As the olympics begin tonight, the perfect snacks are a must!
One of my personal favorite parts about the olympics (other than watching my best friend, Gus Kenworthy!) is the opening ceremonies! It’s so much fun to see all the team pride, what the countries are wearing and the over the top performances! The year the Spice Girls performed literally was the best thing ever. When hosting an Olympic watching party there are a few key things you much have! A signature cocktail, delicious bites that make you feel like you are at the olympics and the perfect set up. I covered you all on the perfect set up, here, so next up is the perfect Olympic Viewing Party Recipes!
For the party I hosted last weekend for Gus, I wanted to give a Korean spin on American favorites! We are rooting for Team USA over here anyways! But, I also wanted to give the feel as though we were all there in Korea rooting! These two recipes are SO delicious, trust me. I was nervous cooking for that many people and it turned into a hit! For more than 10 guests, double each of these recipes. Enjoy!
Sweet and Spicy Korean Meatballs
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
- 1 1/2 lb lean ground beef
- 4 green onions chopped
- 1/2 cup Panko breadcrumbs
- 3 cloves garlic minced
- 1 egg
- 2 tbsp Sriracha sauce
- 1 tsp ground ginger
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup apricot jam
- 1 tbsp soy sauce
- 2 tbsp Sriracha sauce
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.
In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until done to your liking.
Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
Garnish with chopped chives if preferred and serve immediately over cooked rice or as an appetizer.
| Recipe borrowed from here.
Korean Sliders with Wasabi Aioli
For the Burgers:
- 1 ½ pounds ground beef (80/20 fat ratio)
- 2 cloves garlic, pressed through garlic press
- ½ teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- ¼ teaspoon freshly ground black pepper
- 4 brioche hamburger buns, toasted
- Pickled Ginger (for garnish)
- Thinly sliced cucumber (for garnish)
For the Aioli:
- 1/2 cup Mayo
- 1 – 2 tbs (depending on how spicy you want it) Wasabi Paste
- 1 tsp Soy Sauce
- Add the ground beef into a large bowl, and very lightly chunk/break it up.
- Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much (it will toughen the burgers).
- Portion out 4, 6 ounce patties, about 1” thick and slightly bigger than your buns, creating a dent in the center of each patty (this will help keep the patty from “doming up” in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax.
- When ready to sear, take the patties out and allow them to come to room temp for a few minutes; place a cast-iron skillet over medium-high heat (or you can also grill these outdoors), and once it gets hot, drizzle in a touch of vegetable oil (or clarified butter!), and sear a couple of burgers at a time for about 3-4 minutes per side; allow the burgers to rest for about 5 minutes.
To assemble the burgers:
- Spread the aioli onto each open side of the buns, top with the burger, add a slice of cucumber and a piece of pickled ginger.
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