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Korean Meatballs with Spicy Grapefruit Glaze

Korean Meatballs with Spicy Grapefruit Glaze

Korean Meatballs with Spicy Grapefruit Glaze


  • Delicious recipe Prep time: 15 minutes
  • Delicious recipe Cook time: 35 minutes
  • Delicious recipe Servings: 6 servings


6 servings

2 cups Ocean Spray® 100% Ruby Red Grapefruit Juice

3/4 cup brown sugar

2 teaspoons Korean chili paste (gochujang), divided use

1 tablespoon plus 1/2 teaspoon toasted sesame oil, divided use

1 pound ground pork

1 pound ground beef

1 1/4 cup cracker meal

2 large eggs, beaten

6 scallions, finely chopped, plus 2 scallions for garnish, if desired

6 garlic cloves, minced

1 tablespoons minced fresh ginger

1 tablespoon salt, divided use

2 tablespoons gluten-free tamari or soy sauce

1 tablespoon mirin

2 tablespoons butter

12 ounces broccoli slaw

8 ounces cole slaw

3 cups cooked white rice

2 whole ruby red grapefruits, sectioned

1 tablespoon sesame seeds


In a medium saucepan, boil grapefruit juice with sugar until sugar is completely dissolved and syrup has thickened and reduced to 1 cup. Stir in 1 teaspoon gochujang and 1/2 teaspoon sesame oil.

Preheat oven to 375 degrees F. Cover a baking pan with parchment paper. In a large bowl, mix pork, beef, cracker meal, eggs, scallions, garlic, ginger, remaining 1 teaspoon gochujang, 2 teaspoons salt, tamari, mirin and remaining 1 tablespoon of sesame oil. Scoop 18 meatballs using 1/4-cup measure for each. Bake for 20 minutes; remove from oven. Spoon 1 teaspoon of grapefruit glaze on each meatball. Return to oven for 5 minutes or until internal temperature shows 160 degrees F.

In a large skillet, melt butter. Stir in both slaws and remaining 1 teaspoon salt. Saute for 3-4 minutes until slaw is tender.

Plate each dish with 1/2 cup rice, a portion of cooked slaw, 3 meatballs and at least 4 sections of grapefruit. Pour remaining grapefruit glaze over each serving. Garnish with sesame seeds and with chopped scallions, if desired.

Makes 6 servings.

2018 Ocean Spray® Grapefruit Gourmet Recipe Contest Finalist, Suzanne Banfield


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