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These Spicy Korean Meatballs with Gochujang Glaze work perfectly on a busy weeknight or your SuperBowl buffet. Inspired by a Foxes Love Lemons recipe on Food52

Spicy Korean Meatballs

These spicy Korean meatballs with a gochujang glaze are bursting with flavor. The recipe ramps up easily to feed a crowd and works just as well for a weeknight meal as it does as an appetizer for a casual party. Once you try the Korean Gochujang spicy paste, you'll be grabbing it as a pantry staple for a long time to come.

Course Appetizer, Main Course
Cuisine Korean
Keyword appetizer, korean food, meatballs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 servings
Calories 106 kcal

Ingredients

Meatball Mixture

  • 3 green onions very thinly sliced
  • 2 garlic cloves minced
  • 1 egg lightly beaten
  • 1 pound ground beef or mix beef with pork or lamb
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons gochujang Korean chili paste
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons canola oil for pan-frying

Glaze:

  • 1/3 cup apricot preserves
  • 2 tablespoons gochujang Korean chili paste
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Garnishes: sliced green onion and toasted sesame seeds

Instructions

  1. Preheat oven to 350° F.
  2. In large bowl, combine all meatball ingredients except oil. Some notes here: Don't overmix the ingredients - it will make your meatballs tough - just gently combine until everything appears evenly spread around. Form the mixture into golf-ball sized meatballs - or you can make them smaller or larger as fits your use.
  3. Heat oil in large skillet over medium-high heat. In batches without crowding the meatballs in the pan, brown the meatballs on all sides (ok, they are round so technically there are no sides.) I turned them once and it did the trick. Transfer meatballs to a rimmed baking pan and transfer to oven.
  4. Bake 10 minutes or until internal temperature reaches 160° F.
  5. Meanwhile, in a small pot, combine all glaze ingredients. Don't be afraid to experiment with different jams other than apricot. Cook over medium heat 5 minutes or until mixture is slightly thickened.
  6. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds. I had extra glaze and served it alongside as well.

Recipe Notes

  • The glaze calls for apricot preserves. Running low on apricot, I threw in some fig preserves as well. Worked perfectly so don't be afraid to be creative with the jam.
  • If you are pressed for time, you can cook the meatballs in the oven up to internal temp of 160° F, skipping the pan browning. If I were to do this, I would brush on the glaze when they are almost done and do a quick run under the broiler to get a similar searing effect as you would get from the pan browning.

  • Closely adapted from a Foxes Love Lemons recipe.