Spicy Korean-Style Gochujang Meatballs
★★★★★
PREP TIME
20 minutes
COOK TIME
15 minutes
MAKES
20 meatballs
Ingredients
3
green onions, very thinly sliced
2
garlic cloves, minced
1
egg, lightly beaten
1 pound
ground beef
1/2 cup
panko breadcrumbs
2 tablespoons
gochujang (Korean chili paste)
1 tablespoon
minced fresh ginger
1 teaspoon
kosher salt
1/2 teaspoon
ground white pepper
2 tablespoons
canola oil, for pan-frying
1/3 cup
apricot preserves
2 tablespoons
gochujang (Korean chili paste)
1 1/2 tablespoons
rice vinegar
1 tablespoon
soy sauce
Instructions
- Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
- Heat oil in large skillet over medium-high heat. In batches (don't crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
- Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
- To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
