These Korean-Inspired BBQ Chicken Meatballs are a crowd-pleasing appetizer that’s simple to make and full of flavor. The meatballs stay tender and juicy while a sweet-savory Korean-inspired BBQ sauce reduces to a glossy finish that clings to each bite. They’re perfect for parties, game day, or a weeknight dinner served over rice.
The meatballs themselves are intentionally uncomplicated so the bold, tangy-sweet sauce can shine. While the meatballs bake, you’ll simmer the sauce on the stovetop until it’s thick and glossy. Brush the cooked meatballs with sauce, return them to the oven briefly to caramelize, then finish with more sauce and a sprinkle of sesame seeds and scallions.
Korean-Inspired BBQ sauce ingredients:
- Toasted sesame oil
- Garlic
- Fresh ginger
- Gochujang paste
- Coconut aminos
- Low-sodium chicken broth
- Apple cider vinegar
- Coconut sugar
- Honey
- Tapioca flour
Korean-Inspired BBQ Chicken Meatballs: Step-by-Step
Step One: Form and bake the meatballs
Combine the chicken meatball ingredients in a bowl and mix gently until combined. Shape the mixture into 1-inch meatballs and arrange them on a lined baking sheet. Bake at 400°F (convection bake if available) until golden brown and cooked through, about 20 minutes.
Step Two: Make the Korean-inspired BBQ sauce
While the meatballs bake, warm toasted sesame oil in a small saucepan over medium heat. Add minced garlic and grated ginger and cook until fragrant, about 1–2 minutes. Whisk in gochujang, coconut aminos, chicken broth, apple cider vinegar, coconut sugar, and honey. Bring the mixture to a gentle simmer and cook until the flavors meld and the sauce reduces slightly, about 8 minutes. Make a slurry with tapioca flour and warm water, then whisk it into the sauce and continue simmering until thick and glossy, about 4–5 more minutes. Remove from heat and set aside.
Step Three: Finish the meatballs and serve
When the meatballs are cooked through, remove them from the oven and brush the tops with about ½ cup of the sauce. Return the sheet to the oven for 3–5 minutes so the sauce can caramelize slightly. Transfer the meatballs to a serving platter, pour the remaining sauce over them, and garnish with toasted sesame seeds, black sesame seeds if you like, and thinly sliced green onions. Serve with toothpicks for easy snacking.
Recipe FAQs
Serve them as an appetizer on a platter with toothpicks, or enjoy them as a main by placing meatballs over steamed rice or cauliflower rice.
Because the meatballs use panko breadcrumbs, this version is not paleo. You can use a paleo-friendly binder like almond flour or a grain-free breadcrumb substitute if needed. The recipe can be kept gluten-free by choosing gluten-free panko.
I hope you and your guests enjoy these Korean-Inspired BBQ Chicken Meatballs. They’re easy to scale for a party, and the sauce keeps well if you want to make it ahead. Leave a comment to share how yours turned out!
More appetizer ideas
Chicken Lizzie Bites
Whole30 Chicken Enchilada Meatballs
3-Ingredient Buffalo Chicken Dip
Korean-Inspired BBQ Chicken Meatballs
Print Recipe
Ingredients
For the Chicken Meatballs:
- 2 pounds ground chicken (preferably ground chicken thigh)
- 2 eggs
- 2 tablespoons avocado oil
- 1 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 3/4 cup panko breadcrumbs (use gluten-free panko if desired)
For the Korean-Inspired BBQ Sauce:
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- 1-inch knob ginger, peeled and grated
- 1/4 cup gochujang paste
- 1/2 cup coconut aminos
- 1/2 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1/4 cup coconut sugar
- 1/4 cup honey
- 3 to 4 teaspoons tapioca flour
For Serving:
- 1 tablespoon toasted sesame seeds
- 1 tablespoon black sesame seeds (optional)
- 2 green onions, thinly sliced on the diagonal
- Toothpicks
Instructions
Make the Chicken Meatballs:
- Preheat the oven to 400°F (Convection Bake) and line a large baking sheet with parchment paper. Lightly spray with avocado oil spray.
- In a large bowl, combine all meatball ingredients and mix until just combined. Roll into 1-inch rounds and place on the prepared baking sheet.
- Bake until cooked through and golden brown, about 20 minutes.
Meanwhile, make the Korean-Inspired BBQ Sauce:
- Heat a small saucepan over medium heat. Add sesame oil, garlic, and ginger and cook until fragrant, 1–2 minutes.
- Add gochujang, coconut aminos, chicken broth, vinegar, coconut sugar, and honey. Whisk to combine and bring to a simmer. Cook, stirring occasionally, until flavors meld and sauce reduces slightly, about 8 minutes. Keep at a steady simmer—reduce heat if it boils.
- In a small bowl, whisk 3 teaspoons tapioca flour with 2 tablespoons warm water to make a slurry.
- Slowly whisk the slurry into the sauce and simmer until thick and glossy, about 4–5 minutes. If needed, mix the remaining teaspoon of tapioca with 1 tablespoon water and add to reach desired thickness. Remove from heat and set aside.
Finish the Meatballs:
- When meatballs are cooked, remove from oven and brush with ½ cup of the sauce. Return to oven for 3–5 minutes to allow the sauce to caramelize.
- Transfer meatballs to a serving platter, pour remaining sauce over them, sprinkle with sesame seeds, and garnish with scallions. Serve with toothpicks and enjoy.
Notes
Alternate serving options: these are delicious as an appetizer or served as a main with steamed rice or cauliflower rice.
Nutrition information is an approximation and should be used as a guideline.
Additional Info
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