Korean-Style Meatballs with Sweet and Spicy Gochujang Glaze

Hey everyone! Hope you all had a great weekend!  This is a special week for me because I’m coming up on my 50th blog post!  Keep checking the blog this week because I’ll be doing a cookbook giveaway to celebrate this small {but exciting} milestone!  

I saw todays’ recipe featured on one of my favorite blogs, SpoonForkBacon.  These girls really know how to do it!  Not only do they have some amazingly unique recipes but their photography and food styling is out of this world.  I just about died when I discovered their blog!  When I saw their photo of these delicious meatballs, I knew I just had to pop one in my mouth immediately!!!

I am crazy for the Korean-style sauce that gets painted on these guys.  It’s extremely flavorful and spicy -- I couldn’t help thinking that I wanted to take this from appetizer to entree and serve these meatballs over sticky rice with the sauce poured over the top.  YUM!  

Korean-Style Cocktail Meatballs with Sweet and Spicy Gochujang Glaze

Recipe from SpoonForkBacon

meatballs:

1lb lean ground turkey

3 tbsp low sodium soy sauce

1 tbsp minced ginger

1 tsp sesame oil

2 to 3 dashes fish sauce

2 garlic cloves, minced

1 green onion, thinly sliced

1 serrano chile, seeded and minced

2 tbsp rice flour or all purpose flour

1 egg white, lightly beaten

salt and pepper to taste

glaze:

1/4 c. gochujang (Korean chile paste)

2 tbsp light corn syrup (or 2 1/2 tbsp honey)

2 tsp granulated sugar

2 tbsp rice wine vinegar

1 tbsp sesame oil

1/2 tbsp low sodium soy sauce

garnish:

green onion, thinly sliced

toasted sesame seeds

1. Preheat oven to 375.
2. Place all meatball ingredients into a large bowl and mix until combined.
3. Roll 1 to 1 1/2 tablespoons of meat into cocktail sized meatballs and place on a baking sheet lined with parchment, about 1 inch apart
4. Bake meatballs for 15 to 20 minutes or until just cooked through.
5. For the sauce: place all ingredients into a small bowl and whisk until combined
6. Brush glaze onto meatballs and top with green onions and sesame seeds.  Serve with extra sauce on the side for dipping