Spicy Korean-Style Gochujang Meatballs

• Meat

  • 1 lb Ground beef

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 3 Green onions

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Apricot preserves
  • 1 tbsp Soy sauce

• Baking & Spices

  • 4 tbsp Chili paste
  • 1 tsp Kosher salt
  • 1/2 tsp White pepper, ground

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1 1/2 tbsp Rice vinegar

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

Found on food52.com

Description

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
• Garnishes: sliced green onion and toasted sesame seeds

Directions

• 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 (dont 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.