Instructions

• Preheat the oven to 350°F (175°C). Line two large baking sheets with foil and set aside.
• Thinly slice all 3 green onions. Set one whole sliced green onion aside for garnish; use the remaining two sliced green onions in the meatball mixture.
• In a large mixing bowl combine 1 and 1/2 pounds ground beef, the 2 reserved sliced green onions, 3 minced garlic cloves, 1 lightly beaten egg, 1/2 cup panko breadcrumbs, 2 tablespoons gochujang, 1 tablespoon minced fresh ginger, 1 tablespoon low-sodium soy sauce, and 1/4 teaspoon salt. Mix gently until just combined — do not overmix.
• Form the mixture into 24 even meatballs (a cookie scoop works well). Place 12 meatballs on each prepared baking sheet, spacing them evenly.
• Bake the meatballs in the preheated oven for 10–15 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 160°F.
• While the meatballs bake, make the glaze: In a small saucepan over medium heat combine 1/4 cup brown sugar, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon gochujang. Whisk to combine.
• Cook the glaze over medium heat, whisking occasionally, until it thickens, about 5 minutes. Do not let it boil; reduce the heat if it starts to bubble.
• Remove the meatballs from the oven when they reach 160°F. Brush the hot meatballs with the glaze.
• Garnish with the reserved sliced green onion and serve immediately.