Meatballs are delicious. The only thing is that they sometimes get bored, because we cook them in two versions most often - in creamy or in tomato sauce. However, the variety of meatballs and their types does not end with these sauces.
And they are common all over the world - you can look for tasty things in other cuisines.
For lovers of the unusual and tasty, I offer an interesting version of Korean meatballs in sweet-sour, spicy glaze. The only thing for these meatballs is to buy kochudyan (kochujang) pasta, one of the "foundations" of, one might say, Korean cuisine.
But the pasta will go not only in meatballs, so the waste is reasonable. It can be added to a variety of dishes.
Well, okay, enough of the lyrics.
We take:
For meatballs:
- 500 grams of minced meat
- 2-3 onions
- 2-3 cloves of garlic
- 1 egg
- 1 tablespoon kochujang paste
- 2-3 cm of ginger root
- Salt and black pepper to taste
- 2-3 tablespoons of bread crumbs
For glaze:
- 1 tablespoon kochujang
- 2 tablespoons apricot jam
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
We also need sesame seeds and green onions - sprinkle with meatballs.
How we cook:
Cut the onion into small cubes, chop the garlic. Peel and grate the ginger. Mix all this with minced meat, add kochujang, salt, if necessary, pepper, egg and bread crumbs. We knead everything well, form meatballs.
We send them to the oven for 15-50 minutes at a temperature of 180-200 degrees.
While the meatballs are being prepared. making the glaze. Mix a spoonful of gochujang with apricot jam, vinegar and soy sauce in a saucepan or skillet, stir until everything is smooth.
Before serving, roll the finished meatballs in glaze so that it evenly covers them, sprinkle with chopped green onions and sesame seeds.