For the sauce:

1/3 cup apricot jam or orange marmalade

1 tablespoon soy sauce

1 tablespoon gochujang or to taste

1 cup chicken stock

To garnish:

2 tablespoons chopped green onions

1. In a medium skillet over medium heat, heat the oil, add the leeks and saute them for about 7 to 10 minutes, stirring frequently, until they’re soft and translucent. Add the shredded carrots, and cook for about 2 minutes. Add the garlic and saute for another minute. Cool.

2. When cool, transfer the cooked vegetables to a large mixing bowl and add the remaining ingredients except the sauce. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together. To test for seasoning, heat a small nonstick skillet and cook a teaspoon of the mixture until cooked on both sides. Taste and adjust seasonings if desired.

3. Preheat the oven to 375 F. With your hands or an ice cream scooper, gently roll the mixture into meatballs about 2 inches in diameter. Place them on a large parchment-lined sheet pan. Bake the meatballs for 50 to 55 minutes, or until cooked through.

4. Meanwhile, make the sauce: In a medium saucepan combine all the ingredients together on medium heat. Whisk the sauce until no lumps remain and it is slightly thickened.

5. To serve, arrange the meatballs in individual shallow serving bowls and spoon the hot sauce over them. Garnish with green onions and serve.

Advance preparation: This dish can be prepared one day ahead through Step 3 and refrigerated. Reheat in a 350-degree oven for 20 minutes, occasionally basting with sauce.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.