Korean Meatballs
These award-winning Korean Meatballs are sweet, spicy and so flavorful! Serve them over rice for dinner, or as an irresistible appetizer.
These gochujang meatballs are award winning!
This Korean meatballs recipe is an oldie but a goodie. Since it was first published in 2013, over 60,000 people have visited this site for the recipe, and many more have gotten it from Food 52, where it was chosen as the winner of their “Best Spicy Recipe” contest.
The editors offered a few notes from the Test Kitchen explaining why it was chosen, and I think they’ve said it better than I could:
”If you’re looking to impress a crowd (or just want a fun snack/appetizer to make), look no further than these gochujang meatballs. They are our new favorite cocktail party appetizer, with a kick of spice to keep things interesting.”
“The glaze really puts these meatballs over the top flavor-wise. It features apricot preserves, gochujang, of course, rice vinegar, and soy sauce. Just cook for about 5 minutes to thicken, and the glaze is ready to go.“
“We promise that whomever you serve these meatballs to are going to absolutely devour them!“
Why You’ll Love This Korean Meatballs Recipe
- These are great for entertaining! Keep them warm in a low crockpot for hours.
- While beef if used in the recipe card below, you can easily substitute ground pork, chicken or even turkey, depending on your preference.
What You’ll Need for Korean Meatballs
- ground beef – you will need 1 pound of ground meat. I used beef, but I talk about alternatives below! Feel free to save your beef for taco mac and cheese and make these meatballs with turkey instead.
- green onions – you will need thinly sliced green onions both for the meatball mixture and a garnish. If it’s game day, make a batch of healthy buffalo chicken dip and use the extra onions on top of that, too!
- garlic – I’m incapable of making a meatball without garlic. Garlic lovers – don’t miss my garlic dip recipe!
- ginger – minced fresh ginger (not the dried kind) is essential for any Asian meatball, and my orange chicken marinade.
- egg – you need 1 egg to act as a binder for the meatball mixture.
- breadcrumbs – I use panko breadcrumbs, which also serve as a binder.
- gochjuang – this Korean chili paste is the star of this recipe, appearing in both the meatball mixture and the glaze.
- salt and pepper – for seasoning the Korean BBQ meatballs. I used ground white pepper because I like it’s flavor for Asian dishes, but ground black pepper works fine, too.
- canola oil – you’ll need this for pan-frying the Korean meatballs. Vegetable oil also works.
- apricot preserves – for sweetening the glaze. I talk about alternatives below.
- rice vinegar – this adds a kick of acid to the glaze for this Korean meatball recipe. White vinegar works fine, too.
- soy sauce – this seasons the glaze, because we aren’t using salt in it. Soy sauce is also the secret ingredient in my best gravy recipe.
- toasted sesame seeds – optional, but I love them as a garnish.
What is gochujang, and why do I need it for Korean BBQ meatballs?
Gochujang is a fermented red chili paste that is used often in Korean cooking. It’s made from chili powder, rice, soybean powder and other ingredients. It is savory, sweet and spicy all at the same time.
It is can be quite thick and kind of have the consistency of tomato paste, although some brands are a little thinner.
In my opinion, it is actually pretty versatile, and has a nice spicy and smoky flavor. A little bit goes a long way toward giving an otherwise boring dish a little Korean flair.
How to Make This Recipe for Korean Meatballs
1. STIR. In a large bowl, stir together the onions, garlic, egg, breadcrumbs, gochujang, ginger, salt and pepper.
2. MIX. Add the beef to the bowl and stir or mix with your hands until just combined. Do not overmix.
3. FORM. Using your hands or a scoop, gently form into golf ball-sized meatballs.
4. BROWN. Heat some oil in a large skillet and brown the meatballs in the oil, on all sides, in batches.
5. BAKE. Transfer the meatballs to a rimmed baking pan and and bake until the internal temperature reaches 160 degrees F.
6. GLAZE. While the meatballs are baking, make the glaze by whisking together the preserves, gochujang, vinegar and soy sauce in a small saucepot. Cook over medium heat until the mixture is slightly thickened.
