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Korean-glazed meatballs
2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
These lean meatballs stay plump and moist, baking at moderate heat until perfectly done. Meanwhile, a sweet-spicy glaze of gochujang (Korean red chile paste), honey, and rice vinegar melts together on the stovetop, and the cooked meatballs are tossed in this glaze to coat. Though the gochujang mixture has some spicy kick, the meatballs themselves are quite mild, so the flavors balance out. Set out as part of an appetizer spread with toothpicks or fondue forks for easy serving.
Ingredients
Uncooked 99% lean ground turkey breast
1 pound(s)
Panko breadcrumbs
⅔ cup(s)
Low sodium soy sauce
2 Tbsp
Uncooked onion
½ medium, grated
Garlic
2 clove(s), grated
Egg
1 large egg(s)
Gochujang hot pepper paste
¼ cup(s)
Honey
1 Tbsp
Unseasoned rice vinegar
1 Tbsp
Scallions
1 Tbsp, thinly sliced
Unsalted toasted sesame seeds
1½ tsp