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Korean Turkey Gochujang Meatballs + Sweet & Tangy Sauce

Print Recipe
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Yield 4 servings
Category Main Dish
Cuisine Korean
Author Lauren Grant


All cooked on one sheet pan, this Korean Turkey Meatball dinner is the ultimate weeknight meal! Flavorful, healthy, and quick to cook and clean up.


  • 2 bunches broccolini, about 1 pound, tough ends trimmed
  • 4 teaspoons olive oil
  • Kosher salt
  • 1 bunch scallions, chopped
  • 1 large egg
  • ½ cup Panko, preferably whole-wheat
  • 3 tablespoons gochujang, divided
  • 1 tablespoon grated fresh ginger
  • 1 ½ teaspoons grated fresh garlic
  • ½ teaspoon cayenne
  • 1 pound 93% lean ground turkey
  • 1 (10- to 14-ounce) bag frozen in-shell edamame
  • ¼ cup honey
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons white or rice vinegar
  • for serving, optional: cooked rice, cilantro, toasted sesame seeds and black pepper


  • Heat oven to 425ºF (218ºC).
  • Toss broccolini with 1 tablespoon olive oil and season with salt. Arrange in an even layer on baking sheet and roast 5 minutes.
  • Set aside 2 tablespoons chopped scallions.
  • In a large bowl, beat egg. Add remaining scallions, Panko, 1 tablespoon gochujang, ginger, garlic, 1 teaspoon kosher salt and cayenne; mix to combine. Add turkey and mix just until combined.
    scallions, breadcrumbs, gochujang mixture in a large glass bowl
  • Using a #24 scoop (about 2 ½ tablespoons each or 1.5 ounces), portion meat mixture into 1 ½ inch meatballs.
    ground meat mixture in a large bowl
  • Arrange meatballs on sheet around broccolini (moving broccolini to make space as needed). Roast 10 minutes.
    meatballs and broccolini on a sheetpan
  • Meanwhile, add remaining teaspoon oil and ½ teaspoon salt to bag of frozen edamame; toss to coat. Pour edamame on sheet over broccolini and around meatballs. Continue roasting until meatballs are cooked through and an instant-read thermometer inserted in centers register 165ºF, 10–15 minutes more.
    meatballs, broccolini and edamame on a sheetpan
  • Meanwhile for the drizzle sauce, whisk together honey, remaining 2 tablespoons gochujang, sesame oil, and vinegar.
  • Serve meatballs, broccolini, and edamame with cooked long grain rice (if desired) and top with gochujang drizzle sauce and black pepper.


I like to serve this meal with brown jasmine rice, but any long grain or brown rice works well.
I top each bowl with toasted sesame seeds, a few sprigs of cilantro and tons of black pepper. Feel free to serve with low-sodium soy sauce as well. 
For a lower-sugar, lower-carb option: skip serving this with rice and make a half batch of the sauce. Most of the sugar and carbs are coming from the honey-based sauce.


Serving: 1/4 of the recipeCalories: 507kcalCarbohydrates: 38gProtein: 35gFat: 25gSaturated Fat: 5gCholesterol: 128mgSodium: 1399mgFiber: 6gSugar: 28g
Keywords gochujang meatballs, Korean turkey meatballs
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