Weeknight Sheet Pan Sticky Korean Meatballs... easy homemade chicken meatballs with ginger and spice, coated in the most addicting naturally sweet and spicy sauce. I love serving it up bowl style over thin rice noodles, roasted broccoli, kimchi, and soft boiled eggs. Plus, it's quicker and tastier than grabbing take out!
I teamed up with my friends over at Roxbury Mountain Maple for this recipe. All thoughts and opinions are my own (as always) and would love it if you clicked over to their site to check out all the amazing things they have over there. Especially the maple cream. SO GOOD!
When I was brainstorming recipes on how to incorporate this delicious maple cream in a recipe. I always go the savory root. I am not much of a baker but these bagels I made last week were PRETTY FREAKIN INCREDIBLE. But I am a savory cook through and through.
I also LOVE me some Korean food. It's SO nostalgic for me. I grew up going to my Aunt Kim's house (she's from South Korea) and made the absolute BEST FOOD EVER. And would send us home with so much spicy kimchi goodness. But I loved all the flavors. Especially the spicy gochujang (Korean Chili Paste) and the slight sweetness to her sauces. This is what inspired this dish.
I combined the natural sweetness of the maple cream with a hint of citrus plus the spicy chili paste. PERFECTION.
I combined ground chicken with lots of seasoning and ginger (but ground pork or turkey works here too). Then oven baked them alongside some broccoli for a one-pan dinner deal.
While the meatballs baked, I made the sauce and noodles. Truth time? The sauce is really why you should make this recipe. It's honestly SO addicting. It's sticky,sweet,tangy,and with a touch of spice. The sauce doesn't hardly take any time and the just toss the meatballs with the sauce. Bake a little more with the sauce (it helps glue it on better!)
Serve up over a bowl of thin rice noodles, rice, or cauliflower rice and your favorite toppings!Print
Weeknight Sheet Pan Sticky Korean Meatballs
Serve over steamed rice, cauliflower rice, or gluten free rice noodles (as pictured!) as a fun better-than-takeout weeknight dinner!
For the Meatballs
- 1lb ground chicken or turkey
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground ginger
- 2-3 garlic cloves, minced
- 1 tbs sesame oil
- 2 crowns of broccoli, cut into florets
For the sauce
- 1 tbs sesame oil
- ⅓ cup coconut aminos
- 1-2 tbs of maple cream or 3 tbs of pure maple syrup (HIGHLY recomment Roxbury Mountain Maple!)
- 1 tsp ground ginger
- 1 tbs Gochujang Chili Paste
- 3 cloves of garlic, minced
- 2 tbs rice vinegar
- Preheat oven to 365F and line a baking sheet with parchment paper
- In a large mixing bowl combine chicken, garlic, oil, and seasonings. Coat your hands in a little oil and roll into tablespoon-sized meatballs and place on parchment paper
- Place broccoli on other side of baking sheet.
- Bake meatballs and broccoli in oven for 30 minutes or until internal temperature is 165F in the meatballs.
- While the meatballs and broccoli bake, make the sauce. In a small sauce pan, add all sauce ingredients. Bring to a simmer and allow to reduce until thickened (8-10 minutes)
- Take meatballs out of the oven at the 25 minute mark and coat with sauce. Put back in oven for the last 5 minutes.
- Serve meatballs over thin rice noodles, top with roasted broccoli, kimchi, red chili flakes, green onion, soft boiled eggs, and even some pomegranate arils if you have them!
LOVE this easy Asian inspired sheet pan recipe! Soooooo good! The maple cream was the key to this one.