Instant Pot Korean Meatballs are tender, juicy, and bursting with sweet and spicy flavor!
I have another post on our trip to the Black Hills, but I made these Instant Pot Korean Meatballs this week and I just couldn’t wait to share the recipe with you. It’s THAT good!
I’m not sure why I got it in my head that I had to have Korean meatballs, but a couple of weeks ago I got the idea and couldn’t stop thinking about it. I basically never get cravings for meatballs, so I’m not sure what that was all about. Regardless, I had to make them.
Full disclaimer: this recipe does call for a unique ingredient. Both the meatballs and the glaze have Gochujang, which is Korean chili paste. I bought mine from Amazon and I’m sure you can find it at any Asian market too.
Instant Pot Korean Meatballs
Should I be embarrassed that we polished these meatballs off between the two of us? I didn’t serve these to the kids because the meatballs have a little kick to them from the chili paste. Soooo yeah. Two of us ate all these balls. To be fair, we had barely eaten lunch because we had a big breakfast so we were practically starving. Anyways! The recipe should probably serve about 4 adults with average appetites.
This recipe is definitely going in our regular rotation. Not only is it freaking delicious but it’s insanely easy. You make the meatballs and glaze and then cook it all in the Instant Pot. The meatballs are browned and then drizzled with a sweet and spicy Korean glaze and cooked for 10 minutes on high in the Instant Pot.
While the Instant Pot was getting up to pressure and cooking, I whipped up a batch of steamed rice and broccoli to serve along with the meatballs.
While these were delicious with rice and broccoli, these would also be great on toothpicks as little appetizer meatballs! Serve them along with the extra sauce – you don’t want a drop of that going to waste!
Ingredients
- 1 lb ground turkey
- 1 large egg
- 2 green onions chopped
- 1/2 cup Panko breadcrumbs
- 1 tablespoon fresh ginger finely chopped
- 2 cloves garlic minced
- 2 tablespoons Gochujang Korean Chili Paste
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the sauce:
- 1/2 cup hot pepper jelly
- 2 tablespoons Gochujang Korean Chili Paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Directions:
- In a large bowl, combine all meatball ingredients and mix until just combined.
- Form into ~1 tablespoon sized meatballs. You will have approximately 20 meatballs total.
- Turn Instant Pot or pressure cooker onto saute/brown setting.
- Add oil.
- Once oil is hot, add your meatballs. You may have to do this in two batches.
- Brown for 2 minutes, flip and brown for 2 more minutes. Repeat with second batch if necessary.
- Add all the meatballs to the pressure cooker.
- In a small bowl, whisk together all sauce ingredients, and pour over meatballs.
- Secure pressure cooker lid.
- Cook on high for 10 minutes.
- Let the pressure slowly release for 5 minutes and then release the valve.
- Serve meatballs over rice and vegetables.
- Enjoy!
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