These tender Korean meatballs take under an hour to make and will probably be devoured in less than half that time. Serve them over rice or noodles for a new savory dinner option or with mini bamboo skewers for impressive finger food.

Ingredients

• 1 pound ground beef
• 1/3 cup panko bread crumbs or crushed ritz crackers
• 1/4 cup finely chopped green onions
• 1 tablespoon gochujang (korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon minced fresh gingerroot
• 1/2 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons packed brown sugar
• 1 tablespoon soy sauce
• 1/2 tablespoon gochujang (korean red pepper paste)
• 1/2 tablespoon sesame seeds, toasted
• 2 tablespoons chopped green onions

Directions

1. Preheat oven to 350°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
2. In a large bowl, thoroughly combine meatball ingredients. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake until internal temperature reaches 165°, 15-20 minutes.
3. In a large skillet, whisk together brown sugar, soy sauce and gochujang over medium-high heat. Once simmering, add meatballs. Cook 2-3 minutes or until sauce thickens; toss to coat. Sprinkle with sesame seeds and green onion.