Description
Delicious Korean Meatballs made with ground beef, seasoned with garlic, ginger, and Gochujang paste, baked to perfection and glazed with a spicy apricot sauce. Perfect as an appetizer or served over rice for a flavorful meal.
Ingredients
Scale
For Meatballs
- 1½ pound lean ground beef
- 4 green onions (chopped)
- ½ cup breadcrumbs (such as Panko)
- 3 cloves garlic (minced)
- 1 egg
- 2 tablespoons Gochujang paste (or Sriracha)
- 1 teaspoon ground ginger
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
For Spicy Apricot Glaze
- ½ cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoons Gochujang paste (or Sriracha)
Instructions
- Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, chopped green onions, breadcrumbs, minced garlic, egg, Gochujang paste, ground ginger, salt, and pepper. Mix together thoroughly with your hands until everything is evenly combined.
- Form Meatballs: Shape the mixture into small 1 inch meatballs. Place them evenly spaced on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25 minutes or until cooked through and browned to your liking. You may check doneness with a meat thermometer ensuring an internal temperature of 160°F (74°C).
- Prepare Glaze: While meatballs bake, whisk together apricot jam, soy sauce, and Gochujang paste in a medium bowl until smooth and combined.
- Glaze Meatballs: Once meatballs are cooked, transfer them to the bowl with the glaze and toss gently to coat all meatballs evenly with spicy apricot sauce.
- Serve: Garnish with chopped chives if desired. Serve immediately over cooked rice or as an appetizer for a flavorful experience.
Notes
- This recipe yields about 36 meatballs depending on size.
- You can substitute ground beef with ground chicken, turkey, or pork as preferred.
- Orange marmalade can be used as an alternative to apricot jam.
- Use an instant-read meat thermometer to ensure meatballs reach a safe internal temperature of 160°F (74°C).
- Taste a small portion of meat mixture cooked prior to forming meatballs to adjust seasoning if needed.
- Using a cookie scoop helps to portion meatballs evenly for uniform cooking.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 25 mg
