Thursday, 13 March 2008

Spicy Meatballs

3 green onions, very thinly sliced
2 garlic cloves, minced
1 egg, lightly beaten
1 pound ground beef
1/2 cup panko breadcrumbs
2 tablespoons chili paste
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons canola oil, for
   pan-frying
Glaze
1/3 cup apricot preserves
2 tablespoons chili paste
1 1/2 tablespoons rice vinegar
1 tablespoon soy sauce



  • Preheat oven to 350° F. 
  • In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. 
  • Form the mixture into golf-ball sized meatballs. 
  • Heat oil in large skillet over medium-high heat. In batches, brown the meatballs on all sides. 
  • Transfer meatballs to rimmed baking pan and transfer to oven. 
  • Bake 10 - 20 minutes or until internal temperature reaches 160° F. 
  • Meanwhile, in small saucepan, combine all glaze ingredients. 
  • Cook over medium heat 5 minutes or until mixture is slightly thickened. 
  • To serve, brush meatballs with glaze.