Korean Barbecue Meatballs

These spicy Korean Barbecue Meatballs are brushed with a sweet, sticky glaze and make a fantastic appetizer or hearty meal prep option.

Course Main Course

Cuisine Asian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (3 meatballs each)

Calories 447kcal

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 1/2 pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
Arrange meatballs on rack and bake until browned, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).

While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about 5 minutes.
Brush the meatballs with warm glaze. Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.

Ground beef: For best results, use beef that is 85% lean (or 80% lean for even juicier meatballs).
Ritz crackers: Club crackers or even plain dried bread crumbs can be used in place of the Ritz.
Gochujang: This spicy Korean chili paste is available in the Asian aisle of many grocery stores. Or, you can buy it on Amazon (this is the Gochujang I always buy).
Yield: This recipe makes 12 large Korean Barbecue Meatballs, enough for 4 servings of 3 meatballs each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Prepare the meatball mixture a day in advance and store covered in the refrigerator. The extra marinating time will lead to even more flavorful meatballs.
Adapted from the New York Times.