sweet and spicy gochujang meatballs

to prepare, combine the meat (16 oz), breadcrumbs (¼ cup) and seasonings, and divide into even portions. form into balls :) then, mix together ingredients for the glaze, and set aside.

sear your meatballs in a large (oven safe, preferably cast iron) pan over medium-high heat. after around 2 minutes, until the outside is nicely seared, load the meatballs into the oven for 15 minutes, until the meat is almost fully cooked.

remove from the oven and set the pan back on the stovetop over medium heat. add in the sauce, stirring until it reduces and sets into a sticky glaze over the meatballs and they finish cooking through. serve warm, over rice, in a salad, or as an appetizer.