Name: Sticky Gochujang Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Ingredients: 1lb ground turkey or chicken; ¼ yellow onion; 3 cloves garlic; 1” knob of ginger; 2 scallions, thinly sliced; 2 tbsps gochujang; 1 tbsp sesame oil; 1 tbsp soy sauce; ¼ tsp white or black pepper; 1 egg; ½ cup panko breadcrumbs; ¼ tsp salt; Rice for serving; Kimchi for serving; 3 tbsps gochujang; ¼ cup honey; 2 tbsp rice vinegar; 2 tbsp soy sauce; 2 tsp sesame oil; 2 Persian cucumber; 1 carrot, grated; 1 tbsp fresh cilantro, chopped; 2 tbsps rice vinegar; 1 tbsp toasted sesame oil; 1 tsp soy sauce; ½ tsp granulated sugar; Salt to taste; Gochugaru to taste (if desired)

Description

These Sticky Gochujang Meatballs are tossed in a sweet, spicy, sticky gochujang sauce and served with a refreshing cucumber salad for an easy meal prep-friendly dinner.

Ingredients

For the Sticky Gochujang Meatballs:

1lb ground turkey or chicken
¼ yellow onion
3 cloves garlic
1” knob of ginger
2 scallions, thinly sliced
2 tbsps gochujang
1 tbsp sesame oil
1 tbsp soy sauce
¼ tsp white or black pepper
1 egg
½ cup panko breadcrumbs
¼ tsp salt
Rice for serving
Kimchi for serving

For the Sticky Gochujang Sauce:

3 tbsps gochujang
¼ cup honey
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp sesame oil

For the Cucumber Salad:

2 Persian cucumber
1 carrot, grated
1 tbsp fresh cilantro, chopped
2 tbsps rice vinegar
1 tbsp toasted sesame oil
1 tsp soy sauce
½ tsp granulated sugar
Salt to taste
Gochugaru to taste (if desired)

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Instructions

For the Sticky Gochujang Meatballs:

Preheat the oven to 400°F.
Grate or blend in a food processor the onion, garlic and ginger.
Add to a large bowl with the scallions, gochujang, sesame oil, soy sauce, white pepper, egg, panko, and salt. Mix until well combined, then add the ground turkey and mix until just combined.
Form into 2 tbsp/1oz sized meatballs and place on a parchment paper lined baking sheet. Bake at 400°F for 20-22 minutes or until golden brown and cooked through.
Now make the sticky gochujang sauce. In a large skillet, add the gochujang, honey, rice vinegar, soy sauce, and sesame oil. Whisk until combined and bring to a boil. Reduce to low and simmer for 10-15 minutes, whisking every few minutes, until mixture has thickened and can coat the back of a spoon.
Make the cucumber salad by adding cucumbers, carrot, cilantro, rice vinegar, sesame oil, soy sauce, sugar, salt, and gochugaru. Toss until combined and taste to adjust for seasoning.
Once meatballs are cooked, add to the pan of sauce and toss to coat. Cook for 1-2 minutes, until sauce has further thickened and the sauce clings to the meatballs.
Serve the meatballs with white rice, kimchi, and cucumber salad, with additional green onions and sesame seeds to garnish if desired.

Prep Time: 10
Cook Time: 30