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Weeknight Sheetpan Sticky Korean Meatballs|

Weeknight Sheet Pan Sticky Korean Meatballs

  • Author: Amanda


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
  • 1/2 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
  • 1/3 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


  1. Preheat oven to 365F and line a baking sheet with parchment paper
  2. 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
  3. Place broccoli on other side of baking sheet.
  4. Bake meatballs and broccoli in oven for 30 minutes or until internal temperature is 165F in the meatballs.
  5. 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)
  6. Take meatballs out of the oven at the 25 minute mark and coat with sauce. Put back in oven for the last 5 minutes.
  7. 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!