-
In a food processor add garlic, ginger, oatmeal, salt, pepper, scallions.
-
Pulse food processor until mixture is coarsely ground.
-
Add egg and gochujang paste.
-
Pulse 2-3 times until combined.
-
Add chicken and grind for 15-20 seconds, until chicken is ground and ingredients are combined.
-
Portion out into 1-2 oz balls.
-
Dust hands with cornstarch and roll mixture into smooth balls.
-
Preheat oven to 375° degrees.
-
In a large skillet, heat sesame oil on medium heat and turn to low.
-
Add meatballs and cook for 1-2 minutes on each side until lightly brown.
-
Remove meatballs from pan and place on a greased foil-lined baking sheet.
-
Bake for 15 minutes.
-
Remove from oven and dip each meatball in the sauce and place back on the baking sheet.
-
Return meatballs to the oven and cook for 5-7 minutes or until meatballs reach 165°
-
Garnish meatballs with green onions and toasted sesame seeds. Serve with remaining sauce.