Simple Gochujang Meatballs - video Dailymotion

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00:00Simple Gochujang Meatballs

00:01Korean-inspired meatballs, tender and juicy, glazed with a sweet, spicy Gochujang BBQ sauce,

00:09deliver restaurant-level comfort with smart shortcuts and zero fuss.

00:14Ingredients include 3 quarters of a pound of ground pork, 3 quarters of a pound of ground beef,

00:192 thirds of a cup of plain breadcrumbs, 1 large egg, 1 tablespoon of soy sauce,

00:242 tablespoons of water, 1 quarter cup of thinly sliced green onions, 2 large garlic cloves,

00:303 teaspoons of fresh ginger, 1 quarter teaspoon of red pepper flakes, and 1 quarter teaspoon of kosher salt.

00:38Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with foil lightly coated with non-stick cooking spray.

00:46In a large bowl, whisk together 2 thirds of a cup of breadcrumbs, 1 egg, 1 tablespoon of soy sauce,

00:512 tablespoons of water, 1 fourth cup of sliced green onions, minced garlic, 3 teaspoons of fresh ginger,

00:581 fourth teaspoon of red pepper flakes, and 1 fourth teaspoon of kosher salt until the mixture becomes cohesive.

01:04Add 3 quarters of a pound of ground pork and 3 quarters of a pound of ground beef to the seasoned mixture,

01:10and gently mix just until combined.

01:14Form about 20 golf ball-sized meatballs, place them 1 inch apart on the prepared baking sheet, and lightly spray the tops.

01:21Bake 20 minutes, flipping at 10, until golden brown and juicy.

01:26Warm 12 ounces Korean gochujang sauce over low heat, then toss baked meatballs to coat and simmer 5 minutes until glossy and sticky.

01:35Serve immediately over hot cooked rice, spooning extra sauce over the top, and garnish with sliced green onions and sesame seeds.

01:43Refrigerate up to 4 days, reheat gently with a splash of water, freeze up to 3 months.

01:47These gochujang meatballs deliver restaurant-quality flavor with home kitchen simplicity for weeknights and entertaining.

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