Gochujang Meatballs

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From Food52

INGREDIENTS - BALLS

  • 1 lb ground meat of choice
  • 3 green onions, very thinly sliced
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 2 TBSP gochujang (Korean chili paste)
  • 1 TBSP minced fresh ginger
  • Salt, pepper
  • Oil for pan-frying 

INGREDIENTS - SAUCE

  • 1/3 cup apricot preserves 
  • 2 TBSP gochujang 
  • 1 1/2 TBSP rice vinegar 
  • 1 TBSP soy sauce

DIRECTIONS

Preheat oven to 350. In large bowl, combine all meatball ingredients except oil. Gently combine until everything is evenly distributed; do not over mix. Form the mixture into golf-ball sized meatballs. 

Heat oil in large skillet over medium-high heat. In batches (don't crowd pan), brown the balls on all sides. Transfer to rimmed baking pan, then bake for 10 minutes. 

Meanwhile, in a small saucepot, combine all sauce ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened. 

To serve, coat balls with sauce, and sprinkle with sesame seeds and more green onion to garnish.