Glazed Korean-Style Meatballs

Easy Glazed Korean-Style Meatballs

Adapted from Koreatown

Ingredients

Serves 4

Meatballs

1 lb / 453 gr ground beef

1 ½ tablespoons honey

1 teaspoon ground black pepper

1 tablespoon sesame oil (or any vegetable oil)

1 small Bosc pear, peeled and roughly chopped

1 small onion, quartered

½ tablespoon freshly grated ginger

3 tablespoons soy sauce (I used organic wheat-free soy sauce)

2 garlic cloves

1 large egg, lightly beaten

⅓ cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs)

Glaze

¼ cup gochujang (spicy Korean chili paste)

2 tablespoons honey

2 teaspoons sugar (I used coconut sugar)

2 tablespoons rice wine (if you can’t find it use pale sherry or dry white wine)

1 tablespoon sesame oil (or any vegetable oil)

½ tablespoon soy sauce

Directions

Preheat oven to 450°F (230°C) and place a rack in the middle. Line a rimmed baking sheet with foil and lightly grease it. Set aside.

In the bowl of a food processor combine honey, black pepper, oil, pear, onion, ginger, soy sauce, and garlic. Pulse until a smooth paste forms.

Transfer to a large bowl, add beef, and mix to combine.

Add egg and breadcrumbs and mix well. If the mixture looks too wet, add more breadcrumbs until the mixture is dry enough to stick together and roll into balls.

With dampened hands form into 1 ½-inch balls and arrange on the baking sheet with a bit of space between them.

Bake in the oven for 20 minutes.

When meatballs are done, transfer them to a plate and scrape the pan juices into a large skillet.

Add all sauce ingredients and cook on medium-high heat for about 3 to 4 minutes, until the sauce reduces and starts to thicken.

Add meatballs and mix gently to coat with sauce.

Serve sprinkled with chopped scallions and parsley over udon noodles, zoodles or linguine.