Today, I’m sharing two fantastic recipes for meatballs that are packed with bold tastes. If you like a little heat, these sweet and spicy meatballs and Korean BBQ meatballs are definitely for you. They make great party food or a fun dinner with rice.
I find meatballs are such a simple win for weeknights, and these recipes bring something special to your table without a lot of fuss. Let’s get cooking!
Jump to Recipe:
Sticky Korean BBQ Meatballs with Spicy Gochujang Glaze
These Korean BBQ meatballs are coated in a vibrant, sticky gochujang glaze that brings a wonderful sweet and spicy kick. They are perfect for serving as an appetizer or a flavorful main dish over steamed rice.
Key Ingredients & Tips for Korean BBQ Meatballs
- Gochujang Paste: This is a Korean chili paste that gives the glaze its distinct heat and richness. You can find it in most Asian markets or well-stocked grocery stores.
- Meat Choices: You can use ground beef, pork, or a mix of both for your meatballs. Pork tends to be juicier, while beef offers a more robust taste.
- Glaze Thickness: If you prefer a thicker glaze, you can add a tiny bit more cornstarch slurry at the end of cooking the sauce. Just make sure to stir well.
What You Need for Korean BBQ Meatballs
- 1 lb ground pork or beef
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 cup gochujang paste
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Green onions and sesame seeds for garnish (optional)
⏱️ Time: 35 minutes🍽️ Yields: 20-24 meatballs
How to Make Sticky Korean BBQ Meatballs
Step 1: Prep Meatballs
Preheat your oven to 400°F (200°C). In a large bowl, mix the ground meat, panko breadcrumbs, egg, minced garlic, and grated ginger until just combined. Do not overmix. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Step 2: Cook Meatballs
Bake the meatballs for 15-20 minutes, or until they are cooked through and nicely browned. While they are baking, you can prepare the gochujang glaze.
Step 3: Make the Gochujang Glaze
In a small saucepan, combine the gochujang paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Bring the mixture to a simmer over medium heat, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy.
Step 4: Coat and Serve
Once the meatballs are cooked, transfer them to the saucepan with the glaze. Toss gently until all the meatballs are evenly coated. Serve immediately, garnished with sliced green onions and sesame seeds if you like.
📝 Final Note
These meatballs are great served hot. You can keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Sweet and Spicy Meatballs for Quick Meals
These sweet and spicy meatballs are a crowd-pleaser, balancing a gentle heat with a lovely sweetness. They are incredibly versatile, perfect for appetizers, a potluck, or a fast weeknight dinner.
Key Ingredients & Tips for Sweet and Spicy Meatballs
- Chili Sauce Choice: You can use a classic bottled chili sauce (like Heinz) or a sweet Thai chili sauce for different flavors. Adjust the amount to control the heat.
- Jam Alternatives: Grape jelly is classic, but apricot or even a red pepper jelly can also work well to add sweetness.
- Make Ahead: These meatballs are great for making ahead. Cook them completely, then store them in the sauce in the fridge for up to 3-4 days. They reheat beautifully.
What You Need for Sweet and Spicy Meatballs
- 1.5 lbs ground beef or turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz bottle chili sauce
- 10 oz jar grape jelly or apricot jam
- 2 tbsp apple cider vinegar
- Optional: a pinch of red pepper flakes for extra heat
⏱️ Time: 30 minutes🍽️ Yields: 25-30 meatballs
How to Make Sweet and Spicy Meatballs
Step 1: Form Meatballs
In a large bowl, gently mix the ground meat, breadcrumbs, egg, chopped onion, garlic powder, salt, and pepper. Form the mixture into small, about 1-inch, meatballs. You can use your hands or a small scoop for even sizes.
Step 2: Cook Meatballs
Heat a large skillet over medium-high heat with a little oil. Brown the meatballs on all sides until they are cooked through. Alternatively, you can bake them at 375°F (190°C) for 15-20 minutes until cooked. Drain any excess fat.
Step 3: Prepare the Sauce
While the meatballs cook, whisk together the chili sauce, grape jelly (or jam), and apple cider vinegar in a medium saucepan. Bring the sauce to a gentle simmer over medium heat, stirring until the jelly is fully melted and the sauce is smooth. If you want more heat, stir in a pinch of red pepper flakes.
Step 4: Simmer and Serve
Add the cooked meatballs to the saucepan with the sweet and spicy sauce. Stir gently to coat all the meatballs. Let them simmer in the sauce for at least 10-15 minutes, allowing them to soak up the wonderful taste. Serve warm.
📝 Final Note
These meatballs are fantastic with toothpicks for parties, or served as a meal with rice or mashed potatoes. You can freeze cooked meatballs in their sauce for up to 3 months.
