Half-Baked Harvest Sheet Pan Gochujang Chicken Meatballs
View recipe here
Servings: 4
Meatballs
1 pound ground turkey or chicken
2 tablespoons low sodium soy sauce or tamari
1-2 tablespoons Gochujang (Korean chili paste)
3 green onions, finely chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
1 large head broccoli, cut into florets
2 tablespoons sesame oil or extra virgin olive oil
Sauce
1/3 cup low sodium soy sauce or tamari
2 tablespoons honey
2 tablespoons rice vinegar
1-2 tablespoons Gochujang (Korean chili paste)
1 inch fresh ginger, grated
2 cloves garlic, grated
1 tablespoon toasted sesame oil
1/4 cup plain Greek yogurt or avocado oil mayo
rice, sesame seeds, chiles, and Kimchi, for serving
Preheat the oven to 450° F. Line a baking sheet with parchment.
To make the meatballs. Add 1 pound chicken, 2 tablespoons soy sauce, 1-2 tablespoons Gochujang, 3 chopped green onions, 1 inch grated fresh ginger, and 1 clove grated garlic, to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded tablespoon-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli florets to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the 1/3 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1-2 tablespoons Gochujang, 1 inch fresh grated ginger, 1 clove garlic, 1 tablespoon sesame oil, and 1/4 cup water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/4. Remove from the heat.
Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.
Combine 2-3 tablespoons of the remaining sticky Gochujang sauce from step 3 with 1/4 cup yogurt.
Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds. Serve the broccoli on the side.
