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.

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.