Kimchi Cabbage Turkey Meatball Skillet Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Kimchi Cabbage Turkey Meatball Skillet browns tender turkey meatballs in spicy kimchi broth with wilted cabbage ribbons for one-pan Korean comfort that tastes like bibimbap dumplings.

Ready in 30 minutes, it serves 4 with tangy heat coating juicy meatballs perfectly.

Why This Recipe Works

Turkey + kimchi juice creates self-seasoning meatballs without binders. Gochujang thickens sauce naturally from fermentation sugars. Cabbage wilts into noodles absorbing flavors. High sear locks meatball juices. Skillet method concentrates umami.

Ingredients & Prep

Meatballs:

• 1 lb ground turkey
• ½ cup chopped kimchi
• 2 green onions, minced
• 2 garlic cloves, grated
• 1 tbsp soy sauce

Skillet:

• 2 tbsp sesame oil
• ½ head green cabbage, sliced thin
• 2 tbsp gochujang
• ¼ cup kimchi juice
• 1 tbsp rice vinegar
• 1 cup broth

Step-by-Step Instructions

1. Mix turkey, chopped kimchi, onions, garlic, soy. Form 1½-inch meatballs.
2. Heat sesame oil smoking; brown meatballs 2 minutes per side. Remove.
3. Add cabbage; stir-fry 3 minutes wilted.
4. Stir gochujang, kimchi juice, vinegar, broth; simmer thick.
5. Nestle meatballs back; cover simmer 8 minutes until 165°F.
6. Garnish sesame seeds, green onions.

Flavor Variations

Storage Tips

Fridge 3 days; freezes 2 months.

FAQs

Meatballs fall apart?
Chill 15 minutes before browning.

Sauce too thin?
More gochujang; cornstarch slurry.

Too spicy?
Less kimchi/gochujang; yogurt swirl.

Conclusion

Kimchi Cabbage Turkey Meatball Skillet spicy-hugs comfort skillet perfection.

Kimchi Cabbage Turkey Meatball Skillet Recipe

Print Recipe

This Kimchi Cabbage Turkey Meatball Skillet is a one-pan, Korean-inspired dinner with juicy turkey meatballs simmered in a spicy, tangy kimchi-cabbage sauce. Serve over rice or enjoy straight from the skillet for a high-protein, veggie-packed meal.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired

Ingredients

Scale 1x2x3x

• Turkey meatballs:
• 1 lb (450 g) ground turkey
• 1 small egg
• ¼ cup panko breadcrumbs
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste), more to taste
• ½ tsp sesame oil
• ¼ tsp salt
• ¼ tsp black pepper
• Skillet and sauce:
• 1 tbsp neutral oil
• 1 small onion, thinly sliced
• 2 cups chopped napa cabbage (or green cabbage)
• 1 cup chopped kimchi, plus 2–3 tbsp kimchi juice
• 1 cup chicken broth or water
• 1–2 tbsp soy sauce
• 1 tsp sugar or honey (optional, to balance heat)
• ½ tsp sesame oil
• To finish:
• Cooked rice, for serving
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

• 1. In a bowl, combine the ground turkey, egg, panko, green onions, garlic, ginger, soy sauce, gochujang, sesame oil, salt, and pepper. Mix gently until just combined, then form into small meatballs, about 1½ tablespoons each.
• 2. Heat the neutral oil in a large skillet over medium heat. Add the meatballs in a single layer and sear on all sides until browned, 6–8 minutes. They do not need to be cooked through yet. Transfer meatballs to a plate.
• 3. In the same skillet, add the sliced onion and cook 2–3 minutes until starting to soften. Stir in the chopped cabbage and cook another 3–4 minutes until it begins to wilt.
• 4. Add the chopped kimchi and kimchi juice, then pour in the chicken broth, soy sauce, sugar or honey (if using), and sesame oil. Stir to combine and bring to a gentle simmer.
• 5. Nestle the browned meatballs back into the skillet, spooning some of the sauce and cabbage over them. Cover and simmer 8–10 minutes, or until the meatballs are cooked through and reach 165°F (74°C) in the center.
• 6. Taste the sauce and adjust with more soy sauce, gochujang, or a splash of broth to reach your preferred level of saltiness, heat, and consistency.
• 7. Serve the meatballs and kimchi-cabbage mixture over bowls of hot rice. Garnish with sliced green onions and toasted sesame seeds.

Notes

• Using gochujang in the meatballs adds built-in heat, sweetness, and umami that pairs perfectly with kimchi.
• Simmering the meatballs in the kimchi-cabbage broth keeps them juicy and infuses them with flavor.
• If your kimchi is very strong or salty, start with less soy sauce and add more to taste at the end.
• Swap napa cabbage for regular green cabbage or add carrots and bell peppers for extra veg.
• Leftovers reheat well and taste even better the next day as the flavors meld, making this great for meal prep.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 7g
• Sodium: 980mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 130mg

Keywords: kimchi cabbage turkey meatball skillet, Korean turkey meatballs, kimchi meatball skillet