1cupshredded mozzarella cheese or cubed string cheese
1 tablespoonolive oil extra virgin
sesame seedsfor garnish
For the gochujang glaze:
1/2cuplow sodium soy sauce
1/4cupbrown sugar
1tablespoonbrown rice vinegar
1tablespoonsesame oil
1teaspoon fresh ginger minced
2clovesgarlicminced
1tablespoongochujang
1tablespooncornstarch
Instructions
For the meatballs:
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper, foil or a silicone baking mat and set aside.
In a large mixing bowl, combine the ground beef with all the rest of the ingredients for the meatballs from the sesame oil to the green onions. Using your hands or a mixing spoon, mix together until well combined. Scoop meatball mixture into small patty (about 2 tablespoons) and place the mozzarella cheese into the center, and then seal meat tightly around cheese and form and shape into a ball. Repeat with remaining meatball mixture and cheese.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and onto the lined baking sheet. Bake the meatballs in the oven for about 8 to 10 minutes.
For the gochujang glaze:
Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes. Remove from heat and brush over meatballs. Garnish with sesame seeds and diced green onions.
Enjoy meatballs with rice, or in a hoagie with some lettuce!