Ingredients
Meatballs:
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454 grams ground beef
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454 grams ground pork
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1 cup breadcrumbs
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2 eggs
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2 tablespoons soy sauce
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1 tablespoon mirin
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1 teaspoon kosher salt
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1 teaspoon cracked black pepper
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2 tablespoons canola oil
Glaze:
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1 tablespoon canola oil
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2 cloves of garlic, minced
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1 tablespoon ginger, minced
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1/2 cup soy sauce
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1/4 cup water
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1/4 cup packed brown sugar
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2 tablespoons gochujang
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1 tablespoon black food colouring (optional)
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Sesame seeds and paprika for garnish
Directions
- Pre heat oven to 375° and line a baking sheet with foil.
- In a large mixing bowl combine ground beef and pork, breadcrumbs, eggs, soy sauce, mirin, salt and pepper. Gently mix to combine all the ingredients. Form mixture into golf ball sized meatballs.
- Heat canola oil in a large pan over medium high heat. Brown meatballs on all sides and transfer them to the prepared baking sheet. Bake meatballs for ten minutes.
- While meatballs are in the oven, make your glaze. In a small pot over medium heat, add oil, garlic and ginger and cook for a few minutes. Add soy sauce, water, brown sugar and gochujang. Cook until glaze is slightly thickened. Once glaze has thickened - about five to seven minutes, add a few drops of the black food colouring and mix. Continue to add drops of food colouring until you have reached your desired shade of black.
- Toss meatballs in glaze and arrange on a platter. Scatter with sesame seeds and dusting of paprika.