7. SERVE. Brush meatballs with glaze and sprinkle with green onion and sesame seeds to serve.
Gochujang Meatballs Variations
Can I use a different type of meat for this Korean meatball recipe?
Absolutely. You are not required to make these Korean BBQ meatballs with beef.
Feel free to use to make this Korean meatball recipe with ground pork, chicken, or turkey. You could actually just make my turkey meatball recipe air fryer (omit the oregano) and change up the sauce if you wanted.
Heck, you could even use my black bean meatball recipe with this glaze!
You could even use a combination of several different types of meat in this Korean BBQ meatball recipe. Whatever you prefer is what you should use for these meatballs.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
What if I don’t have apricot preserves for these Korean style meatballs?
You don’t need to buy a jar of apricot preserves just for these gochujang meatballs, especially if you don’t plan to use it again (after all, that’s just more food waste!).
You can use just about any kind of jam, jelly or preserves that you might have on hand in place of the apricot preserves in these Korean style meatballs.
People have told me they’ve made these Korean meatballs with peach, grape and even strawberry jam/jelly/preserves, and they turn out great every time.
If you have strawberry preserves, you can make strawberry mules to go with your Korean BBQ meatballs! Try some heart jam cookies for dessert, too!
In the end, you probably won’t be able to tell what flavor of preserves you use for this Korean meatball recipe (since the gochujang takes a front seat in the flavor department). The preserves just add sweetness and texture to the sauce.
Home Chef Tips
- You can prepare the meatball mixture ahead of time and store in the fridge up to 24 hours, either in a large covered bowl, or already formed as meatballs, on a plastic wrap-covered sheet pan.
- Add a pinch of red pepper flakes to the meatball mixture of the sauce if you’d like to spice it up a little.
How to Serve Korean Style Meatballs
This Korean meatball recipe is very versatile. You can serve them as an appetizer, simply skewered with toothpicks for easy snacking.
They also work great as a main dish, paired with steamed rice or vegetarian kimchi fried rice, and sauteed vegetables.
You can even try them on top of tomato ramen for a fun dinner!
How to Store Korean BBQ Meatballs
If you have leftovers, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
More Foxes Love Lemons Favorites
Korean Style Meatballs
Ingredients
For the Meatballs:
- 3 green onions very thinly sliced
- 2 garlic cloves minced
- 1 egg lightly beaten
- ½ cup panko breadcrumbs
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 1 pound ground beef
- 2 tablespoons canola oil for pan-frying
For the Glaze:
- ⅓ cup apricot preserves
- 2 tablespoons gochujang Korean chili paste
- 1 ½ tablespoons rice vinegar
- 1 tablespoon soy sauce
For the Garnish:
- Sliced green onion
- Toasted sesame seeds
Instructions
Make the Meatballs:
- Preheat oven to 350 degrees F. In large bowl, stir together onions, garlic, egg, breadcrumbs, gochujang, ginger, salt and pepper. Add beef and stir (or mix with hands) until just combined. Do not overmix. Using your hands or a scoop, gently form into golf ball-sized meatballs.
- Heat oil in large skillet over medium-high heat. In batches, transfer meatballs to skillet and cook 3 to 4 minutes or until browned on all sides, turning occasionally. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160 degrees F.
Make the Glaze:
- In small saucepot, whisk together preserves, gochujang, vinegar and soy sauce. Cook over medium heat 5 minutes or until mixture is slightly thickened, stirring frequently.
- To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
Is there a way to make these, but less spicy? I cook for my 93yo mom. Thank you!
Hi Suz! The gochujang is what gives most of the Korean flavor, but also most of the spice. If you wanted to substitute tomato paste for the gochujang, you could! It will still have an Asian flavor from the soy sauce and ginger, but shouldn’t be spicy.
Made these ahead for SUPER BOWL tonight. They are so good thank you
I’m so glad to hear these were a hit, Debbie!
Hello… I have a general question regarding Korean recipes calling for sesame seed oil. Can you tell me if the recipes typically use regular or toasted sesame seed oil or if it isn’t specified, which would you typically use
Thanks so much
Hi Nick – there isn’t any sesame oil in this recipe. If I’m making somebody else’s recipe, I typically use whatever the recipe calls for.
