Ingredients

The following ingredients have 7 Servings
  • 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 clove garlic (minced)
  • 1 teaspoon fresh minced ginger
  • 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)
  • 2 teaspoons toasted sesame seeds
  • scallion greens

Instruction

  • Preheat oven to 400 degrees.  Cover 1 large sheet pan with foil and lightly spray with oil.
  • Combine glaze ingredients together in a small bowl.
  • For meatballs: Combine all ingredients from turkey to scallions (whites only) in a large bowl.  Mix thoroughly.
  • Using your hands, form into 21 round meatballs, about 1 oz each. Place the meatballs, evenly spaced, on the prepared sheet pan. Baked for 20 minutes in the center of the oven.
  • Preheat the broiler on high and position the rack about 5 to 6 inches from the heat, second rack from the top.
  • Brush the meatballs with glaze and broil about 2 to 3 minutes.
  • Transfer to a platter and top with sesame seeds and scallions.
  • Serve with toothpicks as an appetizer or with rice if desired as a main dish.