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!