Gochujang Glazed Chicken Meatballs with Sesame Cucumber Salad
PublicBaked meatballs get coated in a sticky Korean sauce. The cool cucumber cuts through the heat.
Ingredients
Serves 4
Meatballs
1.5 lbsground chicken
0.5 cuppanko breadcrumbs
1egg(beaten)
2 clovesgarlic(minced)
2spring onions(finely chopped)
1 tsp~ginger(grated)
1 tsp~salt
Gochujang Glaze
3 tbspgochujang
2 tbsphoney
2 tbsp~soy sauce
1 tbsp~rice vinegar
1 tbspsesame oil
Cucumber Salad
2cucumbers(thinly sliced)
2 tbsp~rice vinegar
1 tbspsesame oil
1 tspsugar
1 tbspsesame seeds
2 cupscooked rice(for serving)
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix ground chicken, panko, egg, garlic, spring onions, ginger, and salt in a bowl until just combined. Don't overmix.
- Roll mixture into 20-24 meatballs, about 1.5 inches each. Place on prepared baking sheet.
- Bake for 18-20 minutes until cooked through and lightly browned.
- While meatballs bake, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil in a large bowl.
- For the salad, toss cucumbers with rice vinegar, sesame oil, sugar, and sesame seeds.
- When meatballs are done, add them to the bowl with gochujang glaze. Toss gently to coat.
- Serve meatballs over rice with cucumber salad on the side.
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