Korean Meatballs with Gochujang Glaze

Recipe found here. side note: sauce is good with chicken, salmon, and beef.

For the meatballs:
1 lb. lean ground beef
1 teaspoon sesame oil
1/2 cup panko
1/2 teaspoon ground ginger
1 large egg
1 heaping tablespoon gochujang + more if desired
pinch salt and pepper
2 to 3 cloves garlic minced
3 green onions finely diced + more for garnish
1 cup shredded mozzarella cheese or cubed string cheese
1 tablespoon olive oil extra virgin
sesame seeds for garnish

For the gochujang glaze:
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 tablespoon brown rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger minced
2 cloves garlic minced
1 tablespoon gochujang
1 tablespoon cornstarch

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!