Korean-Style Cocktail Meatballs with a Sweet and Spicy Gochujang Glaze
Servings: 7
Calories: 146kcal
Ingredients
- 1 pound lean ground turkey
- 3 tablespoons low sodium soy sauce
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 2 to 3 dashes fish sauce
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 serrano chile, seeded and minced
- 2 tablespoons rice flour all purpose works fine
- 1 egg white, lightly beaten
- salt and pepper to taste
gochujang glaze
- ¼ cup gochujang spicy Korean chile paste
- 2 tablespoons light corn syrup OR 2 1/2 tablespoons honey
- 2 teaspoons granulated sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- ½ tablespoon low sodium soy sauce
garnish
- green onion, thinly sliced
- toasted sesame seeds
Instructions
- Preheat oven to 375°F.
- Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended. (make sure not to over mix)
- Form 1 – 1 ½ tablespoon sized cocktail meatballs with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
- Bake meatballs for 15 to 20 minutes or until just cooked through.
- For the gochujang glaze: Place all ingredients into a small mixing bowl and whisk together until fully combined.
- Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.
Nutrition
Calories: 146kcal | Carbohydrates: 12g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 336mg | Potassium: 247mg | Fiber: 1g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg