Gochujang-Glazed Lamb Meatballs
American Ground Lamb, Kabocha Squash Purée, Peanut Crunch, Fresh Herbs
Chef Rachel Yang of Joule | Seattle
“American ground lamb delivers a unique combination of flavor, quality, and versatility. These lamb meatballs are a bold and flavorful take on a classic comfort dish, made with tender American ground lamb that absorbs the rich, spicy-sweet heat of gochujang perfectly. Each bite is complemented by the nutty crunch of peanuts and the creamy, slightly sweet kabocha squash. The dish brings together vibrant textures and layers of flavor, that’s as comforting as it is adventurous.” — Chef Rachel Yang
Adapted by StarChefs | January 2025 | Photo: Jeriel Calamayan
INGREDIENTS
Kabocha Squash Purée:
Yield: 1 cup
2 tablespoons canola oil
8 ounces kabocha squash, peeled and diced
1 tablespoon miso
½ cup sake
½ cup mirin
Peanut Crunch:
Yield: ½ cup
4 ounces skin-on Spanish peanuts
2 tablespoons granulated sugar
2 tablespoons perilla seeds
2 tablespoons perilla oil
1 teaspoon kosher salt
Gochujang Glaze:
Yield: 8 ounces
1 tablespoon canola oil
1 ounce chopped garlic
½ ounce chopped ginger
½ teaspoon ground coriander
½ teaspoon ground cumin
6 ounces hoisin
1 ounces gochujang
6 ounces sake
1 tablespoon Sherry vinegar
Lamb Meatballs:
Yield: 8 meatballs
1 pound American ground lamb
2 ounces brown sugar
1 ounce chopped garlic
1 ounce chopped ginger
1 ounce soy sauce
¼ cup chopped mint
¼ cup chopped cilantro
1 tablespoon gochugaru
To Assemble and Serve:
Yield: 2 servings
2 tablespoons canola oil
½ cup fresh herb mix (mint, cilantro, and Thai basil)
METHOD
For the Kabocha Squash Purée:
In a 9-inch sauté pan over medium flame, heat oil. Add squash and sauté 3 minutes. Add miso and cook until warmed through and well incorporated. Deglaze pan with sake and mirin. Bring mixture to a gentle boil, then cover and let simmer 10 minutes, or until squash is tender. Transfer mixture to a blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Peanut Crunch:
In a 12-inch sauté pan over medium heat, combine all ingredients. Cook until sugar is lightly caramelized and peanuts are toasted. Transfer to a sheet tray and let cool.
For the Gochujang Glaze:
In a 1-quart pot over medium flame, heat oil. Add garlic, ginger, coriander, and cumin. Sauté until fragrant and garlic is lightly caramelized. Add hoisin and gochujang. Cook until warmed through and well combined. Deglaze pan with sake and vinegar. Bring mixture to a gentle boil, then remove from heat and let cool.
For the Lamb Meatballs:
In a large mixing bowl, combine all ingredients. Divide into 2-ounce portions. Set aside.
To Assemble and Serve:
In a 12-inch sauté pan over medium-high flame, heat oil. Add Lamb Meatballs and sear on all sides. Once browned, add Gochujang Glaze and cook until the internal temperature of the Lamb Meatballs reaches 130°F, adding water as needed. Remove from heat and let cool. On a serving plate, spread Kabocha Squash Purée. Top with Lamb Meatballs. Garnish with Peanut Crunch and herb mix.
