Description

These Asian inspired turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. Great as an appetizer or serve them with brown rice to make them a meal.

Yield: 7servings | Serving Size: 3meatballs

Ingredients

For the Gochujang Glaze:

1tablespoongochujang, check labels for gluten-free

1teaspoonunseasoned rice vinegar

1tablespoonreduced sodium soy sauce, use gluten-free soy sauce for GF

1tablespoonbrown sugar

1teaspoontoasted sesame oil

1small clove garlic, minced

1teaspoonfresh minced ginger

For the meatballs:

1pounds93% lean ground turkey

2garlic cloves, finely minced

1teaspoonfresh minced ginger

2tbspreduced sodium soy sauce, use gluten-free soy sauce for GF

1/4cuppanko bread crumbs, use gluten-free panko for GF

1large egg

2scallions, chopped, white and green part separated

For Garnish:

2teaspoonstoasted sesame seeds

scallion greens

Instructions

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.

Last Step:

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Nutrition

Serving: 3meatballs, Calories: 140kcal, Carbohydrates: 6g, Protein: 14g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 75mg, Sodium: 321mg, Fiber: 0.5g, Sugar: 3g