Spicy Korean Meatballs

Ingredients

• Ground beef

  raw, lean, 95/5

  1 lb or 453g

• Egg

  Large - Walmart

  1 Serving or 100g

• Scallions

  raw

  3 medium or 45g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Panko Bread Crumbs

  Kikkoman

  ½ cup or 30g

• Gochujang

  Unknown

  2 oz or 57g

• Salt

  table

  1 tbsp or 18g

• Dried White Pepper

  K.L.V.

  1 Tbsp or 6g

• Apricot Preserves

  Favorit Swiss Preserves

  1 tbsp or 23g

• Rice Vinegar

  Kikkoman

  15 ml or 100g

• Tamari soy sauce

  1 ½ tbsp or 27g

Directions

1. Heat the oven to 350°F. In a large bowl, combine the beef, egg, scallions, garlic, panko, gochujang, ginger, salt, and pepper. The key to good meatballs is not to overmix. Just gently combine until everything is evenly distributed. Form the mixture into golf-ball sized meatballs. In a large skillet over medium-high heat, warm the oil. Working in batches (do not overcrowd), brown the meatballs on all sides. Transfer the meatballs to a rimmed baking sheet. Bake for about 10 minutes, until an instant-read thermometer inserted into a meatball registers 160°F. Meanwhile, in small pot over medium heat, combine the preserves, gochujang, vinegar, and soy sauce. Cook, stirring occasionally, for about 5 minutes, until slightly thickened. To serve, brush the meatballs with the glaze. Sprinkle with the scallions and sesame seeds.