Hi Lori… I made your meatballs, per your recipe, in my Vortex air fryer. I cooked them at 375 for 8 minutes and flipped them and cooked them for another 5. I then put together the glaze in a small saucepan and then transferred the glaze and meatballs to a frypan to glaze them on my stovetop. They were off the charts delicious. I always take pictures of my finished foods to share with friends, family and strangers and everyone I showed was awed. Actually, they looked almost as good as yours!
With regard to sesame oil, I wasn’t referring to this recipe. You seem to be quite knowledgeable with your ingredients and I was asking a general question regarding sesame oil looking for your advice since I’m just getting started with Asian cooking.
Thanks
Hi Nick – I’m so glad to hear these turned out so well. I actually got an air fryer for Christmas, and now I want to try to make meatballs in it. Thanks for the inspiration!
Hi I was on here looking for gojuchang recipes because like you, I have a giant tub in the fridge staring back at me. The meatballs look delicious, can’t wait to try them. Just wanted to let you know I laughed out loud at the Nickelback incident hahahah. Thanks for sharing!
Good luck using up your gochujang! It can be a daunting but delicious project. And I really learned my lesson after that Nickelback incident. When I’m cooking now, I either put on NPR or Spotify. Zero chance of Nickelback!
I can SO relate to the Nickleback-radio-meat-hands story. I have BEEN THERE! That’s so funny. I just stumbled upon this blog because I was thinking about making some kind of korean meatball. Looks great. cheers!
hahaha yes! This blog post is now almost four years old, and I’m STILL hearing Nickeback on the radio. WHY, UNIVERSE, WHY?!?!?
In all seriousness, I’m so glad you found me, Adriane, and I hope this meatball recipe is a hit for you!
Just made these this evening! Deeeelish!!!
So glad to hear you liked them, Alison! Thanks for stopping by 🙂
I love to try it.. But what is the other substitute for apricot preserves if it is not available here in my place.. I’m Tintin from thailand.
Hi Tintin! You can use just about any kind of jam, jelly or preserves in place of the apricot preserves. So far, people have told me they’ve made them with peach, grape, and even strawberry jam/jelly/preserves! Whatever you can find!
What are apricot preserves? Is that like apricot jam?
Hi Cayden – I believe it’s very similar to jam (and you could certainly use jam in this recipe). I used Smucker’s brand preserves.
Hi. I love your recipes. I’ve made the meatballs several times and they are delicious. Just curious do you use the entire green onion or just the green parts? Thanks, I’m making these today.
Hi Chris! Thanks for stopping by. I use the whole onions. Enjoy!
Eddie, thank you SO MUCH for all of these awesome ideas. 2 months later, that tub of gochujang is still lurking in the back of my fridge, trying to intimidate me. I’m going to try ALL of your ideas though – thanks!
You can use gochujang is soooo many things! I like salad dressing, like if you make a Hoi Sin dressing for Chinese Chicken Salad throw some in. Add some to give teriyaki chicken some kick. My favorite to add it to: Chili, yep good old bean and ground beef chili, gives it a great depth/layer of flavor.
You can use gochujang is soooo many things! I like salad dressing, like if you make a Hoi Sin dressing for Chinese Chicken Salad throw some in. Add some to give teriyaki chicken some kick. My favorite to add it to: Chili, yep good old bean and ground beef chili, gives it a great depth/layer of flavor.
Eddie, thank you SO MUCH for all of these awesome ideas. 2 months later, that tub of gochujang is still lurking in the back of my fridge, trying to intimidate me. I’m going to try ALL of your ideas though – thanks!
These meatballs ARE amazing! SPICY but so delicious! Thx for posting on Pinterest 🙂
Thanks so much, Suzanne. Now I just have to find about 10 more recipes with gochujang, because there’s still so much of it left 🙂
The meatballs look and sound delicious and I love how you built a recipe from the one ingredient, The photo’s are amazing too!
You’re welcome, Paige. Thanks for reading!
These meatballs look delicious! Thanks for sharing!
Paige
http://thehappyflammily.blogspot.com