Description
These Korean Style Meatballs combine the bold flavors of gochujang chili paste and apricot preserves to create a deliciously sweet and spicy glaze. Pan-fried to a golden brown and then baked to perfection, these meatballs make a fantastic appetizer or main course with a perfect balance of savory and tangy notes.
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
- Make the Meatballs: Preheat oven to 350 degrees F. In a large bowl, stir together 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 mix gently with hands or a spoon until just combined, being careful not to overmix. Shape the mixture into golf ball-sized meatballs.
- Pan-Fry the Meatballs: Heat canola oil in a large skillet over medium-high heat. In batches, add the meatballs to the skillet and cook for 3 to 4 minutes, turning occasionally, until they are browned on all sides.
- Bake the Meatballs: Transfer the browned meatballs to a rimmed baking pan. Place in the preheated oven and bake for 10 minutes or until the internal temperature reaches 160 degrees F, ensuring they are fully cooked.
- Prepare the Glaze: While the meatballs bake, combine apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepot. Cook over medium heat, whisking frequently, for about 5 minutes until the mixture thickens slightly.
- Glaze and Garnish: Once meatballs are cooked, brush them generously with the prepared glaze. Sprinkle with sliced green onions and toasted sesame seeds before serving.
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- Use a meat thermometer to ensure meatballs are cooked through to 160 degrees F.
- For a spicier glaze, add extra gochujang or a pinch of red pepper flakes.
- Can substitute ground beef with ground turkey for a leaner option.
- Serve these meatballs with steamed rice or as a party appetizer with toothpicks.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
