Sweet & Spicy Wagyu Beef Korean Meatballs

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor

INGREDIENTS

Meatballs

  • 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 LB Ground Pork
  • 1 Bunch Green Onions (green and white parts chopped)
  • 1 1/4 CUP Panko Breadcrumbs
  • 5 Garlic Cloves (minced)
  • 3 Eggs
  • 3 TBSP Soy Sauce
  • 2 TSP Rice Wine Vinegar
  • 2 TSP Sesame Oil
  • 2 TBSP Chili Garlic Sauce
  • 1 1/2 TBSP Fresh Ginger (minced)
  • 2 TSP Kosher Salt
  • 1 TSP Crushed Red Pepper Flakes

      Spicy Apricot Glaze

      • 1 CUP Apricot Jam
      • 2 TBSP Soy Sauce
      • 2 TSP Rice Wine Vinegar
      • 3 TBSP Chili Garlic Sauce or Sriracha

      Topping

      Toasted Sesame Seeds

       

      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.

       

      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.

       

      FINAL STEPS

      Garnish the meatballs with toasted sesame seeds.

      Serve immediately over cooked rice or à la carte as an appetizer.

      Enjoy!

       


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