Gochujang cocktail meatballs

500 g ground beef

1 tsp ginger

salt

1 tbs rice vinegar

1 tsp soy sauce

bagel seasoning

2 tbs green onion stalks

1 tbs soy sauce

1 tsp sesame oil

1 tbs honey

2 tbs gochujang

green onion

1 clove garlic

gochujang olive oil

1/4 tsp black pepper

2 tbs gochujang

1/2 tsp ginger

1/2 cup breadcrumbs

1 cloves garlic

1/4 cup apricot jam

1 egg

Step 1

Preheat the oven to 375 f. to a mixing bowl, combine all of the ingredients for the meatballs except for the olive oil. mix with your hands until just combined - if you overwork the meatball mixture, they will turn out tough.

Step 2

Use a teaspoon to scoop out the mixture and make into mini meatballs. set aside on a baking tray or large plate until ready to cook.

Step 3

Combine all of the ingredients for the glaze in a mixing bowl. use a whisk to thoroughly combine to a smooth, thick sauce. set aside until ready to use.

Step 4

To a large skillet, heat up 2 tbs of gochujang infused olive oil over medium heat. once the oil is hot, sauté the meatballs in batches to develop a golden crust. this takes about 6-8 minutes total per batch, gently flipping the meatballs every 2-4 mins to develop a crust on all sides. the meatballs do not need to be cooked through all the way as they will finish cooking in the oven. if needed, you can top up the olive oil between batches.

Step 5

Add the partially cooked meatballs to a large mixing bowl along with 3/4 of the glaze. gently stir to coat the meatballs, being very careful not to break them. transfer to a parchment or foil lined baking tray, and bake for 13-15 minutes.

Step 6

When the meatballs come out of the oven, brush them with the remaining glaze using a pastry brush while still warm. once cool enough to handle, insert a toothpick into each meatball. garnish with sliced green onion and everything bagel seasoning/toasted sesame seeds.