dinner · meat · slow cooker

Spicy Korean-Style Gochujang Meatballs

Spicy Korean-Style Gochujang Meatballs

Meatballs

3 green onions, very thinly sliced
2 garlic cloves, minced
1 egg, lightly beaten
1 pound ground beef
1/2 cup panko breadcrumbs
2 tablespoons gochujang (Korean chili paste)
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons canola oil, for pan-frying

Glaze

1/3 cup apricot preserves
2 tablespoons gochujang (Korean chili paste)
1 1/2 tablespoon rice vinegar
1 tablespoon soy sauce

Garnishes: sliced green onion and toasted sesame seeds

Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs. Heat oil in large skillet over medium-high heat. In batches (don’t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

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