Description
Indulge in the delightful fusion of sweet and savory with these Sheet Pan Sticky Korean Chicken Meatballs. Each bite reveals juicy ground chicken coated in a sticky glaze, perfectly baked for a golden finish. Ideal for busy weeknights or entertaining guests, this recipe promises to impress without the fuss. Serve them alongside rice or noodles to soak up the irresistible sauce, making every meal an experience to remember.
Ingredients
Scale
- 1 lb ground chicken
- 1 tbsp freshly grated ginger
- 3 cloves garlic, minced
- 1 cup panko breadcrumbs
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp sesame oil
- 2 green onions, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground chicken, ginger, garlic, breadcrumbs, soy sauce, and sesame oil. Mix thoroughly.
- Roll mixture into golf ball-sized meatballs and place on a lined baking sheet with space between each.
- In a small bowl, whisk together brown sugar and soy sauce until smooth.
- Bake meatballs for about 20 minutes until cooked through. Halfway through baking, brush with sticky sauce.
- Once cooked, garnish with chopped green onions and serve warm with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 meatballs (136g)
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg