Korean-Inspired Turkey Gochujang Meatballs

About This Recipe

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

Ingredients

• 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
• 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)
• 2 teaspoons toasted sesame seeds
• scallion greens

Instructions

1. Preheat oven to 400 degrees.  Cover 1 large sheet pan with foil and lightly spray with oil.
2. Combine glaze ingredients together in a small bowl.
3. For meatballs: Combine all ingredients from turkey to scallions (whites only) in a large bowl.  Mix thoroughly.
4. 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.
5. Preheat the broiler on high and position the rack about 5 to 6 inches from the heat, second rack from the top.
6. Brush the meatballs with glaze and broil about 2 to 3 minutes.
7. Transfer to a platter and top with sesame seeds and scallions.
8. Serve with toothpicks as an appetizer or with rice if desired as a main dish.