Ingredients
- ½ lb ground pork
- ½ lb ground beef
- 1 tablespoon gochujang (spicy Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced or grated
- 2 garlic cloves, minced or grated
- 1 scallion, minced
- 1 teaspoon sesame oil
- 1 tablespoon honey
- ½ cup panko breadcrumbs
- 1 egg, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Gochujang-Honey Glaze:
- 2-4 tablespoons gochujang (start with 2 and taste)
- ¼ cup honey
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
Garnish:
- Scallion, thinly sliced
- Toasted sesame seeds
Instructions
- Preheat oven to 375°F / 190ºC
- Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until completely blended (but don’t over-mix).
- With wet hands (to keep the meatballs from sticking), form 1 – 1½ tablespoon sized meatballs (Using a small portion scoop makes this easier but you could do it by eye). Place balls about an inch apart onto a parchment-lined baking sheet. Bake meatballs for 15 to 20 minutes or until just cooked through.
- Meanwhile combine all glaze ingredients in small pot. Bring to a simmer over medium heat and cook until mixture is slightly thickened, about 5-7 minutes. Set aside and let cool.
- Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.
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