Description

These sweet & spicy meatballs are perfect for dinner served over white rice and a side of coleslaw or make them smaller for a perfect appetizer.

Ingredients

Meatballs: 2 pounds ground beef (85/15) 1 teaspoon Kosher salt ½ teaspoon black pepper 1 cup unseasoned bread crumbs 2 tablespoons Gochujang (Korean Chili paste) see additional comments. 2 large eggs ⅓ -½ cup thinly slice scallions Sauce: ½ cup brown sugar 4 tablespoons Gochujang sauce/paste 2 tablespoons grated garlic 2 tablespoons grated ginger ⅔ cup Low Sodium Soy Sauce 1½ to 2 teaspoons Sesame oil 1 - 1½ cups water Cornstarch Slurry (to thicken BBQ sauce) ¼ cup cornstarch + ¼ cup cold water

Instructions

Preheat oven to 400 F In a large bowl mix the ground beef, eggs, breadcrumbs, Gochujang sauce, scallions and salt & pepper until combined. Form into desired size balls (I used a 2 tablespoon size ice cream/cookie scoop that made 27 meatballs) and place in a baking pan and bake for 15-20 minutes till browned. While the meatballs are baking, In a skillet (large enough to hold all the meatballs) thinly coat the bottom with vegetable oil. Add the garlic and ginger and saute 1-2 minutes over medium low heat. Add the Gochujang Sauce, brown sugar, soy sauce, sesame oil and water. Increase heat source and bril to a low boil mixing well. In a small bowl add the cold water to the cornstarch and mix until there are no lumps. Slowly pour slurry into the sauce, stirring constantly till desired thickness. Add meatballs to the skillet, reduce heat source to low and cook for 3-5 minutes, coating the meatballs in the sauce. Remove from heat source, if desired garnish with sesame seeds,scallions and serve. Serve with white rice/over white rice or a side salad

Serves

4 - 6

Additional Comments

What I was able to find was Takumi Teriyaki Sauce Gochujang Spicy Miso. I don’t believe this is the exact same thing as Gochujang paste but that's all I could find. I’m sure I could have found it at my local Asian Market but it was closed. I think using Gochujang paste would have made it too hot for our taste. If you can't find Gochujang paste you can use Sriracha sauce I adapted this recipe using 2 pounds ground beef instead of 1 pound ground beef. To half, use half of all the ingredients except reduce the water for the sauce to ¾ cup and the sesame oil to no more than 1 teaspoon.

Korean Style Barbecue Sweet & Spicy Meatballs