Gochujang Turkey Meatballs in Sweet & Sour Sauce
Want something new to try? Check out this recipe for Asian-Inspired sweet and sour Gochujang turkey meatballs. It's so good!
Equipment
Large mixing bowl
Rimmed baking sheet
Large saucepan
Small dry skillet (for toasting sesame seeds)
Instant-read thermometer
Parchment paper or silicone baking mat
Ingredients
Meatball Ingredients
1 medium egg
1 pound ground turkey - minced turkey, about 450g
1 tablespoon Worcestershire sauce
½ cup Panko breadcrumbs - about 30g
1 teaspoon kosher salt - about 6g
1 teaspoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon ginger - ground
½ teaspoon cayenne pepper - adjust to taste
Sauce Ingredients
¾ cup ketchup - 180ml, tomato sauce in Australia and UK
1 tablespoon brown sugar
¼ cup soy sauce - 60ml
1 tablespoon fish sauce- 1 tablespoon rice wine vinegar
¼ cup lime juice - 60ml, about 2-3 limes
1 tablespoon sesame oil - toasted- 2 tablespoons Gochujang - Korean chilli paste, adjust to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon ginger - ground
Garnish
2 tablespoons sesame seeds - for garnish
Instructions
- Preheat your oven to 425°F / 220°C (200°C fan-forced).
- In a large mixing bowl, combine all meatball ingredients and gently mix with your hands until just integrated — stop as soon as you no longer see dry breadcrumbs. Overworking lean turkey will make the meatballs tough and dry.1 medium egg, 1 pound ground turkey, 1 tablespoon Worcestershire sauce, 1/2 cup Panko breadcrumbs, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 tablespoon ginger, 1/2 teaspoon cayenne pepper
- Using damp hands, roll the mixture into approximately 20 meatballs (about 1.5 tablespoons each) and place them on a greased or parchment-lined rimmed baking sheet, spaced about 1 inch apart.
- Bake in your preheated oven for 20-25 minutes, or until the meatballs are golden brown on the outside and register 165°F / 74°C on an instant-read thermometer.
- While the meatballs bake, combine the ketchup, brown sugar, soy sauce, fish sauce, rice wine vinegar, lime juice, toasted sesame oil, gochujang, garlic powder, onion powder, and ground ginger in a large saucepan. Heat over low to medium-low heat, stirring occasionally, until the sauce just begins to gently bubble. Remove from heat.3/4 cup ketchup, 1 tablespoon brown sugar, 1/4 cup soy sauce, 1 tablespoon fish sauce, 1 tablespoon rice wine vinegar, 1/4 cup lime juice, 1 tablespoon sesame oil, 2 tablespoons Gochujang, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 tablespoon ginger
- Once the meatballs are cooked, toss them with prepared sauce and heat slightly over low flame.
- In a small dry skillet over medium-low heat, toast the sesame seeds, stirring frequently, for 2-3 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.2 tablespoons sesame seeds
- Serve meatballs with toasted sesame seeds sprinkled over the top.2 tablespoons sesame seeds
Notes
Storage: Store meatballs and sauce together in an airtight container in the fridge for up to 4 days. The sauce keeps the lean turkey moist during storage.
Freezing: Freeze baked, sauced meatballs in a single layer on a sheet pan first, then transfer to a freezer bag. Keeps for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat gently in a covered pan on low heat with a splash of water. Avoid high heat — it dries lean turkey out quickly.
Make-Ahead: Roll the meatballs, place on the greased baking sheet, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. The cold firms the mix and helps them hold their shape.
Pro Tip: Keep sauce heat genuinely low — the sugar in ketchup and brown sugar scorches fast on medium heat. A gentle bubble for a few minutes is all it needs.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 30gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 103mgSodium: 1400mgPotassium: 1016mgFiber: 4gSugar: 16gVitamin A: 989IUVitamin C: 12mgCalcium: 261mgIron: 6mg
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