Korean Style Cocktail Meatballs With A Sweet And Spicy Gochujang Glaze Recipes

SWEET AND SPICY KOREAN-STYLE COCKTAIL MEATBALLS

Steps:

• Preheat oven to 375°F / 190ºC
• Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until completely blended (but don't over-mix).
• With wet hands (to keep the meatballs from sticking), form 1 - 1 1/2 tablespoon sized meatballs (Using a small portion scoop makes this easier but you could do it by eye). Place balls about an inch apart onto a parchment-lined baking sheet. Bake meatballs for 15 to 20 minutes or until just cooked through.
• Meanwhile combine all glaze ingredients in small pot. Bring to a simmer over medium heat and cook until mixture is slightly thickened, about 5-7 minutes. Set aside and let cool.
• Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.

KOREAN-STYLE COCKTAIL MEATBALLS WITH A SWEET AND SPICY GOCHUJANG GLAZE

Steps:

• Preheat oven to 375°F.
• Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended. (make sure not to over mix)
• Form 1 - 1 ½ tablespoon sized cocktail meatballs with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
• Bake meatballs for 15 to 20 minutes or until just cooked through.
• For the gochujang glaze: Place all ingredients into a small mixing bowl and whisk together until fully combined.
• Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS

Steps:

• In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
• Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
• Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.