Great Plates: Meatballs in Cranberry Gojuchang Sauce

Everybody’s favorite appetizer gets a saucy new sauce thanks to TABLE Magazine contributor Veda Sankaran. Photography by Dave Bryce.

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 dipping sauce is a dream, too. The beef is from Farmer Neal over at Jubilee Hilltop Ranch.

Meatballs in Cranberry Gochujang Sauce

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

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:

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

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.

Round out your New Year’s Day feast with these innovative dishes from Veda Sankaran:

Soba Noodles in Vindaloo Sauce

Devils on Horseback and other great dips and starters

Oven-Braised Pork and Sauerkraut

Ghee and Honey Roasted Carrots

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