Name: Korean Meatballs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian Recipe
Ingredients: 3/4 cup green onions, minced; 1 1/2 tablespoons fresh ginger, grated; 3 tablespoons gochujang paste (adjust to taste); 1 egg; 1/2 cup panko breadcrumbs (or use GF panko); 2 tablespoons lite soy sauce; 1 tablespoon toasted sesame oil; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 pounds ground beef (or sub ground lamb, pork, or turkey); 1/4 cup rice wine vinegar (unseasoned); 2 tablespoons lite soy sauce; 2 tablespoons gochujang paste; 3 tablespoons apricot preserves or 2 tablespoons pure maple syrup

Korean Meatballs are juicy, tender, and packed with bold Korean-inspired flavor. Made with ground beef, gochujang, ginger, and green onions, and brushed with a sweet and savory glaze, they’re perfect for easy weeknight dinners, meal prep, or entertaining.

Every time I make these Korean Meatballs, they disappear almost as quickly as they hit the table. The tender beef meatballs are seasoned with ginger, green onions, and gochujang and glazed with the most irresistible sweet, sticky, and savory Korean glaze.

Honestly, I just wanted any excuse to make our Korean cucumber salad, and this is how these Asian meatballs came to be! Pair them with jasmine rice and kimchi along with the cucumber salad, and you’ll have a flavorful meal in no time flat.

Why You’ll Love These Korean Meatballs!

Big, bold flavor. Sweet, savory, spicy, and tangy, these meatballs deliver restaurant-worthy flavor with simple pantry ingredients.

Easy enough for weeknights. The meatballs bake in the oven while the glaze simmers on the stove, making dinner come together quickly with minimal hands-on time.

Perfect for meal prep. Make a batch ahead for easy lunches and dinners throughout the week. They reheat nicely and are freezer-friendly, too!

So versatile! Serve the meatballs over rice, noodles, or in lettuce wraps.

Adaptable. Try this with ground turkey, chicken, or plant-based meat like Impossible Burger. It is easily gluten-free-adaptable- use GF liquid aminos and GF panko.

Korean Meatball Recipe Ingredients

ingredients for Korean meatballs - plate of ground beef, fresh herbs, fresh ginger, egg, bowl of breadcrumbs, more small bowls of sauces, pinch bowl of salt, and bunch of green onions.

Ground meat: Ground beef creates juicy, savory meatballs. Substitute with ground turkey, chicken, pork, or plant-based ground “meat” like Impossible Burger.
Gochujang paste: Korean fermented chili paste adds savory depth, gentle heat, and a subtle sweetness. Adjust the amount to your desired spice level.
Green onions and fresh ginger: Bring freshness and aromatic flavor to balance the richness of the beef.
Egg: Helps bind the meatballs while keeping them moist and tender.
Panko breadcrumbs: For a lighter, more delicate texture than traditional breadcrumbs. Sub with GF panko!
Lite soy sauce and toasted sesame oil: Soy sauce adds umami, while toasted sesame oil adds rich, nutty flavor. Sub with GF liquid aminos.
Salt and black pepper: To enhance and balance all of the flavors.
Glaze: Rice wine vinegar (unseasoned), lite soy sauce, gochujang paste, and apricot preserves (or pure maple syrup) create a sweet, savory, tangy, and subtly spicy glaze. Sub with GF liquid aminos.
Garnishes: Sesame seeds, cilantro, and chopped green onions add freshness, crunch, and beautiful color.

How to Make Korean Meatballs

1. Preheat. Preheat the oven to 425°F. Lay foil on a baking sheet, covering the sides too, and top with a sheet of parchment paper.

2. Make the meatball mixture. Add salt, green onions, ginger, gochujang paste, egg, breadcrumbs, soy sauce, and sesame oil to a large bowl and mix. Fold in ground beef until just combined. Over-mixing can toughen the meat.

glass mixing bowl with the ingredients to make Korean meatballs - scallions, egg, ginger, breadcrumbs, and gochujang, with silicone spatula.

glass bowl with Korean meatball mixture.

3. Chill. Transfer the meatball mixture to the fridge to chill for 20 minutes.

4. Shape the meatballs. Use a 1/4-cup, or #16 scoop or disher, to shape the mixture into 22 meatballs, about 50-55 grams (1 3/4 ounces) each.

5. Bake. Arrange the meatballs on the lined baking sheet and bake for 15-18 minutes. When done, the internal temperature should register 165°F. Alternatively, you can bake these on a rack or pan-sear.

Korean meatballs formed and spread out evenly on a parchment-lined baking sheet.

saucepan with glaze for Korean meatballs and a whisk.

6. Make the glaze. In a small bowl, mix rice vinegar, soy sauce, gochujang paste, and apricot jam (or maple syrup). Transfer to a small saucepan and bring to a boil, simmering for 5 minutes. Stir until reduced and thickened. It will continue to thicken as it cools.

cooked Korean meatballs on a parchment-lined baking sheet and covered in the glaze and garnished with herbs.

7. Glaze and garnish. Remove the meatballs from the oven and brush with the warm glaze. Garnish with sesame seeds, cilantro, and chopped green onions.

bowl of Korean meatballs topped with herbs, green onions, and sesame seeds, with a spoon.

Chef’s Tips

Don’t over-mix the meat. Mix until just combined to keep the meatballs tender. Over-mixing can toughen the meat.
Chill before baking. A 20-minute rest in the fridge helps the meatballs hold their shape and bake more evenly.
Use a cookie scoop. I recommend a 2-ounce cookie scoop (¼ cup) for evenly sized meatballs that cook at the same rate.
Use an instant-read thermometer. This is the easiest way to ensure perfectly juicy meatballs. Aim for an internal temperature of 165°F.
Simmer the glaze until syrupy. The glaze should reduce and thicken, but keep in mind it will continue to thicken as it cools.
Glaze the meatballs while they’re hot. They’ll absorb more flavor than if they’ve cooled.

Serving Suggestions

Serve the Korean Meatballs over steamed rice (or over noodles or in lettuce wraps) with Korean cucumber salad, kimchi, pickled daikon radish, and pickled onions. Serve with a side of sautéed bok choy, roasted broccoli, asparagus stir-fry, or scallion pancakes.

Storage

Store leftover Korean Meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes or in a covered skillet with a splash of water until warmed through. If possible, reheat the glaze separately and brush it on just before serving.