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Dinner Beef Meatballs Asian
4.5 from 176 votes

Korean Meatballs

Jump to RecipePrintRate
By: Joanna Cismaru •3/6/23 111 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for korean meatballs.

These Sweet and Spicy Korean Meatballs will change your life. They’re made with lean beef, flavored with garlic and Gochujang, baked, no frying and glazed with a spicy apricot glaze.

korean meatballs on a metal plate garnished with chives.
Table of Contents Open
  • Sweet And Spicy Korean Meatballs Recipe
  • Why You’ll Love These Korean Meatballs
  • Ingredients You’ll Need
    • Meatballs
    • Apricot Glaze
  • How To Make Korean Meatballs
    • Preheat And Prep The Pan
    • Make The Meat Mixture
    • Form The Meatballs
    • Bake The Meatballs
    • Make The Glaze
    • Garnish And Serve
  • Do I Have To Use Beef?
  • How to Serve
  • Expert Tips
  • Make ahead
  • Other Incredible Meatballs To Try
  • Other Korean Recipes To Try
  • Korean Meatballs
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Sweet And Spicy Korean Meatballs Recipe

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 made with Gochujang chili paste for lots of heat so use as much or as little as you can handle. If you don’t want to make a trip to the Asian store for it, you can use Sriracha sauce instead and they will still be 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 more Gochujang, but totally makes these meatballs go from good to sensational.

korean meatballs on a metal plate on a bed of rice garnished with chives.

Why You’ll Love These Korean Meatballs

  • Simple Recipe! This recipe is great for beginners in the kitchen. Making Korean meatballs requires no hard to find fancy ingredients or special cooking equipment. 
  • Sweet Savory Spicy! Seasoned with lots of garlic and ginger along with a good dose of sriracha and then glazed with a sweet spicy apricot sauce, these meatballs are phenomenal. 
  • Versatile Dish! You can serve these delicious sweet and spicy Korean meatballs as a main dish over rice or noodles as well as on a toothpick or between a bun at a party.

Ingredients You’ll Need

Meatballs

ingredients needed to make korean meatballs.
  • Ground beef – Use lean or regular, any kind you’d like, though the more fat in the meat the juicier your meatballs will be.
  • Onion – Be sure to use green onion today! Chopped up thin.
  • Aromatics – Fresh chopped garlic and ground ginger.
  • Gochujang – A spicy paste very popular in Korean cooking that is made from red chili peppers. If you can’t find it, you can substitute this with Sriracha sauce.
  • Egg – You’ll need one large egg as the binding agent in the meatballs.
  • Seasoning – Salt and pepper to taste.

Apricot Glaze

ingredients needed to make korean meatballs.
  • Jam – I used apricot jam but you can always use orange marmalade instead.
  • Soy sauce – Use low sodium if you find your meatballs get too salty.
  • Gochujang – A spicy paste very popular in Korean cooking that is made from red chili peppers. If you can’t find it, you can substitute this with Sriracha sauce.

How To Make Korean Meatballs

In general, making meatballs is a cinch! I should know because I do it all the time! And this recipe is no different. Just follow these simple steps and you’ll have tasty homemade Korean meatballs with lots of flavor in under an hour!

Preheat And Prep The Pan

Before you begin, you need to preheat your oven temperature to 400°F (204°C). You want it to be nice and hot when the meatballs go in to bake. Then line a baking sheet with parchment paper or a silicone baking mat and set it aside for a later step.

Make The Meat Mixture

process shots showing how to make korean meatballs.

Now let’s start making these meatballs! Just put all the meatball ingredients into a large bowl and then mix everything together well with a wooden spoon or your hands. I myself find that my hands do the best job. The most important thing is that all the meat, breadcrumbs, egg, and spices are fully incorporated.

Form The Meatballs

process shots showing how to make korean meatballs.

Next, form 1-inch size balls with the meat mixture to make the meatballs. Try your best to make all the balls about the same size for even cooking. I ended up with about 36 meatballs when I was done. Also, when doing this step if you notice that your meatballs are not holding together well it could mean that the meat mixture is either too wet or too dry. If the meatballs seem too wet or loose just add a little more breadcrumbs. Yet, if they seem too dry just add a bit more of an egg.

Bake The Meatballs

process shots showing how to make korean meatballs.

