Chicken Meatballs in Korean BBQ Sauce

I decided to try something different the other day when I was making dinner.  I have had clippings for Korean Meatballs and Korean BBQ sauce for ages and until that day didn’t think of combining the two. I know…. duh, right?  Well, I finally did it and it even passed Chris’ Chocolate milk test lol…. he totally cleaned his plate before even giving the chocolate milk a glance.  Dillon did an equally good job of cleaning his plate so I would have to say the combination was a hit!

These meatballs had just enough spiciness and sweetness to make them a new favourite!



These are the ingredients I used, except for flour.  I used the flour to thicken the bbq sauce but you can use it or corn starch…. I was just out of corn starch.


For the meatballs themselves, I put the ground chicken, panko, chili paste, ground ginger, egg and minced garlic in a large bowl, mixed it all together and let it sit for about 5 minutes to allow everything to meld together.


I then took tablespoonfuls of the meat mixture and rolled into about 1 inch meatballs and placed them in my aluminum foil lined baking pan.


I cooked the meatballs in the oven at 375 degrees for about 30 minutes or so, until they were cooked through and browned on the outside.


While the meatballs were cooking, I made the BBQ sauce.

I poured the soya sauce, rice vinegar, minced garlic, ground ginger, brown sugar, sesame oil in a large measuring cup and whisked to combine.  In a small bowl I whisked together the flour and water to make a paste and added that to the mixture.


I cooked this on high heat in the microwave for about 2 – 3 minutes until it was thickened and poured it over the meatballs on the plates before serving.



Chicken Meatballs in Korean BBQ Sauce

Preparation Time: 10 minutes  Cooking Time: 30 minutes  Servings: 3 – 4


  • 1 lb. ground chicken
  • 1/2 cup panko
  • 2 tsp. minced garlic
  • 1 tsp. chili paste
  • 1 tsp. sesame oil
  • 1/2 cup soya sauce
  • 1/2 cup brown sugar
  • 2 tsp. minced garlic
  • 1 tbsp. rice vinegar
  • 2 tsp. chili paste
  • 1/2 tsp. ground ginger
  • 2 tbsp. flour
  • 3 tbsp. water


  1. Preheat oven to 375 degrees.  Line baking pan with aluminum foil and lightly grease.
  2. In large bowl, combine ground chicken, panko, minced garlic, chili paste and sesame oil until well mixed.  Allow to stand 5 minutes.
  3. Shape meat mixture into meatballs and place in prepared baking pan.
  4. Cook meatballs at 375 for about 30 minutes, until fully cooked and browned on the outside.
  5. While meatballs are cooking prepare the BBQ sauce by pouring the soya sauce, brown sugar, minced garlic, rice vinegar, chili paste and ground ginger into a large measuring cup and whisk to combine.
  6. In a small bowl, whisk together water and flour to form a paste.
  7. Add paste to sauce ingredients, whisk to combine and microwave on high heat for about 2 – 3 minutes until thickened.
  8. Remove cooked meatballs from oven and pour sauce over to serve.

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