Korean Gochujang Meatballs with Turkey Mince
Calories: 214.6kcal|Fat: 15.5g|Carbohydrates: 7g|Protein: 11.9g
| 35 minutes
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Savor the Korean fusion: ginger-spiced turkey meatballs, paired with a sweet & spicy gochujang glaze, enhancing every bite!
Known for its bold, spicy, and slightly sweet taste, gochujang, a fermented chili paste, serves as the star ingredient in these delectable meatballs. In Korean cuisine, meatballs, or “gogi wanja,” are often enjoyed as part of various dishes, including stews, soups, and stir-fries. However, the fusion of gochujang into the meatball mixture adds a signature spicy kick and rich umami flavor. Served as appetizers, a main course, or even nestled in a warm bowl of noodles or rice, gochujang meatballs offer a delightful fusion of Korean tradition.
Why You’ll Like It
- Lean Meatballs
- Indulgent glaze
- Appetizer or main
- Spicy
Tips
- Gochujang is a spice that you might feel spicy at first but then it grows on you. So adjust spiciness accordingly.
- Use a tablespoon to measure the size of the meatballs. I made 12 big meatballs of around 45 grams (1.5 ounce) each. However you might want smaller of 30 g (1 ounce) meatballs if you want them to soak up more of the glaze and intensify the flavor. This smaller size will likely enhance the flavor experience as there will be more surface area for the glaze to coat, giving each bite a burst of flavor.
- Adjust your cooking time according to the size of the meatballs – smaller meatballs will cook faster than larger ones.
Variations
- For Asian meatballs with less spice try my favorite turkey meatballs with a pineapple sweet and sour sauce.
- For meatballs in marinara sauce try Olive Garden’s copycat meatballs.
- For a kid-friendly and lean meatballs option then I suggest the soft fried chicken meatballs.
How to store the Gochujang Meatballs?
Refrigerate: Leave to cool and refrigerate in an airtight container for up to 3 days. If you have any extra sides like rice, store it in a separate container so that you can heat the rice in a pan and microwave the meatballs.
Freeze: Leave to cool before freezing in a suitable container and use within 3 months. Thaw in the refrigerator overnight for when you want to use it.
How to serve the Gochujang Turkey Meatballs?
Serve with rice or noodles. If you’re going to cook noodles consider adding some soy sauce when cooking or otherwise, I love to eat with the Korean Cold Spicy Noodles.
If you want leaner carbs with added fibre I would opt for steamed bok choy.
Let me know in the comments below if you have any other ideas so that I can share them with everyone!
Health Info
- Calories: 214.6kcal
- Sugar: 2.9g
- Sodium: 531.8mg
- Fat: 15.5g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 11.9g
Gochujang Turkey Meatballs Recipe
Fat: 15.5g|Carbohydrates: 7g|Protein: 11.9g
Description
Savor the Korean fusion: ginger-spiced turkey meatballs, paired with a sweet & spicy gochujang glaze, enhancing every bite!
Ingredients
For the Gochujang Glaze:
- 1 tablespoon gochujang
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 small clove garlic minced
- 1 teaspoon fresh minced ginger
For the Meatballs:
- 1 pound (450g) ground turkey
- 2 garlic cloves finely minced
- 1 teaspoon fresh minced ginger
- 2 tablespoons soy sauce
- 1/4 cup panko bread crumbs
- 1 large egg
- 2 scallions chopped (white and green parts separated)
For Garnish:
- 2 teaspoons toasted sesame seeds
- Scallion greens
Instructions
Preparation:
- Preheat the oven to 400 degrees Fahrenheit.
- Cover a large sheet pan with foil and lightly spray it with oil.
Make the Gochujang Glaze:
- In a small bowl, combine gochujang, rice vinegar, soy sauce, brown sugar, toasted sesame oil, minced garlic, and minced ginger. Mix well and set aside.
Prepare the Meatballs:
- In a large bowl, mix together ground turkey, minced garlic, minced ginger, soy sauce, panko bread crumbs, egg, and chopped white parts of scallions until well combined.
- Form the mixture into 21 round meatballs, each about 1 ounce in size, and place them evenly spaced on the prepared sheet pan.
Bake the Meatballs:
- Bake the meatballs in the preheated oven for 20 minutes, placing the pan in the center of the oven.
Broil the Meatballs:
- Preheat the broiler on high and position the rack about 5 to 6 inches from the heat source (second rack from the top).
- Brush the baked meatballs with the prepared gochujang glaze.
- Broil the meatballs for 2 to 3 minutes until the glaze is caramelized and bubbly.
Serve:
- Transfer the glazed meatballs to a serving platter.
- Top them with toasted sesame seeds and the chopped green parts of scallions.
- Serve with toothpicks as an appetizer or with rice as a main dish.