Korean Barbecue Meatballs
Ingredients
The meatballs
-
1
pound
ground beef
-
½
cup
crushed Ritz crackers
-
½
cup
thinly sliced scallions
-
1
large
egg
-
6
cloves
garlic, minced
-
2
tablespoons
gochujang
-
2
tablespoons
soy sauce
-
1
tablespoon
minced fresh ginger
-
½
tablespoon
sesame oil
-
1
teaspoon
freshly ground black pepper
-
½
teaspoon
red chili flakes
The glaze
-
⅓
cup
apricot preserves
-
2
tablespoons
gochujang
-
1½
tablespoons
rice vinegar
-
1
tablespoon
soy sauce
For serving
-
to taste
thinly sliced scallions
-
to taste
sesame seeds
-
optional
cup
cooked rice
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- In a bowl, combine ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes.
- Mix the ingredients gently and shape into 2-ounce meatballs.
- Arrange the meatballs on a rack and bake for 15 to 20 minutes until browned.
- While the meatballs bake, prepare the glaze by heating apricot preserves, gochujang, rice vinegar, and soy sauce in a pot until thickened.
- Brush the meatballs with the warm glaze and garnish with scallions and sesame seeds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
447
Total fat
28g
Total carbohydrates
26g
Total protein
24g
Sodium
933mg
Cholesterol
127mg
You might also like