Spicy Korean Chicken Meatballs Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
16 meatballs
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Calories
94 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Spicy Korean Chicken Meatballs Recipe
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This chicken meatballs recipe makes the perfect meatballs, glazed with Korean gochujang and pepper jelly, great as an appetizer or the star of the meal.
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Ingredients
FOR THE CHICKEN MEATBALLS
- 1 tablespoon olive oil
- 1 celery stalk chopped
- 1 small onion chopped
- 1 Jalapeno pepper chopped
- 3 cloves garlic chopped
- 1 pound ground chicken you can use ground beef, ground turkey or ground pork as well
- 1 cup panko or more as needed - you can sub in bread crumbs instead
- 1 egg beaten
- 2 tablespoons Gochujang or more as desired
- 1 teaspoon ginger powder
- 1 tablespoon spicy red pepper flakes or more as desired
- salt and pepper to taste
- fresh chopped herbs sesame seeds and spicy chili flakes for garnish
FOR THE SPICY KOREAN CHILI SAUCE
- 1/4 cup pepper jelly
- 3 tablespoons Gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- salt and pepper to taste
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Instructions
FOR THE CHICKEN MEATBALLS
- Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat.
- Add celery, onion and peppers. Cook about 5 minutes to soften.
- Add garlic and cook 1 minute, stirring.
- Remove from heat and add contents to a mixing bowl. Cool slightly.
- Add the ground chicken, panko, egg, gochujang, ginger powder and chili flakes. Add salt and pepper to your tastes.
- Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.
- Form the meat mixture into 1-inch sized meatballs. You should get about 16 meatballs, about an ounce each or so.
- Preheat your oven to 400 degrees F.
- Heat the pan again to medium heat and add remaining olive oil. Brown the meatballs 3-4 minutes, rolling them a bit to brown all of the sides.
- Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through.
FOR THE KOREAN GOCHUJANG GLAZE / SAUCE
- While the chicken meatballs are cooking, add the pepper jelly, gochujang, rice vinegar, soy sauce, and salt and pepper to a small pot. Heat gently, stirring, until it is well combined.
- Pour the gochujang sauce / glaze over the chicken meatballs, or you can brush it on.
- Sprinkle with chili flakes, sesame seeds and fresh parsley and serve.
Notes
- Heat Factor: Mild-Medium. You'll get a good level of heat from the gochujang, depending on the brand you're using. You can spice things up even further by incorporating hotter peppers into your chicken meatball mixture, and/or using extra spicy chili flakes and seasonings.
- BAKED CHICKEN MEATBALLS: Alternatively, you can add your chicken meatballs to a prepared rimmed baking sheet, lightly oiled or lined with parchment paper, and bake them at 400 degrees F for 20-25 minutes, or until they are cooked through.
- The internal temperature of your baked chicken meatballs should be 165 degrees F.
- These can be keto chicken meatballs, my friends, if you use a low or no-sugar pepper jelly.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
35mg
(12%)
Sodium
125mg
(5%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
193IU
(4%)
Vitamin C
3mg
(3%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16meatballs
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 125mg | 5% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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