Last updated February 1, 2019 by Lisa Richards, CNC

Kimchi Meatballs

Kimchi meatballs

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. However, the byproducts of the fermentation process still make this an extra-nutritious meal.

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. And you could add a dollop of plain probiotic yogurt on the side to provide a refreshing counterbalance to the spicy flavor of the kimchi.

4.41 from 27 votes
Kimchi meatballs
Kimchi Meatballs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

These tasty Kimchi Meatballs, served with crisp slices of cucumber and radish, are a perfect Asian-inspired appetizer. 

Course: Appetizer, Main Course
Cuisine: Asian, Korean
Servings: 6 servings of 4 meatballs
Calories: 194 kcal
Author: Lisa Richards
  • 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, freshly grated
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. kimchi, minced
Sauce & Garnish
  • 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
  1. Preheat oven to 400 degrees F (205 degrees C). Brush a rimmed baking sheet with a tablespoon of oil, set aside. 

  2. 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.

  3. In a small bowl, whisk together coconut aminos and sesame oil, set aside.

  4. 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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  1. Cinnamon Vogue says:

    5 stars
    Brilliant. Just what I was looking for. Did not want to use bread crumbs in meatballs. I will use ground beef cause I don’ t like Turkey. Not sure about the coconut Aminos. Maybe I will use a balsamic vinegar based sauce. But all in all nicely done.

  2. Lauren says:

    5 stars
    These are really good! Didn’t make any modifications (except I didn’t have sesame seeds or cilantro) and really enjoyed it, I paired with a side of veggies and extra kimchi and it worked as a light-ish meal with plenty of leftovers.

  3. Jacki says:

    5 stars
    I made these last night using white kimchi and they were great! I made them for my dinner snd just served them alongside your Thai cucumber salad. And now I have leftovers for a few more meals. Can these be frozen or would that lose the benefits of the fermented kimchi? I’d love to have them on hand to reheat for a quick dinner, appetizer or toss some on a salad or in a breakfast bowl.

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