Happy almost 2015! I hope you find yourself exactly where you’d like to be as you ring in the brand new year. For me, that’s at home with my husband, having a “fancy night in” with aromatic cioppino (seafood stew) simmering away on the stove, snuggling up to old movies with a glass of bubbly in hand, and warmly reminiscing upon memories of the past year. As 2014 comes to a close, I’d like to leave you with a recipe for one of my favorite appetizers, Gochujang-glazed meatballs. Gochujang is a savory Korean condiment composed primarily of red chiles. Its smokey, umami flavor is so addicting that I’m sure it won’t be the last time you use it. Get creative with it! What do you have to loose?
I wish each of you a healthy, happy, and fearless New Year. May all of your deepest desires come to fruition and may you encounter joy and inspiration within each passing day, as each of them are a gift from God.
Cheers and buen provecho!
- 1 pound beef, venison, or pork
- 1 egg
- 3 cloves garlic, minced
- ½ cuo panko bread crumbs
- ½ teaspoon sea/kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon grated ginger
- 2 Tablespoons soy sauce
- 1 green onion
- Gochujang Glaze
- ¼ cup gochujang (available at most natural grocers and specialty asian markets)
- 3 Tablespoons pure maple syrup
- 1 Tablespoon soy sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon water
- garnish: green onion and toasted sesame seeds
- Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine first 9 ingredients together with your hands and form them into small, ping pong ball-sized meatballs. Set on baking sheet and bake for 10 minutes.
- Meanwhile, mix the glaze ingredients together in a small bowl.
- Remove baking sheet from oven and brush the meatballs with glaze. Bake for 10 more minutes. Remove from oven and top with toasted sesame seeds and green onion. Serve hot with any remaining glaze/sauce.
Leave a Reply