These ultra-juicy, sweet and spicy glazed chicken meatballs are the most delicious meal, perfect for busy weeknights. Full of Asian-style flavours and easy to prep ahead, you’ll want to add these to your menu rotation!
There’s just something about a juicy meatball, am I right? These are super moist, packed with flavour and incredibly easy, making them perfect for busy weeknights. Plus, they only take 30 minutes to pull together.
These ones are stuffed with loads of my favourite Asian-style flavours (think soy, sesame and ginger) and then tossed with the MOST deliciously lip-smacking sweet, spicy gochujang glaze. All you have to do is mix, form little balls, pop them in the oven and make the glaze while they’re cooking. Easy peasy, and so much flavour. To keep things simple, we’re adding some chopped broccolini to the same tray with the meatballs, cutting down those dishes.
I’m serving the meatballs over rice, but you can equally enjoy them by themselves. They also make a wonderful party bite!
There are really only a handful of ingredients that go into this meatball dish!
- Chicken mince. Also called ground chicken, and I always use free-range, good quality chicken for the best, juicy flavour.
- Seasoning. I’m using ginger paste for ease, but you can use fresh ginger too. I always like to grate my ginger because then you don’t have to peel it! If you’re not a coriander fan, swap it for flat-leaf parsley. Fish sauce is my secret ingredient in lots of recipes – it brings a lovely depth of salty flavour you don’t get from salt alone and I promise it doesn’t taste fishy in the meatballs.
- Glaze. Gochujang paste is a fermented Korean chilli paste with a deeply savoury, umami kick and it pairs wonderfully with these meatballs. It’s becoming more readily available at supermarkets, and you’ll find it at any Asian supermarket. You can also pick it up from Amazon. If you can’t find it, use another hot sauce, like sriracha. I love using sweet chilli jam (try my easy sweet chilli jam recipe) in the glaze too but if you don’t have any, just use more honey.
- Broccolini. This just brings another element of green to the recipe, but you could swap it out for regular broccoli, green beans, bok choi or asparagus.
How to make it
Add all the ingredients for the meatballs into a large mixing bowl, then mix well to combine. The best way to do this is to get your hands in there, but you can mix it with a spoon too. Wet your hands (this will help to stop the mixture from sticking to them) then spoon a heaped tablespoon into your hands. Roll it into a ball, then pop it onto a lined oven tray and repeat with the rest of the mixture.
After 10 minutes, add the broccolini to your oven tray (or a separate tray) and pop back in for another 5 minutes. While that’s cooking, make the gochujang glaze.
Remove the meatballs and broccolini from the oven and drizzle the gochujang glaze all over the meatballs, tossing to coat well. Pile the grilled broccolini and the meatballs on top of rice to serve and you’re done!
Got a question?
Ground chicken can be tricky to work with, but there are a couple of tricks that will make sure you never have dry, tough meatballs. First, you want to (ideally) mix the meatball mixture with your hands. Doing it this way means you’ll be able to combine the ingredients quicker (and more effectively) than with a regular spoon. The key to a juicy meatball is not overworking the meat. Overworking = tough.
You also need to add enough liquid to ensure they don’t try out. Ground meat can take more moisture than you’d think, and it all works to help it stop drying out.
You can! You can form the meatballs, then place them on a plate covered with cling film (or in a covered container) and store them in the fridge until you’re ready to cook them. They’ll be fine for a day in this way. You can also freeze the formed meatballs – place them on a lined oven tray in the freezer for 20 minutes, then store them in zip-lock bags. You can then cook them straight from frozen (add 5 minutes to the first cooking time). The cooked meatballs will keep well for 5 days, making this a great recipe for meal prep.
The meatballs themselves aren’t spicy – but the gochujang glaze does have a little bit of a kick. If you’re worried, reduce the amount of gochujang to 1 tablespoon (or 1/2). You can also enjoy these without the glaze if you like.
Do you have my free Fakeaway Favourites e-book?
It’s filled with my absolute favourite takeaway dishes you can make at home!
From a quick pad thai and saag paneer, to Korean fried chicken, beef rendang and chicken satay, you’ll love exploring the book.
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