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Kimchi Cabbage Turkey Meatball Skillet Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/kimchi-cabbage-turkey-meatball-recipe/