We are pretty good in the kitchen, and we often get requests for recipes, but, never have we ever, (we mean never ever) gotten so many accolades and pleadings as we have for these meatballs.

We served these very spicy Asian-style delights at a recent cocktail party in a chafing dish. But they could easily be put over jasmine rice or served in a lettuce wrap to be more of a main course.

But be forewarned belles!! Double, triple, quadruple this recipe as people will be on you like white on rice for these meatballs. They are that tantalizing…unless you are very mild-mouthed, whereupon they might just cause you to have a stroke…just throwing that out there.

They are very easy to make and actually quite cathartic during the rolling process.

The recipe comes from Food 52…a great resource for awesome recipes and a wonderful site to troll when you need an inspiration or two.

  
Korean Style Gochujang Meatballs

Makes 20 meatballs

3 green onions thinly sliced
2 garlic cloves minced
1 egg, lightly beaten
1 pound ground beef
1/2 cup panko crumbs
2 T Korean chili paste
1T minced fresh ginger
1 t kosher salt
1/2 t ground white pepper ( we used black with no issue)
2 T canola oil

glaze:

1/3 cup apricot preserves
2 T Korean chili paste
1 1/2 T rice vinegar
1 T soy sauce
Garnishes : sliced green onions

1. Preheat oven to 350. In large bowl, combine all meatball ingredients except oil. The key to good meatballs is not to over mix them. Gently combine the ingredients until everything is well mixed . Form the mixture into golf ball sized meatballs. ( we made ours much smaller for cocktail party so they’d be easy to eat. )
2. Heat oil in large skillet over medium high heat . In batches ( please don’t crowd the pan) , brown the meatballs on all sides. Transfer meatballs to rimmed baking sheet and place in oven. Bake 10 minutes .

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

4. To serve, brush meatballs with glaze and sprinkle with green onion. (we put the meatballs and the sauce all together in the chafing dish for the cocktail party)

If you don’t make these , you’re plum crazy….just sayin’

a&a