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Prep Time 10 mins
Total Time 23 mins
Serves 20

Korean Meatballs with Cucumber Salad


These Korean-style meatballs paired with rainbow cucumber salad make for a delicious recipe that will wow your dinner guests! In this exciting twist on traditional Korean meatballs, breadcrumbs are swapped with Post Shredded Wheat cereal.

Shredded Wheat Korean meatballs recipe


Rainbow Cucumber Salad

  • 1 cup European cucumber sliced
  • 1 cup red bell pepper sliced
  • 1 cup carrots coarsely shredded
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon less sodium soy sauce
  • 2 teaspoons dark Asian sesame oil
  • 1 teaspoon sriracha sauce


  • 3 biscuits Post® Original Shredded Wheat cereal coarsely broken
  • ½ cup green onions chopped
  • 3 garlic cloves minced
  • 2 tablespoons packed light brown sugar
  • 3 tablespoons less sodium soy sauce
  • 2 teaspoons ginger root minced or grated
  • ¼ teaspoon salt
  • 1 egg white
  • 1 pound lean ground turkey


  1. Heat oven to 400° F.
  2. In medium bowl, combine all cucumber salad ingredients; set aside.
  3. In large bowl, combine Shredded Wheat cereal, 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° F. for 5 minutes or until done. Serve with cucumber salad.
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