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Overhead view of meatballs, chopped veggies, and lentils.

Quick Gochujang Turkey Meatballs

These meatballs are perfect for a quick Korean-inspired rice bowl, and make great leftovers for future lunches. 

Course Main Course
Cuisine Korean
Keyword bibimbap bowls, gochujang sauce, quick, rice bowls, turkey, turkey meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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)


  1. Preheat oven to 385 degrees F. Line a baking sheet with parchment paper or foil and spray with nonstick cooking spray. 

  2. 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. 

  3. 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. 

  4. 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.