"Recipe for Sweet and Spicy Korean Meatballs using Wagyu ground beef from Double 8 Cattle Company."
Sweet & Spicy Wagyu Beef Korean Meatballs
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 3 pound Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 1 pound Ground Pork
- 1 bunch Green Onions (green and white parts chopped)
- 1 1/4 Panko Breadcrumbs
- 5 cloves minced Garlic
- 5 Eggs
- 3 tablespoons Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 2 teaspoons Sesame Oil
- 2 tablespoons Chili Garlic Sauce
- 1 1/2 tablespoons minced Fresh Ginger
- 2 teaspoons Kosher Salt
- 1 teaspoon Crushed Red Pepper Flakes
ingredients
Spicy Apricot Glaze
- 1 cup Apricot Jam
- 2 tablespoons Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 3 tablespoons Chili Garlic Sauce or Sriracha
ingredients
Topping
- Toasted Sesame Seeds
Method
Step 1
PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, add all of the ingredients listed under “Meatballs”, and mix with your hands to combine. Form the meatballs into two-bite (1.5 - 2 inches wide) balls. Place the meatballs on the lined baking sheet. Bake for about 25 to 30 minutes or until fully cooked.
Step 2
PREPARING THE SPICY APRICOT GLAZE Meanwhile, in a medium bowl, whisk together all of the glaze ingredients (apricot jam, soy sauce, rice wine vinegar, chili garlic sauce or sriracha). Once the meatballs have cooled for 10 minutes, toss meatballs in the glaze until each meatball is coated.
Step 3
Garnish the meatballs with toasted sesame seeds. Serve immediately over cooked rice or à la carte as an appetizer. Enjoy!