Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, minced garlic, sesame oil, soy sauce, and a pinch of salt and pepper. Mix gently until just combined.
- Roll the mixture into meatballs about 1 inch in diameter and place them evenly spaced on the prepared sheet.
Baking
- Bake for 20–25 minutes, until the meatballs are cooked through and the internal temperature reaches 160°F (71°C).
Making the Glaze
- While the meatballs bake, make the glaze by combining gochujang, brown sugar, and rice vinegar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth. Remove from heat.
Finishing Touches
- When the meatballs are done, brush the glaze over each one and return the tray to the oven for 5 minutes to set and slightly caramelize the glaze.
- Remove from the oven, garnish with chopped green onions, and serve hot.
Nutrition
Notes
For variations, use turkey for a lighter option, swap brown sugar for honey, or even mix different meats. Store in the fridge for up to 3-4 days or freeze for 2-3 months. Reheat in the oven or microwave.