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Sheet Pan Sticky Gochujang Chicken Meatballs.

These Sheet Pan Sticky Gochujang Chicken Meatballs are a flavor-packed delight! Juicy meatballs, roasted broccoli, and a sticky sauce make this dish irresistible.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground turkey or chicken
  • 2 tablespoons low sodium soy sauce or tamari
  • 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.

Instructions

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

Equipment

  • Mixing bowls
  • Baking Sheet
  • Spatula or wooden spoon
  • Grater
  • Measuring cups and spoons

Notes

  • Avoid overmixing the meatball mixture to prevent dense meatballs.
  • Don’t skip glazing the meatballs with sauce; it enhances flavor.
  • Ensure your oven is fully preheated for even cooking.