Gochujang Turkey Meatballs with Sesame Rice
Juicy baked turkey meatballs brushed with sticky gochujang glaze and served on sesame rice with cucumber.
Made with Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.31 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade is ready (see the base recipe). Spoon 90 ml into a clean bowl for the glaze. Keep the other 30 ml for the meatballs. Heat the oven to 200°C (180°C fan) and line a tray.
- 2
Mix the turkey, egg, breadcrumbs, spring onions, ginger, the 30 ml of marinade and a pinch of salt in a bowl with clean hands. Shape into 20 even balls.
- 3
Place the meatballs on the tray and bake for 15 minutes.
15 min - 4
Brush with half the clean glaze and bake for 8 to 10 minutes more, until sticky and cooked through with no pink in the middle.
9 min - 5
Meanwhile cook the rice in a lidded pan with 450 ml of water for 12 minutes, rest with the lid on for 10 minutes, then fork through the sesame oil.
12 min - 6
Brush the meatballs with the last of the glaze. Serve on the rice with cucumber and sesame seeds.
Tips
- Wet your hands when shaping so the meatballs do not stick.
- Use turkey thigh mince if you can for extra juiciness, as breast mince can be dry.
- Check one meatball is steaming hot and white all the way through before serving.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I use chicken or pork mince?
Yes. Pork gives a richer meatball and chicken mince is milder. Cooking times are the same.
Can I make it egg free?
Swap the egg for 2 tbsp of the breadcrumbs soaked in 3 tbsp of water. The meatballs will be slightly softer.
Can I freeze the meatballs?
Yes. Freeze them cooked and unglazed, then thaw overnight in the fridge and reheat with fresh glaze until steaming hot.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.