These spicy Korean pork meatballs are the simplest way to jazz up your weeknight dinner. Made in 35 minutes with 9 ingredients – paleo, Whole30 and gluten free!
Ohhhhhh baby. I’ve got a funny story for you today. I made these meatballs last Saturday between lunch and dinner. Pat and I had already eaten lunch and had plans to meet friends for dinner…
So I made these meatballs, obviously tried them (because HUBBA HUBBA) and told Pat how delicious they were. After eating two, I told him he had to stop so that we could have them for another meal. I took some of the leftovers to lunch last Monday… and I posted them on my Instastories… BIG MISTAKE. Pat was devastated – to put it lightly. How on Earth could I have betrayed him?! The look on his face was utter disappointment.
Little did he know, there was a container full on meatballs in the fridge with his name on it. He should know by now that I would never do that to him! #wifeoftheyear
But let’s be furreal for a sec. If, and that’s a BIG if. If I we’re to ever eat the entire recipe and not tell Pat, that recipe would be these meatballs. Ohhhh my goodness, they will have you dancing!
The key to these spicy Korean pork meatballs is gochujang.
Gochujang is a Korean red chili paste. The first time I used gochujang was to make A Clean Bake’s Korean Turkey Burgers, which btw are phenomenal and are on my menu this week. If you haven’t tried them yet, go out and buy some gochujang, make her burgers and then make these meatballs.
And for those who have been here a while, you already know this; but I am all about quick, healthy, satisfying, and flavorful meals!
Let’s break it down:
- Gluten free – no breadcrumbs here, only almond flour
- Paleo – grain free, diary free, no added sugar
- Fast – 35 minutes from start to finish
- Healthy – these act as a great source of protein and pair with cauliflower rice for a balanced meal
- SO. MUCH. FLAVOR. Personally I love pork as the base for my meatballs, and with the addition of the spicy gochujang and the cool green onions. Totally killer.
For me, I always want meatballs with a good crust on them. A nice browning before being popped in the oven. As always, I use my cast iron skillet to brown the meatballs… and for pretty much everything else. I have the 12 inch, which is large, but browned these in two batches because I didn’t want to overcrowd the pan!
What’s your favorite way to use gochujang? Tell me in the comments below!
Make these Spicy Korean Pork Meatballs, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1 pound ground pork
- 1 egg
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 2 Tablespoons Gochujang
- ½ teaspoon ginger
- 1 teaspoon salt
- ¼ cup almond flour
- 2 Tablespoons olive oil, for frying
- Preheat oven to 350 degrees F.
- In large bowl, combine all meatball ingredients. Gently mix until until everything is evenly distributed.
- Form the mixture into meatballs just larger than a golf ball.
- Heat olive oil oil in large skillet over medium-high heat. Brown the meatballs on all sides, making sure not to overcrowd the pan.
- Once brown, transfer meatballs to rimmed baking sheet and place in the oven. Bake 15 minutes or until internal temperature reaches 160° F.
- Sprinkle with extra green onions and serve with cauliflower rice.
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