Description
These Korean Style Meatballs combine flavorful ground beef with traditional Korean ingredients like gochujang and ginger, pan-fried to a golden brown then finished in the oven. A sweet and spicy apricot glaze complements the meatballs perfectly, garnished with sliced green onions and toasted sesame seeds for an irresistible appetizer or main dish.
Ingredients
Scale
For the Meatballs:
- 3 green onions very thinly sliced
- 2 garlic cloves minced
- 1 egg lightly beaten
- 0.5 cup panko breadcrumbs
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 0.5 teaspoon ground white pepper
- 1 pound ground beef
- 2 tablespoons canola oil for pan-frying
For the Glaze:
- 0.33 cup apricot preserves
- 2 tablespoons gochujang Korean chili paste
- 1.5 tablespoons rice vinegar
- 1 tablespoon soy sauce
For the Garnish:
- Sliced green onion
- Toasted sesame seeds
Instructions
- Prepare the Meatball Mixture: Preheat the oven to 350 degrees F. 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 stir gently or mix with your hands until just combined, being careful not to overmix.
- Form the Meatballs: Using your hands or a scoop, gently shape the mixture into golf ball-sized meatballs, ensuring they are uniform in size for even cooking.
- Pan-Fry the Meatballs: Heat canola oil in a large skillet over medium-high heat. In batches, add the meatballs 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 and place them in the preheated oven. Bake for 10 minutes or until the internal temperature reaches 160 degrees F, ensuring they are cooked through.
- Make the Glaze: While the meatballs bake, combine apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepan. Whisk together and cook over medium heat for 5 minutes, stirring frequently, until the glaze is slightly thickened.
- Glaze and Garnish: Once meatballs are cooked, brush them generously with the prepared glaze. Sprinkle with sliced green onions and toasted sesame seeds for garnish before serving.
Notes
- Ensure not to overmix the meatball mixture as it can make the meatballs tough.
- Use panko breadcrumbs for a lighter texture.
- Adjust the amount of gochujang in the glaze and meatballs to control the spice level.
- Use a meat thermometer to accurately check the internal temperature of the meatballs.
- If preferred, apricot preserves can be substituted with peach or orange preserves.
- Serve with steamed rice or inside slider buns for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 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: 75 mg
