Korean Meatballs

Ingredients

• 1½ lb ground beef
• ½ cup panko breadcrumbs
• 1 egg
• 3 clove garlic
• 1 tbsp ginger
• 1 tsp sesame oil
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp gochujang (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions (optional)
• 1 tsp sesame seeds (optional)
• 2 tbsp vegetable oil

Steps

1. Preheat oven to 375°F (190°C). Mince garlic and ginger.
2. In a large bowl, combine ground beef, panko breadcrumbs, egg, 1 minced garlic clove, 1 tsp minced ginger, and 1 tsp sesame oil. Mix until just combined, then form into 1-inch meatballs.
3. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Brown meatballs on all sides, then transfer the skillet to the preheated oven and bake for 10-12 minutes, or until cooked through.
4. While meatballs bake, prepare the sauce: In a small saucepan, whisk together soy sauce, rice vinegar, brown sugar, remaining minced garlic, remaining minced ginger, and gochujang (if using). Bring to a simmer over medium heat.
5. In a small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook, stirring constantly, until the sauce thickens.
6. Remove meatballs from the oven and drain any excess fat. Pour the thickened sauce over the meatballs in the skillet, tossing gently to coat.
7. Garnish with sliced green onions and sesame seeds, if desired. Serve hot.