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4.8 from 18 votes

Sweet and Spicy Korean-Style Cocktail Meatballs

These Korean-style glazed cocktail meatballs are sweet and spicy, and so tiny, cute and delicious you might forget there's even a game on. They're so easy to make and can even be made in advance!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 25 cocktail meatballs
Course: Appetizer , Snacks
Cuisine: Asian , Korean , American

Ingredients

  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 tablespoon Gochujang spicy Korean chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger minced or grated
  • 2 garlic cloves minced or grated
  • 1 scallion minced
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1/2 cup panko breadcrumbs
  • 1 egg lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
Gochujang-Honey Glaze:
  • 2-4 tablespoons Gochujang start with 2 and taste
  • 1/4 cup honey
  • 2 tablespoons ketchup
  • 2 tablespoons rice vinegar unseasoned
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
Garnish:
  • scallion thinly sliced
  • toasted sesame seeds

Instructions

    Cup of Yum
  1. Preheat oven to 375°F / 190ºC
  2. Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until completely blended (but don’t over-mix).
  3. With wet hands (to keep the meatballs from sticking), form 1 – 1 1/2 tablespoon sized meatballs (Using a small portion scoop makes this easier but you could do it by eye). Place balls about an inch apart onto a parchment-lined baking sheet. Bake meatballs for 15 to 20 minutes or until just cooked through.
  4. Meanwhile combine all glaze ingredients in small pot. Bring to a simmer over medium heat and cook until mixture is slightly thickened, about 5-7 minutes. Set aside and let cool.
  5. Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.

Notes

  • Meatballs can be cooked ahead and refrigerated or frozen. About 30 minutes before you want to serve them, bake them on a parchment-lined baking tray in a 350ºF oven until warm. No need to defrost, if frozen. They should take about 15-25 minutes to reheat. Then glaze and serve.