Korean Meatballs

1.	Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
2.	In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
3.	Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
4.	Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
5.	Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
6.	When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

	For Meatballs
	1 and 1/2 pounds ground beef 80/20 is best
	3 green onions very thinly sliced
	3 garlic cloves minced
	1 egg lightly beaten
	1/2 cup panko breadcrumbs
	2 tbsp gochujang Korean chili paste
	1 tbsp minced fresh ginger
	1 tbsp low sodium soy sauce
	¼ tsp salt
	Glaze
	1 tbsp rice vinegar
	¼ cup brown sugar
	1 tbsp low sodium soy sauce
	1 tbsp gochujang