Sticky Gochujang Chicken Meatballs
These baked Gochujang Chicken Meatballs are simple to make and coated in a sweet and spicy gochujang sauce. They're best served with a side of vegetables and a sprinkling of green onions and sesame seeds.
Equipment
- Large Baking Sheet
Ingredients
Gochujang Chicken Meatballs
- 1 lb (454 g) ground chicken preferably dark meat
- ⅔ cup (93 g) plain breadcrumbs
- 2 tbsp gochujang
- 1 tbsp low-sodium soy sauce
- 1 tbsp fresh grated ginger
- 2 cloves garlic minced
- ¼ cup (20 g) green onions finely chopped
- 1 large egg lightly beaten
Gochujang Glaze
- 3 tbsp gochujang
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp low-sodium soy sauce
Serving (Optional)
- White rice
- Sliced cucumbers
- Carrots
- Kimchi
- Sliced green onions
- Black and white sesame seeds
Instructions
- Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, gochujang, soy sauce, ginger, garlic, green onions, and egg. Mix until just combined, being careful not to ovemix.
- Roll the meat into 1 ½-2 inch (4-5 cm) meatballs and place them on the prepared baking sheet. We recommend using kitchen gloves since the meat is a bit soft and sticky. You should have 16 meatballs.
- Bake for 15-18 minutes or until the internal temperature reaches 165°F (73.8°C).
- For the glaze, whisk together the gochujang, honey, rice vinegar, sesame oil, and soy sauce in a medium bowl until smooth.
- Working in batches, add the cooked meatballs to the sauce, gently tossing until well coated.
- We like to serve ours over rice with sliced cucumbers, carrots, and kimchi and top them with sliced green onions and a sprinkle of black and white sesame seeds.
Notes
- Storage: Place the meatballs in an airtight container and store in the fridge for 3-4 days.
- Nutrition information only includes the meatballs and sauce.
Nutrition
Serving: 4 meatballs | Calories: 362kcal | Carbohydrates: 33g | Protein: 25g | Fat: 15g | Sodium: 449mg | Fiber: 1g | Sugar: 12g
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