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Spicy Korean Chicken Meatballs
Prep Time
21 mins
Cook Time
21 mins
Spicy Korean Chicken Meatballs are healthy yet full of flavor with garlic, ginger and gochujang paste.  They are easy to make, versatile, reheat and freeze well.  
Author: delane
  • 1.5 lbs skinless chicken cut into chunks
  • 2 large cloves garlic
  • 1/2 cup oatmeal
  • 1 egg
  • 1 knuckle ginger or 1 tbsp grated
  • 4 scallions cleaned and stems removed
  • 1 tsp  gochujang paste
  • 1 tsp salt
  • 1 tsp  ground pepper
  • 1 tbsp sesame oil for frying
  • 2 tbsp cornstarch for rolling meatballs
  • 1 10 oz jar of apricot preserves
  • 2 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tsp  sesame oil
  • 2 scallions or a few chives for garnish
  • 1 tbsp toasted sesame seeds for garnish
  1. In a saucepan combine ingredients and bring to a boil.
  2. Reduce heat and simmer for 2-3 minutes.
  1. In a food processor add garlic, ginger, oatmeal, salt, pepper, scallions.
  2. Pulse food processor until mixture is coarsely ground.
  3. Add egg and gochujang paste.
  4. Pulse 2-3 times until combined.
  5. Add chicken and grind for 15-20 seconds, until chicken is ground and ingredients are combined.
  6. Portion out into 1-2 oz balls.
  7. Dust hands with cornstarch and roll mixture into smooth balls.
  8. Preheat oven to 375° degrees.
  9. In a large skillet, heat sesame oil on medium heat and turn to low.
  10. Add meatballs and cook for 1-2 minutes on each side until lightly brown.
  11. Remove meatballs from pan and place on a greased foil-lined baking sheet.
  12. Bake for 15 minutes.
  13. Remove from oven and dip each meatball in the sauce and place back on the baking sheet.
  14. Return meatballs to the oven and cook for 5-7 minutes or until meatballs reach 165°
  15. Garnish meatballs with green onions and toasted sesame seeds. Serve with remaining sauce.
Recipe Notes

If you prefer you can use pre-ground meat.

Turkey, pork or beef can be substituted in this recipe.

Substitute gochujang paste for:

  • 2 tbsp Sriracha
  • 1/2 tbsp soy sauce
  • 1 tsp balsamic vinegar