Description
Delicious Korean Style Meatballs feature tender ground beef mixed with aromatic ginger, garlic, and spicy gochujang, pan-fried to a golden brown and finished in the oven. These meatballs are glazed with a sweet and tangy apricot and gochujang sauce, then garnished with fresh green onions and toasted sesame seeds for a perfect appetizer or main course offering a flavorful Korean-inspired bite.
Ingredients
Scale
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
Glaze
- ⅓ cup apricot preserves
- 2 tablespoons gochujang Korean chili paste
- 1 ½ tablespoons rice vinegar
- 1 tablespoon soy sauce
Garnish
- Sliced green onion
- Toasted sesame seeds
Instructions
- Make the Meatballs: Preheat oven to 350 degrees F. In a large bowl, stir together green onions, garlic, egg, panko breadcrumbs, gochujang, fresh ginger, kosher salt, and ground white pepper until well combined. Add ground beef and mix gently with hands or spoon until just combined; avoid overmixing to keep meatballs tender. Form mixture into golf ball-sized meatballs using your hands or a scoop.
- Pan-Fry the Meatballs: Heat canola oil in a large skillet over medium-high heat. In batches, carefully add meatballs to the skillet and cook for 3 to 4 minutes, turning occasionally, until browned evenly on all sides.
- Bake the Meatballs: Transfer 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 F, ensuring they are 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 5 minutes, stirring frequently, until the glaze thickens slightly.
- Glaze and Garnish: Remove meatballs from oven and brush generously with the prepared glaze. Sprinkle with sliced green onions and toasted sesame seeds before serving.
Notes
- For a spicier kick, increase the amount of gochujang in the meatballs or glaze.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but may affect the texture slightly.
- To ensure meatballs stay moist, do not overmix the meat mixture.
- Use a meat thermometer to verify internal temperature is 160 degrees F for safe consumption.
- These meatballs can be served as an appetizer or alongside steamed rice and vegetables as a main course.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg
