Description
Delicious and savory Korean Meatballs made with ground beef, flavored with Gochujang paste and a spicy apricot glaze. Perfect as a main course or appetizer, these meatballs are baked to perfection and coated in a flavorful, sweet-spicy sauce.
Ingredients
Scale
For Meatballs
- 1½ pound lean ground beef
- 4 green onions (chopped)
- ½ cup breadcrumbs (such as Panko)
- 3 cloves garlic (minced)
- 1 egg
- 2 tablespoon Gochujang paste (or Sriracha)
- 1 teaspoon ground ginger
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
For Spicy Apricot Glaze
- ½ cup apricot jam
- 1 tablespoon soy sauce
- 2 tablespoons Gochujang paste (or Sriracha)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground beef, chopped green onions, breadcrumbs, minced garlic, egg, Gochujang paste, ground ginger, salt, and pepper. Mix thoroughly using your hands until evenly incorporated.
- Form Meatballs: Shape the mixture into small 1 inch diameter balls and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the oven for 25 minutes or until they are cooked through to your preference. Use a meat thermometer to ensure an internal temperature of at least 160°F for safety.
- Prepare Glaze: While the meatballs bake, whisk together apricot jam, soy sauce, and Gochujang paste in a medium bowl until fully combined.
- Glaze Meatballs: Once meatballs are done, transfer them to the bowl with glaze and toss gently but thoroughly to coat all meatballs evenly.
- Serve: Garnish with chopped chives if desired and serve immediately, either over cooked rice or as an appetizer.
Notes
- This recipe yields about 36 meatballs depending on the size.
- You can substitute ground beef with ground chicken, turkey, or pork for variation.
- Orange marmalade can be used instead of apricot jam for the glaze.
- Use an instant-read thermometer to ensure the meatballs reach an internal temperature of 160°F for food safety.
- Taste a small cooked portion of the meat mixture before forming meatballs to adjust seasoning as needed.
- Using a cookie scoop helps make uniformly sized meatballs, which promotes even cooking.
Nutrition
- Serving Size: 1 meatball
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 35 mg
