These tender meatballs are juicy and packed full of flavor from garlic, ginger, as well as the earthiness and sweetness of gochujang. They are coated in a sweet and sticky sauce and topped with fresh green onion. I like to serve them on shredded cabbage along with fresh and pickled vegetables for a full meal.
In a large bowl, combine all meatball ingredients except the avocado oil. Mix gently and shape into 20 meatballs.
Heat a large pan over medium-high heat. Add a teaspoon of avocado oil and add the meatballs. Cook until browned then rotate and continue cooking until golden, but not cooked through about 5-10 minutes total.
Add the garlic and ginger and cook until fragrant, about 1 minute then add the remaining sauce ingredients. Cook for about 5 minutes more, or until the sauce is reduced to about 1/3 cup and the meatballs are cooked through. The sauce should be slightly thick and cling to the meatballs. Off heat, sprinkle with reserved green onion greens and drizzle with sesame oil.
Serve over a bed of cabbage with any additional vegetables desired.
Notes
Nutrition is for the meatballs alone.Protein:Energy Quotient [calories]: 1.73, Protein % of calories: 53.6%Nutrition with ground pork: Calories: 506 cal, Carbs: 9g, Fiber: 1g, Fat: 37g, Protein: 35g, Protein % of calories: 53.6%, Protein:Energy Quotient [calories]: 0.57, Protein % of calories: 27.6%Nutrition with ground turkey: Calories: 278 cal, Carbs: 9g, Fiber: 1g, Fat: 7g, Protein: 45g, Protein:Energy Quotient [calories]: 2.78, Protein % of calories: 65%