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Ultimate Sheet Pan Sticky Gochujang Chicken Meatballs. shot

Sheet Pan Sticky Gochujang Chicken Meatballs.

These Sheet Pan Sticky Gochujang Chicken Meatballs are a flavor-packed weeknight dinner, effortlessly made on one pan!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 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 pieces 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 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
  • 2 cloves garlic grated
  • 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.

Equipment

  • Mixing Bowl
  • Sheet Pan
  • Measuring cups and spoons
  • Grater
  • Spatula

Method
 

Cooking Instructions:
  1. Preheat your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and achieve a nice golden color.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the broccoli is tender and slightly crispy.
  6. 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.
  7. 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.
  8. 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.