Spicy Meatball Recipe

Rating 5.0
| 4
This Korean-inspired spicy meatball features a spicy, crimson-hued gochujang (a Korean red chili paste) glaze. These juicy and umami-packed meatballs are great served with rice or noodles.
Utensils Appetizer
Globe Korean
Chef Melissa uses cooking to bring food enthusiasts together, and to celebrate cultures and curiosities. After spending her youth in her home country of Taiwan, she worked as a food writer and spent dozens of years in Boston honing her craft alongside renowned chefs. Part story-teller, part educator, and part food and wine lover, Chef Melissa blends her Asian roots, her world travels and her love of food and culture to bring joy and inspiration to people everywhere.


For the Meatballs
1 lb
ground beef chuck, 20% fat blend
1/2 lb
ground pork shoulder, see notes 1
2 tblsp
gochujang (Korean red chili paste)
1 1/2
bunch of scallions, thinly sliced, divided
garlic cloves, grated
2-inch piece of ginger, grated
2 tblsp
Korean radish, grated large on a box grater, see notes 2
egg, lightly beaten
1 tblsp
dry milk powder
1/2 cup(s)
fine breadcrumbs
1 batch of gochujang glaze, see below
white sesame seeds, for garnish
For the Gochujang Glaze
1 cup(s)
beef stock
1 tblsp
gochujang chili paste, see notes 3
2 tblsp
cider vinegar
1/4 cup(s)
1/4 cup(s)
dark soy sauce
2 tblsp
2 tblsp
toasted white sesame seeds

Directions 8 steps | 40 Minutes

Step 1

Preheat the oven to 350°F. Make the meatballs. Place the beef chuck and pork shoulder in a medium bowl.

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Step 2

Add the gochujang, sliced scallions, grated garlic, grated ginger, grated Korean radish, beaten egg, dry milk powder and bread crumbs into the bowl.

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Step 3

Mix thoroughly to combine. The mixture should be a little sticky but dry enough to hold its shape. Add more bread crumbs if needed.

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Step 4

Shape the meat mixture into 1-inch diameter meatballs or your desired size. Place the meatballs on a baking sheet and bake for 8-10 minutes or until cooked through. Remove from the oven and keep warm.

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Step 5

While the meatballs are baking, make the gochujang glaze. In a small pot over medium heat, add the beef stock, gochujang, cider vinegar and honey. Bring to a boil.

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Step 6

In a small bowl, combine the cornstarch and the soy sauce and whisk together until combined. Add the cornstarch mixture into the beef stock mixture and whisk vigorously to combine. Bring the sauce back to a boil and then remove from the heat. The sauce should be thick enough to coat the meatballs.

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Step 7

Stir in the toasted sesame seeds.

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Step 8

Toss the cooked meatballs and the sauce in a bowl. Serve on plates with the sliced scallions on top and more sesame seeds.

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  1. Pork is added to the meatball for a softer texture. If ground pork is not available, then you can use 100% beef. 
  2. The Korean radish is added to the meatball for added moisture. This can also be substituted with other seasonal vegetables, like carrots or summer squash.
  3. Gochujang can be added or taken from the sauce to adjust the heat.  


  • The meatballs freeze well. First, individually place the meatballs on a sheet pan in the freezer.  Once frozen, they can be stored in a plastic zip-top bag for a couple of months.
  • They are great for a quick appetizer. The meatballs should be thawed in the refrigerator before cooking. 
  • The meatballs can also be cooked then stored in the refrigerator for up to 5 days and reheated and tossed with the glaze.

Nutrition Per Serving
View All
21.1 g
43.5 g
43.3 g


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Carmela G.


13 Jul 2022

You will definitely eat a lot with this recipe. Delicious. Not too spicy but there is a kick.

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Sam N.


11 Jul 2022

Great recipe! Simple and delicious! And really nice video.

Reply to this comment
Jessica S.


11 Jul 2022

I saw this recipe a while back and kept waiting for the right time to make it...made them this weekend and they were SOOO yummy! Kiddos and parents were both pleased with this one!!

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Glen B.


11 Jul 2022

Umami! Perfect with rice 🍚

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