Name: Korean Meatballs with Spicy Apricot Glaze Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 tablespoon 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· 4.4 from 24 reviews

If you’re craving a little adventure in your dinner routine, you’ll absolutely love this Korean Meatballs with Spicy Apricot Glaze Recipe. The combination of savory, spicy, and slightly sweet flavors comes together so beautifully—it’s like a party in your mouth! These meatballs are perfect for weeknight dinners, casual gatherings, or whenever you want something comforting yet exciting.

What makes this Korean Meatballs with Spicy Apricot Glaze Recipe stand out for me is the way the apricot glaze balances the spicy kick from the Gochujang. It’s that perfect sweet heat combo that keeps you coming back for more. Plus, they’re easy to make in one batch, and freeze beautifully for later—trust me, you’ll appreciate having these on hand.

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Why This Recipe Works

Balanced Flavors: The spicy Gochujang pairs perfectly with the sweetness of apricot jam, creating a mouthwatering glaze.
Easy Prep and Bake: These meatballs come together quickly with simple ingredients and bake hands-off in the oven for convenience.
Versatile Serving: Great as an appetizer, main dish over rice, or party snack, so you can serve them any way you like.
Customizable Heat: You can easily adjust the spice level by swapping Gochujang for Sriracha or reducing the amount used.

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

Each ingredient in the Korean Meatballs with Spicy Apricot Glaze Recipe brings its own special touch, blending together for bold flavor and great texture. Knowing why you use what helps when you want to swap or tweak things based on what you have.

Lean ground beef: This provides a juicy, rich base for the meatballs—using lean means less grease but plenty of flavor.
Green onions: Add a fresh, mild onion aroma and slight crunch to brighten the meatballs.
Breadcrumbs (Panko recommended): They keep the meatballs tender by soaking up moisture while helping everything bind.
Garlic: A small punch of aromatic depth that complements the spicy and sweet flavors.
Egg: Acts as a binder so the meatballs hold their shape when baking.
Gochujang paste: The soulful Korean chile paste adds heat, umami, and complexity—you can substitute Sriracha if you prefer less intense layers.
Ground ginger: Adds a hint of warmth and spice that plays wonderfully with the glaze.
Salt & pepper: Simple seasoning essentials—don’t skimp on these to bring out the full flavors.
Apricot jam: This forms the sweet base of the glaze, contrasting the spicy elements beautifully.
Soy sauce: Introduces a savory depth and saltiness to balance the sweetness of the jam.

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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 making this Korean Meatballs with Spicy Apricot Glaze Recipe my own depending on the mood—and you should too! A few small twists can take it from dinner to appetizer or add a flavor boost if you’re feeling adventurous.

Variation: Try ground turkey or chicken instead of beef for a lighter version; I do this often when I’m leaning toward something less rich.
Heat Adjustment: If you need more heat, add extra Gochujang or even a pinch of chili flakes. For less, swap half for sweet chili sauce or reduce the paste.
Jam Options: Orange marmalade can easily replace apricot jam and makes a nice citrusy glaze if you want a slightly different sweet note.
Texture Play: For extra crunch, sprinkle chopped nuts (like toasted peanuts) on top just before serving—I’ve done this for game nights and everyone loved the surprise crunch.

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

Step 1: Mix the Magic

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. In a big bowl, I get my hands in there and mix the ground beef, chopped green onions, breadcrumbs, minced garlic, egg, Gochujang, ground ginger, salt, and pepper. Don’t just stir—really mix until everything is combined evenly so you get consistent flavor in every bite. My tip here: always taste a tiny bit of the raw mix cooked in a pan to check seasoning before shaping your meatballs—this little test has saved me from bland batches more than once!

Step 2: Shape & Bake

Using a small cookie scoop or spoon, form the meat mixture into 1-inch balls and place them on your parchment-lined tray. Keeping them uniform in size ensures even cooking. Pop them into the oven and bake for about 20 to 25 minutes. If you’re unsure, test for doneness with a meat thermometer—it should read at least 160°F inside. I love how hands-off this part is; it frees me up to prepare the glaze or sides without breaking a sweat.

