Gochujang Meatballs Recipes

SWEET AND SPICY KOREAN MEATBALLS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
• In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
• Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
• Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

EASY KOREAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
• In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
• Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
• Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
• Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
• When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

ASIAN TURKEY MEATBALLS WITH GOCHUJANG GLAZE

Steps:

• Preheat oven to 400 degrees. Cover 1 large sheet pan with foil and lightly spray with oil.
• Combine glaze ingredients together in a small bowl.
• For meatballs: Combine all ingredients from turkey to scallions (whites only) in a large bowl. Mix thoroughly.
• Using your hands, form into 21 round meatballs, about 1 oz each. Place the meatballs, evenly spaced, on the prepared sheet pan. Baked for 20 minutes in the center of the oven.
• Preheat the broiler on high and position the rack about 5 to 6 inches from the heat, second rack from the top.
• Brush the meatballs with glaze and broil about 2 to 3 minutes.
• Transfer to a platter and top with sesame seeds and scallions.
• Serve with toothpicks as an appetizer or with rice if desired as a main dish.

KOREAN-STYLE COCKTAIL MEATBALLS WITH A SWEET AND SPICY GOCHUJANG GLAZE

Steps:

• Preheat oven to 375°F.
• Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended. (make sure not to over mix)
• Form 1 - 1 ½ tablespoon sized cocktail meatballs with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
• Bake meatballs for 15 to 20 minutes or until just cooked through.
• For the gochujang glaze: Place all ingredients into a small mixing bowl and whisk together until fully combined.
• Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.

GOCHUJANG MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
• Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
• Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
• For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
• Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
• Transfer to a serving platter and top with some sesame seeds and scallions.