Korean Chicken Meatballs Recipes

KOREAN CHICKEN MEATBALLS

Steps:

• Combine all the ingredients (except for the panko crumbs, Korean BBQ sauce, and green onions) and mix together.
• Sprinkle the panko crumbs over the chicken, mix and let the panko soak into the chicken mixture for 5 minutes.
• Form into 10 balls. Add the olive oil and chicken broth or water to the bottom of the IP and then add the chicken to the Instant Pot, choose the poultry option and make sure it's sealed.
• While the balls are cooking make up the Korean BBQ Sauce.
• After the timer goes off, vent the Instant Pot.
• Serve the Korean Chicken Meatballs over quinoa or cauliflower rice. Drizzle the Korean BBQ sauce over the meatballs.

SPICY KOREAN CHICKEN MEATBALLS RECIPE

Steps:

• Heat a large pan to medium heat. Add 1 tablespoon olive oil and heat.
• Add celery, onion and peppers. Cook about 5 minutes to soften.
• Add garlic and cook 1 minute, stirring.
• Remove from heat and add contents to a mixing bowl. Cool slightly.
• Add the ground chicken, panko, egg, gochujang, ginger powder and chili flakes. Add salt and pepper to your tastes.
• Hand mix the meat mixture until everything is combined, but do not over mix. If you over mix with your hands, the meatballs can become mealy.
• Form the meat mixture into 1-inch sized meatballs. You should get about 16 meatballs, about an ounce each or so.
• Preheat your oven to 400 degrees F.
• Heat the pan again to medium heat and add remaining olive oil. Brown the meatballs 3-4 minutes, rolling them a bit to brown all of the sides.
• Transfer the pan to the oven and bake the meatballs for 10 minutes, or until the chicken meatballs are cooked through.
• While the chicken meatballs are cooking, add the pepper jelly, gochujang, rice vinegar, soy sauce, and salt and pepper to a small pot. Heat gently, stirring, until it is well combined.
• Pour the gochujang sauce / glaze over the chicken meatballs, or you can brush it on.
• Sprinkle with chili flakes, sesame seeds and fresh parsley and serve.