Spicy Korean Meatballs

These pretty little meatballs with a bit of a Korean kick & a sweet/spicy glaze are just fun, fun, fun. They’d also be great for game day or an appetizer at any party – but can I just mention Super Bowl?! It’s coming right up and you’ll want these. Even if you don’t know you do, yet, you’re gonna want them!

Spicy Korean Meatballs
Spicy Korean Meatballs

They’re super easy, especially if you have a scoop, and even if the ingredient is a little long – all you do is mix, shape and bake, then toss them in the simple glaze.

If you don’t have all of the ingredients, play around a bit. A teaspoon or two of Sriracha or a little Sambal Oelek can replace the Gochujang, for instance. Don’t sweat the glaze, either. I used orange marmalade, but apricot or plum jelly or jam would be great, too. Just use something you like so you aren’t stuck with half a jar of something you won’t eat in the fridge.

Spicy Korean Meatballs
Spicy Korean Meatballs

Now these make a lot of meatballs, 50 or so, but they’re tiny. Just use a scoop and bake them up in no time at all – but if you’re serving a crowd, make a lot more! A LOT. Double or triple the recipe because they’ll go fast. They’re a little addictive!

A few money saving tips: Make sure to buy your ground beef on sale, and buy extra when it’s on sale, so you’ll have it on hand at the lowest price. Shop at an Asian market for the best prices on the imported ingredients if you have one nearby, or stock up around the Chinese New Year where you’ll often see sales prices (many unadvertised) for Asian ingredients.

Spicy Korean Meatballs
Spicy Korean Meatballs

Spicy Korean Meatballs

  • Servings: 50 small
  • Difficulty: easy
  • Print

  • 1 pound ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 2-3 green onions, thinly sliced, save a bit for garnish
  • 2 cloves garlic, minced
  • 1 Serrano or jalapeno, seeded & finely minced
  • 2 tablespoons Gochujang
  • 1 tablespoon grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 to 3 dashes fish sauce
  • 2 teaspoons sesame seeds for garnish

Preheat oven to 375 degrees F.

Line a large baking sheet with aluminum foil.

Mix all ingredients (except for garnishes) and using a scoop form into 1″ balls. With slightly wet hands, shape each into a ball shape and place on a baking sheet.

Bake 15 to 20 minutes until cooked through, no longer pink in the center and lightly browned.

Toss in glaze, recipe below, then sprinkle with sesame seeds and green onion for garnish.

Glaze:

  • 1/4 cup Gochujang
  • 2 tablespoons corn syrup (or substitute 2 tablespoons honey)
  • 2 tablespoons rice wine or rice wine vinegar
  • 2 – 3 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons finely minced or grated ginger

Place all ingredients in small saucepan. Stir and heat until bubbly and slightly thickened. The glaze will continue to thicken as it cools.

__________________________________

I’ll be bringing this dip over to Angie’s Fiesta Friday #157, cohosted this week by Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living. Thanks, ladies, for making this link party possible!

29 thoughts on “Spicy Korean Meatballs”

  1. Pingback: GOOD LUCK
  2. Molly, I was drooling just looking at the picture even though I do not eat beef! I guess it can be made with turkey or chicken. Love your money saving tips. Thank you for sharing your recipe here at FF!

  3. You’re right Mollie– these totally do look addicting!! and love the orange marmalade idea! And– could you fill me in on Gochujang?? Is it a spicy sauce?? Korean?? I’m behind the times I think… Have fun watching the Super Bowl– are you having people over to watch at your house?? I’m going to the movies and lunch with my sis for her birthday (more of a college football fan). In any case– Have fun Mollie!! xox

    1. It’s Korean and its a spicy chili bean paste – mine had visible peppers in it unless I used the wrong stuff, lol! I think Korean food is getting very popular these days – and with good reason…check this link out: http://www.thekitchn.com/gochujang-the-miso-of-korean-cooking-ingredient-intelligence-165083

      We don’t watch much football here, but I DO really like the munchies and the commercials…I’ve been off my feet for a couple of days, something happened to my leg and the Doc said keep it elevated and iced, so I’m not sure WHAT I’ll be doing. Probably sneaking in to watch the tv and then being scolded and sent back to bed by the folks, lol!

        1. A friend who works in the medical field told me the hospitals here are full with flu patients. We’ve been lucky, but my hands are just about chapped with all the hand washing & sanitizer I’ve been using!!

    1. I know! We’re lucky our store in SD where my folks live stocks a few items. But then we’re like 1/2 an hours drive into Sioux Falls, so we can get more things there – and my step sister in law (does that sound complicated, lol?) visited with the rest of that side of the family and she’s from China, now in California, so we checked out a little Asian market here. She said not the best, but I was able to pick up some basics! It was amazing going with her!

  4. Love, love, love your recipe. I used to make similar ones way back in the days of “mass” entertainment (job connected) meatballs on sticks were one of the “in” food then 😄😄, but now I can not wait to try out yours. Only one little problem, can not buy 1/4 cow!!!

  5. Awesome game day idea! Hubby already bought chicken wings to make so will have to save this one off for another day. And here is my frugal tip when buying beef. Buy a quarter cow and have it butchered the way you want! It lasts our family almost a year. You pay the same price for ground beef as beef tenderloin, but wow if you compare that to prices at stores these days it’s a killer deal! 🙂

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s