Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 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, salt, and pepper. Use your hands or a fork to mix until just combined, being careful not to overwork the meat, which can make the meatballs tough.
- Scoop about 1 to 2 tablespoons of the mixture and roll it into a ball, roughly the size of a golf ball. Place them on the prepared baking sheet, spaced about an inch apart. Bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C) and they are lightly browned.
- While the meatballs are baking, combine the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small saucepan over medium heat. Whisk the ingredients together and let the sauce simmer for 3 to 5 minutes until it thickens slightly and becomes glossy.
- Once the meatballs are finished baking, remove them from the oven. You can either toss them directly in the saucepan with the glaze or place them in a clean bowl and pour the sauce over them. Stir gently to ensure every meatball is completely coated in the sticky sauce.
- Transfer the coated meatballs to a serving platter. Sprinkle generously with toasted sesame seeds and additional sliced green onions for a fresh crunch and professional look.
- Cook Time: 35 minutes
- Diet: Low-Carb (option), Gluten-Free (variation)