Description
These Korean Style Meatballs feature a flavorful blend of ground beef, aromatic ginger, garlic, and green onions, seasoned with gochujang chili paste. Pan-fried for a crispy exterior and finished in the oven, they are glazed with a sweet and tangy apricot and gochujang sauce, then garnished with sesame seeds and sliced green onions, making a perfect appetizer or main dish with a Korean twist.
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 the sliced green onions, minced garlic, beaten egg, panko breadcrumbs, gochujang, minced ginger, kosher salt, and ground white pepper. Add the ground beef and mix gently by hand or with a spoon until just combined without overmixing. Form the mixture into golf ball-sized meatballs.
- Brown 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. Transfer the browned meatballs to a rimmed baking pan.
- Bake the Meatballs: Place the baking pan with meatballs into the preheated oven and 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, whisk together apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepot. Cook over medium heat, stirring frequently, for 5 minutes or until the glaze slightly thickens.
- Glaze and Garnish: Remove the meatballs from the oven and brush them generously with the prepared glaze. Sprinkle with sliced green onions and toasted sesame seeds before serving.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- If you prefer a spicier glaze, add extra gochujang to taste.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
- If apricot preserves are unavailable, peach or orange marmalade can be used as a substitute.
- Use a meat thermometer to ensure the meatballs reach a safe internal temperature of 160 degrees F.
- Leftover meatballs can be refrigerated and reheated gently to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg
