"Sweet & Spicy Korean Meatballs

By RoketJSquerl

Ingredients

• Meatballs:
• 3 green onions, very thinly sliced
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 1 pound ground beef
• 1/2 Cup panko breadcrumbs
• 2 Tbs gochujang (Korean chili paste)
• 1 Tbs minced fresh ginger
• 1 Tsp kosher salt
• 1/2 Tsp ground white pepper
• 2 Tbs canola oil, for pan-frying
• Glaze:
• 1/3 Cup apricot preserves
• 2 Tbs gochujang (Korean chili paste)
• 1 1/2 Tbs rice vinegar
• 1 Tbs soy sauce
• Garnish: sliced green onion and toasted sesame seeds

Details

Servings 20
Adapted from getinmybelly.com

Preparation

Step 1

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 sliced green onion and sesame seeds.