Korean-Style Gochujang Meatballs

Ingredients:

• 3 green onions, very thinly sliced
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 4 tablespoons gochujang (Korean chili paste), divided
• 1 tablespoon minced fresh ginger
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons canola oil, for pan-frying
• 1/3 cup orange marmalade
• 1-1/2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce

Preparation:

Preheat oven to 350 degrees F. In large bowl, combine green onions, garlic, egg, ground beef, breadcrumbs, 2 tablespoons gochujang, ginger, sea salt and freshly ground black pepper.  Form the mixture into golf-ball sized meatballs.

Form into 10 – 12 meatballs, then place in prepared mini muffin tin and cook until golden and cooked through, 35 minutes.

Meanwhile, in small saucepot, combine marmalade, 2 tablespoons gochujang, rice vinegar, and low-sodium soy sauce.

Cook over medium heat 5 minutes or until mixture is slightly thickened. To serve, meatballs with glaze

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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