Smoky Korean Meatballs
- prep time 30 min
- total time 770 min
- serves 15
2 lb. (1 kg) medium ground beef
2 lb. (1 kg) medium ground pork
1 onion, grated with juices
2 Tbsp (25 ml) garlic, finely minced
2 Tbsp (25 ml) ginger root, finely minced
½ cup (125 ml) Korean chili paste (gochujang)
½ cup (125 ml) light soy sauce
½ cup (125 ml) granulated sugar
½ cup (125 ml) pear juice
½ cup (125 ml) mirin
3 Tbsp (45 ml) black sesame oil
3 Tbsp (45 ml) roasted black sesame seeds
2 Tbsp (25 ml) Korean chili powder
1 ½ tsp (7 ml) cracked black pepper
1. In large bowl, add beef, pork, onion, garlic, ginger, chili paste, soy sauce, sugar, pear juice, mirin, sesame oil, sesame seeds, chili powder and black pepper. Using your hands, mix together until just combined. Cover with plastic wrap; refrigerate overnight.
2. Preheat oven to 400°F (200°C). Spray two large rimmed baking sheets with cooking spray. Form meat mixture into 1-½ inch (4 cm) diameter meatballs; place on prepared baking sheets, making sure meatballs are not touching each other. Meat mixture will make about 70 to 75 meatballs. Bake for about 15 minutes, switching baking sheets from top to bottom and rotating sheets back to front halfway, or until almost cooked through and set.
3. Preheat barbecue to medium-high heat. Place meatballs directly on grill. Cook for 3 to 4 minutes, turning once halfway, or until meatballs are cooked through with nice grill marks.
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