These pretty little meatballs with a bit of a Korean kick & a sweet/spicy glaze are just fun, fun, fun. They’d also be great for game day or an appetizer at any party – but can I just mention Super Bowl?! It’s coming right up and you’ll want these. Even if you don’t know you do, yet, you’re gonna want them!
They’re super easy, especially if you have a scoop, and even if the ingredient is a little long – all you do is mix, shape and bake, then toss them in the simple glaze.
If you don’t have all of the ingredients, play around a bit. A teaspoon or two of Sriracha or a little Sambal Oelek can replace the Gochujang, for instance. Don’t sweat the glaze, either. I used orange marmalade, but apricot or plum jelly or jam would be great, too. Just use something you like so you aren’t stuck with half a jar of something you won’t eat in the fridge.
Now these make a lot of meatballs, 50 or so, but they’re tiny. Just use a scoop and bake them up in no time at all – but if you’re serving a crowd, make a lot more! A LOT. Double or triple the recipe because they’ll go fast. They’re a little addictive!
A few money saving tips: Make sure to buy your ground beef on sale, and buy extra when it’s on sale, so you’ll have it on hand at the lowest price. Shop at an Asian market for the best prices on the imported ingredients if you have one nearby, or stock up around the Chinese New Year where you’ll often see sales prices (many unadvertised) for Asian ingredients.
Spicy Korean Meatballs
- 1 pound ground beef
- 1/2 cup dry bread crumbs
- 1 egg
- 2-3 green onions, thinly sliced, save a bit for garnish
- 2 cloves garlic, minced
- 1 Serrano or jalapeno, seeded & finely minced
- 2 tablespoons Gochujang
- 1 tablespoon grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 to 3 dashes fish sauce
- 2 teaspoons sesame seeds for garnish
Preheat oven to 375 degrees F.
Line a large baking sheet with aluminum foil.
Mix all ingredients (except for garnishes) and using a scoop form into 1″ balls. With slightly wet hands, shape each into a ball shape and place on a baking sheet.
Bake 15 to 20 minutes until cooked through, no longer pink in the center and lightly browned.
Toss in glaze, recipe below, then sprinkle with sesame seeds and green onion for garnish.
- 1/4 cup Gochujang
- 2 tablespoons corn syrup (or substitute 2 tablespoons honey)
- 2 tablespoons rice wine or rice wine vinegar
- 2 – 3 teaspoons sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons finely minced or grated ginger
Place all ingredients in small saucepan. Stir and heat until bubbly and slightly thickened. The glaze will continue to thicken as it cools.
I’ll be bringing this dip over to Angie’s Fiesta Friday #157, cohosted this week by Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living. Thanks, ladies, for making this link party possible!