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Sweet Spicy Korean Chicken Meatballs taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Sheet Pan Sticky Gochujang Chicken Meatballs

Sweet, spicy, and sticky Korean chicken meatballs baked on one sheet pan with broccoli and tossed in a deeply flavored Gochujang glaze — perfect for an easy, flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 439 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Sheet pan Lined with parchment
  • 1 Small saucepan For sauce

Ingredients
  

Main ingredients

  • 1 pound ground turkey or chicken
  • 2 tablespoons low sodium soy sauce or tamari
  • 1-2 tablespoons Gochujang Korean chili paste
  • 3 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
  • ⅓ cup low sodium soy sauce or tamari for sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons Gochujang for sauce
  • 1 inch fresh ginger grated, for sauce
  • 2 cloves garlic grated, for sauce
  • 1 tablespoon toasted sesame oil for sauce
  • ¼ cup plain Greek yogurt or avocado oil mayo optional, for dipping
  • rice, sesame seeds, chiles, and Kimchi for serving

Instructions
 

Instructions

  • Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  • In a bowl, mix ground turkey or chicken with 2 tablespoons soy sauce, Gochujang, chopped green onions, ginger, and garlic until just combined.
  • Form mixture into tablespoon-sized meatballs and place them on one side of the pan.
  • Toss broccoli florets with sesame oil and a pinch of salt. Place on the other side of the pan.
  • Bake everything for 15 to 20 minutes until meatballs are cooked through and broccoli is tender-crisp.
  • While baking, make the sauce in a small pot: combine soy sauce, honey, vinegar, Gochujang, ginger, garlic, sesame oil and bring to boil. Simmer about 5 minutes until thickened.
  • Remove broccoli from pan, drizzle half the sauce over meatballs, toss to coat, and return to oven for 2-3 more minutes to caramelize.
  • Mix 2-3 tablespoons of remaining sauce with Greek yogurt or mayo for a dipping sauce.
  • Serve meatballs over rice with broccoli on the side. Garnish with green onions, sesame seeds, chiles, and Kimchi if desired.

Notes

For a faster prep, use pre-chopped broccoli and store-bought minced garlic/ginger. Freeze extra cooked meatballs for quick meals later. Adjust Gochujang based on your heat preference.