Spicy Korean Meatballs

There is an excellent reason why these are the most popular recipe on the website -- they are THAT good! The flavor is MIND BLOWING and, trust me on this, you will find yourself making these so often you will have the recipe memorized.

Spicy Korean Meatballs

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Serves: 6 Total Time: 45 minutes


  • 3 green onions, very thinly sliced (plus an extra sliced green onion for garnish)
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 pound ground pork
  • 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 ½ tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Sesame seeds
  • Thinly sliced green onion



Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.


Heat oil in large skillet over medium-high heat. In batches (don't crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven.  (**If you REALLY don't want to fry, you can skip this step and cook them in the oven.  They won't the crispy edges, but the flavor is still amazing.  You will need to add a few extra minutes to the cooking time.)


Bake 15-20 minutes or until internal temperature reaches 160° F.


Meanwhile, in small saucepan, combine all glaze ingredients. 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.


TIP:  You can make the meatballs ahead of time, and keep them, uncooked, in your fridge.  If you do this, I would not keep them longer than 24 hours.  When ready to cook, remove from fridge and let them reach room temperature (about 30 minutes) before cooking.


TIP #2: If you're making these for a crowd, make ahead of time (including cooking!) and keep them warm in a crockpot.  You will definitely need to double the recipe, though!


Recipe from Food52/foxeslovelemons

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