Spicy, sweet, and bold—Red Devil Cocktail Meatballs bring fiery flavor to any party. The perfect bite-sized appetizer for spice lovers.
Red Devil Cocktail Meatballs
Prep Time: 20 mins
Cook Time: 20 mins
Chill Time: 1 hr
Total Time:1 hr 40 mins
Servings: 8
Ingredients
- 1 large egg
- 2 tablespoons milk
- 8 ounces ground beef
- 8 ounces ground pork
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/2 cup breadcrumbs
- 1 teaspoon vegetable oil
For Sauce
- 1/3 cup gochujang (Korean chili paste)
- 1 tablespoon Sriracha chile garlic sauce
- 1/4 cup rice vinegar
- 1/4 cup maple syrup
- 2 tablespoons water
- 1 tablespoon soy sauce
- white and black sesame seeds, for garnish
Directions
- Put the beef and pork in a bowl. Use a fork to gently break them up and mix until they’re well combined.
- Add the egg, milk, salt, black pepper, onion powder, garlic powder, cayenne, and breadcrumbs.
- Mix with a fork until everything is evenly blended. Cover and refrigerate for about 1 hour before using, if you can.
- Preheat the oven to 475°F (245°C). Line a baking sheet with foil and lightly brush it with 1 teaspoon of vegetable oil.
- Scoop out tablespoon-sized portions of the meat mixture and place them on the sheet. Wet your hands a little and roll each portion into a ball, spacing them evenly.
- Bake the meatballs for 10 to 12 minutes, or until they are lightly browned. Set them aside while you make the sauce.
- For the sauce, add gochujang, rice vinegar, soy sauce, Sriracha, maple syrup, and water to a saucepan. Heat the oil over medium-high heat and whisk until the sauce starts to simmer.
- Lower the heat to medium and cook for a few minutes until it starts to thicken.
- Add the meatballs to the sauce and cook, stirring now and then, until they’re heated through and the sauce reaches the thickness you like.
- Serve right away with toothpicks. Sprinkle with white and black sesame seeds for a fun “sparks and ash” look.
