Ingredient
For the Glaze
- 1 tablespoon gochujang
- 1 teaspoon unseasoned rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 small cloves garlic, minced
- 1 teaspoon fresh minced ginger
For the Meatballs
- 1 pounds 93% lean ground turkey
- 2 garlic cloves, finely minced
- 1 teaspoon fresh minced ginger
- 2 tbsp reduced sodium soy sauce (use gluten-free soy sauce for GF)
- 1/4 cup panko bread crumbs (use gluten-free panko for GF)
- 1 large egg
- 2 scallions, chopped, white and green part separated
For the Garnish
- 2 teaspoons toasted sesame seeds
Directions
- 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 20-24 round meatballs, about 1 ounce 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.
- Top with sesame seeds.
- Serve over rice or pasta.
Enjoy!