Sweet & Spicy Korean Inspired Meatballs (high protein)

2016-02-13
  • Yield : 34 meatballs
  • Servings : 34
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Sweet & Spicy Korean Inspired Meatballs (high protein) $0.35 per large meatball

Gochujang paste is a spicy Korean condiment (much like ketchup) made from red chili, glutinous rice, fermented soy beans, and salt. It is seen as an important vitamin in a healthy diet.

Now that you know a little more information about this increasingly popular vitamin rich condiment let’s try it out in a recipe.

I am a firm believer that to remain confined within your comfort zone will not increase the awesomeness of your life, instead I believe that my life becomes richer and fuller when I step put side of what I understand and try new things here and there. So why not cook the same way I live the rest of my life right?

Here is a Korean style sweet & spicy meatball recipe using a healthier turkey meat as a substitute for pork or beef. It is actually super simple to make and can the meatballs ca be made and frozen ahead of time. Make this in big batches for meals all week if you want to, throw it in a couple of buns and have a tasty new meatball sandwich in your hands.

This recipe really surprise me and that’s saying a lot! If you are even a little bit curious about how this tastes than please try it for yourselves. Thanks for reading and sharing with us at Cheapstir, enjoy.

Sweet & Spicy Korean Inspired Meatballs (high protein)
Print Recipe
Sweet & Spicy Korean Inspired Meatballs (high protein)
Servings Prep Time
34 meatballs 10 minutes
Cook Time
20 minutes
Servings Prep Time
34 meatballs 10 minutes
Cook Time
20 minutes
Sweet & Spicy Korean Inspired Meatballs (high protein)
Print Recipe
Sweet & Spicy Korean Inspired Meatballs (high protein)
Servings Prep Time
34 meatballs 10 minutes
Cook Time
20 minutes
Servings Prep Time
34 meatballs 10 minutes
Cook Time
20 minutes
Ingredients
Meatballs
Gochujang Honey Sauce
Servings: meatballs
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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