Ingredients

• 1 pound uncooked 99% fat-free ground turkey breast
• ⅔ cup panko breadcrumbs
• 2 tbsp low sodium soy sauce
• ½ medium uncooked onion, grated
• 2 medium garlic cloves, grated
• 1 large egg
• ¼ cup(s) gochujang hot pepper paste
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp uncooked scallions, thinly sliced
• 1½ tsp unsalted toasted sesame seeds

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl combine turkey, panko, soy sauce, onion, garlic, and egg. Mix well until thoroughly combined. Shape mixture into 24 balls, about 2 tbsp each. Arrange on prepared baking sheet.
3. Bake meatballs at 400°F until cooked through, 15 minutes.
4. Meanwhile, in a large nonstick skillet, combine gochujang, honey, and vinegar. Cook over medium-low heat until warm and well combined, about 2 minutes. Add meatballs and toss gently to coat. Spoon meatballs into a bowl or onto a platter. Sprinkle with scallions and sesame seeds.
5. Serving Size: 3 meatballs!