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Spicy Korean Chicken Meatballs Recipe
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5 from 5 votes

Spicy Korean Chicken Meatballs Recipe

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!
Prep Time15 mins
Cook Time20 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: gochujang, ground chicken, meatballs, spicy
Servings: 16 meatballs
Calories: 94kcal



  • 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


  • 1/4 cup pepper jelly
  • 3 tablespoons gochujang
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • Salt and pepper to taste



  • 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.
  • 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.
  • 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.
  • Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through.


  • 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.



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.


Calories: 94kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 125mg | Potassium: 215mg | Fiber: 1g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg