Meatballs are always fascinating when you look at it. Most of the people have the tendency to pick meatballs over a lot of things. I am one of them.
This sweet sticky little round thing is something that when I put in my mouth and chew down to my throat, I took the second one, then the third, fourth, fifth, sixth… Oh oh.. I have to stop. No, my heart is telling me keep it going… The seventh, eighth, I really have to stop.. By the time I finally stopped, my belly is as round as the meatball.
This Korean Sauced Glazed Meatball has both the spiciness from the Korean chilli paste & the umami taste from the soybean paste. The combination gives an indescribable feeling and sensation when eating. I mean this is all about good food, right? To have the sensations throughout eating and fulfils the sense of look, smell and taste. Well, this meatball does it all!
I have also added carrot, onion and spring onion simply because I like the color of it and it made my day. Although there is some reasons why I put onion in. I find that the onion acts as a nice sweetener and it also makes the meatball softer and not so rough when bite into. After pan frying the meatballs, then just roll them into the cooking glaze sauce. Then have the pleasure of looking at the sauce coating the meatballs. Lastly, garnish with spring onion and toasted sesame seeds. What a meatball!
I would say this is a great party food. You can make lots of it and eat lots of it. Just like me…
Korean Glazed Meatballs (makes about 18-20 meatballs)
- 500g of minced pork
- 4 sprigs of spring onion, chopped
- ¼ of 1 carrot, dice finely
- 1 medium onion, chop finely
- 1 egg
- 1 teaspoon of sesame oil
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- ¼ teaspoon of ground white pepper
- Korean Sauce
- 2 tablespoon of korean chili paste
- 1 tablespoon of korean soybean paste
- 1 tablespoon of rice syrup
- 2 cloves of garlic, pound into paste
- 1 inch of ginger, pound into paste
- 2 tablespoons of water
- ½ teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 onion, slice thinly
- Extra salt to taste, about ½ teaspoon
- Garnish: chopped spring onion and toasted sesame seeds
- Mix all the ingredients for meatball in a big bowl. Cover with cling wrap and leave it in the fridge for 2 hours.
- In the meantime, prepare the korean glazing sauce by mixing all the ingredients together. Cover and set aside.
- Take the meat out from the fridge. Take a spoon of meat and shape to meatball shape. The size should be about 50 cents coin (about 4cm).
- Heat up your pan in medium heat. Put in 1 tablespoon of vegetable oil. Pan fry the meatballs until most of the surface turns brown. This will take roughly 7 – 8 minutes.
- Set the meatballs aside.
- Put the onion into the pan to fry for about 1 minute. Put in the korean sauce. Cook for about 1 minute. The sauce should starts to thicken.
- Add in the meatballs. Stir so that the sauce glaze and stick onto the meatballs. Cook for another 2-3 minutes until the sauce becomes thick and sticky.
- Garnish with chopped spring onion and toasted sesame seeds.
- I ate meatballs with rice and kimchi.