After all the Korean meatballs are formed, place them on the prepared sheet pan. Now, transfer them to the preheated oven to bake for 20 to 25 minutes or until they are done to your liking. Note, it’s recommended that ground beef be cooked to at least 160°F (71°C) when checked with a digital cooking thermometer.

Make The Glaze

process shots showing how to make korean meatballs.

While the meatballs are baking away in the oven you need to make the tasty glaze. To do this, just whisk all of the sauce ingredients together in a medium bowl. But be sure that the apricot preserves are well combined with the soy sauce and Sriracha. Then when the meatballs are done cooking in the oven, add them to the sauce and toss until they are fully coated in the spicy apricot glaze.

Garnish And Serve

When the meatballs are ready, transfer them to your favorite dish and then garnish them with a bit of fresh chopped chives if you like. Now, serve them immediately over rice or as an appetizer.

korean meatballs on a metal plate garnished with chives.

Do I Have To Use Beef?

You can use whichever protein you’d like! Feel free to try any of or a combination of these:

  • ground chicken
  • turkey
  • pork
  • veal

How to Serve

I prefer to serve these saucy morsels over white rice but hey, that’s just me. Feel free to try out any of these and you may find your new favorite meal.

  • Mashed Potatoes
  • Creamy Polenta
  • Coconut Rice
  • Rice noodles – cooked according to package instructions.

Expert Tips

  1. 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. 
  2. 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.
  3. 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.

Make ahead

These Korean meatballs can be made ahead of time if that’s what you’re into! Both the sauce and the meatballs themselves are perfect for the fridge or freezer.

These meatballs can be stored in an airtight container in the fridge for 3 – 4 days. This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen.

korean meatballs on a metal plate on a bed of rice garnished with chives.

Other Incredible Meatballs To Try

  • Salisbury Steak Meatballs
  • Porcupine Meatballs
  • Thai Meatball Lettuce Wraps
  • Cheesy Chicken Meatball Rolls
  • Meatballs with Mushroom Gravy
  • Sweet And Sour Meatballs

Other Korean Recipes To Try

  • Korean Style Pork Chops
  • Korean Fried Chicken
  • Bibimbap (Korean Rice Bowl)
  • Korean Beef Bulgogi
  • Korean Beef Stir Fry
  • BBQ Ribs
  • Korean BBQ Chicken
  • Korean Beef Rice Bowls

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

korean meatballs on a metal plate garnished with chives.
Print
4.54 from 176 votes

Korean Meatballs

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Rate Recipe
These Sweet and Spicy Korean Meatballs will change your life. They're made with lean beef, flavored with garlic and Gochujang, baked, no frying and glazed with a spicy apricot glaze.
36

Ingredients

For Meatballs

  • 1½ pound lean ground beef
  • 4 green onions (chopped)
  • ½ cup breadcrumbs (such as Panko)
  • 3 cloves garlic (minced)
  • 1 egg
  • 2 tablespoon Gochujang paste (or Sriracha)
  • 1 teaspoon ground ginger
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

For Spicy Apricot Glaze

  • ½ cup apricot jam
  • 1 tablespoon soy sauce
  • 2 tablespoons Gochujang paste (or Sriracha)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • 11×17-inch Cookie Sheet

Notes

  1. This recipe will yield about 30 to 36 meatballs, but depends on size of meatballs.
  2. Substitute the beef with ground chicken, turkey, or pork instead of beef.
  3. You can use orange marmalade instead of apricot jam if that’s more convenient for you.
  4. 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.
  5. 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. 
  6. 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 Information

Serving: 1meatballCalories: 45kcal (2%)Carbohydrates: 4g (1%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 0.5g (3%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 16mg (5%)Sodium: 108mg (5%)Potassium: 86mg (2%)Fiber: 0.1gSugar: 2g (2%)Vitamin A: 30IU (1%)Vitamin C: 1mg (1%)Calcium: 8mg (1%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

korean meatballs on a metal plate garnished with chives.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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111 Comments
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Jenita G
Jenita G
Posted: 2 months ago

5 stars
Meat balls were a hit!!! So much flavour it just explodes in your mouth. Everyone enjoyed them. Best part is how easy it was to make.

