Sheet Pan Sticky Gochujang Chicken Meatballs.

Looking for a dish that’s easy to prepare, packed with flavor, and sure to impress? Look no further than these Sheet Pan Sticky Gochujang Chicken Meatballs. This recipe is a delightful fusion of savory and spicy, thanks to the Gochujang, a Korean chili paste that adds a unique kick to your meal. Plus, you’ll love the simplicity of a sheet pan dinner—everything cooks on one tray, making clean-up a breeze.

There’s something incredibly satisfying about juicy, tender meatballs paired with vibrant, roasted broccoli, all enveloped in a sticky, sweet sauce. Whether you’re cooking for a busy weeknight dinner or a weekend gathering, these meatballs are a true crowd-pleaser. Let’s dive into why this recipe is my go-to and how you can make it at home.

Why It’s My Go-To

These Sheet Pan Sticky Gochujang Chicken Meatballs have become a staple in my kitchen for several reasons. First and foremost, they are incredibly versatile. You can serve them over rice or noodles, toss them into salads, or even enjoy them on their own as a snack. The flavor profile is rich and complex, yet the ingredients are straightforward and easy to find. Plus, there’s minimal fuss involved—after mixing the ingredients, you just pop everything onto a sheet pan and let the oven do the work.

The Essentials

To create these mouth-watering meatballs, gather the following ingredients:

• 1 pound ground turkey or chicken: Lean protein that holds the meatballs together.
• 2 tablespoons low sodium soy sauce or tamari: Adds depth and umami flavor.
• 1-2 tablespoons Gochujang: The star of the show that brings heat and complexity.
• 3 green onions, finely chopped: For freshness and crunch.
• 1 inch fresh ginger, grated: Adds a warm, spicy note.
• 1 clove garlic, minced or grated: Essential for that aromatic richness.
• 1 large head broccoli, cut into florets: Perfect for roasting alongside the meatballs.
• 2 tablespoons sesame oil or extra virgin olive oil: For roasting and enhancing flavor.
• 1/3 cup low sodium soy sauce or tamari: Base for the sticky sauce.
• 2 tablespoons honey: Balances the spice and adds sweetness.
• 2 tablespoons rice vinegar: A touch of acidity to brighten the dish.
• 1-2 tablespoons Gochujang: More sauce for that extra kick.
• 1 inch fresh ginger, grated: For more flavor in the sauce.
• 2 cloves garlic, grated: Complements the other aromatics.
• 1 tablespoon toasted sesame oil: For a nutty finish.
• 1/4 cup plain Greek yogurt or avocado oil mayo: Creamy element for serving.
• Rice, sesame seeds, chiles, and Kimchi: For serving and garnishing.

Toolbox for This Recipe

To make your cooking experience seamless, have these tools on hand:

• Mixing bowls: For combining the meatball ingredients.
• Baking sheet: A large sheet pan to roast everything together.
• Spatula or wooden spoon: For mixing and shaping the meatballs.
• Grater: For ginger and garlic.
• Measuring cups and spoons: For accurate ingredient measurements.

Build Sheet Pan Sticky Gochujang Chicken Meatballs. Step by Step

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This ensures a nice, even cooking temperature for your meatballs and vegetables.

Step 2: Prepare the Meatball Mixture

In a mixing bowl, combine the ground turkey or chicken, low sodium soy sauce or tamari, Gochujang, green onions, grated ginger, and minced garlic. Use your hands or a spatula to mix everything until just combined—be careful not to overmix, as this can lead to tough meatballs.

Step 3: Shape the Meatballs

Once the mixture is ready, shape it into meatballs that are about 1-1.5 inches in diameter. Place them on one half of the prepared baking sheet.

Step 4: Prepare the Broccoli

On the other half of the baking sheet, arrange the broccoli florets. Drizzle with sesame oil (or olive oil) and sprinkle with a pinch of salt and pepper. Toss to coat evenly.

Step 5: Bake

Transfer the baking sheet to the preheated oven. Bake for 20-25 minutes, or until the meatballs are cooked through and the broccoli is tender and slightly crispy.

Step 6: Make the Sticky Sauce

While the meatballs and broccoli are baking, prepare the sticky sauce. In a small bowl, whisk together the low sodium soy sauce or tamari, honey, rice vinegar, Gochujang, grated ginger, and grated garlic until well combined.

Step 7: Glaze the Meatballs

After the meatballs are cooked, remove the baking sheet from the oven. Drizzle the sticky sauce over the meatballs and return to the oven for an additional 5 minutes, allowing the sauce to caramelize slightly.

Step 8: Serve

Once everything is done, remove from the oven and let it cool for a couple of minutes. Serve the meatballs and broccoli over rice, topped with a dollop of Greek yogurt or avocado oil mayo, sprinkled with sesame seeds and sliced chiles. Add a side of kimchi for an authentic touch!

Ingredient Flex Options

These meatballs are incredibly adaptable. Consider these substitutions:

• Ground meat: Feel free to use ground beef or pork if you prefer.
• Gochujang: If you can’t find Gochujang, try Sriracha or another chili paste, though the flavor will differ.
• Broccoli: Swap with any seasonal vegetables like bell peppers, snap peas, or cauliflower.
• Honey: Maple syrup or agave can work as a vegan alternative.

Slip-Ups to Skip

To ensure your cooking experience goes smoothly, keep these tips in mind:

• Avoid overmixing the meatball mixture, as this can lead to dense meatballs.
• Don’t skip the step of glazing the meatballs with sauce at the end; it enhances the flavor significantly.
• Make sure your oven is fully preheated for even cooking.
• Use a meat thermometer to check for doneness—ground turkey or chicken should reach an internal temperature of 165°F (74°C).

Save It for Later

These Sheet Pan Sticky Gochujang Chicken Meatballs are perfect for meal prep. Here are some tips for storing:

Store leftover meatballs and broccoli in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave or return them to a warm oven until heated through.

• These meatballs also freeze well. Lay them on a baking sheet to freeze individually, then transfer them to a freezer bag for up to 3 months.
• For a quick meal, reheat frozen meatballs in a sauce over low heat until warmed through.

Ask & Learn

Can I use another type of meat instead of turkey or chicken?

Absolutely! Ground beef, pork, or even plant-based meat alternatives work well in this recipe. Just adjust the cooking time as needed.

What if I can’t find Gochujang?

If Gochujang is unavailable, you can substitute it with Sriracha, though the flavor will be different. You might want to add a little sugar to mimic the sweetness.

Can I make this dish ahead of time?

Yes! You can prepare the meatballs and sauce ahead of time, storing them separately in the fridge. Bake just before serving for the best texture.

What should I serve with these meatballs?

These meatballs are fantastic over rice, but you can also serve them with noodles, in wraps, or on a bed of greens. Pairing with kimchi adds a delicious tang and crunch!

More from the Kitchen

If you enjoyed these meatballs, you might also like:

• Peanut Butter Chocolate Chip Cookies
• Easy Vegetable Stir-Fry
• Easy Vegan Banana Bread

Final Thoughts

Sheet Pan Sticky Gochujang Chicken Meatballs are not just a meal; they’re an experience. The combination of flavors and textures makes for a satisfying dish that’s sure to become a favorite in your home. With minimal prep and cleanup, you’ll find yourself reaching for this recipe time and time again. So, gather your ingredients, follow the steps, and get ready to savor the delightful taste of these sticky meatballs. Happy cooking!