Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

27 December 2019

These spicy chicken meatballs are the perfect appetizer, glazed with a mixture of Korean gochujang and pepper jelly. Serve them up for game day, or make them the star of the meal!

Do you enjoy chicken meatballs? I sure do. Patty and I love meatballs of any kind, whether they’re made from beef, turkey, pork, chicken, or any combination thereof. As long as they’re spicy. Or big on flavor.

Meatballs usually are. They’re the perfect bite, really, a big ball of seasoned ground meat, typically drenched in some sort of wonderful meatballs sauce or glaze.

Drool.

Just like this particular recipe. We’re talking Spicy Korean Chicken Meatballs.

Spicy Korean Chicken Meatballs in a pan, ready to serve

YES!

Mike’s Spicy Korean Chicken Meatballs

These Korean meatballs are made with ground chicken that is seasoned with ginger and Korean gochujang, which is a spicy Korean chili paste. We use a bit of beaten egg and panko (or breadcrumbs) to bind them together.

They’re browned up in a hot pan, then transferred to the oven to cook through and finish up. Once they’re ready, we baste them with a spicy glaze made from sweet pepper jelly, more spicy gochujang, rice vinegar and soy sauce. Such a wonderful combination.If you haven’t cooked with gochujang, you need to add it to your shopping list. It’s such a huge flavor builder. Learn more about gochujang here, and why you need it in your kitchen.

You’re going to love these sweet and spicy meatballs, my friends. Serve them as an appetizer, on game day or the super bowl, as a party or meal starter, or as the star of your dinner! Chicken meatballs can make for a quick and easy weeknight dinner. And, they’re freezer friendly!

Let’s talk about how we make them, shall we?

Delicious Korean Chicken Meatballs in a pan, ready to eat

Chicken Meatballs Ingredients Needed

FOR THE CHICKEN MEATBALLS

  • Flavor Building Veggies. We’re cooking down some chopped celery, onion, jalapeno and garlic in a bit of olive oil to add to our meat mixture first. Some people like to either skip this step or add the raw chopped or minced veggies into their meatballs mixture, but you get more flavor out of my method. Cook them down first, then incorporate them into your meatball mix.
  • Ground Chicken. I’m using 1 pound ground chicken to make 16 appetizer-sized meatballs. You can use ground beef, ground turkey or ground pork as well.
    The Binders. 1 cup panko and 1 egg will help bind the meatballs. You may need a bit more if you’re meatballs feel too wet or sticky or aren’t holding together well enough. Bread crumbs work as well. here.
  • Gochujang. There are different types of gochujang based on heat levels, but most have similar flavors. I chose a hotter variety found in my local grocery store. I use 2 tablespoons of gochujang, but you can add more to spice things up. It’s so delicious.
  • The Seasonings. I’m using 1 teaspoon ginger, 1 tablespoon spicy red pepper flakes, and a bit of salt and pepper to taste. Feel free to add in other seasonings, like fresh or ground garlic, green onion, maybe a bit of brown sugar to sweeten things up. The choice is yours.
  • Garnish. I use fresh chopped herbs, sesame seeds and spicy chili flakes for garnish. If you have a favorite, go for it.

FOR THE SPICY KOREAN CHILI SAUCE

  • Pepper Jelly. Pepper jelly makes for an excellent glaze or sauce starter. It is inherently sweet and sugary, making it perfect for a glaze. I use 1/4 cup pepper jelly to start, though you may want more if you’d like your chicken meatballs to be saucier. Use your favorite pepper jelly recipe, a store bought brand, or try my jalapeno jelly recipe. So good! Want it CRAZY spicy? Try my ghost pepper jelly! Whoa!
  • The Saucy Ingredients. I’m using 3 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and a bit of salt and pepper to taste. If you’d like more sauce or a “saucier” sauce, add in extra gochujang. Taste and adjust.

How to Make This Spicy Korean Chicken Meatballs Recipe – the Steps

FOR THE CHICKEN MEATBALLS

Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat. Add celery, onion and peppers. Cook about 5 minutes to soften. Add garlic and cook 1 minute, stirring.

Remove from heat and add contents to a mixing bowl. Cool slightly.

Add the ground chicken, panko, egg, gochujang, ginger powder and chili flakes. Add salt and pepper to your tastes.

Seasoned chicken mixture ready to make chicken meatballs

Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.

Seasoned chicken mixture ready to make chicken meatballs

Form the meat mixture into 1-inch sized meatballs. You should get about 16 meatballs, about an ounce each or so.

Preheat your oven to 400 degrees F.

Heat the pan again to medium heat and add remaining olive oil. Brown the meatballs 3-4 minutes, rolling them a bit to brown all of the sides.

Searing off my chicken meatballs in a pan

Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through. The internal temperature of your baked chicken meatballs should be 165 degrees F when measured with a meat thermometer.

FOR THE KOREAN GOCHUJANG GLAZE / SAUCE

Spicy Korean gochujang glaze in a pan, ready for the meatballs

While the chicken meatballs are cooking, add the pepper jelly, gochujang, rice vinegar, soy sauce, and salt and pepper to a small pot. Heat gently, stirring, until it is well combined.

Pour the gochujang sauce / glaze over the chicken meatballs, or you can brush it on.

Sprinkle with chili flakes, sesame seeds and fresh parsley and serve.

Spicy Korean Chicken Meatballs in a pan, glistening with sticky gochujang glaze

Boom! That’s it, my friends! Such a great recipe! I love these chicken meatballs. Total party food. You know you’ll be ready for the super bowl or game day eating table with these babies. Chicken meatballs all the way.

