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Sweet ‘n Spicy Meatballs

Some people may think I was crazy to host two bridal showers in as many weeks. Crazy like a fox is what I say!

brides to be

The shower that Abigail, Kaley, Alyse, and Marissa threw for Lindsey left me with a bounty of items and ideas to use for Megan’s shower, two weeks later.


Kaley did such a beautiful job with the chalkboard art that I immediately knew I’d be using it again!

perfect signs

Abigail left behind a wonderful bulletin board where she had guests write words of sage advice for the bride-to-be, Lindsey.

advice pinboard

I just had to recycle it for Megan’s shower, as seen on the left edge of the photo below.

present time

Then there were the “Welcome” and “Presents” banners that Abigail made.



Yes, I reused them as well.


So, as you can see, hosting two versions of the same sort of party in a short amount of time is easier than hosting just one!

Here is another appetizer from Megan’s shower.

Korean Meatball

Korean-Style Meatballs with Sweet and Spicy Glaze

1 pound ground turkey
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon sesame oil
1/2 teaspoon fish sauce
2 garlic cloves, peeled and minced
1 green onion, thinly sliced
1 serrano chile, seeded and minced
1/3 cup panko breadcrumbs
1 egg white, lightly beaten
Salt and freshly ground black pepper, to taste

1/4 cup chili garlic sauce
1/4 cup sweet chili sauce
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
2 teaspoons soy sauce

Thinly sliced green onion
Toasted sesame seeds

Preheat oven to 375 degrees. Line a baking sheet with parchment, foil, or a Silpat mat.

meatball mix

Meatballs: Place all the meatball ingredients into a large mixing bowl and mix together until well blended. (See the tip at the bottom of the post about adding salt and pepper “to taste” when working with a raw meat mixture.)

spoons to form balls

The mixture is too sticky to use your hands to shape, so use two small spoons to form the turkey mixture into cocktail-size meatballs and place them close together onto the prepared baking sheet.

close together

Bake in preheated oven for 15 to 18 minutes or until cooked through.

Korean sauce

Glaze: Place the glaze into a small mixing bowl and whisk together until well mixed.

Meatballs and glaze may be prepared up to a day ahead.

heat in oven

When ready to serve, preheat oven to 250 degrees and place meatballs in a Pyrex dish, toss in the glaze, cover with foil, and heat for at least 20 minutes before transferring to a bowl to serve.

Korean Meatballs

Makes about 50 meatballs

Tip: When a recipe calls for salt and pepper to taste when working with a raw meat mixture, here is what you do:

taste test

Take a small amount of the mixture and flatten, place in a small skillet and cook it through. Taste the cooked meat and decided if more salt and/or pepper is needed and adjust accordingly.

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1 Shelley J { 02.11.15 at 9:16 AM }

Looks and sounds great! I’ll give this one a try when the opportunity presents it self. I think we probably have all these condiments stocked year round. 🙂

2 Lori Vento { 02.11.15 at 8:26 PM }

Can you make and freeze these meatballs in advance? I never freeze anything-but was thinking of these for Kylie’s college graduation coming up. Making them ahead would be perfect if you think they would still be as tasty and wouldn’t compromise their texture. Let me know! These shower recipes are amazing! Thanks for sharing. Xoxo

3 Linda Hopkins { 02.11.15 at 8:56 PM }

Hey sweet Lori! First, let me say that I love you and I miss you and I think about you all the time (all good thoughts, of course!) Oh, your question – yes you can freeze the meat mixture before forming it into meatballs (which I have done – in fact, I have a pound of the meatball mixture in my freezer at this very minute) or you can bake them and then freeze, although for the best taste, I would not glaze them until after they were thawed and then placed in the Pyrex dish to reheat. Hope that helps and kisses to Kylie and to J. too. Did I remember to tell you that I love you and that I miss you? I do!

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