With the Olympics starting last week, most Canadians are glued to their TV sets. From ski-jumping to hockey, we Canucks are very patriotic about our winter sports. So naturally lots of Olympic parties happen over the two weeks of the games. Last weekend I made these Korean turkey balls, a tasty appetizer and healthy alternative to chips and dip. My advice, the more sauce the better!
Korean Turkey Balls
- 1 lb lean ground turkey
- 2 garlic cloves minced
- 1 white onion diced
- 2 Tbsp fine ground bread crumbs
- 1 egg, beaten
- 1 Tbsp minced ginger
- 1 Tsp sesame oil
- 3 Tbsp low sodium soy sauce
- 1 Tsp fish sauce
- Salt and Pepper to taste
Directions:
1. Preheat oven to 375°F.
2. Place all turkey meatball ingredients into a large mixing bowl and mix together until completely blended.
3. Form 1 – 1 1/2 tablespoon sized balls with the turkey mixture and place onto a baking sheet, lined with parchment, about 1 inch apart.
4. Bake turkey balls for 15 to 20 minutes or until just cooked through.
Korean Sweet and Spicy Glaze:
- 1/4 cup gochujang (spicy Korean chile paste)
- 2 1/2 Tbsp honey
- 2 tsp granulated sugar
- 2 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1/2 Tbsp low sodium soy sauce
Garnish:
- green onion, thinly sliced
- toasted sesame seeds