Recipe Tips & Notes

  • Heat Factor. Mild-Medium. You’ll get a good level of heat from the gochujang, depending on the brand you’re using. You can spice things up even further by incorporating hotter peppers, like serrano peppers, habanero peppers or even ghost peppers into your chicken meatball mixture, and/or using extra spicy chili flakes and seasonings. Spice it up, my friends!
  • For Baked Chicken Meatballs. Alternatively, you can add your chicken meatballs to a prepared rimmed baking sheet, lightly oiled or lined with parchment paper, and bake them at 400 degrees F for 20-25 minutes, or until they are cooked through. The internal temperature of your baked chicken meatballs should be 165 degrees F.
  • Keto Chicken Meatballs. These can be keto chicken meatballs, my friends, if you use a low or no-sugar pepper jelly.

Try Some of My Other Popular Recipes

Spicy Korean Chicken Meatballs in a pan

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 3 votes
Spicy Korean Chicken Meatballs Recipe
Spicy Korean Chicken Meatballs Recipe
Prep Time
15 mins
Cook Time
20 mins
 
These sweet and spicy chicken meatballs are the perfect appetizer, glazed with a mixture of Korean gochujang and pepper jelly. Serve them up for game day, or make them the star of the meal!
Course: Appetizer, Main Course
Cuisine: American
Keyword: gochujang, ground chicken, meatballs, spicy
Servings: 16 meatballs
Calories: 94 kcal
Author: Mike Hultquist
Ingredients
FOR THE CHICKEN MEATBALLS
  • 1 tablespoon olive oil
  • 1 celery stalk chopped
  • 1 small onion chopped
  • 1 jalapeno pepper chopped
  • 3 cloves garlic chopped
  • 1 pound ground chicken you can use ground beef, ground turkey or ground pork as well
  • 1 cup panko or more as needed - you can sub in bread crumbs instead
  • 1 egg beaten
  • 2 tablespoons gochujang or more as desired
  • 1 teaspoon ginger powder
  • 1 tablespoon spicy red pepper flakes or more as desired
  • Salt and pepper to taste
  • Fresh chopped herbs sesame seeds and spicy chili flakes for garnish
FOR THE SPICY KOREAN CHILI SAUCE
  • 1/4 cup pepper jelly
  • 3 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
Instructions
FOR THE CHICKEN MEATBALLS
  1. Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat.
  2. Add celery, onion and peppers. Cook about 5 minutes to soften.
  3. Add garlic and cook 1 minute, stirring.
  4. Remove from heat and add contents to a mixing bowl. Cool slightly.
  5. Add the ground chicken, panko, egg, gochujang, ginger powder and chili flakes. Add salt and pepper to your tastes.
  6. Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.
  7. Form the meat mixture into 1-inch sized meatballs. You should get about 16 meatballs, about an ounce each or so.
  8. Preheat your oven to 400 degrees F.
  9. Heat the pan again to medium heat and add remaining olive oil. Brown the meatballs 3-4 minutes, rolling them a bit to brown all of the sides.
  10. Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through.
FOR THE KOREAN GOCHUJANG GLAZE / SAUCE
  1. While the chicken meatballs are cooking, add the pepper jelly, gochujang, rice vinegar, soy sauce, and salt and pepper to a small pot. Heat gently, stirring, until it is well combined.
  2. Pour the gochujang sauce / glaze over the chicken meatballs, or you can brush it on.
  3. Sprinkle with chili flakes, sesame seeds and fresh parsley and serve.

Recipe Video

Recipe Notes

Heat Factor: Mild-Medium. You'll get a good level of heat from the gochujang, depending on the brand you're using. You can spice things up even further by incorporating hotter peppers into your chicken meatball mixture, and/or using extra spicy chili flakes and seasonings.

BAKED CHICKEN MEATBALLS: Alternatively, you can add your chicken meatballs to a prepared rimmed baking sheet, lightly oiled or lined with parchment paper, and bake them at 400 degrees F for 20-25 minutes, or until they are cooked through.

The internal temperature of your baked chicken meatballs should be 165 degrees F.

These can be keto chicken meatballs, my friends, if you use a low or no-sugar pepper jelly.

Nutrition Facts
Spicy Korean Chicken Meatballs Recipe
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 35mg12%
Sodium 125mg5%
Potassium 215mg6%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 193IU4%
Vitamin C 3mg4%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Korean Chicken Meatballs Recipe - The perfect appetizer, glazed with a mixture of spicy Korean gochujang and pepper jelly. Stove top or oven baked. You\'ll love the sauce. Serve them up for game day, or make them the star of the meal! #gochujang #keto

6 comments

  1. Sherryn Frigon

    5 stars
    Hi Mike,
    I want to make this but my family will not eat it with pieces of celery in it. How much celery seed or celery powder would I use in place of the celery stalk? I love your recipes.
    Thanks, Sherry

    1. Michael Hultquist - Chili Pepper Madness

      Sherryn, you can easily skip the celery and focus on the onion. If you’d still like celery powder, use 1/2 to 1 teaspoon. Let me know how it turns out for you!

  2. 5 stars
    Aloha Mike, I made your Korean Meatballs for a NYE party for the neighborhood. They went very fast. I used my Habanero/Pineapple Jelly, it was perfect. Thanks for all your great recipes. Ron

    1. Michael Hultquist - Chili Pepper Madness

      That’s GREAT, Ron! Glad everyone enjoyed them. Pineapple/Habanero Jelly. YUM! A very nice choice.

  3. 5 stars
    I make the sauce with your Ghost Pepper Jelly: Lots of flavors! I just sprinkled fresh cilantro and not parsley: delicious! Thanks Mike!

    1. Michael Hultquist - Chili Pepper Madness

      Ghost pepper jelly would be PERFECT here, Jeremie! I love it! Nicely done. Glad you enjoyed them.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

143 Shares
Pin131
Share7
Yum5
Tweet
Email