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: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
INGREDIENTS
- 1 pound lean ground turkey
- 3 tablespoons low sodium soy sauce
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 2 to 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
- ¼ 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
- ½ tablespoon low sodium soy sauce
garnish
- green onion, thinly sliced
- toasted sesame seeds
INSTRUCTIONS
- Preheat oven to 375°F.
- Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended. (make sure not to over mix)
- Form 1 – 1 ½ tablespoon sized cocktail meatballs with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
- Bake meatballs for 15 to 20 minutes or until just cooked through.
- For the gochujang glaze: Place all ingredients into a small mixing bowl and whisk together until fully combined.
- Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.
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I must have done something wrong because my meatballs came out mushy. They tasted fine in the end though.
These look delicious… just wondering if they are super spicy? thanks!
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? :)
You glaze them after baking! Good catch :)
I’ve made these so often in the past year. Always delish <3
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!
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!
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.
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
Aw, yay! I’m so happy you made and like them! Hope you’re doing great :)
Who doesn’t love meatballs? I love Korean flavors and can only imagine how good these would be!
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 :)
I want to come to one of your cocktails! These meatballs look delicious!
looking forward to making these meatballs when football season returns or for any reason at all.
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…
Delicious, yummmm.
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!
this sounds so heavenly, i’ve been craving asian food lately!
uhh YUM! at parties and potlucks, the boyfriend and i always plop ourselves down at the table next to the meatballs. so good!
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!!