Photo of Korean-Glazed Meatballs by WW

Korean-Glazed Meatballs

Points® value
Total Time
30 min
15 min
15 min
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.


Cooked 99% fat-free ground turkey breast

1 pound(s)

Gochujang hot pepper paste

1 tbsp(s)

Panko breadcrumbs


Low sodium soy sauce

2 tbsp(s)

Cooked onions

½ cup(s), grated

Fresh garlic scapes

2 medium

Poached egg

1 egg(s)

Gochujang hot pepper paste

¼ cup(s)


1 tbsp(s)

Unseasoned rice vinegar

1 tbsp(s)


1 tbsp(s), thinly sliced

Unsalted toasted sesame seeds

1½ tsp(s)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl combine turkey, panko, soy sauce, onion, garlic, and egg. Mix well until thoroughly combined. Shape mixture into 24 balls, about 2 tbsp each. Arrange on prepared baking sheet.
  3. Bake meatballs at 400°F until cooked through, 15 minutes.
  4. Meanwhile, in a large nonstick skillet, combine gochujang, honey, and vinegar. Cook over medium-low heat until warm and well combined, about 2 minutes. Add meatballs and toss gently to coat. Spoon meatballs into a bowl or onto a platter. Sprinkle with scallions and sesame seeds.
  5. Serving size: 3 meatballs