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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.
5 from 9 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Course
Cuisine Korean
Servings 16 servings
Calories 106 kcal


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


  • 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


  • Preheat oven to 350° F.
  • 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.
  • 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.
  • Bake 10 minutes or until internal temperature reaches 160° F.
  • 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.
  • To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds. I had extra glaze and served it alongside as well.


  • 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.


Calories: 106kcalCarbohydrates: 3gProtein: 5gFat: 7gSaturated Fat: 2gCholesterol: 30mgSodium: 246mgPotassium: 107mgVitamin A: 45IUVitamin C: 1.2mgCalcium: 12mgIron: 0.8mg
Keyword appetizer, korean food, meatballs
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