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500 g Pork mince
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4 tbsps Panko breadcrumbs
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4 Spring onions finely sliced
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2 tbsps Gochujang
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1 tsp Garlic paste
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1 tsp Ginger paste
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1 tbsp Light soy sauce
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1 Beaten egg
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4 tbsps Brown sugar
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1 tbsp Honey
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1 tbsp Gochujang
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2 tbsps Light soy sauce
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1 tbsp Rice wine
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1 tbsp Sesame oil
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Black sesame seeds
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Toasted sesame seeds
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Gochugaru
Spicy sticky and a great change to regular Italian meatballs. These have a sweet glaze that complements the spiciness. A great weekend warmer!
Really easy two stage recipe. Just have a think what you want to serve them with. I usually go greens and some rice.
Preheat the oven to 180℃. Combine all the meatball ingredients in a bowl and mix well with your hands. Shape into about 16 evenly sized balls (about the size of a ping pong). Spread them out on a baking tray and cook in the oven for 25 - 30 minutes.
To make the glaze, combine all ingredients in a saucepan and bring to a simmer for about 5 minutes.
Once the meatballs are done either brush on the glaze and then garnish or drizzle over the glaze once plated up.
Spicy sticky and a great change to regular Italian meatballs. These have a sweet glaze that complements the spiciness. A great weekend warmer!
-
500 g Pork mince
-
4 tbsps Panko breadcrumbs
-
4 Spring onions finely sliced
-
2 tbsps Gochujang
-
1 tsp Garlic paste
-
1 tsp Ginger paste
-
1 tbsp Light soy sauce
-
1 Beaten egg
-
4 tbsps Brown sugar
-
1 tbsp Honey
-
1 tbsp Gochujang
-
2 tbsps Light soy sauce
-
1 tbsp Rice wine
-
1 tbsp Sesame oil
-
Black sesame seeds
-
Toasted sesame seeds
-
Gochugaru
Really easy two stage recipe. Just have a think what you want to serve them with. I usually go greens and some rice.
Preheat the oven to 180℃. Combine all the meatball ingredients in a bowl and mix well with your hands. Shape into about 16 evenly sized balls (about the size of a ping pong). Spread them out on a baking tray and cook in the oven for 25 - 30 minutes.
To make the glaze, combine all ingredients in a saucepan and bring to a simmer for about 5 minutes.
Once the meatballs are done either brush on the glaze and then garnish or drizzle over the glaze once plated up.