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

1. Preheat oven to 400 degrees.  Cover 1 large sheet pan with foil and lightly spray with oil.
2. Combine glaze ingredients together in a small bowl.
3. For meatballs: Combine all ingredients from turkey to scallions (whites only) in a large bowl.  Mix thoroughly.
4. Using your hands, form into 20-24 round meatballs, about 1 ounce each.
5. Place the meatballs, evenly spaced, on the prepared sheet pan.
6. Baked for 20 minutes in the center of the oven.
7. Preheat the broiler on high and position the rack about 5 to 6 inches from the heat, second rack from the top.
8. Brush the meatballs with glaze and broil about 2 to 3 minutes.
9. Top with sesame seeds.
10. Serve over rice or pasta.

Enjoy!