Sweet & Spicy Korean Meatballs: An Easy, Flavor-Packed Fusion Recipe for Your Dinner Table

There’s nothing quite like the thrill of discovering new flavors, whether it’s exploring a local eatery or embarking on an international adventure. My journey through South Korea last spring was a profound culinary awakening, highlighting an exquisite balance of tastes that left a lasting impression. From the vibrant street food to sophisticated restaurant dishes, Korean cuisine masterfully combines sweet, salty, tangy, crunchy, sour, and chewy elements all in a single bite. This incredible harmony inspired me to bring some of those captivating flavors into my own kitchen, leading to this fantastic recipe for Korean Meatballs.

korean meatballs over white rice on a plate

These sweet and spicy Korean Meatballs are incredibly simple to prepare, yet they deliver a complex flavor profile that will quickly make them a beloved dish in your home. They represent a delightful fusion, blending the comforting familiarity of classic meatballs with the bold, exciting tastes of Korea. It’s a dish that pays homage to my unforgettable travels and the joy of culinary innovation.

The Magic of Gochujang Sauce

At the heart of this recipe, both in the meatballs and the glaze, lies Gochujang sauce – a staple in Korean kitchens and a true star of its cuisine. Gochujang is a savory, sweet, and spicy fermented chili paste that offers an incredible depth of flavor. Unlike just heat, it provides a rich umami foundation with a distinctive sweetness and a subtle tang that elevates any dish it touches. Its complex notes are what make these meatballs truly special, infusing them with an authentic Korean character.

Fortunately, Gochujang is becoming increasingly accessible. You can often find it in the international aisle of many major grocery store chains like Kroger and Albertsons. For an even wider selection or if you prefer shopping online, it’s readily available on Amazon. Of course, your local Asian market will undoubtedly carry a variety of options. Don’t be intimidated by this ingredient; it’s easy to work with and opens up a world of flavor possibilities.

While you won’t typically find these specific meatballs on a traditional Korean menu, they are a fantastic example of a successful fusion recipe. This dish combines my enduring love for meatballs with some of the most iconic and delicious flavors I encountered in Korea. It’s a creative twist, much like my Kung Pao Chicken Meatballs, which marries Chinese-inspired flavors with a familiar format. This culinary experimentation allows for new and exciting dishes that bridge different culinary worlds, proving that sometimes the best recipes are born from blending traditions.

What You’ll Need to Make Korean Meatballs

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with exact measurements.

Ground Beef – I recommend lean ground beef for a healthier option, ensuring the meatballs are flavorful without being overly greasy.
Ritz Crackers – Crushed Ritz crackers add a delightful buttery note and act as an excellent binder. If preferred, you can easily substitute them with saltine crackers or plain breadcrumbs.
Egg – A single egg helps bind the meatball ingredients together, ensuring they hold their shape during cooking.
Garlic – Freshly minced garlic provides a pungent, aromatic foundation that is essential in many Asian-inspired dishes.
Soy Sauce – This provides a crucial savory, umami, and salty component to both the meatballs and the sauce.
Fresh Ginger – Minced fresh ginger offers a warm, spicy, and fragrant kick, complementing the garlic and Gochujang beautifully.
Gochujang Sauce – As discussed, this Korean chili paste is key to the sweet, spicy, and savory depth of the dish. Look for it in the Asian aisle of your grocery store.
Sesame Seeds – Used as a garnish, sesame seeds add a nutty flavor and a pleasing visual texture.
Green Onions (Scallions) – Freshly chopped green onions provide a mild, oniony bite and vibrant color for garnish.
Rice Vinegar – Adds a bright, tangy acidity to the sauce, balancing the sweetness and spice.
Honey – Provides natural sweetness to the glaze, creating that irresistible sweet and spicy profile.
Cornstarch – Used to create a slurry, cornstarch is essential for thickening the sauce to a perfect, glossy consistency.

How To Make Sweet and Spicy Korean Meatballs

Crafting these delectable Korean Meatballs is a straightforward process, broken down into a few simple steps. The key is to ensure your ingredients are well-mixed and the sauce achieves its perfect balance.

