★ 0.0
- Prep:
- 20min
- Cook:
- 20min
- Total:
- 40min
- Serves:
- 4
- Difficulty:
- Medium
korean-inspiredbakedmeal-prep-friendlyspicyweeknight dinners
Ingredients
Serves 4
Meatballs
1.5 lbs
ground chicken
0.5 cup
panko breadcrumbs
1
egg, beaten
2 cloves
garlic, minced
2
spring onions, finely chopped
1 tsp~
ginger, grated
1 tsp~
salt
Gochujang Glaze
3 tbsp
gochujang
2 tbsp
honey
2 tbsp~
soy sauce
1 tbsp~
rice vinegar
1 tbsp
sesame oil
Cucumber Salad
2
cucumbers, thinly sliced
2 tbsp~
rice vinegar
1 tbsp
sesame oil
1 tsp
sugar
1 tbsp
sesame seeds
2 cups
cooked rice, for serving
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix ground chicken, panko, egg, garlic, spring onions, ginger, and salt in a bowl until just combined. Don't overmix.
- Roll mixture into 20-24 meatballs, about 1.5 inches each. Place on prepared baking sheet.
- Bake for 18-20 minutes until cooked through and lightly browned.
- While meatballs bake, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil in a large bowl.
- For the salad, toss cucumbers with rice vinegar, sesame oil, sugar, and sesame seeds.
- When meatballs are done, add them to the bowl with gochujang glaze. Toss gently to coat.
- Serve meatballs over rice with cucumber salad on the side.
Nutrition
Nutrition per serving
Estimated| Calories | 868kcal |
| Protein | 51g |
| Carbohydrates | 126g |
| of which sugars | 20g |
| Fat | 17g |
| of which saturated | 0g |
| Fibre | 5g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
EggsGlutenSesameSoy
Informational only — based on ingredient data. Does not account for cross-contamination.
