Flavourful Korean Turkey Meatballs are seasoned with fresh ginger, garlic, pepper, sesame oil and a little molasses.

Sometimes my kids whine about supper. (Okay, often.) May be it’s a phase? They’re tired of chicken, say they don’t like turkey meatballs, don’t want to eat fish again….What I have come to discover as they get further into their teens is that more and more they love highly seasoned foods.

My kids clean their plates when I serve these tasty Korean turkey meatballs.

They love garlic and ginger and spices, loads of spices. The more I prepare ethnic foods the less they complain. Needless to say, my cupboard has been filling up with different spicy condiments, including the Korean paste-like sauce, gochujang.

Korean turkey meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they’re tossed with simply spiced noodles that are seasoned with gochujang. Serve this dish with raw or lightly sauteed peppers for a bright and flavourful meal.

This recipe is slightly adapted from New York Times Cooking.

Korean Turkey Meatballs with Noodles

Serves 4

Ingredients:

• 1 pound ground turkey
• 1 ½ Tbsp. Crosby’s Fancy Molasses
• 1 tsp. ground black pepper
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. rice or cider vinegar
• ⅓ cup chopped peeled pear or apple
• ¼ cup minced onion
• ½-1 Tbsp. grated ginger
• 3 Tbsp. soy sauce or tamari (GF)
• 3 cloves garlic, minced
• 1 large egg, beaten
• ⅓ cup dry bread crumbs or panko (can omit for gluten-free version)
• 6 ounces udon, soba or linguine noodles* (GF if necessary)
• 1 Tbsp. grape seed oil
• 2 Tbsp. gochujang, or 2 Tbsp. ketchup seasoned with 1 tsp. hot sauce
• 3 scallions, cut on diagonal

*Can serve meatballs with rice instead

Instructions:

1. Heat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
2. Place turkey in a bowl.
3. Combine molasses, pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and two cloves of the garlic in a food processor and whirl until well minced. Scrape out of the processor and onto the turkey and stir to combine. Mix in the egg and bread crumbs. Form into 1 ½” balls and place on prepared pan.
4. Bake for 18-20 minutes, until done. (Careful not to overcook.)
5. While the meatballs are baking, cook the pasta according to package directions. Reserve 1 cup of the cooking water before draining.
6. When meatballs are done, warm a saute pan over medium heat. Swirl in oil and add the remaining clove of garlic. Cook for 30 seconds then whisk in the gochujang or ketchup-hot sauce mixture and ¾ of the reserved pasta water. Simmer until it starts to thicken then add noodles. Toss to coat then add meatballs. (Add remaining pasta water if necessary.)
7. Sprinkle over the scallions and serve.