Sweet and Spicy Fullblood Wagyu Beef Korean Meatballs

Name: Sweet and Spicy Fullblood Wagyu Beef Korean Meatballs
Cuisine: American
Ingredients: 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef; 1 LB Ground Pork; 1 Bunch Green Onions (green and white parts chopped); 1 1/4 CUP Panko Breadcrumbs; 5 Garlic Cloves (minced); 3 Eggs; 3 TBSP Soy Sauce; 2 TSP Rice Wine Vinegar; 2 TSP Sesame Oil; 2 TBSP Chili Garlic Sauce; 1 1/2 TBSP Fresh Ginger (minced); 2 TSP Kosher Salt; 1 TSP Crushed Red Pepper Flakes; 1 CUP Apricot Jam; 2 TBSP Soy Sauce; 2 TSP Rice Wine Vinegar; 3 TBSP Chili Garlic Sauce or Sriracha; Toasted Sesame Seeds

Double8CattleCompany @double8cattlecompany

Sweet and Spicy Fullblood Wagyu Beef Korean Meatballs

Double8CattleCompany @double8cattlecompany

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Ingredients

Meatballs
3 LBDouble 8 Cattle Company Fullblood Wagyu Ground Beef
1 LBGround Pork
1 BunchGreen Onions (green and white parts chopped)
1 1/4 CUPPanko Breadcrumbs
5Garlic Cloves (minced)
3Eggs
3 TBSPSoy Sauce
2 TSPRice Wine Vinegar
2 TSPSesame Oil
2 TBSPChili Garlic Sauce
1 1/2 TBSPFresh Ginger (minced)
2 TSPKosher Salt
1 TSPCrushed Red Pepper Flakes
Spicy Apricot Glaze
1 CUPApricot Jam
2 TBSPSoy Sauce
2 TSPRice Wine Vinegar
3 TBSPChili Garlic Sauce or Sriracha
Topping
Toasted Sesame Seeds

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Steps

1

PREPARING THE FULLBLOOD WAGYU BEEF MEATBALLS
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.In a large bowl, add all of the ingredients listed under “Meatballs”, and mix with your hands to combine. Form the meatballs into two-bite (1.5 - 2 inches wide) balls. Place the meatballs on the lined baking sheet.Bake for about 25 to 30 minutes or until fully cooked.
2

PREPARING THE SPICY APRICOT GLAZE
Meanwhile, in a medium bowl, whisk together all of the glaze ingredients (apricot jam, soy sauce, rice wine vinegar, chili garlic sauce or sriracha).Once the meatballs have cooled for 10 minutes, toss meatballs in the glaze until each meatball is coated.
3

FINAL STEPS
Garnish the meatballs with toasted sesame seeds. Serve immediately over cooked rice or à la carte as an appetizer.Enjoy!