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  • Writer's pictureFrank

Gochujang Wild Turkey Meatballs

Updated: May 7, 2021

This recipe was adapted from a recipe using chicken, but our guy Nick (@earthworkslandscapingrf on Instagram) used his spring turkey from this year to make these tasty bad boys.


A note on Gochujang (gow·choo·jang) since up until I saw this recipe, I had no idea what it was or how to pronounce it. Gochujang is a Korean red chile paste with a couple other ingredients.


Meatball Ingredients

1.5 pounds of turkey

3 tablespoons of low sodium soy sauce

1.5 to 3 tablespoons of Gochujang

4.5 green onions, finely chopped

Fresh ginger, grated

1.5 clove of garlic (if you’re like us, this is just a suggestion, as too much garlic doesn’t exist)


Roasted Broccoli

1 large head of broccoli, cut to pieces

Sesame or extra virgin olive oil

Salt

Pepper


Sauce

0.5 cup of low sodium soy sauce

3 tablespoons of honey

3 tablespoons of rice vinegar

1.5 to 3 tablespoons of Gochujang

Fresh ginger, grated

3 cloves of garlic (again, this is just a suggestion)

1.5 tablespoons of sesame oil

A little less than a half cup of Greek yogurt


Potential Sides

Rice

Sesame seeds

Chiles

Kimchi (big fan of radish kimchi)


Cooking Instructions

In order to eat this with rice, factor your rice cook time into your cooking time. I like jasmine rice personally, and that takes about 20 minutes, so you should start that first.


Meatballs and Broccoli

1. Preheat the oven to 450°F and prep a baking sheet by putting parchment paper on it.

2. Add your turkey, soy sauce, Gochujang (I’m getting really good at spelling this word), green onions, ginger, and garlic to a bowl. Mix it up until combined.

3. Turn the mixture into approximately 16 meat balls (may need to coat your hands in oil to keep the mixture from sticking to your hands). No worries if the mix is wet, they will firm up when cooking.

4. Put your meatballs on the baking sheet.

5. Mix your broccoli with oil, salt, and pepper and put them on the same or another baking sheet.

6. Toss in the oven for about 15 minutes. The meatballs need to be cooked through. Check your broccoli at that time, as it should be done too.


Sauce

7. While that is cooking, you can mix up the sticky Gochujang sauce.

8. Take a small pot, toss in the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and ¼ cup of water.

9. Bring to a boil for about 5 minutes. Stir this mixture so it doesn’t burn. It is done when it thickens and is reduced by about ¼.


Bring it Home

10. When the meatballs are done, coat them in about half the sauce and return them to the oven for about 3 minutes.

11. Take 2-3 tablespoons of the remaining sauce and combine with the yogurt.


Combine and Devour

12. Serve the meatballs with the sauce over rice and topped with the additional sides. Broccoli can go on the side.


To see some pictures of the final product, as well as more hunting and fishing content, go to:

https://www.instagram.com/126outdoors/



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