I just made Sweet And Spicy Asian Meatballs with espresso and lime and they punch your dinner into something dangerously clever.
I’m obsessed with these Sweet And Spicy Asian Meatballs because they smack of boldness, not nonsense. I love how Glazed Chicken Meatballs feel sticky and unapologetic.
And the way gochujang and ground chicken team up is criminal, all heat and umami and chew. I crave them when life is loud and boring meals won’t cut it.
Toss over rice or eat with chopsticks, messy is encouraged. Not delicate.
Not polite. Just glossy sauce, crunchy bits, and a brightness that keeps me grabbing another.
That kind of dinner that ruins everything else. Worth every messy, loud bite.
I mean it, seriously.
Ingredients
- Basically ground chicken: juicy, light protein that keeps meatballs tender.
- Panko breadcrumbs add airy crunch and help hold things together.
- Beat egg: binds the mix and makes them nicely springy.
- White green onions: white adds bite, green adds fresh color.
- Green parts: bright, oniony finish for garnishing and pops of green.
- Garlic gives warmth and that cozy, savory backbone.
- Ginger brings zing and a clean, slightly peppery lift.
- Kosher salt seasons through so every bite tastes right.
- Black pepper: subtle heat and a little sharpness.
- Vegetable oil: neutral for frying and getting a golden crust.
- Sesame oil: nutty aroma that feels distinctly Korean.
- Gochujang: sticky, spicy-sweet paste that defines the sauce.
- Soy sauce: salty umami that grounds the sweetness.
- Rice vinegar: bright acidity to cut through richness.
- Honey: glossy sweetness that clings to the meatballs.
- Brown sugar: deeper caramel notes and sticky body.
- Espresso: weird but brilliant depth and rounded bitterness.
- Lime zest and juice: citrus punch and fresh lift.
- Gochugaru optional: flakes for extra, smoky heat.
- Toasted sesame seeds: crunchy, nutty garnish sparkle.
- Fresh cilantro or green onion: herbal finish, use what you like.
Ingredient Quantities
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 green onions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil for cooking
- 1 tablespoon sesame oil
- 2 tablespoons gochujang (Korean chile paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon instant espresso powder or 1 tablespoon strong brewed espresso
- Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
- 1 teaspoon gochugaru or red pepper flakes, optional for extra heat
- 1 tablespoon toasted sesame seeds for garnish
- Fresh cilantro or extra green onion for garnish, optional
How to Make this
1. In a big bowl combine ground chicken, panko, beaten egg, thinly sliced white parts of the green onions, minced garlic, grated ginger, kosher salt and black pepper; mix gently with your hands or a fork until just combined, dont overwork it or the meatballs will get tough.
2. Use a tablespoon or small scoop to portion the mixture into 1 to 1 1/4 inch meatballs, place them on a rimmed tray and refrigerate for 15 to 20 minutes so they firm up and hold shape better while cooking.
3. Meanwhile make the sauce: whisk together sesame oil, vegetable oil, gochujang, soy sauce, rice vinegar, honey, brown sugar, espresso powder or brewed espresso, lime zest and juice, and gochugaru or red pepper flakes if using; taste and adjust sweet, salty or tangy to your liking.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat until shimmering; add half the meatballs without crowding and cook, turning occasionally, about 6 to 8 minutes until browned on all sides and cooked through; transfer to a plate and repeat with remaining oil and meatballs.
5. Pour the sauce into the same skillet and bring to a simmer over medium-low heat, scraping up any browned bits from the pan for extra flavor; let the sauce reduce for 2 to 3 minutes until slightly thickened.
6. Add the cooked meatballs back to the skillet and gently toss or spoon the sauce over them, simmering 1 to 2 more minutes so they glaze and absorb flavor; if sauce is too thick, splash a teaspoon or two of water.
7. For extra sticky glaze, remove meatballs to a baking sheet and put under a broiler for 1 minute per side, watching closely so they dont burn, then return to skillet and coat with remaining sauce.
8. Transfer meatballs to a serving platter, sprinkle with toasted sesame seeds and the green parts of the sliced green onions; garnish with cilantro if you like and serve with lime wedges on the side.
9. Serve hot over steamed rice, noodles or lettuce cups for a lighter option; these reheat well in a skillet over low heat, add a splash of water to loosen the sauce.
10. Leftovers keep in an airtight container in the fridge for up to 3 days, freeze cooked meatballs on a tray then bag them for up to 2 months; reheat gently so the chicken doesnt dry out.
Equipment Needed
1. Large mixing bowl — for combining the chicken and breadcrumbs
2. Measuring cups and spoons
3. Fork or your hands for mixing (hands work best, but dont overdo it)
4. Tablespoon or small scoop for portioning meatballs
5. Rimmed baking sheet or tray to chill the meatballs
6. Large nonstick skillet for browning and glazing
7. Whisk and small bowl or liquid measuring cup to make the sauce
8. Spatula or tongs for turning meatballs and coating with sauce
9. Microplane or fine grater for the ginger and lime zest
10. Serving platter and optional broiler-safe pan if you want extra sticky glaze
FAQ
Sweet & Spicy Korean Chicken Meatballs Recipe Substitutions and Variations
- 1 pound ground chicken – Substitute with ground turkey, ground pork, or finely chopped extra-firm tofu (press it first and squeeze out excess water) if you want it meatless.
