For gatherings big and small, you can’t forget the appetizers. These tasty little Kimchi Meatballs, sitting on crisp slices of cucumber and radish, are sure to please your guests. They can also be made in advance and frozen for ease.
These meatballs include kimchi, a fermented food with lots of beneficial probiotic bacteria. The kimchi lends a delicious flavor to the meatballs, but remember that not all of the bacteria will survive the high temperatures of the baking process.
To get a real probiotic boost, you might consider serving the meatballs with a side of kimchi to get the full benefit of those beneficial bacteria.
These tasty Kimchi Meatballs, served with crisp slices of cucumber and radish, are a perfect Asian-inspired appetizer.
- 1 Tbsp. olive oil
- 1 lb. ground turkey
- 2 scallions finely minced
- 1 clove garlic finely minced
- 1 Tbsp. fresh cilantro finely minced
- 1 egg yolk lightly beaten
- 1 tsp. sesame oil
- 1 tsp. ginger fresh grated
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. kimchi minced
- 2 Tbsp. coconut aminos
- 2 Tbsp. sesame oil
- 0.5 cucumbers cut into 24 slices
- 4 radishes cut into 24 slices
- 1 Tbsp. sesame seeds
- 2 Tbsp. cilantro finely minced
Preheat oven to 400 degrees F (205 degrees C). Brush a rimmed baking sheet with a tablespoon of oil, set aside.
In large bowl, mix together ground turkey, finely minced scallions, garlic and fresh cilantro, lightly beaten egg yolk, sesame oil, fresh grated or powdered ginger, salt, pepper and minced kimchi. With wet hands, form meat mixture into 24 meatballs. Place meatballs on oiled baking sheet, about an inch apart and bake 20 minutes. Remove meatballs from oven, cool slightly.
In a small bowl, whisk together coconut aminos and sesame oil, set aside.
To assemble appetizer, place a radish slice on top of a cucumber slice, then top with a meatball, repeat to make 24 appetizers. Drizzle coconut amino/sesame oil mixture over the meatballs. Garnish appetizers with sesame seeds and finely minced cilantro.
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