Gochujang Meatballs with Apricot glaze

Oh my goodness these meatballs are now a new favorite. A bit spicy but not over the top and the sweetness of the Apricot glaze is the perfect compliment! I used Gochujang sausage mixed with ground beef which also simmered down the heat.

2 Gochujang Pork Sausages (removed from casing)

3/4 Lb Ground beef/Pork/ or turkey

3 green onions sliced very thin

3 cloves garlic finely minced

1 egg beaten

1/2 cup panic breadcrumbs

2 Tbsp Gochujang paste

1 Tbsp finely minced ginger

1/2 tsp black pepper

For the Glaze

1/3 cup Apricot Jam

2 Tbsp Gochujanag paste

1 1/2 Tbsp rice vinegar

1 Tbsp soy sauce

1Tbsp sesame oil

Preheat oven to 350 degrees

Gently mix all ingredients from sausage to pepper and combine being careful not to over work or over mix. Form into 1 inch meatballs and place on parchment lined cookie sheet.

In a separate bowl combine glaze ingredients and mix well.

Baste the meatballs 2-3 times using a pastry brush while cooking with the glaze.

Bake for approx 15-20 min/ or until cooked through and internal temp reads 150-160.

Serve with additional glaze and garnish meatballs with sesame seeds and chopped cilantro if desired.