Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup Gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- Sesame seeds and extra green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, minced garlic, grated ginger, sliced green onions, soy sauce, and sesame oil. Use your hands or a fork to mix everything together until just combined. Be careful not to overwork the meat, or the meatballs may become tough.
- Scoop about 1 to 2 tablespoons of the mixture and roll it between your palms to form a ball roughly 1 inch in diameter. Place the meatballs on the prepared baking sheet, spacing them about an inch apart. You should get approximately 16 to 20 meatballs.
- Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the meatballs are cooked through and have reached an internal temperature of 165°F (74°C). If you want a bit of color, you can broil them for the last 2 minutes.
- While the meatballs are baking, whisk together the Gochujang, honey, rice vinegar, and a splash of water in a small saucepan over medium heat. Simmer for 2 to 3 minutes until the sauce thickens slightly and becomes glossy.
- Once the meatballs are done, remove them from the oven and transfer them to a clean bowl. Pour the warm Gochujang sauce over the meatballs and toss gently until every piece is thoroughly coated. Garnish with sesame seeds and fresh green onions before serving.
- Cook Time: 35 minutes
- Diet: Gluten-Free, Low-Carb