Korean Meatballs with Cucumber Salad


Rainbow Cucumber Salad:

  • 1 cup European cucumber, sliced
  • 1 cup sliced red bell pepper
  • 1 cup coarsely shredded carrots
  • 1 Tbsp. seasoned rice vinegar
  • 1 Tbsp. packed light brown sugar
  • 1 Tbsp. less sodium soy sauce
  • 2 tsp. dark Asian sesame oil
  • 1 tsp. Sriracha sauce


  • 3 Biscuits Post Original Shredded Wheat, coarsely broken
  • 1/2 cup chopped green onions
  • 3 garlic cloves, minced
  • 2 Tbsp. packed light brown sugar
  • 3 Tbsp. less sodium soy sauce
  • 2 tsp. minced or grated ginger root
  • 1/4 tsp. salt
  • 1 egg white
  • 1 lb. lean ground turkey


  1. Heat oven to 400°.
  2. In medium bowl, combine all cucumber salad ingredients; set aside.
  3. In large bowl, combine shredded wheat, onion, garlic, brown sugar, soy sauce, ginger, salt and egg white. Let stand about 3 minutes or until cereal softens. Gently stir in ground turkey. Divide mixture into 20 equal portions. With moist hands, shape each portion into a ball.
  4. Heat a large nonstick skillet sprayed with nonstick cooking spray over medium-high heat. Add half of meatballs to pan; sauté 4 minutes, turning to brown on all sides. Arrange browned meatballs in a single layer in a large shallow baking pan. Repeat with remaining meatballs. Bake at 400° for 5 minutes or until done. Serve with cucumber salad.
Shredded Wheat Korean meatballs recipe
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