Korean Meatballs

Ingredients

green onionsminced

1 1/8 cup

gingergrated

2 1/4 tbsp

gochujang paste

7 1/2 tbsp

egg

Veganflax egg1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min

2 egg2 flax egg

panko breadcrumbs

3/4 cup

soy sauce

Soy-freecoconut aminosreduce added sugar slightly if present

6 tbsp6 tbsp

sesame oiltoasted

1 1/2 tbsp

salt

2 1/4 tsp

black pepper

3/4 tsp

ground beef

Vegangreen or brown lentils, cookedcooked and drained; form into balls

3 lb3 lb

rice wine vinegarunseasoned

3/8 cup

apricot preserves

4 1/2 tbsp

sesame seeds

for garnish

cilantro

for garnish

Method

1. 01Preheat oven to 425°F.
2. 02Mix green onions, ginger, gochujang, egg, breadcrumbs, soy sauce, sesame oil, salt, and pepper in a large bowl.
3. 03Fold in ground beef gently with a fork until just combined. Do not overmix.
4. 04Chill 20 minutes.20 min
5. 05Shape mixture into 22 meatballs using a 1/4-cup scoop.
6. 06Bake on a parchment-lined sheet at 425°F for 15 minutes until internal temperature reaches 165°F.15 min
7. 07Whisk rice vinegar, soy sauce, gochujang, and apricot preserves in a small saucepan.
8. 08Bring glaze to a boil and simmer 5 minutes, stirring, until reduced and slightly thickened.5 min
9. 09Remove meatballs from oven and brush with warm glaze. Garnish with sesame seeds, cilantro, and chopped green onions.