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Plated Korean Meatballs with rice and kimchi


Clara @ Blue World Dreams
These Korean inspired meatballs are easy to make and take minutes to cook in your Instant Pot. Serve as a delicious appetizer or as part of your main course.
5 from 6 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Dinner
Cuisine Korean
Servings 6 5 meatballs per serving


  • Instant Pot


  • 18 oz 500g Frozen swedish meatballs Or cooked meatballs of choice
  • 1 tbsp Korean chili paste (Gochujang)
  • 1/3 cup Light soya sauce
  • 2 tsp Hoisin sauce
  • 2 tbsp Brown sugar
  • 3 large Garlic cloves
  • 3/4 inch Grated ginger (fresh)
  • 1 cup Water
  • 3 stalks Spring onion (reserve one stalk for garnish)
  • 1.5 tsp Potato starch Cornstarch as alternative
  • 1 tbsp Toasted sesame seeds


  • Add your frozen meatballs inside the Instant Pot insert
  • In a cereal size bowl, dissolve one tablespoon of Gochujang in 1 cup of hot water
  • Add your brown sugar to the mixture and mix to dissolve.
  • Add in your soy sauce and hoisin sauce to the bowl
  • Add both you pressed garlic and grated ginger to the mixture
  • Cut up 2 spring onion stalks into small pieces
  • Add everything onto your meatballs and mix briefly.
  • Place your lid onto the Instant Pot, lock, and set to seal
  • Set your pot on Manual or High-Pressure mode for 5 minutes
  • Quick-release when the 5 minutes are done
  • Make a quick slurry of 1.5 teaspoon of potato (or cornstarch) with 1-2 tablespoons of water and add to your Instant Pot on Sauté mode.
  • Cook for a few minutes, stirring often until the desired thickness of the sauce. You can add a bit more slurry if you are really looking for a thicker glaze.



  • Serve with a side of Basmati rice topped with a sprinkle of roasted sesame seeds and chopped spring onion. For some greens, add a side of your preferred vegetables like steamed broccoli.
  • Serve as an appetizer for your holiday potluck, easy to grab with some toothpicks
  • These meatballs were even delicious served over mash potatoes, the sauce being the perfect gravy


Keep any leftovers in an airtight container in the fridge for up to 3 days.


To ensure a similar flavor profile and not an overly salty meal, try and use sauces and meatballs with a similar sodium content to the following;
Soy sauce containing 540 mg/tablespoon
Hoisin Sauce containing 545 mg/tablespoon
Meatballs containing 2700mg/30 meatballs   ---> per (18 oz/500g)


Can’t find Gochujang? You can swap for Sriracha, it won’t be the exact same taste but it’s a fair substitute.
Keyword Easy, Instant Pot, Korean, Meatballs