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Sheet Pan Sticky Gochujang Chicken Meatballs…easy homemade chicken meatballs with ginger and sesame, tossed in an addicting sweet and spicy Korean-inspired sauce. Serve up bowl style over steamed rice with roasted with broccoli, creamy spicy aioli sauce, and vegetables. Then top with plenty of sesame seeds for a fun and healthy dinner any night of the week. And the best part…these meatballs are made quicker than any take-out meal, and they’re so much healthier too.

Sheet Pan Sticky Korean Chicken Meatballs | halfbakedharvest.com

And here we are again with meatballs. You’ll know my oldest brother is in town when meatballs make yet another appearance here. Along with those Cheesy Gordita Crunch Tacos, meatballs are one of his favorite foods. Put them in a spicy, sticky Korean sauce…oh, ya, even better!

I made these meatballs the other day with him in mind. I have to say, I think I’m just as excited as he is over these Korean-inspired meatballs. Not only are they part of a complete sheet pan dinner. They also take no time to make and are so delicious. Think, saucy, sweet, and spicy, with a touch of tang, and toasty sesame seeds throughout.

I even added a bit of broccoli to round out the meal…and not one, but two sauces.

So you see, the perfect, easy, but fun weeknight dinner.

meatballs before baking

Let’s go through the details.

For the meat, I used ground chicken, but ground pork or turkey will work just as well. I seasoned them up with plenty of green onions, ginger, and garlic. Then oven-baked them on a sheet pan alongside some broccoli for added color. Plus, I just love the idea of a one-pan dinner. And if you can cook your meat and vegetables at the very same time, then why not? I am all about it.

While the meatballs bake, make the sauce. Now here’s the truth, the sauce is really why you should make this recipe. It’s honestly so addicting. Sweet, tangy, a touch spicy, and once boiled down, super sticky. This is a pretty simple mix of Gochujang (Korean chili paste), soy sauce, and sesame oil. The Gochujang adds all the flavor, so you really don’t need much else. I boiled it down on the stove to make it a little stickier, which is perfect for tossing with the meatballs.

meatballs and broccoli after baking

The sauce takes only a few minutes to thicken up on the stove. It’s usually ready by the time the meatballs have finished cooking. Once the sauce has boiled down, I like to make a creamy “special sauce” sauce for drizzling over the meatballs. Just stir a couple of tablespoons of the Gochujang sauce into yogurt or mayo. This sauce is beyond good.

Toss the rest of the sauce with the meatballs and you’re done. Add rice to your bowls, then snuggle in the broccoli and meatballs. Add extra sauce and finish with any and all toppings you’d like. I always do plenty of sesame seeds, chilies, and kimchi.

Nothing fancy here, just simple cooking, but very delicious (pretty healthy food).

overhead close up photo of Sheet Pan Sticky Korean Chicken Meatballs

A couple of notes.

What is Gochujang? If you’re not familiar with Gochujang it’s Korean chili paste. For those of you who read often, you know it’s my favorite type of chile paste. It’s spicy with a little sweetness, and it’s extremely flavorful. It’s traditional in a lot of Korean-based sauces and is often used in Korean fried chicken or simply as a dipping sauce. Over here, we LOVE Gochujang. I use it for so much more than just Korean food. It’s so good when paired with…well pretty much anything that you’d enjoy with a touch of hot sauce.

You can buy Gochujang in most grocery stores. I know Whole Foods and Trader Joes carry it. I highly recommend this brand Gochujang. It certainly makes for the best, truly Korean food.

Sheet Pan Sticky Korean Chicken Meatballs with sauce drizzle

I really can’t tell you enough how much I love these Korean-inspired meatballs. I’ll be turning to this one time and time again. Sheet pan dinners are always my go-to, but this is a new favorite.

It’s all about the sticky Korean sauce and that creamy, yet spicy “special sauce”. Together, they truly make everything that much better.

My final words, double the recipe and save the leftovers for quick and easy lunches. Trust me you will be so happy you did!

overhead photo of Sheet Pan Sticky Korean Chicken Meatballs

Looking for other easy weeknight dinners? Here are some favorites.

