Korean-Style Cocktail Meatballs with a Sweet and Spicy Gochujang Glaze
User Reviews
5
Korean-Style Cocktail Meatballs with a Sweet and Spicy Gochujang Glaze
Description
This recipe for Korean-Style Cocktail Meatballs features lean ground turkey combined with savory seasoning including soy sauce, minced ginger and garlic, fish sauce, sesame oil, and chili for nuanced Korean flavors. The mixture is formed into small, uniform meatballs then baked until just cooked through, ensuring tenderness without drying.
The meatballs are finished with a glaze made by whisking together spicy gochujang paste with sweeteners such as light corn syrup or honey, rice wine vinegar, soy sauce, and sesame oil. This glaze is brushed on to add a glossy, slightly sticky coating that enhances the meatballs with balanced sweetness, heat, and umami intensity.
They are garnished with sliced green onion and toasted sesame seeds. These meatballs work well as finger food or appetizers and can be served with extra glaze on the side for dipping, providing a pleasant contrast between tender meat and flavorful sauce.
Ingredients
- 1 pound ground turkey lean
- 3 tablespoons soy sauce low sodium
- 1 tablespoon ginger minced
- 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 to taste
- black 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 soy sauce low sodium
garnish
- green onion thinly sliced
- sesame seeds toasted
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 Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 336mg | 14% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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