Sweet And Sour Korean Cocktail Meatballs Recipes

SWEET AND SPICY KOREAN MEATBALLS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
• In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
• Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
• Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS

Steps:

• In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
• Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
• Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

SWEET AND SOUR COCKTAIL MEATBALLS

Steps:

• Adjust oven rack to middle position and heat oven to 475 degrees.
• Place wire rack in foil-lined rimmed baking sheet.
• Mash bread and milk into paste in large bowl using fork.
• Mix in ground beef, parsley, egg yolks, 2 garlic cloves, 1 tsp salt, and ½ tsp pepper using hands.
• Pinch off and roll mixture into tablespoon-size meatballs (about 60 meatballs total) and arrange on prepared baking sheet.
• Bake until lightly browned, about 15 minutes.
• Microwave onion, oil, red pepper flakes, and remaining 2 garlic cloves in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce, apricot jam, broth, Worcestershire, and mustard in slow cooker.
• Transfer meatballs to slow cooker, discarding rendered fat.
• Cover and cook until meatballs are tender, 4-6 hours on LOW.
• Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
• Gently stir in scallions, season with salt and pepper to taste, and serve.

SWEET AND SOUR MEATBALLS

Steps:

• Drain pineapple; reserve liquid.
• In a large saucepan, stir together pineapple liquid, syrup, and vinegar. Add meatballs. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
• Remove seeds from sweet peppers and cut into 3/4-inch pieces. Add to meatballs. Simmer, covered, for 5 minutes.
• In a bowl, stir together water, cornstarch and salt until smooth. Stir into meatball mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly.
• Stir in pineapple chunks; heat through.
• Serve over hot cooked noodles or rice.
• Makes 4 servings.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.