Korean Meatballs

• servings: 36 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1½ pound lean ground beef

4 green onions (chopped)

½ cup breadcrumbs (such as Panko)

3 cloves garlic (minced)

1 egg

2 tablespoon Gochujang paste (or Sriracha)

1 teaspoon ground ginger

1 teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

½ cup apricot jam

1 tablespoon soy sauce

2 tablespoons Gochujang paste (or Sriracha)

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.

Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.

Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

Nutrition

• Serving Size: 1 meatball
• Calories: 45 kcal
• Total Fat: 1 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 0.6 g
• Trans Fat: 0.1 g
• Cholesterol: 16 mg
• Sodium: 108 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.1 g
• Total Sugars: 2 g
• Protein: 5 g