Step 3: Glaze & Toss

While the meatballs bake, whisk together apricot jam, soy sauce, and extra Gochujang in a bowl. When the meatballs are done, toss them gently in the spicy apricot glaze so every bite is coated in that irresistible sweet-heat goodness. You can’t rush this part—make sure each meatball gets nicely glazed! Serve immediately with your favorite garnishes or sides.

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Pro Tips for Making Korean Meatballs with Spicy Apricot Glaze Recipe

Uniform Meatballs: Use a small cookie scoop to make identical meatballs for even baking and beautiful presentation.
Test Seasoning Early: Cooking a spoonful of the meat mixture before forming the balls helps you adjust salt and spice perfectly.
Glaze Timing: Toss meatballs in the glaze right after baking while they’re hot so the flavors soak in nicely.
Avoid Dry Meatballs: Don’t overbake! Use a meat thermometer to keep meatballs juicy and tender every time.

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

I love sprinkling chopped fresh chives or scallions on top because they add a sharp brightness that cuts through the richness. Toasted sesame seeds add a nice nutty crunch, and if I’m feeling fancy, a drizzle of toasted sesame oil gives an extra layer of that toasty aroma I adore.

Side Dishes

For sides, you can’t go wrong with fluffy steamed jasmine or short-grain rice—it’s the perfect blank canvas for soaking up the spicy apricot glaze. I also like serving these with a simple Asian slaw or lightly pickled cucumbers to provide a crunchy, refreshing contrast.

Creative Ways to Present

For parties, try skewering a few glazed meatballs on cocktail sticks with a small slice of scallion or red pepper for a colorful, easy-to-grab snack. They also shine served in mini lettuce cups with a sprinkle of crushed peanuts on top—that idea always impresses guests!

Make Ahead and Storage

Storing Leftovers

Leftover meatballs keep wonderfully in an airtight container in the fridge for about 3 to 4 days. I usually store the meatballs and glaze separately if I want to preserve the perfect texture and then toss them together again when reheating.

Freezing

These meatballs freeze beautifully! I like to lay them flat on a baking sheet to freeze individually before transferring to a freezer bag—this way, you can easily take out just what you need. I freeze them unglazed and add the glaze fresh when reheating.

Reheating

Reheat leftovers gently in a skillet over medium heat or in a microwave-safe dish, adding a splash of water or extra glaze to keep things moist. Avoid overheating to prevent dry meatballs—you want them warm and tender, just like fresh.

FAQs

Can I make this Korean Meatballs with Spicy Apricot Glaze Recipe without Gochujang?

Absolutely! If you don’t have Gochujang, you can substitute with Sriracha or another chili paste you like. The flavor won’t be 100% traditional Korean, but it’ll still have great heat and depth. You might want to adjust the quantity to your spice preference.
How spicy are these meatballs?

The heat level depends on how much Gochujang or spicy paste you add. The recipe as written has a nice moderate spice—enough to give a kick without overwhelming most palates. You can always reduce or increase the paste to perfectly match what you enjoy.
Can I bake these meatballs instead of frying?

Yes! Baking is the method I prefer—it’s hands-off, less messy, and still produces juicy meatballs. Just be sure to use parchment paper and check doneness with a meat thermometer to keep them juicy.
What else can I serve with Korean Meatballs with Spicy Apricot Glaze Recipe?

They’re great with steamed rice or noodles, but also tasty alongside roasted veggies or a crunchy Asian-inspired salad. I’ve also served them with kimchi to get that authentic Korean vibe!

Final Thoughts

This Korean Meatballs with Spicy Apricot Glaze Recipe has become one of those go-to dishes I’m excited to share. It’s packed with flavor but so easy to make, and the balance of spicy and sweet keeps everyone asking for seconds. Give it a try—you’ll find it’s perfect comfort food with a little twist, and I’m confident it’ll quickly become a favorite in your kitchen too.