Meatballs

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1 lb Ground beef, chicken, turkey or combo

½ cup Panko breadcrumbs

3 Green onions Thinly sliced

2 tbsp Garlic Minced

1 tbsp Ginger Minced

2 tbsp Gochujang paste Korean chili paste (can sub Sriracha if unavailable)

¼ tsp Red chili powder

1 tsp Salt

½ tsp Pepper

1 Egg Large

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BBQ Sauce

1 cup Soy sauce Low sodium

¾ cup Brown Sugar

2 tbsp Garlic Minced

1 tsp Ginger

1 tbsp Vinegar

1 tsp Sesame oil

1 tbsp Gochujang paste Korean chili paste

¼ tsp Red chili powder

Salt and Pepper To taste

1 tbsp Cornstarch

1 tbsp Water

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Garnish

1-2 tbsp Sesame seeds

1 Green onion Thinly sliced

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1. In a mixing bowl, mix together ground beef, breadcrumbs, green onions, garlic, ginger, gochujang, red chili powder, salt, pepper, oil and egg.

2. Scoop out small portions of the mixture and roll them into small balls and place them on a tray sprayed with oil.

3. Heat olive oil in a non-stick pan and pan fry the meatballs in medium heat until fully cooked. Do this in batches and don't over-crowd the pan!

4. Remove the meatballs and place them on a tray, lined with paper towels.

5. Prepare the Korean glaze now by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang paste, red chili powder, salt and pepper in a non-stick saucepan.

6. Cook on medium heat and bring to a boil.

7. Separately, mix together cornstarch and water and add it into the boiling sauce.

8. Mix everything together for a few minutes until the sauce thickens. Then, reduce heat.

9. Add meatballs in the saucepan and toss them around until they are fully coated. Do this in batches and do not over-crowd the saucepan!

10. Then, place them on a serving dish and garnish with sesame seeds and green onions. Enjoy!

11. Here are some TIPS for making glazed Korean meatballs:

12. Adjust the quantity of red chili powder and gochujang paste, based on your spice preference.

13. You can make these meatballs with ground beef, ground chicken, ground pork or a combination of any of those ground meats.

14. Don’t omit gochujang paste since that really gives these meatballs a spicy Asian flavor.

15. If you truly cannot find gochujang paste, Sriracha sauce can be a good substitution but I still highly recommend the gochujang paste.

16. Use low sodium soy sauce or else this Asian glaze will become too salty.

17. Pan-fried meatballs have the best texture but these meatballs can also be baked at 350 degrees for 20 minutes.

18. You can also make Korean meatballs with tofu. Just pan fry small tofu slices and coat them in the Asian sauce and enjoy!

19. Serve these Asian meatballs as an appetizer OR make a meal out of them by using them in a lettuce wrap OR serving them with rice or noodles.

20. These cocktail party meatballs taste best, when served fresh. However, leftovers can be stored in a sealed container in the fridge for up to 24 hours.