Ingredients
Scale
- 1 1/2 pounds (680 g) 93% lean ground turkey
- 1 large egg
- 1/3 cup (30 g) plain panko breadcrumbs
- 4 scallions, finely sliced, divided
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil, divided
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons gochujang
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar, divided
- 1/4 cup water
- 1 teaspoon cornstarch
- 2 cups cooked jasmine rice
- 1 1/2 cups shelled edamame, cooked
- 1 large English cucumber, thinly sliced
- 1 cup shredded carrots
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425°F (218°C) and line a rimmed sheet pan with parchment paper.
- Mix the turkey, egg, panko, half the scallions, garlic, ginger, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon sesame oil, and black pepper just until combined.
- Form about 20 meatballs and arrange them on the sheet pan. Bake for 14 to 17 minutes, until the centers reach 165°F (74°C).
- While the meatballs bake, whisk the gochujang, tamari, honey, 1 tablespoon rice vinegar, remaining sesame oil, water, and cornstarch in a saucepan. Simmer for 2 to 3 minutes until glossy and lightly thickened.
- Toss the cucumber and carrots with the remaining tablespoon rice vinegar and a small pinch of salt. Let stand while the meatballs cook, then drain excess liquid.
- Toss the baked meatballs with enough glaze to coat.
- Divide the rice, edamame, glazed meatballs, and cucumber-carrot salad among 4 bowls. Top with remaining scallions and sesame seeds.
Notes
- Cook ground turkey meatballs to 165°F (74°C).
- For a gluten-free version, use gluten-free panko, gluten-free tamari, and gochujang labeled gluten free.
- Keep the cucumber-carrot salad separate from the warm rice and meatballs for meal prep.
- Refrigerate cooked portions promptly and use within about 4 days. Reheat the hot components to 165°F.
- Nutrition is an estimate for one-fourth of the recipe and varies by turkey, gochujang, tamari, rice, and edamame brands.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Korean-Inspired
- Diet: High Protein