If you love Asian meatballs, you will love these Korean Style Chicken Meatballs. Juicy air-fried chicken meatballs tossed in a sticky gochujang butter sauce. Ready in 20 minutes, let's go!
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Korean Chicken Meatballs are perfect for an easy quick weeknight dinner over steamed jasmine rice or noodles. They also kill it as a party appetizer, or game day snack.
If you love Korean flavours, here are some of my family's favourites. Korean Fried Chicken, Beef Bulgogi Rice Bowls and Sticky Gochujang Chicken.
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How to make chicken meatballs (VIDEO)
Double the batch for future use
- This recipe is a meal prep dream. Make a big batch, freeze them cooked or uncooked, and whip up the sauce fresh when you're ready. Weeknight dinners just got so much easier.
How to make (PICTURES)
- Step 1: In a large bowl, combine ground chicken, egg, panko, garlic powder, salt, and black pepper. Mix until just combined. Do not overmix.
- Step 2: Roll the mixture into small meatballs, about 1 tablespoon each. Place meatballs in the air fryer basket in a single layer. Do not crowd them. Air fry.
- Step 3: While the meatballs cook, add gochujang, honey, ginger, garlic, and sesame oil to a small saucepan. Simmer over medium-low heat for 2 to 3 minutes, stirring occasionally. Whisk in the cold butter until the sauce is glossy and slightly thickened.
- Step 4: Toss the hot meatballs in the sauce until fully coated. Serve and enjoy!
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Korean Style Chicken Meatballs
Ingredients
Equipment
Method
- In a large bowl, combine ground chicken, egg, panko, garlic powder, salt, and black pepper.1 lb ground chicken, 1 egg, ½ cup panko breadcrumbs, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper
- Mix until just combined. Do not overmix.
- Roll the mixture into small meatballs, about 1 tablespoon each.
- Place meatballs in the air fryer basket in a single layer. Do not crowd them.
- Air fry at 400°F (200°C) for 10 minutes, or until cooked through and golden.
- While the meatballs cook, add gochujang, honey, ginger, garlic, and sesame oil to a small saucepan. Simmer over medium-low heat for 2 to 3 minutes, stirring occasionally.2 tablespoons gochujang paste, 3 tablespoons honey, 1 teaspoon grated fresh ginger, 1 clove garlic, 1 tablespoon sesame oil
- Whisk in the cold butter until the sauce is glossy and slightly thickened.2 tablespoons cold butter
- Toss the hot meatballs in the sauce until fully coated.
- Garnish with sesame seeds and green onions. Serve immediately.Sesame seeds, Green onions
Notes
- Don't overmix the meatball mixture.
- Cold butter is the secret to that glossy sauce. You all love.
- Adjust your heat level. Gochujang comes in mild, medium, and hot. Start with mild if you're sensitive to spice, or go full hot if you want to feel something.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Mary Smith says
delicious fir a quick week night dinner.
Carmen Spillette says
YESSS!!! So happy you liked it.
Bruce says
This is a must make!!! I love meatballs and these chicken Korean style meatballs are amazing!! 11/10