2
Reply
Larry B
Larry B
Posted: 9 days ago

5 stars
I’m definitely not a great cook but I had to give these a try. I made these right to the recipe and the whole family thought they were fantastic. Even the guy who is doing a bath remodel tried them and thought they were good.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Larry B
Posted: 9 days ago

Glad you liked them!

0
Reply
Sia
Sia
Posted: 11 days ago

5 stars
Great recipe, wil try again with ground chicken. Made it with orange marmelade. Everyone loved it!

0
Reply
Peggy
Peggy
Posted: 11 days ago

How much sriracha do you use in place of the gochujang? Would it be the same quantity or would that make the meatballs too hot? Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Peggy
Posted: 11 days ago

Depends how much spice you like but I would use the same amount especially if you like spicy.

0
Reply
Kristen Ramsey
Kristen Ramsey
Posted: 2 months ago

5 stars
Loved these! My son, who is 9, made them with help from the family. Super simple but super tasty! We served them over rice with extra sauce.

2
Reply
Jordan
Jordan
Posted: 4 months ago

5 stars
These meatballs are AMAZING! Just wondering if they would taste alright after being refrigerated with the sauce or is it better with no sauce?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jordan
Posted: 3 months ago

They’ll be fine refrigerated with the sauce!

1
Reply
L Will
L Will
Posted: 8 months ago

5 stars
So GOOD! I used gochujang rather than Sriracha to keep on the Korean theme. This will definitely be in the rotation. 💞

2
Reply
Gayle Davis
Gayle Davis
Posted: 10 months ago

I would love to try this recipe. But I was wondering, I would prefer to use Blackberry instead of orange marmalade or apricot jam. Would this be possible or would it wreck the recipe???

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gayle Davis
Posted: 10 months ago

I don’t think it would wreck it, it might have more of a tart flavor but it should be ok.

1
Reply
Kaila Kwon
Kaila Kwon
Posted: 1 year ago

JO – its long overdue that I wrote a raving review for this recipe. It is a crowd pleaser! Even my scared of spice friends love this. Thanks!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kaila Kwon
Posted: 1 year ago

I’m so happy to hear this!

1
Reply
Grace Ballie
Grace Ballie
Posted: 1 year ago

5 stars
This is my go to party food. People love the unique take on party meatballs. I have used different kinds of jam and they have all been yummy. Super easy to make.

1
Reply
Sissy Green
Sissy Green
Posted: 1 year ago

5 stars
WOW! Just made these and they are oh so good. Permanently in our dinner rotation.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sissy Green
Posted: 1 year ago

Glad you enjoyed them!

1
Reply
Kalypso
Kalypso
Posted: 2 years ago

4 stars
Decent recipe but should be named Thai meatballs. Sriracha isn’t Korean…
Turned out good when I made it.

1
Reply
Tracey Morton
Tracey Morton
Posted: 2 years ago

these turned out amazing. They are delicious!!

2
Reply
Ally
Ally
Reply to  Tracey Morton
Posted: 2 years ago

5 stars
Great! The flavor of the Sriracha really comes through. As a spice lover I would love to make these again and try gochujang instead.

1
Reply
Kathy
Kathy
Posted: 2 years ago

5 stars
I made this using the seasonings/spices for the meatball but ratio/combination of egg-meat-breadcrumbs-quinoa from another recipe and they turned out fantastic! The sauce is so simple and yet so awesome that we started thinking of what other proteins we could coat with the sauce and eat! I used a combination of apricot, leftover from a family visit, and peach jam to make the full 1/2 cup and no regrets. Teenager even liked it. Added to our dinner rotation.

0
Reply
Kris
Kris
Posted: 2 years ago

5 stars
I’ve made this recipe a couple times now and I LOVE it! Although, the last time I made them, they turned out incredibly spicy. I wasn’t sure how it happened until I was listing off the ingredients for a family member and said red pepper flakes. Then I realized the recipe doesn’t call for red pepper flakes! Now don’t get me wrong. I love spicy. But my poor hubby couldn’t handle it!

1
Reply
Becky
Becky
Posted: 3 years ago

5 stars
I’ve made these several times and they are so delicious. I was wondering if, after baking them, I could put them (with the sauce) in a slow cooker to stay warm.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Becky
Posted: 3 years ago

Glad you like them. Definitely yes to the slow cooker.

1
Reply

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