Gochujang Cocktail Meatballs

Cocktail meatballs get a sweet and spicy twist with these Gochujang glazed meatballs. Gochujang is written all over these meatballs - featured in the meatball themselves, in the glaze, and in the oil used to give them a golden crust. The only recommendation would perhaps be to double this recipe, since these went FAST!

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Gochujang Cocktail Meatballs

Prep Time: 15minutes Cook Time: 35 minutes Yield: 4 as an appetizer, 2 as a meal

INGREDIENTS

For the Meatballs

• 500 g ground beef

• 1 egg

• 1 tsp ginger, grated

• 1 cloves garlic, grated

• 2 tbs green onion stalks, minced

• 1/2 cup Panko breadcrumbs

• 1 tsp soy sauce

• 2 tbs Gochujang

• 1/4 tsp black pepper

• Salt to taste

• Gochujang olive oil (about 2-4 tbs for panfrying)

For the Glaze

• 1/4 cup apricot jam

• 1 tbs honey

• 2 tbs Gochujang

• 1 tbs soy sauce

• 1 tbs rice vinegar

• 1 tsp sesame oil

• 1/2 tsp ginger, grated

• 1 clove garlic, grated

To Garnish

• Green onion

• Everything bagel seasoning or toasted sesame seeds

DIRECTIONS

1. Preheat the oven to 375 F. To a mixing bowl, combine all of the ingredients for the meatballs except for the olive oil. Mix with your hands until just combined - if you overwork the meatball mixture, they will turn out tough.

2. Use a teaspoon to scoop out the mixture and make into mini meatballs. Set aside on a baking tray or large plate until ready to cook.

3. Combine all of the ingredients for the glaze in a mixing bowl. Use a whisk to thoroughly combine to a smooth, thick sauce. Set aside until ready to use.

4. To a large skillet, heat up 2 tbs of Gochujang infused olive oil over medium heat. Once the oil is hot, sauté the meatballs in batches to develop a golden crust. This takes about 6-8 minutes total per batch, gently flipping the meatballs every 2-4 mins to develop a crust on all sides. The meatballs do not need to be cooked through all the way as they will finish cooking in the oven. If needed, you can top up the olive oil between batches.

5. Add the partially cooked meatballs to a large mixing bowl along with 3/4 of the glaze. Gently stir to coat the meatballs, being very careful not to break them. Transfer to a parchment or foil lined baking tray, and bake for 13-15 minutes.

6. When the meatballs come out of the oven, brush them with the remaining glaze using a pastry brush while still warm. Once cool enough to handle, insert a toothpick into each meatball. Garnish with sliced green onion and everything bagel seasoning/toasted sesame seeds.