Prepare the Meatballs. In a large mixing bowl, combine the ground beef, crumbled Ritz crackers, beaten egg, minced garlic, soy sauce, minced ginger, and a tablespoon of gochujang sauce. It’s crucial to mix these ingredients until they are just well-blended. Overmixing can lead to tough meatballs, so use your hands for a more even and gentle incorporation of ingredients, or a sturdy spatula if you prefer.
Bake Them to Perfection. Once your meatball mixture is ready, it’s time to form and cook them. Line a baking sheet with aluminum foil or a baking mat for easy cleanup. I highly recommend using a cookie scoop (about 1 tablespoon in size) to portion out the meatballs. This ensures that each meatball is uniform in size, which is vital for even cooking and consistent texture. Place the scooped meatballs onto your prepared baking sheet and bake in a preheated oven at 400ºF (200ºC) for approximately 10 minutes. They won’t be fully cooked through at this point, but this initial bake sets their shape and begins the cooking process.
Whip Up the Irresistible Sauce. While the meatballs are in the oven, you can quickly prepare the flavorful glaze. In a small saucepan, combine the soy sauce, rice vinegar, honey, and the remaining gochujang sauce. Heat this mixture over medium heat, bringing it to a gentle simmer. In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry. Slowly pour this cornstarch slurry into the simmering sauce, whisking continuously. Continue to simmer for about 2-3 minutes, whisking frequently, until the sauce visibly thickens and becomes glossy. Once it reaches this consistency, remove the saucepan from the heat.
Glaze and Finish. After the initial 10-minute bake, carefully remove the meatballs from the oven. Using a pastry brush, generously brush a thin layer of the prepared sweet and spicy sauce over each meatball. Return the glazed meatballs to the oven and continue to bake for another 2-3 minutes. This final bake allows the sauce to caramelize slightly, creating a beautiful glaze and ensuring the meatballs are thoroughly cooked through and deliciously browned.
Serve and Enjoy. Once the meatballs are perfectly cooked and beautifully glazed, remove them from the oven. Arrange them artfully over a bed of warm white rice, such as fluffy Instant Pot Jasmine Rice. Drizzle plenty of the extra, luscious sauce over the top, allowing it to soak into the rice and coat every meatball. For a final flourish, garnish with a sprinkle of sesame seeds and freshly sliced green onions (scallions) for added flavor and visual appeal.

looking down on a plate of korean meatballs and rice

Recipe Tips & Tricks for Perfect Korean Meatballs

Achieving delicious and consistent results with your Korean Meatballs is easy with a few helpful tips and tricks. These suggestions will help you customize the recipe and ensure your meal is a success every time.

Protein Variations: Not a fan of ground beef, or simply looking to change things up? No problem! This recipe is incredibly versatile. You can easily substitute the ground beef with ground pork, turkey, or chicken. Each protein will offer a slightly different texture and flavor profile, so feel free to experiment to find your favorite. Just ensure you use lean ground meat to prevent excessively greasy meatballs.
Cracker or Breadcrumb Choices: Growing up, my mom always relied on Ritz crackers or Saltines when making meatballs, and that tradition continues here. Ritz crackers add a subtle buttery richness and a fantastic texture that elevates these Korean Meatballs. However, if you don’t have Ritz on hand, or prefer a neutral flavor, crushed saltine crackers or plain breadcrumbs (panko or regular) work just as well as a binder. The goal is to provide structure and moisture retention for tender meatballs.
Serving as an Appetizer or Main Course: This recipe yields a generous amount of sauce, making it perfect for drizzling over rice as a main meal. But these meatballs also shine as an appetizer! For entertaining, simply cook the meatballs as directed, then transfer them to a slow cooker. Pour the extra sauce over the top, and set the slow cooker to a “warm” setting. This keeps the meatballs moist, flavorful, and perfectly heated for your guests to enjoy throughout the gathering.
Sweetener Alternatives in the Sauce: The sauce’s delightful sweet and spicy balance comes from the honey and gochujang. If you’re out of honey or prefer a different type of sweetness, you can easily substitute it. Maple syrup offers a slightly different, earthy sweetness, while brown sugar will provide a deeper, molasses-like flavor. Adjust the amount to your taste, as different sweeteners have varying levels of perceived sweetness.
Adjusting the Spice Level: Gochujang provides a moderate level of heat, but you can always adjust it. For less spice, reduce the amount of gochujang in both the meatballs and the sauce. If you crave more heat, consider adding a pinch of red pepper flakes or a touch more gochujang. Always taste the sauce before adding the slurry to ensure it’s to your liking.
Make Ahead Option: These meatballs are fantastic for meal prepping. You can prepare and bake the meatballs ahead of time, and even make the sauce in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the meatballs and warm the sauce, then combine. This is a great time-saver for busy weeknights!

How To Serve Your Delicious Korean Meatballs

These Korean Meatballs are incredibly versatile and pair wonderfully with a variety of side dishes. With plenty of extra sauce, they are perfect served over a base that can soak up all that savory, sweet, and spicy goodness. My personal favorite is fluffy Instant Pot Jasmine Rice, as its light texture and fragrant aroma perfectly complement the rich meatballs. Here are a few other ideas to create a well-rounded and satisfying meal:

Roasted Asparagus: A simple side of roasted asparagus adds a fresh, slightly crisp, and healthy green element that cuts through the richness of the sauce.
Asian Coleslaw: For a refreshing crunch and tangy contrast, a light Asian coleslaw with a vibrant vinaigrette is an excellent choice. Its crisp texture and bright flavors provide a delightful counterpoint.
Chow Mein Noodles: If you’re looking for a heartier, noodle-based accompaniment, simple chow mein noodles can absorb the extra sauce beautifully, creating a more substantial dish.
Steamed Dumplings: To elevate your meal with an appetizer-like side, steamed dumplings (perhaps with a different dipping sauce) can add another layer of Asian flavor and texture.
Crispy Egg Rolls: For an added crunch and savory depth, air-fried or baked egg rolls make a fantastic side, allowing you to dip them in the extra Korean meatball sauce.
Sesame Noodles: Cold or warm sesame noodles offer a nutty, savory flavor and a different textural experience that pairs wonderfully with the glazed meatballs.
Fresh Kimchi: For an authentic Korean touch, serving a small side of kimchi adds a probiotic-rich, fermented kick that balances the sweet and spicy flavors.
Quick Cucumber Salad: A simple, tangy cucumber salad can provide a cooling and refreshing element, perfect for cutting through the rich sauce.

