Korean-Inspired Gochujang Meatballs
Delicious and spicy Korean-Inspired Gochujang Meatballs, perfect for parties and gatherings.
Equipment
- large bowl
- skillet
- baking sheet
Ingredients
Meatballs
- 1 pound ground beef
- 1 large egg lightly beaten
- 3 pieces scallions very thinly sliced
- 2 cloves garlic finely chopped
- ½ cup panko breadcrumbs
- 2 tablespoons gochujang
- 1 tablespoon ginger finely chopped, peeled
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 2 tablespoons canola oil
Glaze & Assembly
- ⅓ cup apricot preserves
- 2 tablespoons gochujang
- 1 ½ tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- sliced scallions for garnishing
- toasted sesame seeds for garnishing
Instructions
Preparation
- Heat the oven to 350°F. In a large bowl, combine the beef, egg, scallions, garlic, panko, gochujang, ginger, salt, and pepper. Gently combine until everything is evenly distributed and form into golf-ball sized meatballs.
- In a large skillet over medium-high heat, warm the oil. Working in batches, brown the meatballs on all sides. Transfer the meatballs to a rimmed baking sheet. Bake for about 10 minutes, until the internal temperature reaches 160°F.
- Meanwhile, in a small pot over medium heat, combine the preserves, gochujang, vinegar, and soy sauce. Cook for about 5 minutes, stirring occasionally, until slightly thickened.
- To serve, brush the meatballs with the glaze and sprinkle with scallions and sesame seeds.
Notes
Feel free to adjust the ingredient ratios and experiment with what you have on hand.
Nutrition
Serving: 1meatballCalories: 120kcalCarbohydrates: 8gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 60IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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