Smoked Spicy Korean-Style Gochujang Meatballs

I found this recipe on food52.com and it was a real crowd pleaser.  First time that I will be smoking them on the egg and really excite to do so since the egg makes everything taste better.

http://food52.com/recipes/21537-spicy-korean-style-gochujang-meatballs

Meatballs

3              green onions, very thinly sliced

2              garlic cloves, minced

1              egg, lightly beaten

1              pound ground beef (I used lean ground Angus)

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

Glaze

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

Set the egg up for 350 degrees and indirect with apple chips.  I made the meatballs a little bigger than the recipe suggests  and that added about 15 minutes to the total cook time.

I didn't bother garnishing them this time.  Delish!