Korean Turkey Gochujang Meatballs + Sweet & Tangy Sauce
Description
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.
Ingredients
- 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
Instructions
- 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.
- Using a #24 scoop (about 2 ½ tablespoons each or 1.5 ounces), portion meat mixture into 1 ½ inch meatballs.
- Arrange meatballs on sheet around broccolini (moving broccolini to make space as needed). Roast 10 minutes.
- 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.
- 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.
Notes
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.
Nutrition
Serving: 1/4 of the recipeCalories: 507kcalCarbohydrates: 38gProtein: 35gFat: 25gSaturated Fat: 5gCholesterol: 128mgSodium: 1399mgFiber: 6gSugar: 28g
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