Sweet And Sour Korean Cocktail Meatballs Recipes

SWEET AND SPICY KOREAN MEATBALLS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
• In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
• Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
• Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

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.

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.

SWEET AND SOUR MEATBALLS (COCKTAIL MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions).
• Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.

EVELYN'S SWEET AND SOUR MEATBALLS

Steps:

• Sauce:.
• Mix all ingredients (may leave out cornstarch, but sauce may be thin).
• Bring to a boil, reduce heat and simmer while preparing meat.
• Drop in meat and simmer at least 30 minutes more.
• If I'm not in a hurry, this sits and cooks on all day on the stove top.
• Meatballs:.
• Combine all ingredients and blend thoroughly - hands work best!
• Roll into small balls and drop into sauce, or cook first then add to sauce.
• Serve over rice.
• NOTE: Sauce is also great for ribs.

SWEET-AND-SOUR MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

SWEET AND SOUR COCKTAIL MEATBALLS

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Place wire rack in foil-lined rimmed baking sheet.
• Mash bread and milk into paste in large bowl using fork.
• Mix in ground beef, parsley, egg yolks, 2 garlic cloves, 1 tsp salt, and ½ tsp pepper using hands.
• Pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
• Bake until lightly browned, about 15 minutes.
• Microwave onion, oil, red pepper flakes, and remaining 2 garlic cloves in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce, apricot jam, broth, Worcestershire, and mustard in slow cooker.
• Transfer meatballs to slow cooker, discarding rendered fat.
• Cover and cook until meatballs are tender, 4-6 hours on LOW.
• Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
• Gently stir in scallions, season with salt and pepper to taste, and serve.