- 1/2 cup panko breadcrumbs – Use crushed saltine crackers, plain cornflakes, or quick oats for a whole-grain swap; almond flour also works for gluten free but the texture will be denser.
- 2 tablespoons gochujang – If you don’t have gochujang mix 1 tablespoon chili garlic sauce or sambal oelek with 1 teaspoon miso paste, or use 1 1/2 tablespoons sriracha plus a pinch of brown sugar to get sweet and spicy.
- 2 tablespoons honey – Swap with maple syrup, agave nectar, or an equal amount of brown sugar dissolved in the sauce; if you like a deeper flavor use molasses sparingly.
Pro Tips
1) keep the mix loose and cool. dont overwork the meat when you mix it and chill the rolled meatballs 15–20 minutes before cooking so they hold together and stay tender.
2) brown in batches and don’t crowd the pan. getting good color adds flavor, and working in batches prevents steaming. if you dont want extra oil, drain the pan and wipe it before making the sauce so it wont be greasy.
3) balance the sauce at the end. that espresso or espresso powder is weirdly great for depth, but add it little by little. if it tastes too sharp, a splash more honey or a pinch more sugar will calm it down, if too sweet add a squirt more lime or vinegar.
4) finish smart for sticky glaze. simmer the sauce to concentrate flavors, then toss the meatballs gently so theyre evenly coated. if you want extra shine, broil very quickly just until sticky, but watch it closely or itll burn.
Sweet & Spicy Korean Chicken Meatballs Recipe
I just made Sweet And Spicy Asian Meatballs with espresso and lime and they punch your dinner into something dangerously clever.
4
servings
438
kcal
Equipment: 1. Large mixing bowl — for combining the chicken and breadcrumbs
2. Measuring cups and spoons
3. Fork or your hands for mixing (hands work best, but dont overdo it)
4. Tablespoon or small scoop for portioning meatballs
5. Rimmed baking sheet or tray to chill the meatballs
6. Large nonstick skillet for browning and glazing
7. Whisk and small bowl or liquid measuring cup to make the sauce
8. Spatula or tongs for turning meatballs and coating with sauce
9. Microplane or fine grater for the ginger and lime zest
10. Serving platter and optional broiler-safe pan if you want extra sticky glaze
Ingredients
1 pound ground chicken
1/2 cup panko breadcrumbs
1 large egg, beaten
2 green onions, thinly sliced (white and green parts separated)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil for cooking
1 tablespoon sesame oil
2 tablespoons gochujang (Korean chile paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon instant espresso powder or 1 tablespoon strong brewed espresso
Zest and juice of 1 lime (about 1 teaspoon zest and 2 tablespoons juice)
1 teaspoon gochugaru or red pepper flakes, optional for extra heat
1 tablespoon toasted sesame seeds for garnish
Fresh cilantro or extra green onion for garnish, optional
Directions
- In a big bowl combine ground chicken, panko, beaten egg, thinly sliced white parts of the green onions, minced garlic, grated ginger, kosher salt and black pepper; mix gently with your hands or a fork until just combined, dont overwork it or the meatballs will get tough.
- Use a tablespoon or small scoop to portion the mixture into 1 to 1 1/4 inch meatballs, place them on a rimmed tray and refrigerate for 15 to 20 minutes so they firm up and hold shape better while cooking.
- Meanwhile make the sauce: whisk together sesame oil, vegetable oil, gochujang, soy sauce, rice vinegar, honey, brown sugar, espresso powder or brewed espresso, lime zest and juice, and gochugaru or red pepper flakes if using; taste and adjust sweet, salty or tangy to your liking.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat until shimmering; add half the meatballs without crowding and cook, turning occasionally, about 6 to 8 minutes until browned on all sides and cooked through; transfer to a plate and repeat with remaining oil and meatballs.
- Pour the sauce into the same skillet and bring to a simmer over medium-low heat, scraping up any browned bits from the pan for extra flavor; let the sauce reduce for 2 to 3 minutes until slightly thickened.
- Add the cooked meatballs back to the skillet and gently toss or spoon the sauce over them, simmering 1 to 2 more minutes so they glaze and absorb flavor; if sauce is too thick, splash a teaspoon or two of water.
- For extra sticky glaze, remove meatballs to a baking sheet and put under a broiler for 1 minute per side, watching closely so they dont burn, then return to skillet and coat with remaining sauce.
- Transfer meatballs to a serving platter, sprinkle with toasted sesame seeds and the green parts of the sliced green onions; garnish with cilantro if you like and serve with lime wedges on the side.
- Serve hot over steamed rice, noodles or lettuce cups for a lighter option; these reheat well in a skillet over low heat, add a splash of water to loosen the sauce.
- Leftovers keep in an airtight container in the fridge for up to 3 days, freeze cooked meatballs on a tray then bag them for up to 2 months; reheat gently so the chicken doesnt dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 183g
- Total number of serves: 4
- Calories: 438kcal
- Fat: 25g
- Saturated Fat: 5g
- Trans Fat: 0.2g
- Polyunsaturated: 3g
- Monounsaturated: 10g
- Cholesterol: 111mg
- Sodium: 850mg
- Potassium: 306mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 13g
- Protein: 25.5g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 1mg
