Description
These Korean Style Meatballs combine the bold flavors of gochujang and ginger with tender ground beef, glazed with a sweet and spicy apricot sauce. Perfect as an appetizer or main course, they offer a delicious blend of spicy, sweet, and savory tastes ideal for any flavorful meal.
Ingredients
Scale
For the Meatballs:
- 3 green onions very thinly sliced
- 2 garlic cloves minced
- 1 egg lightly beaten
- 0.5 cup panko breadcrumbs
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 0.5 teaspoon ground white pepper
- 1 pound ground beef
- 2 tablespoons canola oil for pan-frying
For the Glaze:
- 0.33 cup apricot preserves
- 2 tablespoons gochujang Korean chili paste
- 1.5 tablespoons rice vinegar
- 1 tablespoon soy sauce
For the Garnish:
- Sliced green onion
- Toasted sesame seeds
Instructions
- Make the Meatball Mixture: Preheat oven to 350 degrees F. In a large bowl, combine the thinly sliced green onions, minced garlic, lightly beaten egg, panko breadcrumbs, gochujang, minced fresh ginger, kosher salt, and ground white pepper. Add the ground beef and gently mix with your hands or a spoon until just combined, being careful not to overmix to keep the meatballs tender.
- Form and Brown the Meatballs: Shape the mixture into golf ball-sized meatballs using your hands or a scoop. Heat canola oil in a large skillet over medium-high heat. In batches, add meatballs to the skillet and cook for 3 to 4 minutes, turning occasionally until browned on all sides.
- Bake the Meatballs: Transfer the browned meatballs to a rimmed baking pan and place it in the preheated oven. Bake for 10 minutes or until the internal temperature of the meatballs reaches 160 degrees F, ensuring they are fully cooked.
- Prepare the Glaze: While meatballs bake, combine apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepot. Cook over medium heat for 5 minutes, stirring frequently until the glaze thickens slightly.
- Glaze and Garnish: Once meatballs are cooked, brush them generously with the prepared glaze. Sprinkle sliced green onions and toasted sesame seeds on top for garnish and extra flavor before serving.
Notes
- Use fresh ginger for the best flavor, but ground ginger can be substituted if needed.
- Be careful not to overmix the meat mixture to keep meatballs tender and juicy.
- Cooking the meatballs in batches prevents overcrowding and ensures even browning.
- The glaze can be made ahead and reheated gently before brushing on meatballs.
- To make the dish gluten free, substitute panko breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg
