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
1 tbsp rice vinegar
¼ cup brown sugar
1 tbsp low sodium soy sauce
1 tbsp gochujang


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.

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