The sweet-spicy glaze will keep everyone coming back for more.

Published on December 30, 2025

Credit:

Carson Downing / Food Styling: Annie Probst

Never lose a BHG recipe again. Find a recipe you love on BHG.com? Click the heart icon to save it (and find it later) with MyRecipes.com.

Everyone’s favorite party meatballs simmering in a grape jelly-barbecue sauce get a modern, worldly update. These bite-size minis have a sweet-spicy glaze flavored with Korean chili paste, apricot preserves, and soy sauce. Whether you're serving them as an appetizer or side dish, they're sure to leave every guest satisfied. The best part? These mouthwatering meatballs only take thirty minutes to whip up in the kitchen, giving you plenty of time to work on your other favorite dishes.

Keep Screen Awake

Ingredients

For the meatballs

  • 1/2 cup panko

  • 1/2 cup finely chopped green onions

  • 1 egg, lightly beaten

  • 2 Tbsp. dark brown sugar

  • 2 Tbsp. gochujang paste

  • 2 Tbsp. reduced sodium soy sauce

  • 2 tsp. toasted sesame oil

  • 2 garlic cloves, minced (1 tsp.)

  • 1 tsp. grated fresh ginger

  • 1 lb. lean ground beef

For the glaze

  • 1/2 cup apricot preserves

  • 1 Tbsp. gochujang paste

  • 1 Tbsp. seasoned rice vinegar

Directions

  1. Line a large rimmed baking sheet with foil. In a large bowl combine panko, green onions, egg, brown sugar, gochujang, soy sauce, sesame oil, garlic, ginger, and 1/2 tsp. kosher salt. Add beef to panko mixture; stir or mix gently with your hands until just combined.

  2. Preheat broiler with oven rack in middle position. Shape beef mixture into forty-four 1-inch balls (about 2 tsp. each). Arrange meatballs evenly spaced on the prepared baking sheet.

  3. Broil meatballs until lightly browned and no longer pink in centers, 6 minutes, turning meatballs over after 4 minutes. If you like, toss or drizzle meatballs with Gochujang Glaze. Serves 4.

Gochujang Glaze

  1. In a small saucepan combine 1/2 cup apricot preserves, 1 Tbsp. gochujang paste, and 1 Tbsp. seasoned rice vinegar. Heat and stir over medium until preserves melt.

Making Korean BBQ Meatballs for a Crowd

Here are some simple tips for making delicious, mouthwatering meatballs to serve at your next party.

  • In order to create party-perfect mini meatballs, use a 2-tsp. cookie scoop or ice cream scoop to form each ball. This will ensure that each portion is the same size.
  • To keep everything nice and warm, transfer cooked meatballs to a 1 1/2- to 2-qt. slow cooker. Add Gochujang Glaze, tossing to coat. Cover the slow cooker and hold on warm for up to 3 hours.

Credits

Recipe developed by Elizabeth Mervosh