Name: Korean Meatballs with Spicy Apricot Glaze Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1½ pound lean ground beef; 4 green onions (chopped); ½ cup breadcrumbs (such as Panko); 3 cloves garlic (minced); 1 egg; 2 tablespoons Gochujang paste (or Sriracha); 1 teaspoon ground ginger; 1 teaspoon salt (or to taste); ½ teaspoon pepper (or to taste); ½ cup apricot jam; 1 tablespoon soy sauce; 2 tablespoons Gochujang paste (or Sriracha)

Jump to Recipe·5 from 3 reviews

I’m so excited to share my Korean Meatballs with Spicy Apricot Glaze Recipe with you! These meatballs are a delightful blend of savory, spicy, and sweet flavors that hit all the right notes every time. Whether you’re looking for a fun appetizer for game day or a comforting dinner that will impress the family, this recipe really stands out with its unique glaze and bold Korean-inspired spices.

What I love most about this Korean Meatballs with Spicy Apricot Glaze Recipe is how versatile they are—you can serve them over rice for a full meal or on their own as finger food at a party. Plus, the spicy apricot glaze is a game-changer, giving the meatballs a sticky, flavorful finish that keeps you coming back for more. Trust me, once you try this, it’ll become a fast favorite for any occasion!

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Why This Recipe Works

Balanced Flavors: The combination of spicy Gochujang and sweet apricot jam creates a deliciously complex glaze that elevates simple meatballs.
Easy Prep: Mixing and baking the meatballs keeps things hands-off and perfect for busy weeknights or casual gatherings.
Versatile Protein: Using ground beef offers great flavor, but you can easily swap in turkey, chicken, or pork to suit your tastes or dietary needs.
Great for Sharing: These bite-sized meatballs are crowd-pleasers, perfect served as appetizers or with a side for a complete meal.

The image shows several meatballs arranged in neat rows on a white marbled surface. Each meatball is round and covered with a shiny brown sauce that makes them look moist and tasty. Small green pieces of chopped chives are scattered on top of the meatballs and over the surface, adding a fresh touch of color. The texture of the meatballs looks slightly rough, showing bits of ingredients inside. The overall look is clean and organized, with the focus on the meatballs in the center and the rows fading into the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Let’s break down the ingredients so you know why each one is key to making your Korean Meatballs with Spicy Apricot Glaze Recipe shine. Every element plays a role, from moisture and texture to balancing spicy and sweet.

Lean Ground Beef: Provides juicy, flavorful meatballs without too much grease, keeping the texture just right.
Green Onions: Add fresh, subtle sharpness and a little crunch to each bite.
Breadcrumbs (Panko): Help bind the meatballs and keep them tender while absorbing flavors well.
Garlic: Essential for that fragrant depth that complements Korean spices beautifully.
Egg: Acts as a binder, holding everything together perfectly so the meatballs don’t fall apart.
Gochujang Paste: This Korean chili paste packs heat and umami, and it’s what gives the meatballs their signature spicy kick.
Ground Ginger: Adds a warm, subtle zest that lifts the overall flavor.
Salt & Pepper: Season everything just right, enhancing all the other flavors.
Apricot Jam: Brings bright, natural sweetness that pairs amazingly with spicy ingredients in the glaze.
Soy Sauce: Adds salty umami depth to the glaze for a perfect balance.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Korean Meatballs with Spicy Apricot Glaze Recipe is so adaptable—you can easily spice it up more or dial it back for milder palates. Feel free to experiment and make it yours!

Extra Spicy: I sometimes add more Gochujang or even a pinch of cayenne if I’m craving a deeper heat kick.
Milder Version: If you want less heat, swap Gochujang with Sriracha or reduce the amount altogether to keep the glaze gentler.
Glaze Twist: Using orange marmalade instead of apricot jam adds a citrusy brightness that’s fantastic, especially in summer.
Meat Swap: I’ve made these with ground turkey too — they turn out lighter but equally tasty.

Step-by-Step: How I Make Korean Meatballs with Spicy Apricot Glaze Recipe

Step 1: Preparing the Meatball Mix

Start by combining all your meatball ingredients—ground beef, chopped green onions, breadcrumbs, garlic, egg, Gochujang paste, ground ginger, salt, and pepper—in a large bowl. I like to use my hands here because it helps evenly distribute everything without over-mixing. Just be gentle; overworking the meat can make your meatballs dense.

Step 2: Shaping the Meatballs

Once your mixture is ready, form the meatballs into small, uniform 1-inch balls. I recommend using a small cookie scoop—it ensures consistent size so they cook evenly and look beautiful on the plate. Place them on a parchment-lined baking sheet so they won’t stick.

