Description
These Korean Style Meatballs are a flavorful blend of ground beef, Korean chili paste, and aromatic spices, pan-fried to a golden brown and finished in the oven. They’re coated with a tangy apricot and gochujang glaze and garnished with green onions and toasted sesame seeds, making a perfect appetizer or main course with a spicy-sweet kick.
Ingredients
Scale
For the Meatballs:
- 3 green onions very thinly sliced
- 2 garlic cloves minced
- 1 egg lightly beaten
- ½ cup panko breadcrumbs
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
- 1 pound ground beef
- 2 tablespoons canola oil for pan-frying
For the Glaze:
- ⅓ cup apricot preserves
- 2 tablespoons gochujang Korean chili paste
- 1 ½ tablespoons rice vinegar
- 1 tablespoon soy sauce
For the Garnish:
- Sliced green onion
- Toasted sesame seeds
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine 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, avoiding overmixing to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs using your hands or a scoop, ensuring they are evenly sized for consistent cooking.
- Brown the Meatballs: Heat canola oil in a large skillet over medium-high heat. Working in batches, add the meatballs to the skillet and cook for 3 to 4 minutes, turning occasionally, until they are browned evenly on all sides.
- Bake the Meatballs: Transfer the browned meatballs to a rimmed baking pan and place in a preheated oven at 350 degrees F. Bake for 10 minutes or until the internal temperature reaches 160 degrees F, ensuring they are fully cooked.
- Make the Glaze: While the 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 mixture slightly thickens into a glaze.
- Glaze and Garnish: Once the meatballs are cooked, brush them generously with the glaze. Sprinkle with sliced green onions and toasted sesame seeds before serving to add freshness and texture.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- Use fresh ginger for the best flavor in the meatballs.
- If you prefer less spice, reduce the amount of gochujang in the meatballs and glaze.
- Make sure to brown the meatballs well to develop a rich flavor and good texture.
- The glaze can be prepared ahead and stored in the refrigerator for up to 3 days.
- Serving suggestion: These meatballs pair well with steamed rice or as a party appetizer with toothpicks.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 85 mg
