Korean-Glazed Meatballs
3
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
These lean meatballs stay plump and moist, baking at moderate heat until perfectly done. Meanwhile, a sweet-spicy glaze of gochujang (Korean red chile paste), honey, and rice vinegar melts together on the stovetop, and the cooked meatballs are tossed in this glaze to coat. Though the gochujang mixture has some spicy kick, the meatballs themselves are quite mild, so the flavors balance out. Set out as part of an appetizer spread with toothpicks or fondue forks for easy serving.
Ingredients
Cooked 99% fat-free ground turkey breast
1 pound(s)
Gochujang hot pepper paste
1 tbsp(s)
Panko breadcrumbs
⅔ cup(s)
Low sodium soy sauce
2 tbsp(s)
Cooked onion
½ cup(s), grated
Fresh garlic scapes
2 medium
Poached egg
1 egg(s)
Gochujang hot pepper paste
¼ cup(s)
Honey
1 tbsp(s)
Unseasoned rice vinegar
1 tbsp(s)
Scallions
1 tbsp(s), thinly sliced
Unsalted toasted sesame seeds
1½ tsp(s)