Korean Meatballs with Spicy Grapefruit Glaze

Korean Meatballs with Spicy Grapefruit Glaze

Korean Meatballs with Spicy Grapefruit Glaze
  • Prep Time

    15 minutes
  • Serving Size

    6 servings


  • Ruby Red2 cups
  • Brown sugar3/4 cup
  • Korean chili paste2 teaspoons
  • Plus 1/2 teaspoon toasted sesame oil1 tablespoon
  • Ground pork1 pound
  • Ground beef1 pound
  • Cracker meal1 1/4 cup
  • Large eggs2
  • Scallions6
  • Garlic cloves6
  • Minced fresh ginger1 tablespoons
  • Salt1 tablespoon
  • Gluten-free tamari or soy sauce2 tablespoons
  • Mirin1 tablespoon
  • Butter2 tablespoons
  • Broccoli slaw12 ounces
  • Cole slaw8 ounces
  • Cooked white rice3 cups
  • Whole ruby red grapefruits2
  • Sesame seeds1 tablespoon
  • Ruby Red Grapefruit Juice Drink front image.

    Featured Product

    Ruby Red


In a medium saucepan, boil grapefruit juice with sugar until sugar is completely dissolved and syrup has thickened and reduced to 1 cup. Stir in 1 teaspoon gochujang and 1/2 teaspoon sesame oil. Preheat oven to 375 degrees F. Cover a baking pan with parchment paper. In a large bowl, mix pork, beef, cracker meal, eggs, scallions, garlic, ginger, remaining 1 teaspoon gochujang, 2 teaspoons salt, tamari, mirin and remaining 1 tablespoon of sesame oil. Scoop 18 meatballs using 1/4-cup measure for each. Bake for 20 minutes; remove from oven. Spoon 1 teaspoon of grapefruit glaze on each meatball. Return to oven for 5 minutes or until internal temperature shows 160 degrees F. In a large skillet, melt butter. Stir in both slaws and remaining 1 teaspoon salt. Saute for 3-4 minutes until slaw is tender. Plate each dish with 1/2 cup rice, a portion of cooked slaw, 3 meatballs and at least 4 sections of grapefruit. Pour remaining grapefruit glaze over each serving. Garnish with sesame seeds and with chopped scallions, if desired. Makes 6 servings. 2018 Ocean Spray® Grapefruit Gourmet Recipe Contest Finalist, Suzanne Banfield