These Quick Gochujang Turkey Meatballs are great for those nights that you want to make a Korean rice bowl but don’t have time to marinate Bulgogi.Jump to Recipe Print Recipe
For the last few years, I have been cooking a feast full of different Korean foods for Grant’s birthday. Since we have a large group of people over who have different diets and allergies, I set it up so that people can build their own Bibimbap bowls to fit their dietary needs.
I also love making these rice bowls on busier nights when we have leftover rice or leftover veggies. If I can remember, I like to marinate fish or meat to top the bowls. But sometimes I don’t think that far in advance, and that is where these meatballs come in.
They are so simple! All you have to do it mix together your basic turkey meatball ingredients, roll them into balls, brush some Gochujang sauce on the top, and bake. I find the Gochujang sauce in the Asian aisle at most grocery stores.
Quick Gochujang Turkey Meatballs
These meatballs are perfect for a quick Korean-inspired rice bowl, and make great leftovers for future lunches.
- 1 lb. ground turkey
- 1/2 medium onion, finely diced
- 1 large carrot, finely diced
- 1/4 teaspoon ground ginger
- 1 clove garlic, minced
- 1 egg
- 1/3 cup panko breadcrumbs
- 1/4 teaspoon salt
- Pinch of black pepper
- 1-2 Tablespoons Gochujang sauce
- Cooked rice, carrots, cucumbers, cooked spinach, cooked mushrooms, fried eggs, extra Gochujang sauce to make rice bowls (optional)
Preheat oven to 385 degrees F. Line a baking sheet with parchment paper or foil and spray with nonstick cooking spray.
In a large bowl, combine ground turkey, onion, carrot, ginger, garlic, egg, panko breadcrumbs, salt, and pepper. Roll into 1 1/2″ balls and place on prepared baking sheet. Drop approximately 1/2-1 teaspoon of the Gochujang sauce onto the top of each meatball, and then use a pastry brush to brush the sauce evenly along the top and sides of each meatball.
Once all meatballs are lightly covered in the sauce, place in the oven and bake for 25-30 minutes, or until the meatballs reach an internal temperature of at least 165 degrees F. Start checking after 25 minutes.
These go well on top of a bowl full of rice and assorted veggies. I like to add a fried egg and some extra Gochujang sauce.