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 gochujang (Korean chili paste)
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons canola oil, for pan-frying
1/3 cup apricot preserves
2 tablespoons gochujang (Korean chili paste)
1 1/2 tablespoons rice vinegar
1 tablespoon soy sauce
Garnishes: sliced green onion and toasted sesame seeds
  1. 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.
  2. Heat oil in large skillet over medium-high heat. In batches (don't crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
  3. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
  4. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
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Slow-Cooked Tuscan Kale with Pancetta, Bread Crumbs, and a Poached Egg
Before discovering Suzanne Goin's slow-cooked Tuscan kale, I thought I knew nearly every possible way to prepare dark leafy greens: sautéed quickly with garlic and red pepper flakes; raw, sliced thinly, and massaged with dressing; and boiled four ways à la Zuni Cafe. But Goin's recipe, which calls for blanching the kale first, then cooking it slowly with sautéed onions for 30 minutes, was unlike any method I had ever tried. The kale essentially cooks until it turns black and is crispy at the edges, and it has become one of my favorite things to eat. The only trouble with the recipe is that it never makes enough -- I can eat a pound of this kale in one sitting. But when it's beefed up with toasted bread crumbs and crispy pancetta, and when it's topped with a poached egg or served over creamy polenta, it starts becoming a meal. Slow-cooked kale is a nice addition to so many dishes from pastas to grain salads to pizza, but it seems to pair particularly well with eggs -- it is delicious tucked into an omelet with feta cheese. Notes: This is my favorite way to prepare/use slow-cooked Tuscan kale, but know the recipe can be adapted to your liking. You can omit the pancetta and use an additional tablespoon of olive oil. You can use crushed red pepper flakes in place of the chile. You can top it with a fried or soft-boiled egg. I've learned not to skimp on the olive oil and to not rush the kale-cooking process — the key is to not stop cooking until the kale is black.