Home > Recipes > Spicy Korean Inspired Meatballs Recipe

Kevin Curry

Spicy Korean Inspired Meatballs Recipe

A little bit of sweet and a whole LOT of spice using Korean Gochujang sauce make these meatballs a perfect addition to your meal prep rotation!

Gochujang is a fermented chili paste, popular in Korean cuisine. It can be found in Asian markets or some regular grocery stores with international food.

Start by pre-heating the oven at 420F.

In a large bowl add lean ground beef with an egg, garlic, fresh chopped cilantro and onion powder. Mash it up to combine and measure out each ball about 1 1/2 oz. Roll it up and place in a mini muffin pan. Bake for 8 minutes at 420F.

Mix Gochujang with peach or apricot jelly, ginger, rice vinegar, and low sodium soy sauce. Pour the sauce in a non-stick skillet on a medium heat to warm it up. Then mix water with a little arrowroot starch, and add it to the skillet. Continue mixing until thicken. Do not let the sauce boil, remove from the heat if it starts.

When they are done, take the meatballs out of the oven and leave them to cool completely. Pour in the baked meatballs in the sauce then garnish with sesame seeds and chopped green onion.

Enjoy sweet and spicy korean meatballs with brown rice, fresh or steamed veggies, and soy sauce if you desire.

You can swap arrowroot for cornstarch and use whatever type of meat you prefer! Meatballs can be made in advance and stored in the freezer.

This recipe is very easy and quick to make, and the taste is more than great. you will enjoy this meal and make it again.

Let me know how you liked these Korean meatballs in the comments below, or send me an email. Download the Fitmencook App and enjoy more recipes like this one, in just a few taps!

Ingredients for 5 servings

1 1/2 lb 96% lean ground beef
1 egg
1/3 cup fresh chopped cilantro, finely packed
2 teaspoons onion powder

4 tablespoons Gochujang (OR red chili sauce, more/less to taste)
1/4 cup (4 tablespoons) peach or apricot jelly
1 tablespoon low sodium soy sauce
3 tablespoons rice vinegar (or less if desired)
1 tablespoon fresh ginger (optional)

2 teaspoons arrowroot starch + 1 tablespoon water
2 tablespoons sesame seeds
3 green onions, chopped


Step 1

Set oven to 420F / 216C.

Step 2

Mix together the ingredients for the meatballs in a large bowl.  Once mixed, use a food scale to measure out individual portions for each meatball so they are more uniform for tracking your macronutrients.

Step 3

Add the meatballs to a mini muffin tray or baking sheet lined with parchment paper.  Bake in the oven for 6 to 8 minutes.

Step 4

Set a nonstick skillet on low-medium heat.

Step 5

Mix together the ingredients for the sauce, then pour it into the skillet to warm and become smooth(er).  Add in the arrowroot mixed with water, and continue to stir quickly so the sauce does not clump but thickens, about 1 minute.

Step 6

Reduce the heat to low or REMOVE the skillet from the heat.  Add the baked meatballs and fold everything together.

Step 7

Garnish and enjoy with brown rice, mixed veggies and low sodium soy (or liquid aminos) if needed.

(Based on 0 reviews)


Your email address will not be published. Required fields are marked *

Rate the recipe:


Prep 5min
Cook 15min
Total 20min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!