For those unfamiliar, Gochujang is a savory, sweet, and spicy fermented condiment made with chili and soybean and tastes like heaven by the spoonful.
Gochujang has been a hot topic for people interested in Korean cuisine, and I’ve been looking for a way to fuse it with some of my tried and true meals.
Delicious when served over rice, in a lettuce wrap, or simply on their own, these sweet and sour gochujang turkey meatballs are just the right level of sweet and spicy.
Ingredients:
Meatballs
- 1 egg
- 1 lb ground turkey
- 1 t Worcestershire sauce
- 1/2 C plain panko breadcrumbs
- 1/2 t kosher salt
- 1/2 t black pepper
- 1 T garlic powder
- 1 T onion powder
- 1/2 T ground ginger
- 1/2 t cayenne pepper powder
Sauce
- 2 C ketchup
- 1 T brown sugar
- 1/4 C soy sauce
- 1 T fish sauce
- 1 T rice wine vinegar
- 1/4 C lime juice
- 1 T toasted sesame oil
- 1 T gochujang
- 1 T garlic powder
- 1 T onion powder
- 1/2 T ground ginger
- 1/2 C toasted sesame seeds
Method:
- Pre-heat your oven to 425 degrees Fahrenheit.
- In a large mixing bowl, combine all meatball ingredients and mix with your hand until well integrated.
- Roll meatballs to your desired size and place on a greased baking sheet.
- Bake the meatballs in your pre-heated oven for 25-30 minutes, or until meatballs are nicely browned on the outside.
- While the meatballs cook, combine all of your sauce ingredients in a large sauce pan. Heat over low – medium low heat until sauce just begins to bubble.
- Once the meatballs are cooked, toss them with prepared sauce and heat slightly over low flame.
- While the sauce and meatballs simmer, toast your sesame seeds in a dry pan over medium low heat until golden brown.
- Serve meatballs with toasted sesame seeds sprinkled over the top.
