Sweet Heat Meatballs

Sweet Heat Meatballs


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For a delicious dinner have some meatballs made with a gochujang sauce. Serve it with rice to help make it less spicy.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

5 servings


  • For the meatballs:
  • 3 green onions, very thinly sliced
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 pound of ground beef
  • ½ a cup panko breadcrumbs
  • 2 tablespoons of store bought gochujang sauce
  • 1 tablespoon of minced fresh ginger
  • 1 teaspoon of kosher salt
  • ½ a teaspoon of ground white pepper
  • 2 tablespoons of canola oil, for pan-frying
  • cooked white rice
  • For the Glaze:
  • 1/3 cup of apricot preserves
  • 2 tablespoons of gochujang sauce
  • 1 ½ tablespoons of rice vinegar
  • 1 tablespoon of soy sauce
  • Garnishes: sliced green onion and toasted sesame seeds

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First, preheat the oven to 350° F.
Then, cook the rice in a rice cooker.
Next, in a large bowl, combine all the meatball ingredients except the oil. Gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
Then, heat the oil in large skillet over medium-high heat. In small batches, brown the meatballs on all sides. Transfer the meatballs to a rimmed baking pan and transfer them to the oven. Bake the meatballs for 10 minutes.
Meanwhile, in small saucepan, combine all the glaze ingredients. Cook the mixture over medium heat for 5 minutes or until the mixture is slightly thickened.
To serve, brush the meatballs with glaze and sprinkle with green onion and sesame seeds. Also serve the meatballs with a side of rice or mix them right in.

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