Sweet & Spicy Korean Inspired Meatballs (high protein)
Sweet & Spicy Korean Inspired Meatballs (high protein)
Servings Prep Time
34meatballs 10minutes
Cook Time
20minutes
Servings Prep Time
34meatballs 10minutes
Cook Time
20minutes
Ingredients
Meatballs
Gochujang Honey Sauce
Instructions
  1. Pre-heat oven to 375°F / 190°C Mince or grind some fresh ginger (about a tablespoons worth). *Tip-keep the ginger root in your freezer and take it out whenever you need a small amount for a recipe just like this one.
  2. Here sre some of the items I used. Note the “gochujang paste” I found at Walmart in the Asian foods section.
  3. Paste, rice vinegar and soy sauce!
  4. Add all of the meatball ingredients into a mixing bowl.
  5. Mix using your hands; it’s a good time I promise you!
  6. Wet your hands with a bit of water before shaping some of the meatball mixture into your hands. *Tip 1-Go for about 1-1/2” balls and place each one onto a baking sheet lined with parchment paper. Place the meatballs into the heated oven and let cook for 15 minutes before checking to see if they are fully cooked. *Tip 2-Use a knife, fork or toothpick to stick into meatballs to see if it comes out clean then your know they are done.
  7. While the meatballs are cooking grab non-tick pot and heat to medium high heat. Heat all of the ingredients and bring to a simmer (about 5-6 minutes) stirring a little. Turn heat off and set aside until meatballs are done.
  8. Okay now our meatballs are done and ready to be glazed. I used a baking brush to dip into the sauce and brush onto each meatball.
  9. The sauce/glaze will thicken as it cools. After each meatball has a sufficient coating place whatever sauce is leftover into a dish for dipping.
  10. Sprinkle some toasted sesame seeds and chopped onion on top. *These freeze up to a couple of months no problem!
  11. P.S.- If you have any leftover meat you can easily make a gochujang turkey muffin 🙂

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