Possibly the best hors d’oeuvre ever, the meatball is reincarnated by Veda Sankaran with new flavors – cardamom, nutmeg, and a dash of Korean gochugaru. Her cranberry gojuchang dipping sauce is a dream come true, too.
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Meatballs in Cranberry Gojuchang Sauce
Description
A bit of tart cranberry goes a long way in this meatball recipe.
Ingredients
Scale
For the Meatballs:
- 2 slices white bread
- ¾ cup milk
- 1 lb ground pork
- ½ lb ground beef
- 1 leek, white part only, finely chopped
- 1 small Campari tomato, finely diced
- 4 large garlic cloves, crushed into a paste (approximately 2 tsp)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp gochugaru (Korean chili flakes), optional
- 5 cardamom pods, husks removed and seeds crushed
- Finely grated nutmeg
- 1 egg yolk, lightly beaten
For Cranberry Gochujang Sauce:
- 1 14 oz can jellied cranberry sauce
- 1–3 tsp gochujang (based on your preferred heat preference)
- ⅓ tsp grated fresh ginger
- 2 tbsp brown rice vinegar
- 2 tsp soy sauce
- Salt
Instructions
For the Meatballs:
- Place the 2 slices of bread in a bowl, cover with the milk, and let soak while you prepare the other ingredients.
- In a large mixing bowl, add the ground meat, the finely chopped leek, the finely diced tomato, and the crushed garlic, along with the spices and egg yolk. Use a wooden spoon to gently combine the ingredients. Add the soaked bread and use your hands to gently incorporate everything evenly.
- To form the meatballs, either coat your hands with nonstick spray or oil and roll cocktail-size meatballs. Heat a large flat-bottom pan, coat generously with olive oil, and panfry the meatballs in batches. Place the cooked meatballs on a paper towel-lined plate.
For Cranberry Gochujang Sauce:
- In a saucepan, stir together the cranberry sauce, gochujang, ginger, vinegars, soy sauce, and salt. Simmer for 5-6 minutes on medium-low heat, stirring often.
- When ready to serve, place the cooked meatballs back into the pan and pour the cranberry gochujang sauce over the meatballs. Warm on medium-low heat until the meatballs are coated and glazed with the sauce.
Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker
Ceramics by FD Ceramics
With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred
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