Sweet & Spicy Korean Chicken Meatballs
Deliciously seasoned meatballs simmered in a sweet and sticky Korean glaze.
Servings: 4
Ingredients
Meatballs
- 16 ounces of ground chicken (turkey or beef works too)
- 1/2 cup of breadcrumbs
- 3 large green onions, finely chopped
- 3 large cloves of garlic, finely minced
- 2 teaspoons of ginger, grated or pasted
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 large egg
- 1 tablespoon of Korean chili oil or paste
- 1/4 cup of a neutral oil (for frying)
Sweet & Sticky Sauce
- 1/4 cup of rice wine vinegar
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tablespoons of honey
- 1 large clove of garlic, finely minced
- 1 teaspoon of ginger, grated or pasted
- 1 teaspoon of toasted sesame oil
Instructions
Make the meatballs...
- Combine 16 ounces of ground chicken with 1/2 cup of breadcrumbs, 3 large finely chopped green onions, 3 large finely minced cloves of garlic, 2 teaspoons of grated or pasted ginger, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, a large egg and a tablespoon of Korean chili paste or oil in a large bowl
- Form the mixture into 20 tablespoon sized meatballs
- Add about a half cup of a neutral oil in a large skillet placed over medium heat
- Once the oil is warm, carefully place the meatballs into the oil and cook until browned and crispy on all sides and cooked through
- Transfer the cooked meatballs onto a paper towel lined plate
Make the sauce...
- Remove excess oil from the skillet and return it to medium heat
- In a small bowl, combine 1/4 cup of rice wine vinegar, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of honey, 1 large finely minced garlic clove, 1 teaspoon of grated ginger and a teaspoon of toasted sesame oil
- Once the sauce is fully combined, add it into the skillet and bring to a gentle simmer
- Add the meatballs and toss in the sauce until they are all generously coated
- Allow the meatballs to simmer in the sauce until they are warm and completely glazed
- Enjoy!