Sweet and Spicy Korean Meatballs

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

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. I bet you’ve missed my meatballs! Well don’t worry, because I’m back with another fabulous recipe. This time the recipe is for sweet and spicy Korean meatballs.

Korean Meatballs?

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.

What You Need To Make Korean Meatballs

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. If using jarred keep in mind that 1 1/2 teaspoons equals 1 fresh garlic clove.
• Sauces – Sriracha or some element of heat is crucial for this recipe.
• Egg – You’ll need one large as the binding agent in the meatballs.
• Seasoning – Salt and pepper to taste.

Spicy apricot glaze

• 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.
• Sriracha – We want to carry that heat through, from our meatballs all the way to our glaze!

Want To Use Gochujang?

If you happen to have some on hand or really feel like going authentic with this recipe then feel free to use this spicy little paste. Be warned though, gochujang is spicy so you may want to tweak how much you use as a substitute.

How To Make Korean Meatballs

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Preheat oven: To 400 F degrees. Line a baking sheet with parchment paper; set aside.
2. Make the meatballs: 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. I got about 36 meatballs because I wanted these to be small bite size meatballs.
3. Create the glaze: Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
4. Finish the dish: Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

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 Make Your Own Breadcrumbs

I mean I always say that homemade is always better, so why not test out that theory with this seemingly small but monumentally important ingredient! Good quality breadcrumbs provide a juicy, tender, and flavorful meatball.

All you need are 10 slices of bread, ground down in a food processor, from there just:

1. Spread the breadcrumbs on a baking tray and place in your preheated oven.
2. Bake at 300 F degrees for 10 minutes or until the crumbs are golden and completely dry, stir occasionally.
3. Cool completely on the baking sheet before incorporating.

How Do I Serve My Sweet and Spicy Korean Meatballs?

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.

Want To Make This Recipe Ahead?

This dish 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.

More Incredible Meatballs To Try:

• Salisbury Steak Meatballs
• Stout Meatballs with BBQ Sauce
• Meatballs with Mushroom Sauce
• Porcupine Meatballs
• Thai Meatball Lettuce Wraps
• Cheesy Chicken Meatball Rolls
• Firecracker Chicken Meatballs
• Thai Meatball Lettuce Wraps
• Pomegranate Cocktail Meatballs
• Indonesian Meatballs

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Sweet and Spicy Korean Meatballs

4.56 from 107 votes

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Author: Joanna Cismaru

Serves: 36

Print Pin Rate

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

Equipment

• 11x17-inch Cookie Sheet

Ingredients

For Meatballs

• 1 1/2 lb lean ground beef
• 4 green onions chopped
• 1/2 cup breadcrumbs such as Panko
• 3 cloves garlic minced
• 1 egg
• 2 tbsp Sriracha sauce
• 1 tsp ground ginger
• 1 tsp salt or to taste
• 1/2 tsp pepper or to taste

For Spicy Apricot Glaze

• 1/2 cup apricot jam
• 1 tbsp soy sauce
• 2 tbsp Sriracha sauce

US Customary - Metric

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.

Recipe Notes

1. This recipe will yield about 36 meatballs, but depends on size of meatballs.
2. You can use 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. You can use gochujang instead of sriracha.
5. Nutritional information is per meatball. 
6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1meatballCalories: 35kcal (2%)Carbohydrates: 2g (1%)Protein: 4g (8%)Fat: 1g (2%)Saturated Fat: 1g (6%)Cholesterol: 16mg (5%)Sodium: 143mg (6%)Potassium: 77mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 20IUVitamin C: 1mg (1%)Calcium: 7mg (1%)Iron: 1mg (6%)

Course:Appetizer, Dinner, Main Course

Cuisine:Korean

Keyword:apricot, beef, meatballs

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