Gochujang Chicken Meatballs - Korean Chicken Meatballs that are crispy on the outside and soft on the inside. These Korean Meatballs are coated in a sticky Korean sauce and served with plain white rice.
Saute: In a skillet over medium-high heat add some olive oil. As the oil shimmers, add chopped onions, garlic, ginger, and bell peppers. Saute on low heat for 30-seconds. Add Sauces: Into this add Chili Flakes, Salt, Pepper, Gochujang (Korean Chili Paste), Low Sodium Soy Sauce, and Rice Vinegar. Saute this on low heat for 1-2 minutes and allow it to get sticky.
Making Meatballs: Take a bowl and add ground chicken/ground beef/ground turkey. Into this add the sticky sauce you made, followed by Panko Breadcrumbs, and Eggs. Stir well to combine.Shaping: Use a small cookie scooper to scoop out a small portion of the mixture. Take it in your palm. Roll it in your palm and give it a proper circular structure. Cook: Cook in hot oil until both sides are crispy and golden brown.
Make Sticky Korean Meatball Sauce
Mix Ingredients: In a pyrex measuring jar or a medium-sized bowl combine Low Sodium Soy Sauce, Rice Vinegar, Gochujang (Korean Chili Paste), Brown Sugar, Honey, Ginger, and Garlic. Stir well to combine.Cook Sauce: Pour this sauce in a skillet. Allow this sauce to simmer for 1-2 minutes so that it gets sticky. Add Meatballs: Into this add cooked meatballs and coat them in the sticky Korean Sauce.
Garnish: Garnish with chopped green onions and serve with plain white rice.
Video
Notes
BAKE:You can Bake your meatballs. To do that, place them in a rimmed baking sheet lined with parchment paper. Bake in a preheated oven at 400 degrees F for 15-minutes. You will know your chicken is cooked when checked with an instant read thermometer and it reads 165 F.
Nutrition
Nutrition Facts
Gochujang Chicken Meatballs Recipe
Amount Per Serving
Calories 94
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik