Turkey Gochujang Meatballs
35 min171 kcal each
Ginger-garlic turkey meatballs baked and tossed in a sticky sweet-spicy gochujang glaze with sesame seeds. Korean-inspired and freezer-friendly.
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Plan this recipeIngredients
for 6 servings- Gochujang1 tbsp
- Rice vinegar1 tsp
- Low-sodium soy sauce3 tbsp
- Brown sugar1 tbsp
- Sesame oil1 tsp
- Garlic3 clove
- Fresh ginger2 tsp
- Lean ground turkey (93%)454 g
- Panko breadcrumbs15 g
- Egg1 piece
- Spring onions2 piece
- Sesame seeds2 tsp
Method
Prep 15 min · cook 20 min- Heat the oven to 200 °C and line a tray.
- Whisk the gochujang, rice vinegar, 1 tablespoon soy sauce, the brown sugar, sesame oil and a third of the garlic and ginger into a glaze.
- Mix the turkey with the remaining garlic, ginger and soy, the panko, egg and the white parts of the spring onions; roll into about 21 balls.
- Bake 15–18 minutes until cooked through, then toss in the glaze.
- Finish with sesame seeds and the spring onion greens.
- Keeps 4 days in the fridge or 3 months frozen. Reheat for 60 seconds.
Nutrition
per servingCal
171
Protein
17g
Carbs
7g
Fat
8.53g
Of 8.5g of fat per serving, 2.1g is saturated.