a fork serving korean meatballs from a white bowl

Storage and Reheating Instructions

These Korean Meatballs are just as delicious the next day, making them perfect for meal prepping or enjoying leftovers. Proper storage ensures they retain their flavor and texture.

Refrigeration: If you have leftover meatballs, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days. You can store individual portions of meatballs and rice together for a convenient and quick lunch, or keep them separate to mix and match.

Freezing: For longer storage, these meatballs freeze beautifully. Once cooked and cooled, place them in a single layer on a baking sheet and flash-freeze them for about an hour until solid. Then, transfer the frozen meatballs to a freezer-safe airtight container or heavy-duty freezer bag. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw overnight in the refrigerator.

Reheating:

Oven: For best results and to maintain a slightly crispy exterior, reheat the thawed meatballs in the oven at 350ºF (175ºC) for 10-15 minutes, or until heated through. You can add a little extra sauce to them before reheating if desired.
Microwave: For a quick option, place meatballs (and rice if combined) in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway, until piping hot. Be careful not to overheat, as this can dry out the meatballs.
Stovetop: You can also gently reheat meatballs and sauce in a skillet over medium-low heat until warmed through. This method is great for revitalizing the sauce.

More Easy Dinner Recipes to Explore

If you loved the ease and flavor of these Korean Meatballs, you’re in for a treat! Here are more fantastic and easy dinner recipes to add to your rotation, perfect for busy weeknights or casual gatherings:

Quick & Cheesy Pizza Bread
Slow Cooker BBQ Beef Sandwiches
Flavorful Salmon Bites with Dipping Sauce
Refreshing Thai Chicken Salad

No ratings yet

Korean Meatballs

By Erin Sellin

These sweet and spicy Korean Meatballs are super easy to make and will quickly become a favorite in your house!

Prep: 15 minutes

Cook: 15 minutes

Servings: 4

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

Meatballs

▢ 1 pound lean ground beef
▢ 1/2 cup Ritz crackers, crumbled
▢ 1 egg, beaten
▢ 2 teaspoons garlic, minced
▢ 1 tablespoon soy sauce
▢ 1 tablespoon ginger, minced
▢ 1 tablespoon gochujang sauce
▢ Sesame seeds to garnish, optional
▢ Scallions to garnish, optional

Sauce

▢ 1/4 cup soy sauce
▢ 1/4 rice vinegar
▢ 1/2 cup honey
▢ 2 teaspoons gochujang sauce
▢ 1/2 cup water
▢ 4 teaspoons cornstarch
▢ 2 cups cooked white rice

Instructions

Preheat the oven to 400º F. Line a baking sheet with aluminum foil or a baking mat, set aside.
In a large mixing bowl, add the ground beef, crushed ritz crackers, egg, garlic, soy sauce, ginger, and gochujang sauce. Mix until well combined

1 pound lean ground beef, 1/2 cup Ritz crackers, 1 egg, 2 teaspoons garlic, 1 tablespoon soy sauce, 1 tablespoon ginger, 1 tablespoon gochujang sauce
Scoop mixture to form balls with about 1 tablespoon in size, I like to use a cookie scoop for this. Place on the prepared baking sheet. Mixture should make about 24 meatballs.
Place baking sheet in the oven and bake for 10 minutes.
While the meatballs are in the oven, prepare the sauce: In a small saucepan whisk together soy sauce, rice vinegar, honey, and gochujang sauce over medium heat, and bring to a simmer. Mix the water and cornstarch in a small bowl until there are no lumps, pour the slurry into the sauce mixture. Allow to simmer, whisking frequently, until the sauce is no longer opaque and it thickens (about 2-3 minutes). Remove from heat.

1/4 cup soy sauce, 1/4 rice vinegar, 1/2 cup honey, 2 teaspoons gochujang sauce, 1/2 cup water, 4 teaspoons cornstarch
After the meatballs have cooked for 10 minutes, remove them from oven. Brush a little bit of sauce onto each of the meatballs. Return the meatballs to the oven and bake for 2-3 more minutes, until they are completely cooked through.
Remove meatballs from oven and serve over a bed of rice. Drizzle extra sauce on top and garnish with sesame seeds and sliced scallions.

Sesame seeds to garnish, Scallions to garnish, 2 cups cooked white rice

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 15 minutes

Cook Time: 15 minutes

Course: Dinner Recipes

Cuisine: American

Servings: 4

Calories: 462

Keyword: korean, meatballs

Like this recipe? Leave a comment below!