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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.
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 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.
- 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.
- 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
- Preheat oven: To 400 F degrees. Line a baking sheet with parchment paper; set aside.
- 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.
- 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.
- 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
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.
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
- Porcupine Meatballs
- Thai Meatball Lettuce Wraps
- Cheesy Chicken Meatball Rolls
- Firecracker Chicken Meatballs
More 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
For Spicy Apricot Glaze
- ½ cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoon Sriracha sauce
- 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.
- This recipe will yield about 36 meatballs, but depends on size of meatballs.
- You can use ground chicken, turkey, or pork instead of beef.
- You can use orange marmalade instead of apricot jam if that’s more convenient for you.
- You can use gochujang instead of sriracha.
- Nutritional information is per meatball.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.