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Korean-Inspired Turkey Gochujang Meatballs

5 from 34 votes

These Asian inspired turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze.

Prep Time: 10

Cook Time: 25

Total Time: 35

Yield: 7 servings

Course: Appetizer, Dinner

Cuisine: Chinese, Japanese

Ingredients

For the Gochujang Glaze:

1 tablespoon gochujang (check labels for gluten-free)
1 teaspoon unseasoned rice vinegar
1 tablespoon reduced sodium soy sauce (use gluten-free soy sauce for GF)
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 small clove garlic (minced)
1 teaspoon fresh minced ginger

For the meatballs:

1 pounds 93% lean ground turkey
2 garlic cloves (finely minced)
1 teaspoon fresh minced ginger
2 tbsp reduced sodium soy sauce (use gluten-free soy sauce for GF)
1/4 cup panko bread crumbs (use gluten-free panko for GF)
1 large egg
2 scallions (chopped, white and green part separated)

For Garnish:

2 teaspoons toasted sesame seeds
scallion greens

Instructions

Preheat oven to 400 degrees. Cover 1 large sheet pan with foil and lightly spray with oil.
Combine glaze ingredients together in a small bowl.
For meatballs: Combine all ingredients from turkey to scallions (whites only) in a large bowl. Mix thoroughly.
Using your hands, form into 21 round meatballs, about 1 oz each. Place the meatballs, evenly spaced, on the prepared sheet pan. Baked for 20 minutes in the center of the oven.
Preheat the broiler on high and position the rack about 5 to 6 inches from the heat, second rack from the top.
Brush the meatballs with glaze and broil about 2 to 3 minutes.
Transfer to a platter and top with sesame seeds and scallions.
Serve with toothpicks as an appetizer or with rice if desired as a main dish.

Nutrition

Serving: 3meatballs, Calories: 140kcal, Carbohydrates: 6g, Protein: 14g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 75mg, Sodium: 321mg, Fiber: 0.5g, Sugar: 3g

- WW Points: 4

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