prep time: 20 minutes
cook time: 15 minutes
Serving: 20 meatballs
Ingredients:
-1lb ground beef
-3 green onions, thinly minced
-2 garlic cloves, minced
-1 egg lightly beaten
-1/2 cup panko breadcrumbs
-2 tbsp gochujang
-1 tbsp fresh ginger, minced
-1 tsp salt
-1/2 tsp ground pepper
-canola oil, for pan-frying
Gochujang glaze
-1/3 cup apricot preserves or honey
-2 tbsp gochujang
-1 1/2 tbsp mirin or rice vinegar
-1 tbsp soy sauce
Directions:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all ingredients except the oil. Gently combine all ingredients until everything is mixed thoroughly. Form the mix into golf ball-sized meatballs.
Heat oil in a large skillet over medium-high heat. In batches (dont overcrowd the pan), brown the meatballs on all sides. Transfer all meatballs onto a baking pan and put in the oven. Bake for 10 minutes.
Meanwhile, in a small sauce pan, combine all glaze ingredients. Cook over medium heat for 5 minutes or until the mixture is slightly thickened.
Brush the glaze over the meatballs. Sprinkle with green onions and sesame seeds as garnish. Enjoy!