Queso Fundido Taquitos

Better Than Takeout Dan Dan Noodles

Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives

Lastly, if you make these Sheet Pan Sticky Gochujang Chicken Meatballs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Sticky Gochujang Chicken Meatballs

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories Per Serving: 439 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Sauce

US Customary - Metric

Instructions

  • 1. Preheat the oven to 450° F. Line a baking sheet with parchment.
    2. To make the meatballs. Add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic, to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded tablespoon-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
    3. Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 cup water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/4. Remove from the heat.
    4. Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.
    5. Combine 2-3 tablespoons of the remaining sticky Gochujang sauce from step 3 with the yogurt.
    6. Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds. Serve the broccoli on the side.
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Sheet Pan Sticky Korean Chicken Meatballs | halfbakedharvest.com

This post was originally published on February 17, 2021
4.22 from 519 votes (418 ratings without comment)

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Comments

  1. I made this tonight and it is so good! 1 tb pf chili paste was a little too much spice for me so i would probably decrease it to a teaspoon or something next time but it will definitely end up in my recipe rotation! So easy and comforting!

    Reply

    1. Hey Katie,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Sorry about the spice:) Happy Sunday! xTieghan

      Reply

  3. 5 stars
    Tried this tonight for dinner and it was great! I subbed the honey for brown sugar and cut it by half, but I think the next time I make this I will just omit the sugar entirely as I love spicy food. Just a question, will the meatballs freeze well uncooked if made ahead of time?

    Reply

    1. Hey Nabilla,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Yes, the meatballs will freeze well. Have a fantastic weekend! xTieghan

      Reply

  4. 5 stars
    Omg this meal was amazing!!! Used ground turkey bc that’s what I had on hand. But wow. Super special treat and just so flavorful. My husband was pumped! My oven passed away last April (RIP) and they have not been able to replace it… anyhow, Ive been using a breville counter oven, plus rice cooker, stove top and staggered cooking the meatballs and broccoli since I can’t fit both in at the same time… they came out perfectly, wow. Just yum! Cannot wait to make more of your yummy recipes.

    Reply

    1. Hey Julie,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

      Reply

  6. 4 stars
    Very good! I added all 2 tablespoons of Gochujang to the meatballs and if I make again will just add 1 and let the sauce bring that flavor.

    Reply

  7. 5 stars
    This recipe is SOSO Good! We didn’t have Gochujang so I made a version of it with ketchup, Sriracha, and soy vinegar. Truth be told my kids can’t handle the spice so this version of the sauce worked well for us. I will definitely make it again. Thank you for sharing your recipes. Every one I have tried has so much flavor!

    Reply

  8. 3 stars
    We made this and the meatballs were really dry and the recipe only made enough for 4 small meatballs for 4 people. And it was really spicy which we didn’t mind. We might try to make it again but on the stove or at a lower temp in the oven.

    Reply

    1. Hey Tyler,
      So sorry to hear this. Was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan

      Reply

  9. 5 stars
    This recipe is sooo good! I made it for a quick weeknight meal, the leftovers were also fantastic! Will be making this again!

    Reply

  10. 5 stars
    Really great!!! Meatballs are out of this world. Kinda like the meat mix in a Chinese dumpling. Matter of fact I might do that. Lol. The sauce wouldn’t thicken up for me but nothing a little cornstarch and water couldn’t take care of. Then it was thick and glazey.
    Rave reviews.
    Thank you for another great recipe.

    Reply

  11. 5 stars
    I made this to use over baked tofu, the taste was incredible but the sauce didn’t get sticky. Not sure what I did wrong. It was delicious, though! I will try again and use cauliflower. Your recipes are the best!

    Reply

  12. 4 stars
    Great flavor, not sure how I felt about the texture of the chicken meatball. I put them under broiler for a few to give them more color.

    Reply

  13. 4 stars
    Tried something new and made this recipe. I’m new on Gochuchang and wanted to give it a go.
    I think my sticky sauce was too thin, so it didn’t coat the meatballs like I had hoped. The heat from the gochuchang was the perfect balance with the Greek yogurt in the creamy sauce.
    Also, don’t be alarmed that the meatballs are a little more “flat”! They still tasted delicious and cooked all the way through. Overall, great new recipe to try, but I need to make a few tweaks and lengthen cooking times.

    Reply

  14. I made these last night and we really enjoyed the flavor. I did find the meatballs to be a bit soft and mealy. I wonder if it is the fresh ginger? I’ll try these with dried ginger the next time. I also needed to sheet pans to fit both the meatballs and the broccoli. Thank you for a unique and delicious recipe!!

    Reply

  15. 5 stars
    Hi T!
    Gochujang is a revelation! Made this for Saturday night and our friend who comes for drinks but never stays for dinner stayed-and needed NO Convincing!
    Once she smelled that sticky saucy sheet of meatballs and saw all the delicious treats that were going into the bowls she was hooked. Everyone LOVED this recipe and gives it 5 gold stars ⭐️! Thankyou so much for your awesome recipes, you’re a genius in the kitchen! We love HBH!

    Reply