Korean Meatballs

By á-4084

These spicy Korean Meatballs sprinkled with sesame seeds and scallions make a great appetizer! Serve with toothpicks or cocktail forks and enjoy!

Ingredients

• 1 1/2 pounds ground beef
• 1 small shallot, minced
• 3 garlic cloves, finely minced
• 2 tablespoons gochujang (Korean hot chile paste)
• 3 teaspoons ginger, grated
• 2 teaspoons sesame oil
• 3/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup ketchup
• 1/4 cup brown sugar, packed
• 2 tablespoons rice vinegar
• Toasted sesame seeds and scallions (optional)

Details

Servings 12
Preparation time 30mins
Cooking time 76mins
Adapted from familycircle.com

Preparation

Step 1

In a bowl, combine beef, shallot, 2 minced garlic cloves, 1 tablespoon gochujang, 2 teaspoons ginger, 1 teaspoon sesame oil and the salt. Roll into forty-eight 1-inch meatballs.

In a large skillet, heat 1 tablespoon vegetable oil over medium-high. Add half the meatballs. Cook 2 minutes; turn and cook 1 minute, until browned (meatballs don't need to be cooked all the way through). Remove to a paper-towel-lined plate. Add 1 tablespoon vegetable oil and repeat with remaining meatballs.

Reduce heat under the same skillet to medium. Add 1 minced garlic clove and 1 teaspoon ginger; cook 30 seconds. Add ketchup, brown sugar, vinegar, 1 tablespoon gochujang and 1 teaspoon sesame oil. Whisk until blended. Bring to a simmer, then reduce heat to medium-low and simmer 5 minutes.

Return meatballs to skillet. Simmer in sauce for 5 minutes. Transfer to a serving bowl and, if using, scatter sesame seeds and scallions on top. Serve with toothpicks or cocktail forks.