Korean BBQ-Style Meatball Pizzetta

Crisp flatbread layered with bulgogi turkey meatballs, bok choy, scallions, kimchi, and Korean BBQ sauce

Calories: 260, Carbs: 34 g, Protein: 13 g, Fat: 9 g, Sat. Fat: 2 g, Sodium: 680 mg, Fiber: 4 g

Prep Time: 20 to 25 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Easy

Ingredients

Prepare

1. Bring a pot of water to a boil and add the diced bok choy, and cook for 30 seconds to 1 minute, just until tender. Drain well and gently squeeze out excess moisture. Set aside until ready to use.
2. Preheat the oven to 350 degrees Fahrenheit. Place the flatbreads on a baking sheet.
3. Spread about 2 teaspoons of Korean BBQ Sauce over each flatbread, leaving a small border around the edges.
4. Top each flatbread with the following ingredients:
-1 tablespoon chopped kimchi
-½ cup cooked bok choy
-12 pieces of turkey meatballs
5. Bake for 5 to 6 minutes, or until the flatbread is crisp, the toppings are heated through, and the edges are lightly golden.
6. Remove from the oven and sprinkle each pizzetta with 1 teaspoon sliced green onions. Enjoy immediately!

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a medium bowl, combine the ingredients. Mix gently until just combined.
3. Shape the mixture into 12 meatballs and place them on a parchment-lined baking sheet. Bake for 10 to 15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165 degrees Fahrenheit.
4. Remove from oven and let cool slightly, then cut each meatball into quarters.

1. In a small bowl, whisk together the ingredients until smooth. Cover and refrigerate until ready to use.
2. *See chef tips for leftover suggestions.

Short on Time? Substitute fully cooked frozen turkey meatballs and toss them with a little bulgogi marinade after heating.
Leftover Korean BBQ Sauce: Use as a glaze for grilled chicken, salmon, shrimp, roasted vegetables, or rice bowls.
Crisp Crust Tip: For an extra crispy bottom, place the flatbreads directly on a preheated pizza stone or baking steel.
Like It Spicier? Add extra gochujang, kimchi, or a drizzle of sriracha before serving.
Make Ahead: Prepare the meatballs and sauce up to 3 days in advance and refrigerate until they are ready to assemble.
Make It a Meal: Serve with a simple cucumber salad or steamed edamame.
Entertaining Shortcut: Cut each pizzetta into small squares and serve as an appetizer for parties or game day gatherings.