Korean Meatballs

I am always a bit iffy about calling a recipe “nation” whatever because, invariably, there will be that person who writes to say “that is nothing like “nation” food!” so – consider that mebbe these are Korean inspired meatballs, but are still wicked tasty for dinner or as a munchie.


for that person?

Get over yourself.

•1-1/2 lb meatloaf mix
•3 tbsp chopped fresh chives
•1/2 cup Panko crumbs
•3 cloves garlic, minced
•1 egg
•2 tbsp Gochujang*
•1 tsp ground ginger
•1 tsp sea salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper

•1 cup apricot jam
•2 tbsp lower sodium Tamari
•1/4 cup Gochujang

*No Gochujang? No worries! Try substituting Sriracha, or your own fave hot sauce.

Heat your oven to 400º, line a rimmed baking pan with foil, and apply a bit of cooking spray.

Whisk the egg and add to the remaining meatball ingredients in a large bowl.


There is no good way out of this – you are gonna need to get your (impeccably clean) hands into that bowl and mix your meatballs together. Just trust me that the end product is well worth it.

Note: I used a two tablespoon scoop to portion out my meatballs and ended up with 38 nicely sized treats.

Arrange the meatballs on your prepared baking sheet and pop into the oven for 25 minutes.

While the meatballs are baking, whisk the sauce ingredients together in a bowl and set aside.

Once the meatballs are done, toss in the sauce and serve over rice as a main course, or as one fine munchie.

I would not say no to a scattering of sliced green onion over the top, either way.



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