Step 3: Baking to Perfection

Bake your meatballs in a preheated 400°F oven for about 20 to 25 minutes. Keep an eye on them toward the end; you want them nicely browned and cooked through. If you have a meat thermometer, aim for an internal temp of 160°F to be safe. This hands-off cooking method frees you up to start making your glaze while the meatballs bake.

Step 4: Making and Tossing with Spicy Apricot Glaze

While the meatballs roast, whisk together apricot jam, soy sauce, and Gochujang paste in a medium bowl until smooth. When the meatballs are done, toss them gently in the glaze. This step is where the magic happens: the glaze caramelizes slightly on the warm meatballs, coating them in that signature sticky, spicy apricot goodness.

Step 5: Garnish and Serve

Finally, sprinkle with chopped chives or green onions for a fresh touch and a pop of color. Serve these warm over steamed rice or arrange on a platter as a scrumptious appetizer. I promise everyone will be asking for seconds!

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Pro Tips for Making Korean Meatballs with Spicy Apricot Glaze Recipe

Taste Before Shaping: Always cook a tiny patty of the meat mixture first—this lets you adjust the seasoning before committing to all the meatballs.
Uniform Meatballs: Using a cookie scoop ensures your meatballs cook evenly and gives them a professional look.
Don’t Overmix: Handle the meat mixture gently to keep meatballs tender instead of tough.
Glaze While Hot: Toss meatballs with the glaze right out of the oven so the warmth helps the sauce stick perfectly.

How to Serve Korean Meatballs with Spicy Apricot Glaze Recipe

A round white plate is filled with a base layer of fluffy white rice, topped with a cluster of eight brown meatballs covered in a shiny, thick sauce. Small green chopped herbs are sprinkled on the meatballs and rice, with a single green herb stalk placed on top. The background is a white marbled surface, with a golden fork partially visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I love using freshly chopped chives or sliced green onions because they add a mild oniony brightness that cuts through the richness. Toasted sesame seeds are another great choice if you want a little nutty crunch and an authentic Korean touch.

Side Dishes

My go-to sides are simple steamed jasmine rice and a quick cucumber salad with rice vinegar for a refreshing contrast. If you want something heartier, stir-fried bok choy or Korean-style kimchi work beautifully to complete the meal.

Creative Ways to Present

When I’ve served these meatballs at parties, I like to skewer a few on decorative cocktail sticks for easy grab-and-go bites. You could also serve them in mini lettuce cups topped with the glaze and a sprinkle of scallions for a fresh, hand-held appetizer that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store extra Korean meatballs in an airtight container in the refrigerator for up to 3 days. I find it best to keep the glaze separate if you have leftovers—this way, you can reheat the meatballs and then toss them fresh in the warm glaze to keep the flavors vibrant.

Freezing

These meatballs freeze really well! I usually freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag to avoid clumping. When you want to use them, just thaw overnight in the fridge and reheat with the glaze for a quick meal.

Reheating

To reheat, I warm the meatballs gently in a skillet or the oven, then pour the warmed glaze over them just before serving to keep them juicy and flavorful. Avoid microwaving for too long as it can dry them out.

FAQs

Can I make Korean Meatballs with Spicy Apricot Glaze Recipe gluten-free?

Absolutely! To make it gluten-free, use gluten-free breadcrumbs or substitute with crushed gluten-free crackers. Also, check that your soy sauce is gluten-free or use tamari instead to keep the flavor intact.
What can I use if I don’t have Gochujang paste?

If you don’t have Gochujang, Sriracha is a good substitute though a bit spicier and less fermented in flavor. You could also mix a little miso paste with chili flakes for a similar umami-rich heat.
How do I know when meatballs are fully cooked?

The safest way is to use a meat thermometer — meatballs should reach an internal temperature of 160°F (74°C). They’ll be firm to the touch and browned on the outside when done.
Can I make these meatballs ahead of time?

Yes! You can prep and shape the meatballs a day ahead, keep them covered in the fridge, and then bake fresh when ready. This helps save time on busy days.

Final Thoughts

This Korean Meatballs with Spicy Apricot Glaze Recipe is one of those dishes that I keep coming back to because it’s just full of vibrant flavor and simple to make. It feels a little special without demanding too much time in the kitchen—perfect for sharing with friends or treating yourself. I hope you enjoy making and eating these as much as I do—let them bring a tasty Korean-inspired twist to your table!