TMIO RECIPE

Korean BBQ Meatballs

Meg van der Kruik

These Korean BBQ Meatballs are packed full of sweet and spicy flavors, are super moist, and easy to make!

Meatball Making Q&A

Would this recipe work with other types of ground meat besides turkey?

Yes!! You can use beef, pork or chicken and even a combination of any of those.

Any tips on how to keep the meatballs from becoming tough or dry?

The key is to incorporate more "wet" ingredients like vegetables and coconut aminos to help keep the moisture in.

Prep Time: 10 Min

- ground turkey - egg - breadcrumbs or ground flax - coconut aminos or Tamari - freshly grated ginger - minced garlic - chopped green onions - kosher salt and pepper - avocado or olive oil For the Korean BBQ Sauce: - jalapeño or serrano pepper jelly - coconut aminos or Tamari - juice from ½ a lime - red pepper flakes

Cook Time: 20 Min

Ingredients

White Scribbled Underline

In a bowl combine ground turkey, egg, breadcrumbs, coconut aminos, ginger, garlic, and green onions. 

Step 1

Season to taste with salt and pepper. Use a fork to gently combine all of the ingredients, being careful to not overtax or your meatballs may be tough.

Step 2

Use your hand to form 1 ½-inch sized meatballs. Place the meatballs onto a baking sheet and chill in the fridge for 30 minutes.

Step 3

Once they are thoroughly chilled, preheat your oven to 350 and line a sheet pan with parchment paper. Set aside.

Step 4

Heat a skillet over medium-high heat. Add the oil then sear the meatballs until browned. Transfer meatballs to the baking sheeting and bake for 10 minutes.

Step 5

To make the sauce: In a sauce pan over medium heat combine the pepper jelly, coconut aminos, lime juice, and red pepper flakes. Bring to a simmer and cook, until the liquid reduces to a syrup. Remove from the heat.

Step 6

To serve: Drizzle the Korean BBQ sauce over the meatballs and garnish with green onions and red cabbage if desired.

Step 7