Spicy Korean Chili Glazed Meatballs

10 minutes Prep Time
10 minutes Cook Time
6 Servings

Gochujang is a staple in Korean cooking. A sauce made from red chili paste and other ingredients is the perfect addition for the sticky glaze in these meatballs. Sweet, garlicky and savory, this diverse appetizer works for a game day buffet or a fancy holiday spread.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic puree
  • 1 teaspoon ginger puree

  • 1/2 cup Red Gold® Ketchup Sriracha Hot Chili Sauce 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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