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Spicy Korean-Style Gochujang Meatballs

By • September 26, 2013 • 0 Comments

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Spicy Korean-Style Gochujang Meatballsbyfoxeslovelemons

WHO: Foxeslovelemons is a food writer from Detroit. WHAT: Our new favorite cocktail party appetizer, with a kick of spice to keep things interesting. HOW: Just mix, fry, bake, and brush on a sweet-spicy glaze. WHY WE LOVE IT: We know they're a classic, but let's face it: your meatballs are probably stuck in a white-bread rut. This is how you break them out of it.
 Spicy Korean-Style Gochujang Meatballs

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Meatball ingredients or art installation?

 Spicy Korean-Style Gochujang Meatballs

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Play the meatball game: dump everything into a bowl.

 Spicy Korean-Style Gochujang Meatballs

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Keep dumping. (This is where the spice comes from.)

 Spicy Korean-Style Gochujang Meatballs

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Scallions, after you.

 Spicy Korean-Style Gochujang Meatballs

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And a classic meatball staple: breadcrumbs.

 Spicy Korean-Style Gochujang Meatballs

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Mix it all together gently -- be careful not to over-mix!

 Spicy Korean-Style Gochujang Meatballs

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And now, to shape them gingerly.

 Spicy Korean-Style Gochujang Meatballs

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You're looking for golf ball-sized meatballs.

 Spicy Korean-Style Gochujang Meatballs

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Like so.

 Spicy Korean-Style Gochujang Meatballs

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Then brown them in bubbling hot oil.

 Spicy Korean-Style Gochujang Meatballs

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Flip!

 Spicy Korean-Style Gochujang Meatballs

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And finish them off in the oven.

 Spicy Korean-Style Gochujang Meatballs

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While they're baking, whisk the glaze together on the stove.

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And brush your meatballs with it -- taste testing is encouraged.

 Spicy Korean-Style Gochujang Meatballs

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Would it be weird to call this gilding the lily?

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Cocktail party-ready.

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