For the Meatballs

1/2 pound ground hot Italian sausage

1/2 pound grass fed ground beef

1 tablespoon gochujang

2 tablespoons soy sauce

1 teaspoon fresh ground ginger

1 teaspoon fresh ground garlic

1 scallion, finely chopped

1 teaspoon sesame oil

1 tablespoon honey

1/2 cup breadcrumbs

1 egg

1/4 teaspoon ground white pepper

Gochujang Glaze

2 tablespoons gochuhang

1/4 cup of honey

2 tablespoons BBQ sauce

2 tablespoons mirin

1 tablespoon toasted sesame oil

1 tablespoon soy sauce


Combine all the ingredients under the Meatballs in a large bowl. Don’t over mix the meat.

Roll into small balls. Not as big as golf ball size.

Set aside and allow the flavors to come together.

Preheat the oven to 375.

In a small sauce pan on the stove on low heat, combine all the ingredients for the Glaze. Once the glaze comes to a gentle bubble turn off the heat.

Place the meat balls in the oven to bake for 30 minutes.

Once the meatballs are cooked, you can either place it in a crockpot with the sauce or on the stove with the sauce to cook for an additional 10-15 minutes.

Garnish with a little toasted sesame seed on the top.







Print Friendly