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Chicken Meatballs with Gochujang and Sesame

Chicken meatballs with gochujang and sesame make a perfect weeknight meal.
5 from 3 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Chicken Dishes, Main Course, Maincourse
Cuisine Asian Inspired
Servings 4 serves

Ingredients
  

Gochujang chicken meatballs

  • 500 gm chicken mince 1.1lb
  • 100 gm onion, finely diced 1 small
  • 2 large garlic cloves crushed
  • 60 gm Korean gochujang chilli paste 2 Tablespoons
  • 40 ml light soy sauce 2 Tablespoons
  • 40 ml sesame oil 2 Tablespoons
  • 10 ml rice vinegar 2 teaspoons
  • 30-60 gm breadcrumbs / Panko 1/2 to 1 cup (or a little more if needed)
  • 1 egg large (55gm size)

Gochujang glaze

  • 120 gm gochujang paste 4 Tablspoons
  • 40 ml soy sauce, light 2 Tablespoons
  • 40 ml sesame oil 2 Tablepoons
  • 20 ml rice wine viegar 1 Tablespoon
  • 30 gm sugar 1 1/2 Tablespoons
  • 1/2 teaspoon garlic powder
  • 1 Tbsp ginger, grated
  • 250 gm water 1 cup of water

Garnishes

  • 2 Tablespoons sesame seeds *optional
  • 4 serves rice or noodles *your choice
  • 4 serves salad * or vegetables
  • 4 tablespoons pickled ginger *optional

Instructions
 

Meatballs

  • This is a simple meatball recipe. There are two mixtures the meatball mix and the sauce. Both have similar ingredients. Despite the number of ingredients, this is quite simple and keeps very well
    Set the oven to 180C/ 350 F
    The meatballs and sauce cook very quickly. If you want to serve this with salad, rice or noodles, these should be ready before you start.
  • Mix the chicken mince, finely diced onion, garlic, chilli paste, soy sauce, sesame oil, and vinegar. Whisk an egg and mix it into the chicken mince mixture until the ingredients are a smooth soft mix. Then add the breadcrumbs.
    Depending on the size of your egg, you may need more than 60 gm (1 cup or maybe just a touch more of panko crumbs). You will know if you need more if the mixture is too soft to roll. So, add enough crumbs to make a mixture that is easy to roll into balls. Chilling the mix will also help with rolling and give the crumbs time to swell.
  • Roll the mince into walnut sized balls (makes 30). Put each ball onto a paper lined tray. Make sure they are spaced apart. Spray with cooking spray, this is the easiest way to cover them with cooking oil (but paint you can with some vegetable oil too).
    The meatballs will be a little sticky. Refrigerate them for 15- 20 minutes and once they are chilled, They will be much easier to roll into a smooth ball.
  • Bake the chicken meatballs for 15 minutes. The meatballs should be cooked through and be 70 to 75 C / 160 F if you have a thermometer. Take out the tray and test one of the meatballs by cutting in half and checking they are cooked
  • While the meatballs are cooking put a medium pot onto the stove. The pot needs to be big enough to hold all the meatballs and the sauce

Glaze/ Sauce

  • Put the extra Gochujang chilli paste, soy sauce, sesame oil, vinegar, sugar, garlic powder, ginger and water into a pot. Stir the ingredients well together over low heat until they are combined
  • Simmer very gently for just a couple of minutes while stirring. Tip all of the meatballs into the pot and stir together just till the meatballs are coated without breaking them up. Done!
  • Sprinkle the meatballs with sesame seeds. Serve the meatballs with a side of salad over rice or noodles.

Notes

This is a simple meatball recipe. There are two mixtures the meatball mix and the sauce. Both have similar ingredients. Despite the number of ingredients, this is quite simple and keeps very well
The meatballs and sauce cook very quickly. If you want to serve this with salad, rice or noodles, these should be ready before you start.
The recipe uses Panko crumbs- these are very light. you could substitute gluten free crumbs here but just remember Gochujang paste contains traces of gluten from soy
I love these best with rice noodles and a crunchy salad. 
 
Keyword chicken meatballs, Chilli paste, Gochujang, meatballs