Description
Savory, slightly spicy Gochujang Chicken Meatballs in a sweet and tangy glaze. Great as an appetizer or over rice, noodles, or lettuce wraps.
Ingredients
Scale
- 1.5 lbs ground chicken (preferably dark meat)
- 1 cup panko breadcrumbs
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1/4 cup gochujang
- 2 tablespoons honey (or maple syrup for vegan)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup water (or chicken broth)
- Sesame seeds
- Chopped green onions
- Extra gochujang sauce for dipping
Instructions
- Prepare the Meatballs: In a large bowl, gently combine ground chicken, panko, onion, garlic, egg, gochujang, soy sauce, sesame oil, ginger, pepper, and salt. Do not overmix.
- Test Seasoning: Cook a small amount of the mixture in a pan over medium heat until cooked through. Taste and adjust seasoning as needed.
- Form Meatballs: Use a cookie scoop to form uniform meatballs. Gently roll between palms to create smooth, round meatballs. Place on a parchment-lined baking sheet.
- (Optional) Chill: Chill meatballs for at least 30 minutes to help them hold their shape.
- Cook the Meatballs (Choose one method):
- Baking: Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until cooked through (internal temp 165°F/74°C).
- Pan-Frying: Heat oil in a skillet over medium heat. Brown meatballs on all sides for 10-15 minutes, until cooked through (internal temp 165°F/74°C).
- Air Frying: Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through, until cooked through (internal temp 165°F/74°C).
- Prepare the Gochujang Glaze: In a saucepan, whisk together gochujang, honey (or maple syrup), rice vinegar, soy sauce, sesame oil, ginger, garlic, and water (or chicken broth).
- Simmer Glaze: Bring to a simmer over medium heat, then reduce heat and simmer for 5-7 minutes, until thickened. Stir occasionally.
- Combine Meatballs and Glaze: Add cooked meatballs to the glaze in the saucepan.
- Coat Meatballs: Gently toss to coat evenly.
- (Optional) Simmer: Simmer in the glaze for a few more minutes for a thicker glaze.
- Serve: Serve immediately, garnished with sesame seeds and green onions.
Notes
- Adjust gochujang and honey to your spice and sweetness preference.
- Ground turkey or pork can be substituted for chicken.
- Use plant-based ground meat substitute to make this recipe vegetarian.
- Finely chopped carrots, zucchini, or bell peppers can be added to the meatball mixture for extra nutrients and flavor.
- Meatballs and glaze can be made ahead of time.
- Cooked meatballs can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes