Ingredients:

  • 1½ lb ground beef (80/20 lean)
  • 2 cloves (6g) garlic, minced
  • 2 scallions (10g), finely chopped
  • 1 tbsp (15ml) tamari or soy sauce
  • 1 tbsp (15g) gochujang
  • 1/4 cup (30g) panko breadcrumbs
  • 1 large (50g) egg
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) black pepper
  • 3 tbsp (45g) gochujang
  • 2 tbsp (40g) honey
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5g) fresh ginger, grated
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) toasted sesame seeds
  • 1 scallion (5g), thinly sliced

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the ground beef, minced garlic, 2 finely chopped scallions, 1 tbsp tamari or soy sauce, 1 tbsp gochujang, panko breadcrumbs, egg, salt, and black pepper.
  3. Mix gently by hand until just combined; do not overwork the meat. Roll the mixture into 24 1-inch balls (about 1 tablespoon each) and place them on a parchment-lined baking sheet.
  4. Bake for 12–15 minutes until the meatballs are set and lightly browned, reaching an internal temperature of 160°F (71°C).
  5. While the meatballs bake, whisk together 3 tbsp gochujang, honey, 1 tbsp soy sauce, toasted sesame oil, grated ginger, and rice vinegar in a small saucepan over medium heat.
  6. Simmer the glaze for 3–5 minutes until thickened and glossy.
  7. Toss the baked meatballs in the saucepan to coat them in the glaze, or brush the glaze over each meatball.
  8. Broil the meatballs for 2 minutes until the sauce bubbles and caramelizes.
  9. Garnish with toasted sesame seeds and thinly sliced scallions before serving.