Description
These Korean Style Meatballs feature a flavorful blend of ground beef, Korean chili paste, and aromatic seasonings, pan-seared to a golden brown and finished in the oven. They are coated with a sweet and spicy apricot-gochujang glaze and garnished with sliced green onions and toasted sesame seeds for a delicious appetizer or main dish perfect for sharing.
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 meatball mixture: In a large bowl, combine the sliced green onions, minced garlic, 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.
- Preheat oven and form meatballs: Preheat your oven to 350 degrees Fahrenheit. Using your hands or a scoop, shape the mixture into golf ball-sized meatballs and set aside.
- Brown the meatballs: Heat canola oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the 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 in the preheated oven. Bake for 10 minutes or until the internal temperature reaches 160 degrees Fahrenheit, ensuring they are fully cooked through.
- Prepare the glaze: While the meatballs bake, whisk together apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepan. Cook over medium heat for about 5 minutes, stirring frequently until the mixture thickens slightly.
- Glaze and garnish: Once the meatballs are done baking, brush them generously with the prepared glaze. Sprinkle with sliced green onions and toasted sesame seeds before serving to add freshness and a nutty crunch.
Notes
- For a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs.
- You can make the meatballs ahead of time and freeze them before cooking for easy meal prep.
- If you prefer less heat, reduce the amount of gochujang in the meatballs and glaze.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature of 160°F.
- If apricot preserves are unavailable, peach or orange marmalade can be used as a substitute in the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg
