Korean-inspired "Swicy" Meatballs
These delicious meatballs are flavoured with gochujang, fresh ginger and a sweet glaze. It's a take on the "swicy" trend where sweet meets spicy! Add the meatballs to a grain bowl and then pack in your favourite veggies.
Ingredients
Meatballs
- 600 g lean ground beef (about 1.3 lbs)
- 1 egg, beaten
- 1 Tbsp light soy sauce
- 2.5-3 Tbsp gochujang (Korean chilli paste)
- 2 garlic cloves, minced
- 1.5 Tbsp fresh ginger, minced
- 1/2 cup panko breadcrumbs
- 1/4 tsp salt
Glaze
- 1/2 cup brown sugar
- 2 Tbsp rice vinegar
- 2 Tbsp light soy sauce
- 2 Tbsp gochujang
Garnish
- 3 Tbsp sesame seeds, toasted
- 2 green onions, sliced
Instructions
- Preheat oven to 350 F. Line a baking sheet with foil.
- In a large bowl, mix together all of the ingredients to make the meatballs.
- Make 20-24 meatballs, rolling them between your hands. Or use a cookie scoop to form the meatballs.
- Place meatballs on foil lined baking sheet. Bake for about 12-15 minutes or until the internal temperature is 165 F.
- In a small saucepan, mix all of the glaze ingredients. Warm up the glaze on low to medium heat just until the sauce begins to thicken. Do not allow the glaze to boil. (If the glaze hardens upon cooling, gently warm it up again on the stovetop or in the microwave.)
- Drizzle the glaze over the cooked meatballs. Garnish with toasted sesame seeds and green onions.