Ingredients

The following ingredients have 6 Servings
  • 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
  • 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
  • green onion, thinly sliced
  • toasted sesame seeds

Instruction

  • 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.