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.