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  • glennapritzlaff

Korean BBQ-ish meatballs

My number one favorite takeout restaurant in Charlottesville is Doma which serves delicious Korean bbq short ribs and fried chicken wings. I can’t get enough of the sauces and pickles that they serve with everything and I couldn’t even begin to reproduce their recipes. That being said, I had a jar of Gochujang sitting in the pantry and I thought I would do my best to use that in a healthy family meal that everyone would enjoy. The girls loved these meatballs, they aren’t too spicy but they are just a little pungent, sweet, and savory. Sneaking in a little grated zucchini is a good way to add moisture to the meatballs and get extra veggies into the kids. They had no idea!

What you need:

For the Meatballs:

1 1/2 lbs of ground beef, turkey, or chicken

1/2 a cup of shredded zucchini (use the cheese grater to shred and save the rest for something else)

1/2 a small yellow onion grated with the cheese grater (my kids don’t like to see the chunks of onions, it makes for a smoother meatball and helps them from drying out)

2 garlic cloves minced

1 tbsp minced fresh ginger

2 tbsp gochujang (Korean chili paste)

1 tsp salt

1/2 tsp ground white pepper

1 tbsp soy sauce

3/4 cup crushed cracker crumbs or bread crumbs

1 egg, lightly beaten

For the glaze:

1/3 cup apricot preserves

2 tbsp gochujang

1 1/2 tbsp rice vinegar

1-2 tbsp soy sauce

Mix everything together and simmer in sauce pan until thickened (about 5 minutes).

Serve with chopped scallions, toasted sesame seeds, kimchi, rice, and veggies

Mix everything together in a bowl, I usually use my hands but you can use a fork…just make sure it’s all very well blended. Form into roughly 1 1/2 inch rounds (slightly smaller than a golf ball) Bake at 350° for about 25-30 minutes. I usually flip the balls halfway through. You can use a meat thermometer to check the temperature or just do what I do and cut one in half to check the inside and then eat it : )

I typically will throw some broccoli into the oven to roast alongside the meatballs. You can dunk the meatballs into the sauce pan with the glaze to coat them with it or just drizzle it over top of each serving. Precooked frozen rice is a weeknight savior. The toasted sesame seeds on top are clutch. Enjoy!

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