Sheet Pan Sticky Gochujang Chicken Meatballs.
If you’re searching for a flavorful, easy, and quick weeknight dinner, look no further than these Sheet Pan Sticky Gochujang Chicken Meatballs. These succulent meatballs are packed with a delightful kick from gochujang, a Korean chili paste, and are perfectly paired with tender broccoli florets. Not only are they satisfying, but they also come together effortlessly on one sheet pan, making cleanup a breeze. Serve them over rice, topped with a drizzle of sesame oil and a dollop of Greek yogurt, and you have a meal that is sure to impress!
Reasons to Love Sheet Pan Sticky Gochujang Chicken Meatballs.
- One-Pan Wonder: Minimal cleanup means more time to enjoy your meal.
- Flavor Explosion: The combination of spices, soy, and gochujang brings a depth of flavor that is simply irresistible.
- Healthy Ingredients: Ground turkey or chicken is a lean option, and the addition of broccoli boosts the nutritional value.
- Customizable: Feel free to adjust the spice level or add other vegetables to suit your taste.
- Meal Prep Friendly: These meatballs store well, making them perfect for meal prep or leftovers.
Ingredient Rundown
- 1 pound ground turkey or chicken: Choose lean ground meat for a healthier option.
- 2 tablespoons low sodium soy sauce or tamari: Adds depth and umami to the meatballs.
- 1-2 tablespoons gochujang: Adjust based on your spice tolerance; this Korean chili paste gives a wonderful heat.
- 3 green onions, finely chopped: Freshness and crunch that elevates the meatballs.
- 1 inch fresh ginger, grated: Adds a zesty note and enhances the flavor profile.
- 1 clove garlic, minced or grated: Essential for that aromatic base.
- 1 large head broccoli, cut into florets: A nutritious side that cooks perfectly alongside the meatballs.
- 2 tablespoons sesame oil or extra virgin olive oil: Provides richness and a slight nuttiness.
- 1/3 cup low sodium soy sauce or tamari: Used in the glaze for a savory finish.
- 2 tablespoons honey: Balances the heat with a touch of sweetness.
- 2 tablespoons rice vinegar: Adds acidity to brighten the dish.
- 1-2 tablespoons gochujang: For the glaze, to boost flavor and heat.
- 1 inch fresh ginger, grated: To enhance the glaze’s flavor.
- 2 cloves garlic, grated: To complement the glaze with aromatic flavors.
- 1 tablespoon toasted sesame oil: For a rich, nutty finish to the sauce.
- 1/4 cup plain Greek yogurt or avocado oil mayo: A creamy topping that adds a nice contrast to the spicy meatballs.
- Rice, sesame seeds, chiles, and kimchi: Optional toppings for serving, adding texture and additional flavor.
Cook’s Kit
- Mixing Bowl: For combining the meatball ingredients.
- Sheet Pan: A large baking sheet to roast the meatballs and broccoli together.
- Measuring Cups and Spoons: To ensure accurate measurements of each ingredient.
- Grater: For fresh ginger and garlic, enhancing the flavor.
- Spatula: For flipping the meatballs and mixing the glaze.
Sheet Pan Sticky Gochujang Chicken Meatballs. Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and achieve a nice golden color.
Step 2: Prepare the Meatball Mixture
In a mixing bowl, combine the ground turkey or chicken, low sodium soy sauce or tamari, 1 tablespoon of gochujang, chopped green onions, grated ginger, and minced garlic. Mix until just combined. Be careful not to overmix, as this can make your meatballs tough.
Step 3: Form the Meatballs
Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a parchment-lined sheet pan, ensuring there is space between each meatball for even cooking.
Step 4: Prepare the Broccoli
In a separate bowl, toss the broccoli florets with sesame oil (or olive oil), a pinch of salt, and pepper. Scatter the broccoli around the meatballs on the sheet pan.
Step 5: Roast in the Oven
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the broccoli is tender and slightly crispy.
Step 6: Make the Sticky Glaze
While the meatballs and broccoli are roasting, prepare the glaze. In a small bowl, whisk together the remaining soy sauce or tamari, honey, rice vinegar, the second tablespoon of gochujang, grated ginger, grated garlic, and toasted sesame oil.
