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Sheet Pan Sticky Gochujang Chicken Meatballs

Sheet Pan Sticky Gochujang Chicken Meatballs

The ultimate comfort food that satisfies your cravings! Sheet Pan Sticky Gochujang Chicken Meatballs combines juicy meatballs infused with spicy Gochujang and fresh veggies, all roasted to perfection. Perfect for an easy weeknight dinner, this dish is not only delicious but also a hit with the whole family. Try it tonight!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground turkey or chicken
  • 2 tablespoons Low sodium soy sauce or tamari
  • 1-2 tablespoons Gochujang (Korean chili paste)
  • 3 units Green onions, finely chopped
  • 1 inch Fresh ginger, grated
  • 1 clove Garlic, minced or grated
  • 1 large head Broccoli, cut into florets
  • 2 tablespoons Sesame oil or extra virgin olive oil
  • 1/3 cup Low sodium soy sauce or tamari
  • 2 tablespoons Honey
  • 2 tablespoons Rice vinegar
  • 1-2 tablespoons Gochujang (Korean chili paste)
  • 1 inch Fresh ginger, grated
  • 2 cloves Garlic, grated
  • 1 tablespoon Toasted sesame oil
  • 1/4 cup Plain Greek yogurt or avocado oil mayo
  • Rice, sesame seeds, chiles, and kimchi

Equipment

  • Chef's Knife
  • Grater
  • Large Pot
  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. 1. Preheat the oven to 450° F. Line a baking sheet with parchment.
  2. 2. To make the meatballs, add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic to a bowl. Mix until just combined.
  3. 3. Coat your hands with a bit of oil, and roll the mixture into rounded tablespoon-size balls, which will yield about 15 to 16 meatballs. Place them on the prepared baking sheet.
  4. 4. Add the broccoli to the other side of the baking sheet and toss it with 1 tablespoon of oil, salt, and pepper.
  5. 5. Transfer the baking sheet to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
  6. 6. Meanwhile, prepare the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 cup of water. Bring the mixture to a boil.
  7. 7. Once the meatballs are ready, remove the broccoli from the baking sheet. Pour about half of the sauce over the meatballs, tossing them gently to combine.
  8. 8. Return the meatballs to the oven for an additional 2 to 3 minutes until the sauce clings to them.
  9. 9. In a small bowl, combine 2 to 3 tablespoons of the remaining sticky Gochujang sauce from the previous step with the yogurt.
  10. 10. Serve the meatballs and sauce over bowls of rice, topping with additional green onions and sesame seeds.

Notes

Extra tips or suggestions here.