Still snow on the ground, for days now. When will it ever melt?? These constant sub-zero temps are still putting me in hibernation feed my face mode. I want something healthy I assure you but at the same time I want it to be warm and spicy and everything nicey too!
If you saw my story on Instagram yesterday, I was working past the dinner hour and figured there had to be something to get me by in the studio kitchen fridge. One egg, one expired cup of chicken salad and blood orange. Nada. No, go, so I ate the blood orange and popcorn. You would think a food blogger would have some options right??
I am certainly going to do better in the future. So, starting today with this post, I am going to fill that fridge with these excellent ingredients to make none other than my current fav comfort food Korean Chili Meatballs. Freezer-friendly so those nights when I work late I can be like, ROCK ON, WOOP-WOOP, MICROWAVE POWER- ACTIVATE! (Sorry, a bit too much caffeine already.) But I am stoked to be able to shoot these and eat before I head out for an afternoon meeting. So, let’s get this party started!Print
These Korean Chili Meatballs are everything spicy and nicey to bring your taste buds out of hibernation. Sink your teeth happiness right here!
- 1 lb lean ground chicken
- 1 beaten egg
- 3 tablespoons low sodium soy sauce
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 3 green onion, chopped
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 ground black pepper
- 3 tablespoons Korean chili paste
- 1 tablespoon sesame oil
- 1/2 tablespoon low sodium soy sauce
- 3 tablespoons honey
- 2 teaspoons granulated sugar
- 1/4 teaspoon chili flakes
- 2 tablespoons of rice wine vinegar
- Green onion, sliced
Preheat oven to 400 degrees F.
In a large mixing bowl beat one egg. Next add ground chicken, garlic, minced ginger, green onion, soy sauce, sesame oil, flour, cayenne pepper, and salt. Mix till thoroughly blended.
Cover and refrigerate mixture for 20 minutes.
Prepare a large rimmed baking sheet lined with parchment paper.
Measure two tablespoons of mixture and form into meatballs. Place on parchment paper lined baking sheet.
Bake meatballs for 15 minutes or until cooked.
You can cool meatballs and flash freeze for later or continue with making the glaze if freezing flash freeze on a pan for 10 minutes then remove and place meatballs in a freezer bag for storing. Reheat meatballs by baking in a 350-degree oven for 15 minutes.
For the Korean chili glaze:
Mix all ingredients and whisk over low heat for 5 minutes till warm. Toss meatballs with glaze. Add additional glaze for dipping. Garnish with sliced green onion.
Go big or go home, invest in some quality chili paste. My favorite is MOTHER IN LAW’S Gochujang fermented chili paste original. Not sponsored just sharing!