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Cocktail meatballs with a Korean chili sauce, topped with green onions. Cocktail meatballs with Korean style chili sauce. Korean style Cocktail Meatballs topped with green onions. Hi All! Now that summer’s unofficially here I feel everyone (myself included) making the most of the warm/sunny weather and trying to take advantage of “city/town events”. Here are a few of my summer bucket list to dos:
-bike to the beach, at least once a week
-eat oysters at the beach, at least once a week
-take Dexter on walks to the beach, at least once a week
-grab a craft beer at my favorite dive bar on the pier, at least once a week
-partake in champagne brunches at the beach/pier, at least once a week
-overcome my fear of killer sea lions and go paddle boating/kayaking…ONCE.

Notice a common theme in my summer “bucket list”? Yea, I plan on spending most of my free time down by the beach. Picnicking on the beach is also something I love to do. When I pack a meal for a beach picnic I like to pack things that transport well, that aren’t completely temperature sensitive and that can also be considered “snacky”. These Korean-Style Cocktail Meatballs are something I love packing on picnics as well as bringing as hors’dourves to any cocktail party. They’re bite sized, filled with tons of great flavor and have a unique twist to them with the gochujang glaze. You can adjust the spiciness in the glaze by scaling down on the chile paste and adding more sugar as needed. This is a great little cocktail treat that’s really easy to whip together and bring to a party, or just pack them up and enjoy them with someone special!
xx Jenny

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Korean-Style Cocktail Meatballs with a Sweet and Spicy Gochujang Glaze
Serves 5 to 7

Ingredients:
1 lb lean ground turkey
3 tablespoons low sodium soy sauce
1 tablespoon minced ginger
1 teaspoon sesame oil
2-3 dashes fish sauce
2 garlic cloves, minced
1 green onion, thinly sliced
1 serrano chile, seeded and minced
2 tablespoons rice flour (all purpose works fine)
1 egg white, lightly beaten
salt and pepper to taste
gochujang glaze:
1/4 cup gochujang (spicy Korean chile paste)
2 tablespoons light corn syrup (or 2 1/2 tablespoons honey)
2 teaspoons granulated sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/2 tablespoon low sodium soy sauce
garnish:
green onion, thinly sliced
toasted sesame seeds

Directions:
1. Preheat oven to 375°F.
2. Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended. (make sure not to over mix)
3. Form 1 – 1 1/2 tablespoon sized cocktail meatballs with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
4. Bake meatballs for 15 to 20 minutes or until just cooked through.
5. For the gochujang glaze: Place all ingredients into a small mixing bowl and whisk together until fully combined.
6. Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.

 /   /   /  29 Comments
  1. esther Not Specified Not Specified

    The meatballs look so yummy that I want to eat these right now! :) I think I may try these with beef, as I don’t like turkey.

    Thank you for the delicious recipe!!

  2. Katie @ Blonde Ambition Not Specified Not Specified

    uhh YUM! at parties and potlucks, the boyfriend and i always plop ourselves down at the table next to the meatballs. so good!

  3. Heather (Heather's Dish) Not Specified Not Specified

    this sounds so heavenly, i’ve been craving asian food lately!

  4. Amy (Minimally Invasive) Not Specified Not Specified

    Oh, yessssss. I love meatballs and just made a big batch of gluten-free gochujang a few weeks ago, so these are going on the menu very, very soon. Have a great time at the beach!

  5. Karina Batista Not Specified Not Specified

    Delicious, yummmm.

  6. joey Not Specified Not Specified

    Another recipe I am going to bookmark! Definitely trying this but perhaps with ground beef or pork as ground turkey isn’t readily available here…

  7. Juanita Not Specified Not Specified

    looking forward to making these meatballs when football season returns or for any reason at all.

  8. PolaM Not Specified Not Specified

    I want to come to one of your cocktails! These meatballs look delicious!

  9. Two Silly Sisters Not Specified Not Specified

    Oh WOW!!! How good do these look?! They also look super easy to make, and can easily be made gluten free by using GF soy sauce! Yipeee!! Thanks for sharing :)

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  11. Kasey Not Specified Not Specified

    Who doesn’t love meatballs? I love Korean flavors and can only imagine how good these would be!

  12. Lenos Not Specified Not Specified

    Omg! I made these last minute for an outdoor concert in the park last night, soooo yummy! Thank you for all of your fun and fabulous recipes! Miss u Jenny!
    Xoxo, Lenos

  13. Ayako Not Specified Not Specified

    Such a hit at both parties I’ve taken these to… Ground chicken works fantastically well with this recipe!

    PS. Jenny, I love that you bring the asian home cookin’ style to this blog. You had me at UNI SPAGHETTI.

  14. Samantha Not Specified Not Specified

    Thinking of making these for my Christmas party next weekend…could the meatballs be made ahead of time and then reheated/glazed right before the party? If so, how would you suggest I store them? Thanks!

    • Jenny Park Not Specified Not Specified

      Totally! I would recommend cooking them about 2/3-3/4 of the way and then storing them in an airtight container. You can then simply finish cooking them right before you need them (should only take a few minutes) and then glaze as needed!

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  16. Vy Not Specified Not Specified

    I’ve made these so often in the past year. Always delish <3

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  20. Cathy Not Specified Not Specified

    Hi: the photos show you brushing on glaze before the meatballs are baked, but the instructions say to brush on the glaze after the meatballs are baked. Which is correct? :)

  21. lisa Not Specified Not Specified

    These look delicious… just wondering if they are super spicy? thanks!

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