Korean Turkey Meatballs (a.k.a. Gochujang Meatballs)
Korean Turkey Meatballs (a.k.a. Gochujang Meatballs): Juicy, ginger-spiced turkey meatballs in a sweet, spicy gochujang glaze. Addictive!
Ingredients
For the Gochujang Glaze:
- 1 tbsp gochujang
- 1 tsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1 small clove garlic minced
- 1 tsp fresh minced ginger
For the Meatballs:
- 1 pound (450g) ground turkey
- 2 garlic cloves finely minced
- 1 tsp fresh minced ginger
- 2 tbsp soy sauce
- 1/4 cup panko bread crumbs
- 1 large egg
- 2 scallions chopped (white and green parts separated)
For Garnish:
- 2 tsp sesame seeds toasted
- scallion greens
Instructions
Preparation:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with foil and lightly spray with oil.
Make the Gochujang Glaze:
- 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:
- 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.
- Shape the mixture into 18 meatballs, each about 1 ounce in size. Place them evenly on the prepared sheet pan.
Bake the Meatballs:
- Bake the meatballs in the preheated oven for 20 minutes or until they are cooked through.
Make the Glaze Crispy:
- After baking, brush the meatballs with the prepared gochujang glaze.
- 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:
- Transfer the glazed meatballs to a serving platter and garnish with toasted sesame seeds and chopped green parts of scallions.
- Serve with toothpicks for an appetizer or alongside rice for a main dish.