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Korean Barbecue Meatballs

Savory, slightly spicy Korean-style meatballs glazed with an apricot-gochujang sauce.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground beef 85% lean recommended
  • 1/2 cup crushed Ritz or Club crackers about 12 crackers
  • 1/2 cup scallions thinly sliced (from 1 bunch); half for meatballs, half for garnish
  • 1 egg
  • 6 cloves garlic minced (about 2 tablespoons)
  • 2 tablespoons gochujang for meatball mixture
  • 2 tablespoons soy sauce for meatball mixture
  • 1 tablespoon fresh ginger minced
  • 1/2 tablespoon sesame oil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red chili flakes or to taste
  • 1/3 cup apricot preserves
  • 2 tablespoons gochujang for glaze
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon soy sauce for glaze
  • scallions thinly sliced for garnish (from remaining scallions)
  • sesame seeds for garnish
  • cooked rice optional, for serving

Instructions

  • Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
  • In a large bowl, combine ground beef, crushed crackers, half of the sliced scallions, egg, minced garlic, 2 tablespoons gochujang, 2 tablespoons soy sauce, minced ginger, 1/2 tablespoon sesame oil, black pepper, and red chili flakes; mix gently with your hands until just combined.
  • Portion the mixture into 2-ounce (about 2-inch) meatballs and arrange them on the prepared baking sheet; you should have about 12 meatballs.
  • Bake the meatballs until browned and an instant-read thermometer inserted into the center reads 165°F (74°C), about 15–20 minutes.
  • While the meatballs bake, make the glaze: in a small saucepan over medium heat, combine apricot preserves, 2 tablespoons gochujang, 1 1/2 tablespoons rice vinegar, and 1 tablespoon soy sauce; warm and stir until the mixture is heated through and slightly thickened, about 5 minutes.
  • Brush the warm glaze over the baked meatballs to coat them evenly.
  • Sprinkle with remaining thinly sliced scallions and sesame seeds, and serve with cooked rice if desired.

Equipment

  • rimmed baking sheet
  • parchment paper or foil
  • Mixing Bowl
  • Small Saucepan
  • Measuring spoons
  • spatula or tongs
  • instant-read thermometer

Notes

  • Use 85% or 80% lean ground beef for best texture.
  • Club crackers or plain dried breadcrumbs can replace Ritz crackers.
  • Gochujang is a spicy Korean chili paste available in most grocery stores.
  • Recipe yields 12 large meatballs (about 4 servings of 3 each).
  • Prepare meatball mixture a day ahead for more flavor if desired.