Ingredients :
- 1 pound ground beef
- 1/2 cup crushed Ritz crackers or Club crackers
- 1/2 cup thinly sliced scallions
- 1 large egg
- 6 cloves garlic minced
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1/2 tablespoon sesame oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red chili flakes or to taste
- 1/3 cup apricot preserves
- 2 tablespoons gochujang
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- thinly sliced scallions for garnish
- Sesame seeds for garnish
- Cooked rice optional
Directions :
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, add ground beef, egg, scallions, garlic, gochujang, soy sauce, ginger, sesame oil, black pepper, and red pepper flakes. Using your hands, mix gently to combine.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well (you will have about 1 ½ pounds of meat mixture). Shape the mixture into 2-ounce, 2-inch balls (you should have around 12 total).
- Arrange meatballs on rack and bake until browned, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
- While the meatballs are baking, in a small pot over medium heat, add apricot preserves, 2 tablespoons gochujang, rice vinegar, and 1 tablespoon soy sauce. Cook until glaze is heated through and slightly thickened, about 5 minutes.
- Brush the meatballs with warm glaze. Sprinkle with scallions and sesame seeds and serve with cooked rice if desired.
