Sweet and Spicy Korean-Style Cocktail Meatballs
Cocktail Meatballs with a Sweet and Spicy Gochujang-Honey Glaze
Servings: 25 cocktail meatballs
Ingredients
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 tablespoon gochujang spicy Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon ginger minced or grated
- 2 garlic cloves minced or grated
- 1 scallion minced
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/2 cup panko breadcrumbs
- 1 egg lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Gochujang-Honey Glaze:
- 2-4 tablespoons gochujang start with 2 and taste
- 1/4 cup honey
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
Garnish:
- Scallion thinly sliced
- Toasted sesame seeds
Instructions
- 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.
Notes
Meatballs can be cooked ahead and refrigerated or frozen. About 30 minutes before you want to serve them, bake them on a parchment-lined baking tray in a 350ºF oven until warm. No need to defrost, if frozen. They should take about 15-25 minutes to reheat. Then glaze and serve.
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