Description
These Korean Style Meatballs are a flavorful twist on classic meatballs, combining ground beef with garlic, ginger, and the spicy kick of gochujang. Pan-seared to a golden brown and finished in the oven for perfect tenderness, they are glazed with a sweet and spicy apricot gochujang sauce and garnished with green onions and toasted sesame seeds. Perfect as an appetizer or main dish, these meatballs bring authentic Korean flavors to your table with ease.
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 the oven to 350 degrees F. In a large bowl, combine the thinly sliced green onions, minced garlic, lightly beaten egg, panko breadcrumbs, gochujang, minced fresh ginger, kosher salt, and ground white pepper. Add the ground beef and gently mix with your hands or a spoon until just combined, being careful not to overmix. Form the mixture into golf ball-sized meatballs using your hands or a scoop.
- Brown the Meatballs: Heat the canola oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the meatballs and cook for 3 to 4 minutes, turning occasionally until all sides are browned evenly.
- Bake the Meatballs: Transfer the browned meatballs to a rimmed baking pan. Place the pan in the preheated oven and 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 the apricot preserves, gochujang, rice vinegar, and soy sauce in a small saucepan. Cook over medium heat, stirring frequently, for about 5 minutes until the mixture thickens slightly.
- 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 to add fresh flavor and a crunchy texture.
Notes
- Use fresh ginger for the brightest flavor; ground ginger can be substituted but use about 1 teaspoon.
- For a spicier glaze, increase the amount of gochujang in the sauce.
- Panko breadcrumbs help keep the meatballs light and tender; regular breadcrumbs can be used but may result in denser meatballs.
- If you don’t have an oven-safe skillet, transfer meatballs to a baking dish before baking.
- Check meatballs’ internal temperature with a meat thermometer for safe doneness.
- Canola oil is preferred for its high smoke point; other neutral oils like vegetable oil can substitute.
- Serve these meatballs as an appetizer or with rice and steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg
