Chef Jamie’s Sweet & Spicy Korean Meatballs

1. Gently massage all the ingredients together, except the ground chuck, until they are all incorporated.  Then add the ground chuck, mixing gently until all the ingredients are incorporated.  Be careful not to mix the meat too much, this will cause it to get tough.  If the mixture seems a little too wet add a little bit more bread crumbs.

2. All the mixture to rest for about 15-20 minutes in the refrigerator.  Meanwhile, preheat the oven for 375 degrees.

3. Before separating the meatballs, Roll up a small meatball and flatten it out, then in a small frying pan, cook until 165 degrees and no longer pink and taste.  Taste, then add more salt and pepper to the mixture if you desire.  Once you are happy with the taste, on a greased half sheet pan, start rolling your meatballs.  You should get about 25 meatballs.  Whether you end up with more or less, just be sure they are all the same size to ensure even cooking about 1 inch in size.

4. Bake the meatballs in the oven uncovered for about 15-20 minutes until the internal temperature reachers 165 degrees.

5. While the meatballs are in the oven, in a small sauce pot, add the ingredients for the glaze into the pan and bring to a boil, starting with 1 tablespoon of water.  Lower the heat so the glaze simmers for about 3 minutes.  The glaze should coat the back of a spoon.  Be sure to taste the sauce and add a little bit more Sriracha if desired.  Once the glaze is ready, remove from the heat and set aside.

6. Once the meatballs are ready, transfer a few at a time to a crock pot that is turned to warm or a chaffing dish and add a little of the glaze to the bowl and gently toss.

Chef’s Tip: If you do not have a crock pot or chaffing dish, or you rather not use one, transfer the meatballs to a large bowl, pour in the glaze and gently fold to coat the meatballs.  Transfer to a serving platter or chaffing dish.