Korean cuisine is all about balance—savory, sweet, spicy, and umami flavors blending together in harmony. These sweet and spicy Korean meatballs take that concept and pack it into bite-sized perfection.
Each meatball is juicy, tender, and infused with garlic, ginger, and soy sauce, then coated in a thick, glossy glaze that delivers the perfect combination of heat and sweetness. Whether served as an appetizer, over rice, or wrapped in lettuce leaves, they bring a bold, satisfying flavor in every bite.
Unlike classic Italian meatballs, these are baked for a crisp exterior, then tossed in a sticky gochujang-based glaze that clings to every inch. With a balance of spice, sweetness, and savory depth, they’re an instant favorite for anyone who loves bold flavors.
Why These Korean Meatballs Stand Out
- Juicy, Flavorful Meat – Ground beef or pork is seasoned with garlic, ginger, and soy sauce, keeping them moist and tender.
- Sticky, Sweet, and Spicy Glaze – A mix of gochujang, honey, and soy sauce coats the meatballs in a rich, caramelized sauce.
- Easy to Make – Baked in the oven, then finished with a simple glaze, these come together with minimal effort.
- Perfect for Any Occasion – Great as an appetizer, over rice, or wrapped in lettuce for a low-carb option.
If you love bold, balanced flavors with a hint of spice, these Korean meatballs are a must-try.
What You’ll Need for Sweet and Spicy Korean Meatballs
Each ingredient brings richness, spice, and depth to these meatballs.
- Ground Beef or Pork – Either works well, but a blend of both gives the best texture.
- Garlic & Ginger – Freshly minced for authentic Korean flavor.
- Soy Sauce & Sesame Oil – Adds umami and richness to the meatballs.
- Panko Breadcrumbs – Keeps the meatballs light while absorbing moisture.
- Gochujang (Korean Chili Paste) – The key ingredient for heat and deep, fermented spice.
- Honey & Brown Sugar – Balances out the spice with a touch of sweetness.
- Rice Vinegar – Adds a slight tang to the glaze, preventing it from being too sweet.
- Green Onions & Sesame Seeds – For garnish and extra crunch.
With these ingredients, every bite is packed with bold, complex flavors.
How to Make Sweet and Spicy Korean Meatballs
Making these meatballs is quick and simple. The key is in getting the texture right and letting the glaze caramelize.
- Mix the Meatball Ingredients – Combine ground meat, garlic, ginger, soy sauce, sesame oil, panko, and an egg in a bowl. Gently mix to avoid tough meatballs.
- Shape the Meatballs – Roll into 1-inch balls and place on a baking sheet lined with parchment paper.
- Bake Until Golden – Cook at 400°F (200°C) for 15-18 minutes until crisp outside and juicy inside.
- Make the Glaze – Simmer gochujang, honey, soy sauce, brown sugar, and rice vinegar until thick and glossy.
- Coat the Meatballs – Toss the baked meatballs in the glaze until fully coated.
- Garnish & Serve – Sprinkle with sesame seeds and chopped green onions before serving.
They’re best served fresh but hold up well as leftovers, too.
Pro Tips for the Best Korean Meatballs
- Don’t Overwork the Meat – Mixing too much makes the meatballs dense instead of tender.
- Use a Cookie Scoop – Ensures evenly sized meatballs for uniform cooking.
- Let the Glaze Thicken – Simmer it just enough so it clings to the meatballs without being too runny.
- Adjust the Spice Level – Add more gochujang for extra heat or more honey for extra sweetness.
- Serve Hot – These taste best straight from the pan, when the glaze is still sticky and warm.
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A few small tweaks make a big difference in texture and flavor.
Best Ways to Serve Korean Meatballs
Korean meatballs are versatile enough for any meal. Here’s how to serve them:
- Over Rice – White or jasmine rice soaks up all that sticky glaze.
- In Lettuce Wraps – A low-carb option that adds fresh crunch.
- With Noodles – Serve over garlic sesame noodles or ramen for an extra indulgent meal.
- As an Appetizer – Skewer them with toothpicks for a party-friendly snack.
- With Pickled Veggies – The acidity of pickled daikon or kimchi cuts through the richness.
No matter how you serve them, they bring bold flavor and a satisfying kick.
How to Store and Reheat Leftovers
These meatballs reheat beautifully, making them perfect for meal prep.
- Store in an Airtight Container – Keeps them fresh for up to 4 days in the fridge.
- Reheat on the Stovetop – Toss in a skillet over medium heat until warmed through.
- Avoid Microwaving Too Long – Heat in short bursts to prevent drying out.
- Freeze for Later – Store uncooked or cooked meatballs for up to 3 months.
With proper storage, you’ll always have a quick, flavorful meal ready.
Sweet and Spicy Korean Meatballs
Equipment
- Mixing Bowl For combining meatball ingredients
- Baking Sheet For baking the meatballs evenly
- Small Saucepan For making the glaze
- Tongs For tossing the meatballs in glaze
Ingredients
- 1 lb ground beef or pork or a combination
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/3 cup panko breadcrumbs
- 1 egg lightly beaten
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons honey for sweetness
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons green onions chopped for garnish
Instructions
- In a mixing bowl, combine ground meat, garlic, ginger, soy sauce, sesame oil, panko, and egg. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 15-18 minutes until golden brown and cooked through.
- In a small saucepan, whisk together gochujang, honey, brown sugar, and rice vinegar over medium heat. Simmer until thickened.
- Toss the baked meatballs in the sauce until fully coated.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- For extra heat, add more gochujang or a pinch of red pepper flakes.
- Use a combination of ground beef and pork for the best texture.
- Serve over rice or in lettuce wraps for a complete meal.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
I made this for the first time, and it was a huge success.
Frank Byrd
Friday 7th of March 2025
One of the best recipes I’ve tried! So rich and delicious.