Asian Turkey Meatballs with Gochujang Glaze

These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.

These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.

These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.

I’m obsessed with gochujang, a thick, spicy red chili paste and one of the backbone ingredients of Korean cooking. I love the kick and depth of flavor that it adds to everything you stir it into — a little goes a long way.

These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.

Asian Turkey Meatballs with Gochujang Glaze

These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.

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 cloves 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 the garnish
  • 2 teaspoons toasted sesame seeds
  • scallion greens
   

Directions:

  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.
  5. Place the meatballs, evenly spaced, on the prepared sheet pan.
  6. Baked for 20 minutes in the center of the oven.
  7. Preheat the broiler on high and position the rack about 5 to 6 inches from the heat, second rack from the top.
  8. Brush the meatballs with glaze and broil about 2 to 3 minutes.
  9. Transfer to a platter and top with sesame seeds and scallions.
  10. Serve with toothpicks as an appetizer or with rice if desired as a main dish.

Nutrition Information

Yield: 7 servings, Serving Size: 3 meatballs

  • Amount Per Serving:
  • Smart Points: 4
  • Points +:
  • Calories: 140
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 75mg
  • Sodium: 321mg
  • Carbohydrates: 6g
  • Fiber: 0.5g
  • Sugar: g
  • Protein: 14g

These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.