The Sweet And Spicy Korean Meatballs That Are Off The Charts Delicious

Here’s a recipe you’ll definitely want to add to your list. These sweet and spicy Korean meatballs are a favorite crowd-pleaser with an amazing sauce that’s guaranteed to delight your taste buds. Once you try them, you will understand why they just might be your new comfort food!

Chosen as the winner of Food52′s “Your Best Spicy Recipe” and rave reviews, this flavorful recipe of caramelized meatballs glazed with a sweet and spicy Korean Gochujang sauce has just the right combination of sweet, salty and a little spice. It’s unbelievably delicious and very easy to make.

Gochujang is a savory Korean red hot sauce that is set to become equally common as Sriracha, and in this aromatic meatball dish it gives a little more savory, salty, rich and smokey flavor that is so addicting. It’s actually perfect in just about anything. Did we mention they were addicting?

Combined with apricot preserves for the glaze and the flavor goes off the charts!

So if you love Sriracha, then this sauce deserves a reserved shelf space in your pantry. It’s actually better.

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Gochujang is available in most specialty grocery stores, and in Asian markets.

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Or you can buy the Annie Chun’s version at Walmart.

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Here’s what people are saying about the recipe:

Goodness these were so amazing! Love at first bite! I cooked these under the grill instead of in the oven, they were done in a total of 7 minutes and so tender!

I’ve made these several times now. They are always a hit. Next time, I think I will try making them about half the size for easier appetizer grazing and more meatballs to go around!

I made these tonight. I can’t even describe how good they are. I think I will become addicted to gochujang.

They’re addicting. We can’t say enough.

HOW TO MAKE SWEET AND SPICY KOREAN MEATBALLS

Yields: 20 Meatballs


Ingredients:

    Meatballs:
  • 3 green onions, very thinly sliced
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 pound ground beef
  • 1/2 Cup panko breadcrumbs
  • 2 Tbs gochujang (Korean chili paste)
  • 1 Tbs minced fresh ginger
  • 1 Tsp kosher salt
  • 1/2 Tsp ground white pepper
  • 2 Tbs canola oil, for pan-frying
    Glaze:
  • 1/3 Cup apricot preserves
  • 2 Tbs gochujang (Korean chili paste)
  • 1 1/2 Tbs rice vinegar
  • 1 Tbs soy sauce
  • Garnish: sliced green onion and toasted sesame seeds

Directions:

  1. Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Just gently combine the ingredients until everything is evenly distributed. Form the mixture into golf-ball sized meatballs.
  2. Heat oil in large skillet over medium-high heat. In batches (don’t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
  3. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.
  4. To serve, brush meatballs with glaze and sprinkle with sliced green onion and sesame seeds.

Notes:

  1. If you like hoisin, maple or mango chutney flavors, use either of them instead of the apricot preserves.
  2. For a great last-minute party dip, mix a little gochujang with cream cheese, chopped scallions, and sesame oil. Top with a sprinkle of black sesame seeds, and serve with crackers the next time your friends or family show up.

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Inspired by Food52.com