Description
These Korean Meatballs are flavorful, tender, and coated with a spicy apricot glaze for a perfect appetizer or main course. Made with lean ground beef, aromatic spices, and a sweet and spicy glaze featuring gochujang and apricot jam, these meatballs are easy to prepare and bake to juicy perfection. Serve them over rice or as a crowd-pleasing finger food.
Ingredients
Scale
For Meatballs
- 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)
For Spicy Apricot Glaze
- ½ cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoons Gochujang paste (or Sriracha)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
- Prepare Meatballs: In a large bowl, combine the ground beef, chopped green onions, breadcrumbs, minced garlic, egg, gochujang paste, ground ginger, salt, and pepper. Mix thoroughly with your hands until well incorporated.
- Form Meatballs: Shape the mixture into small 1-inch meatballs, aiming for uniform size to ensure even cooking. Place the meatballs on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25 minutes or until cooked through and reaching an internal temperature of 160°F.
- Make Glaze: Meanwhile, whisk together apricot jam, soy sauce, and gochujang paste in a medium bowl until smooth and combined to create the spicy apricot glaze.
- Glaze Meatballs: Once cooked, transfer the hot meatballs to the bowl with the glaze and toss well to coat all meatballs evenly.
- Serve: Garnish with chopped chives if desired. Serve immediately over cooked rice or as an appetizer.
Notes
- This recipe yields about 36 meatballs depending on size.
- Substitute lean ground chicken, turkey, or pork for beef for variation.
- You can use orange marmalade instead of apricot jam if preferred.
- Use an instant-read thermometer to ensure meatballs reach an internal temperature of 160°F for food safety.
- Test seasoning by cooking a small amount of meat mixture before shaping meatballs to adjust flavors.
- Using a small cookie scoop helps make uniformly sized meatballs for consistent cooking.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 25 mg
