Spicy Gochujang Meatballs

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Meatballs are a classic, but your meatballs are probably stuck in a white-bread rut. For my new favourite party appetizer, add a kick of spice with a little Korean flair. Just mix, fry, bake, and then brush on a sweet-spicy glaze. These meatballs will taste spicy and smoky and delicious.

Makes 20 meatballs

What you need

Meatballs
3 green onions, very thinly sliced
2 garlic cloves, minced
1 egg
500g minced beef
½ cup panko breadcrumbs
2 tb gochujang (Korean chili paste)
1 tb minced fresh ginger
1 tsp salt
½ tsp pepper
2 tb vegetable oil, for pan-frying

Glaze
⅓ cup marmalade or apricot jam
2 tb gochujang (Korean chili paste)
1 ½ tb rice wine vinegar
1 tb soy sauce

Garnishes
sliced green onion and sesame seeds

What to do

Preheat oven to 180°C. 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.

Heat oil in large frying pan over medium-high heat. In batches (don’t crowd the pan!), brown the meatballs on all sides. Transfer meatballs to a baking tray and transfer to oven. Bake for 10 minutes.

Meanwhile, in small saucepan, combine all the glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.

To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds. Serve them on a big tray with toothpicks as a guaranteed party hit!

Alternatively for a main meal, I like to eat my meatballs in lettuce cups filled with brown rice, sliced cucumber and bean sprouts.

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