Korean-style Beef Meatballs with Sesame Glaze

Meatballs
- 1.5–2 lb ground beef
- 1 egg
- 1/2 cup panko breadcrumbs
- 2–3 green onions, finely chopped
- 2 cloves garlic, minced (or 1 tsp garlic paste)
- 1 tsp grated ginger (optional, but nice)
- 1 tsp soy sauce*
- 1/2 tsp salt*
- 1/4 tsp black pepper*

Sesame glaze
- 1/3 cup soy sauce*
- 2 tbsp honey (or brown sugar)
- 1 tbsp sesame oil
- 1–2 tsp gochujang (optional for heat)
- 1 clove garlic, minced (optional)
- 1 tsp cornstarch + 2 tbsp water (to thicken)

To finish
- 1–2 tbsp sesame seeds*
- 1–2 green onions, sliced (optional garnish)

1. Put all meatball ingredients in a bowl. Mix until gently combined
2. Shape into small bite-sized meatballs (about 1 inch).
3. Bake at 400°F for 15–18 minutes (or pan fry until fully cooked)
4. In a small pot, combine. soy sauce, honey, sesame oil, (gochujang if using), and garlic. Bring to a simmer
5. Stir in cornstarch + water mix. Cook 1–2 minutes until glossy and slightly thick.
6. Add cooked meatballs to a bowl, pour glaze over, and toss to coat evenly.
7. Pour glaze over and toss to coat evenly.
8. Top with sesame seeds and green onions.
9. Serve warm with toothpicks.