes!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Sweet and Spicy Korean Meatballs
Ingredients
For Meatballs
- 1 1/2 lb lean ground beef
- 4 green onions chopped
- 1/2 cup Panko breadcrumbs
- 3 cloves garlic minced
- 1 egg
- 2 tbsp Sriracha sauce
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp pepper
For Spicy Apricot Glaze
- 1/2 cup apricot jam
- 1 tbsp soy sauce
- 2 tbsp Sriracha sauce
Instructions
- Preheat oven to 400 F degrees. 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.
Mary says
July 7, 2019 at 10:47 amMade this when friends came for drinks, they were a big hit. Nice bit of heat.
Christina says
March 27, 2019 at 3:37 pmWe love this! We make it often. It is always a hit, no matter who is over for dinner!
Joanna Cismaru says
March 27, 2019 at 3:38 pmThis is so great to hear!!
Maxine Neinstadt says
February 24, 2019 at 3:51 pmEasy breezy ..I doubled the yummy glaze..thank you ..I added cilantro too with meatballs
Rola Jeffery says
February 7, 2019 at 1:51 pmLooks delicious! How many meatballs does the recipe yield? Also, If I was to make them ahead of time and freeze them, should I cook them first? Thanks!
Nicole Beaulieu says
February 11, 2019 at 10:57 amWe got 34 meatballs, but of course you could end up with a few more or less depending on how you roll them 🙂 Yes, I would cook them first!
Ameri Seng says
January 30, 2019 at 10:30 pmHi there, planning on making these for the super bowl. Question, can I use ginger paste instead of ground ginger? And can I substitute soy sauce for braggs aminos? Don’t want to compromise flavor, but already own both so if I can use them instead – why not.
Nicole Beaulieu says
January 31, 2019 at 10:14 amYes for sure! Those will both work.
Jane L Morris says
January 28, 2019 at 11:22 pmThese turned out so great and scrumptious ! Love this recipe. I want to make a double batch for the Super Bowl….what do you suggest as the best way to keep the meatballs warm after cooking is complete? A crockpot on low setting maybe? Thanks!!!!
Nicole Beaulieu says
January 29, 2019 at 3:37 pmYes that will be a perfect method! Enjoy 🙂
Jane L Morris says
January 30, 2019 at 1:30 pmgreat! Thank you!
Hanifia says
December 27, 2018 at 3:59 amThis is a great sauce for meatballs, the apricots would indeed give a nice sweet and tangy note. Yummy!
Lin says
December 23, 2018 at 5:40 pmWe love these. I make extra sauce and serve them over brown rice.
SRJ says
December 12, 2018 at 8:35 pmDelicious! This recipe hit the spot. The apricot glaze really added some awesome flavor.
Liz manning says
December 3, 2018 at 8:40 amLooks great
Barbara Schmit says
October 8, 2018 at 2:36 pmI am going to try this for a “ladies” weekend. Can I mix up the hamburger or turkey for the meatballs ahead of time and cook a few days later? And can I pre-mix the glaze as well? I will let you know how they turn out!
Nicole Beaulieu says
October 9, 2018 at 10:04 amFor sure! You can store the meatballs in the freezer.
Whitney says
September 10, 2018 at 4:56 pmDelicious! I used 80/20 because it’s what I had on hand. Also used egg whites and peach jam. My husband says this is definitely a keeper! Plus it was a super quick and easy meal! Served with rice and salad 👌