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.



  • 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


  • 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



  1. Pre-heat your oven to 425 degrees Fahrenheit.
  2. In a large mixing bowl, combine all meatball ingredients and mix with your hand until well integrated.
  3. Roll meatballs to your desired size and place on a greased baking sheet.
  4. Bake the meatballs in your pre-heated oven for 25-30 minutes, or until meatballs are nicely browned on the outside.
  5. 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.
  6. Once the meatballs are cooked, toss them with prepared sauce and heat slightly over low flame.
  7. While the sauce and meatballs simmer, toast your sesame seeds in a dry pan over medium low heat until golden brown.
  8. Serve meatballs with toasted sesame seeds sprinkled over the top.

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