Spicy Korean Chili Glazed Meatballs
10 minutes
Prep Time
10 minutes
Cook Time
6
Servings
A sweet and spicy glaze made with Sriracha Hot Chili Sauce Ketchup and Gochujang coat the meatballs in this classic appetizer. These will be devoured in a hurry!
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon garlic puree
- 1 teaspoon ginger puree
- 1/2 cup Red Gold® Sriracha Hot Chili Sauce Ketchup 20oz
- 1/2 cup karo light corn syrup
- 1/4 cup gochujang chili sauce
- 18 prepared frozen meatballs, cooked according to package directions and cooled
- Scallions, sliced for garnish
- Sesame seeds, for garnish
Instructions
Step one
In a small sauce pan or sauté pan add oil and heat over medium high heat. When hot, add garlic and ginger puree. Sauté for one minute.
Step two
Add ketchup, corn syrup and gochujang chili sauce. Mix together with small wire whip or whisk.
Step three
Add 12 to 18 meatballs and simmer gently until meatballs are heated through.
Step four
Serve garnished with sliced scallions and toasted sesame seeds
Step five
A serving is considered 3, 1 ounce meatballs. Glaze can be easily doubled or tripled depending on how many meatballs you wish to serve.
Step six
Meatballs can be set out with fancy picks on a platter for a holiday party or put in your slow cooker on low to serve on a game day buffet.
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