Imagine a dish that combines the lean, protein-packed goodness of turkey with the fiery, complex flavors of Korean gochujang - these Asian Turkey Meatballs are about to revolutionize your weeknight dinner routine! Packed with aromatic garlic, ginger, and green onions, these meatballs are not just a meal, but a culinary adventure that will transport your palate straight to the vibrant streets of Asia.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup gochujang sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- In a large mixing bowl, combine ground turkey, breadcrumbs, chopped green onions, minced garlic, grated ginger, egg, and 1 tablespoon of soy sauce. Mix thoroughly using your hands or a fork until all ingredients are well incorporated.
- Using clean hands, form the mixture into uniform meatballs approximately
- 5 inches in diameter. You should be able to create about 12-16 meatballs depending on size.
- Preheat a large non-stick skillet over medium-high heat. Add sesame oil to the pan and allow it to heat for 1-2 minutes.
- Carefully place the meatballs into the hot skillet, ensuring they are not overcrowded. Cook for 4-5 minutes per side, rotating to ensure even browning and internal cooking.
- In a small bowl, whisk together gochujang sauce with remaining soy sauce to create the glaze. If the mixture is too thick, add a tablespoon of water to achieve desired consistency.
- Once meatballs are fully cooked (internal temperature reaches 165°F), reduce heat to low and pour gochujang glaze over meatballs, turning to coat evenly.
- Allow meatballs to simmer in the glaze for an additional 2-3 minutes, ensuring they are completely covered and the sauce slightly caramelizes.
- Remove from heat and garnish with additional chopped green onions. Serve hot with steamed rice or your preferred side dish.
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking to your fingers.
- Use a meat thermometer to ensure the meatballs reach the safe internal temperature of 165°F.
- Don't overcrowd the skillet - this helps achieve a perfect golden-brown exterior.
- If the gochujang glaze is too thick, a little water can help thin it out and create a more even coating.
- For extra flavor, toast your breadcrumbs lightly before mixing them into the meat mixture.
- Let the meatballs rest for a minute after glazing to allow the flavors to fully absorb.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 22g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
