Korean Turkey Meatballs (a.k.a. Gochujang Meatballs)

Why You’ll Like It

• Lean Meatballs
• Indulgent glaze
• Appetizer or main
• Spicy

For The Perfect Korean Turkey Meatballs

• Gochujang is spicy, but the heat grows on you, so feel free to adjust the spiciness to your taste.
• To shape the meatballs, use a tablespoon for consistent size. I made 12 large meatballs, about 45 grams (1.5 ounces) each. If you prefer smaller meatballs, around 30 grams (1 ounce) each, you should get about 18 meatballs. These smaller meatballs will soak up more of the glaze, intensifying the flavor. The smaller size provides more surface area for the glaze to coat, giving each bite a burst of flavor.
• Remember, cooking time may vary depending on the size of the meatballs – smaller ones will cook faster than larger ones.

What You Need

Ingredients

For the Gochujang Glaze:

• Gochujang (1 tbsp) – If you don’t have gochujang, you can substitute it with another chili paste or sriracha, though it will change the flavor profile.
• Rice vinegar (1 tsp) – White vinegar can be used as a substitute if rice vinegar is unavailable.
• Soy sauce (1 tbsp) – Tamari is a good gluten-free alternative.
• Brown sugar (1 tbsp) – You can use honey or maple syrup for a different sweetener.
• Toasted sesame oil (1 tsp) – Regular sesame oil won’t provide the same depth of flavor, so it’s best to use toasted sesame oil.
• Garlic, minced (1 small clove) – If fresh garlic isn’t available, you can use garlic powder (about 1/4 tsp).
• Fresh ginger, minced (1 tsp) – Ground ginger is an alternative but won’t offer the same fresh flavor.

For the Meatballs:

• Ground turkey (1 pound / 450g) – Ground chicken, beef, or pork can be used instead of turkey.
• Garlic, finely minced (2 cloves) – Garlic powder can be used as a substitute (about 1/2 tsp).
• Fresh ginger, minced (1 tsp) – Ground ginger is an alternative for convenience.
• Soy sauce (2 tbsp) – Use tamari for a gluten-free option.
• Panko bread crumbs (1/4 cup) – Gluten-free panko breadcrumbs or crushed rice crackers are good substitutes.
• Egg (1 large) – Replace with a flax or chia egg for a vegan option.
• Scallions, chopped (2, white and green parts separated) – Chives or shallots can be used as an alternative.

For Garnish:

• Sesame seeds, toasted (2 tsp) – Sunflower seeds are a good substitute for sesame seeds if you prefer.
• Scallion greens – Fresh cilantro or parsley can be used for a different garnish.

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 Make The Gochujan Meatballs

Preparation:

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with foil and lightly spray with oil.

Make the Gochujang Glaze:

2. In a small bowl, mix together gochujang, rice vinegar, soy sauce, brown sugar, toasted sesame oil, minced garlic, and minced ginger. Set aside.

Prepare the Meatballs:

3. In a large bowl, combine ground turkey, minced garlic, minced ginger, soy sauce, panko breadcrumbs, egg, and the chopped white parts of scallions. Mix until well combined.
4. Shape the mixture into 21 meatballs, each about 1 ounce in size. Place them evenly on the prepared sheet pan.

Bake the Meatballs:

5. Bake the meatballs in the preheated oven for 20 minutes or until they are cooked through.

Make the Glaze Crispy:

6. After baking, brush the meatballs with the prepared gochujang glaze.
7. To get the glaze crispy, increase the oven temperature to 425°F (220°C) and return the meatballs to the oven. Bake for an additional 5 minutes or until the glaze is caramelized and bubbly.

Serve:

8. Transfer the glazed meatballs to a serving platter and garnish with toasted sesame seeds and chopped green parts of scallions.
9. Serve with toothpicks for an appetizer or alongside rice for a main dish.

Saving the Gochujang Meatballs For Later

• Refrigerate: Leave to cool and refrigerate in an airtight container for up to 3 days. If you have any extra sides like rice, store them 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 it in the refrigerator overnight for when you want to use it.

Serving The Korean Turkey Gochujang Meatballs

• You can serve these Korean meatballs with noodles for a delicious one-dish meal. If you’re cooking noodles, add a splash of soy sauce for extra flavor and try pairing them with Korean Cold Spicy Noodles.
• For a low-carb, high-fiber option, serve it with steamed bok choy or broccoli.

Got any other serving ideas? Let me know in the comments below, and I’ll share them with everyone!

More Meatball Recipes:

• Fried Chicken Meatballs
• Copycat Olive Garden Meatballs
• Chinese Sweet And Sour Turkey Meatballs 
• Ina Garten’s Meatloaf Recipe, which I occasionally turn into meatballs.

More Korean Recipes

• Korean Chicken Gizzards
• Crispy Fried Chicken Bao Buns
• Korean Fried Chicken Street Food (Dakgangjeong)
• Korean-Inspired White Kimchi Ravioli
• Easy Jajangmyeon Recipe – Korean Date Dinner

Health Info

• Calories: 214.6
• Sugar: 2.9
• Sodium: 531.8
• Fat: 15.5
• Carbohydrates: 7
• Fiber: 0.5
• Protein: 11.9