Korean Meatballs
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
36
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Calories
45 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
Korean
Korean Meatballs
Description
This recipe for Korean Meatballs blends ground beef, green onions, garlic, ground ginger, and gochujang paste into a spiced mixture bound with breadcrumbs and an egg. Formed into small balls and baked, the meatballs offer a tender texture with layered heat from the gochujang.
After baking, meatballs are tossed in a glaze made from apricot jam, soy sauce, and additional gochujang paste, which adds sweetness and saltiness with a spicy kick, giving a glossy finish that coats each meatball evenly. These can be served immediately over rice or as finger food appetizers garnished with chives.
Substitutions like ground chicken, turkey, or pork can be used instead of beef without altering the method. Testing the internal temperature to 160°F ensures safe doneness. Portioning with a small cookie scoop helps achieve uniform cooking, and tasting a small cooked sample of the mixture before forming can help adjust seasoning.
Ingredients
For Meatballs
- 1½ pound ground beef lean
- 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 black pepper or to taste
For Spicy Apricot Glaze
- ½ cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoons gochujang paste or Sriracha
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.
Notes
- Confirm meatballs reach an internal temperature of 160°F (74°C) using a digital meat thermometer for safety.
- Test seasoning of meat mixture by cooking a small sample before forming all meatballs to adjust spices if needed.
- Use a small cookie scoop to form uniform meatballs for even baking.
- The recipe yields about 30 to 36 meatballs, depending on size.
- Ground chicken, turkey, or pork can be substituted for beef.
- Apricot jam in the glaze can be replaced with orange marmalade if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 108mg | 5% |
| Potassium | 86mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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