1.Preheat oven to 350° F.
In large bowl, combine all meatball ingredients except oil.
The key to good meatballs is not to over mix them.
Just gently combine the ingredients until everything is evenly distributed.
Form the mixture into golf-ball sized meatballs.
2.Heat oil in large skillet over medium-high heat.
In batches (don't crowd the pan!), brown the meatballs on all sides.
Transfer meatballs to rimmed baking pan and transfer to oven.
Bake 10 minutes or until internal temperature reaches 160° F.
3.Meanwhile, in small saucepot, combine all glaze ingredients.
Cook over medium heat 5 minutes or until mixture is slightly thickened.
4.To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
Either sriracha or sambal oelek would work here. I would maybe combine either one of those with some tomato paste to get the same consistency of gochujang.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (961g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 760 (42%)|
|Amt Per Serving||% DV|
|Total Fat 84.4g||113 %|
|Saturated Fat 23.5g||117 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 482.1mg||148 %|
|Sodium 3599.4mg||124 %|
|Potassium 2417.9mg||64 %|
|Total Carbohydrate 142g||42 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 130.4g|
|Protein 116.7g||167 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1801
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