Step 7: Glaze the Meatballs
Once the meatballs are cooked, remove the sheet pan from the oven and brush the glaze over the meatballs. Return to the oven for an additional 5 minutes to allow the glaze to set.
Step 8: Serve and Enjoy
Once done, remove from the oven and let cool slightly. Serve the meatballs over rice, drizzled with additional glaze, and topped with Greek yogurt or avocado oil mayo, sesame seeds, chiles, and kimchi for an added kick.
How to Make It Lighter
- Use ground chicken breast instead of turkey for a leaner option.
- Replace honey with a sugar-free alternative or omit it for a lower-calorie dish.
- Substitute the Greek yogurt with a low-fat version.
- Increase the vegetable portion by adding more broccoli or other veggies like bell peppers and carrots.
Troubleshooting Tips
- If the meatballs are falling apart, add an egg or some breadcrumbs to the mixture for better binding.
- If you find the glaze too thick, add a splash of water to thin it out.
- For extra crispy broccoli, roast it separately for the last 10 minutes of cooking.
- If you want more heat, add extra gochujang to the glaze before applying it to the meatballs.
Meal Prep & Storage Notes
These Sheet Pan Sticky Gochujang Chicken Meatballs are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. They also freeze well! Allow the meatballs to cool completely before transferring them to a freezer-safe container. They can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm them in the microwave or oven.
Frequently Asked Questions
Can I use a different type of meat for the meatballs?
Absolutely! You can use ground beef, pork, or even a plant-based meat substitute depending on your preference.
How spicy are these meatballs?
The spice level can be adjusted by modifying the amount of gochujang you use. Start with 1 tablespoon if you prefer a milder flavor.
What can I serve with these meatballs?
They pair beautifully with rice, quinoa, or a fresh salad. You can also serve them with steamed or stir-fried vegetables.
Can I make this recipe ahead of time?
Yes! You can prepare the meatballs and glaze in advance. Assemble everything and store in the fridge until ready to bake.
More from the Kitchen
- Spicy Korean Beef Tacos
- Crispy Baked Sweet Potato Fries
- Vegan Bibimbap Bowls
- Honey Garlic Shrimp Stir-Fry
Time to Try It
Delight in the rich flavors and satisfying textures of these Sheet Pan Sticky Gochujang Chicken Meatballs. With every bite, you’ll experience the perfect balance of spice, sweetness, and umami. Gather your ingredients, preheat that oven, and get ready to impress your family and friends with this easy, flavorful dish. Happy cooking!
Sheet Pan Sticky Gochujang Chicken Meatballs.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and achieve a nice golden color.
- In a mixing bowl, combine the ground turkey or chicken, low sodium soy sauce or tamari, 1 tablespoon of gochujang, chopped green onions, grated ginger, and minced garlic. Mix until just combined. Be careful not to overmix, as this can make your meatballs tough.
- Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a parchment-lined sheet pan, ensuring there is space between each meatball for even cooking.
- In a separate bowl, toss the broccoli florets with sesame oil (or olive oil), a pinch of salt, and pepper. Scatter the broccoli around the meatballs on the sheet pan.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the broccoli is tender and slightly crispy.
- While the meatballs and broccoli are roasting, prepare the glaze. In a small bowl, whisk together the remaining soy sauce or tamari, honey, rice vinegar, the second tablespoon of gochujang, grated ginger, grated garlic, and toasted sesame oil.
- Once the meatballs are cooked, remove the sheet pan from the oven and brush the glaze over the meatballs. Return to the oven for an additional 5 minutes to allow the glaze to set.
- Once done, remove from the oven and let cool slightly. Serve the meatballs over rice, drizzled with additional glaze, and topped with Greek yogurt or avocado oil mayo, sesame seeds, chiles, and kimchi for an added kick.
Notes
- These meatballs store well, making them great for meal prep or leftovers.
- Feel free to adjust the spice level by modifying the amount of gochujang.
- For extra crispy broccoli, roast it separately for the last 10 minutes of cooking.
