Name: Sticky Gochujang Chicken Meatballs
Cook time: 35 min
Total time: 35 min
Ingredients: 1 lb ground chicken; 1/2 cup panko breadcrumbs; 1 large egg, beaten; 2 green onions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup gochujang (Korean chili paste); 2 tablespoons soy sauce (or tamari); 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; Sesame seeds and extra green onions for garnish

Ingredients

Scale

1 lb ground chicken

1/2 cup panko breadcrumbs

1 large egg, beaten

2 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup gochujang (Korean chili paste)

2 tablespoons soy sauce (or tamari)

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

Sesame seeds and extra green onions for garnish

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Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, sliced green onions, minced garlic, and grated ginger. Mix gently until just combined.
Roll the mixture into roughly 1-inch balls (about 16-20 meatballs) and place them on the prepared baking sheet.
Bake for 15–20 minutes, or until the internal temperature reaches 165°F and they are lightly browned.
While the meatballs are baking, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small saucepan over medium-low heat. Simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy.
Once the meatballs are done, transfer them to a bowl and pour the sauce over them. Toss gently until every meatball is well-coated.
Serve immediately over rice or noodles, garnished with sesame seeds and additional green onions.

Cook Time: 35 mins
Diet: Dairy-Free