These Gochujang Baked Chicken Meatballs are so easy to make and flavorful, not to mention – healthy. They are sweet and spicy and very addicting. Crispy on the outside and moist on the inside, these meatballs are an excellent addition to any dish. Serve them with rice or ramen noodles or as a protein snack.
Gochujang red pepper paste is a fermented hot pepper paste. I love it. It’s spicy and tangy and definitely adds a punch to a dish. In Russia, we are no strangers to the fermentation process. We ferment anything and everything, different types of fruits and vegetables. In fact, check out my homemade Sauerkraut (Квашеная Капуста) recipe here. Maybe that’s why I like Gochujang paste so much.
I wanted to get more chicken into my diet, and I figured chicken meatballs would be a great change from regular grilled chicken. And this is how this Asian-American fusion was born. I’m not sure who invented meatballs (Italians?); all I know is that I only started making them when I moved to America, and so I tend to think of them as an American dish. Add Gochujang paste, and bam, Asian-American recipe, hello!
A few notes:
Chicken – I used lean ground chicken breast. That’s what my store had, and it came out fantastic.
Baking time – My meatballs are actually done in 20 minutes. I put 25 minutes on the recipe card as everyone’s oven runs differently but start checking yours in about 20 minutes.
Browning – Because the recipe contains sugar, the bottom of the meatballs caramelized a little bit more. I liked it; it did not taste burned, but if this bothers you, flip them after the first 10 minutes in the oven.
Ingredients – My ingredient picture represents many different brands. I don’t particularly support any specific brands; this was easier than finding little individual bowls and measuring everything. I like shopping for such ingredients at specialty stores; when I do, I buy what’s available or on sale. However, I don’t always have time, so I order what I can on Amazon. Here are the links Gochujang Korean Red Pepper Paste and the Red Pepper Flakes I’m used to buying. Feel free to read a description and make an informed decision.
Something to keep in mind: These do last a long time. gochujang doesn’t have to be refrigerated until it’s opened, and red pepper flakes—well, I have had mine for about two years (I know, I know what kind of blogger I am if I’m not replacing my spices every few months…). I keep them in a sealed container, and they are still as fresh as the first time I bought them.
Gochujang Baked Chicken Meatballs
These Gochujang Oven-Baked Chicken Meatballs are very easy to make. They are great on their own or with white/brown rice or ramen noodles.
- Prep Time: 10 Minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Lunch, Dinner
- Method: Oven
- Cuisine: American Asian
Ingredients
Seasoning Paste Ingredients:
- 1/4 cup gochujang paste
- 1/2 tbsp Korean pepper flakes
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 garlic cloves, pressed
- 1/2 tsp grated fresh ginger
- 2 tsp sesame oil
Meatball Ingredients
- 1 pound ground chicken
- 1 recipe of gochujang seasoning paste
- 1 egg
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with foil or parchment paper and spraying it with olive oil or avocado oil.
- Mix all the ingredients for the gochujang seasoning paste.
- Mix chicken, gochujang paste, egg, and breadcrumbs in a large bowl.
- Roll the mixture in about 24 medium-sized balls. Place them on the prepared baking sheet.
- Bake for 20-25 minutes.
- Enjoy!
So here it is: a quick, easy, healthy dish with Asian flair in your kitchen.
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.