Gochujang-Glazed Turkey Meatball Lettuce Wraps with Cucumber Salad - Sensei Farms

Gochujang-Glazed Turkey Meatball Lettuce Wraps with Cucumber Salad - Sensei Farms

Prep Time

20 minutes

Cook Time

22 minutes

Total Time

42 minutes

Yields

4

Directions

  1. Pre-heat oven to 525°F
  2. Combine the carrot, cabbage, garlic, and ginger in the bowl of a food processor and pulse until fine, scraping down the sides of the bowl as needed
  3. In a large mixing bowl combine the minced carrot and cabbage mixture with the remaining meatball ingredients turkey and mix well. Form into the size of golf balls and place on lined baking sheet (should make roughly 14 meatballs)
  4. In a separate bowl whisk together all of the ingredients for the gochujang glaze
  5. Bake meatballs for 6 to 8 minutes, then glaze liberally with gochujang glaze and bake for an additional 6 to 8 minutes.
  6. Glaze again and bake for an additional 4 to 6 minutes and remove from the oven and let cool slightly. Instant-read thermometer should register internal temperature of meatballs at 165°F
  7. Meanwhile, combine all of the ingredients for the cucumber salad in a large mixing bowl and mix thoroughly
  8. To serve, place 2 to 3 meatballs on two layers of romaine lettuce and top with cucumber salad, toasted sesame seeds, and scallions. Serve immediately

Ingredients

  • 1 medium carrot, roughly chopped
  • 1/2 cup chopped cabbage
  • 2 cloves garlic
  • 1 tbsp sliced ginger
  • 1 pound ground turkey
  • 3 scallions, sliced very thin, divided (reserve 1/4 cup for garnish)
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce (optional)
  • 1/4 tsp kosher salt
  • 1/4 tsp sugar
  • 1/4 cup gochujang paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp water
  • 3 mini-cucumbers, sliced very thin
  • 3 large red radishes, sliced very thin
  • 1/2 tsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp toasted sesame seeds
  • 4 oz romaine lettuce leaves