Photo: Randy Mayor; Styling: Cindy Barr
4 servings (serving size: 5 meatballs)

The hallmarks of Korean cuisine are garlicky, salty, and sweet flavors, so our essential ingredients here are garlic, lower-sodium soy sauce, and brown sugar. Serve the meatballs with store-bought kimchi and Quick Pickled Cucumbers to add characteristic heat and tang to the meal.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine brown sugar, oil, and garlic in a food processor; process until finely ground. Add soy sauce, salt, and chicken; process until finely ground. Divide chicken mixture into 20 equal portions. With moist hands, shape each portion into a meatball.

Step 3

Heat a large cast-iron skillet over medium-high heat. Add 10 meatballs to pan; sauté 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake at 400° for 5 minutes or until done.

Ratings & Reviews

dawnt77's Review

July 14, 2014
I omitted the salt and used ground chicken - which made them too wet, so I added 1/2 tsp. xantham gum. Didn't pan fry, just baked to 20 mins at 400F. Made the pickles too, with thin sliced red onion instead of green. Meatballs had good flavor and texture.

IoneTaylor's Review

September 26, 2013
I selected this recipe for a cooking club dinner. My neighbor thought it called for too much garlic, so she cut the amount in half. Even so, the garlic flavor came through deliciously. We served it as an appetizer, so to make it easy to eat while standing, we served the meatballs with barbecue sauce in a cocktail glass with a cocktail fork. My neighbor didn't have a food processor, so she tried to do it in a blender, which didn't work very well. Even though the meatballs got flat sides during the browning process and didn't keep their perfectly round shape, I thought they still looked like meatballs and looked great. And, best of all, everyone raved about the flavor

SFLime's Review

September 21, 2013

Keiko123's Review

February 14, 2013
Served these for an afternoon ladies tea party and not a one was left. Even the picky 6 year old who attended gobbled them down. Not a packaged food person but using beef premade meatballs really cut down on the time so I didn't use the chicken as suggested. I did, however, make the sauce exactly as directed. Great party recipe to keep on hand.

Mpopwell81's Review

January 26, 2013
I didn't have a food processor on hand so I just diced up the garlic (a whole bulb---you can never have too much garlic) really good. I also decided to use ground beef instead of chicken and had to settle for white sugar instead of brown. I did have to brown the meatballs longer than instructed and cooked them about 5 minutes longer in the oven. Wow! A super yummy meal that took very little time to make. I sautéed carrots and onion in sesame oil and served with rice. They were moist and flavorful! A keeper per my picky family :)

bkdice's Review

December 05, 2011
These were great and so easy! I used chicken breast that I cut up and threw in the food processor. I only used 3 cloves garlic, as 8 seemed like a lot to me. I also threw in a shallot. I expected them to be bland, but they were not. Excellent weeknight meal. I served with edamame and some rice.

AlanTinkleman's Review

October 30, 2011
Made these with the pickled cucumbers on the side. We were surprised at how good they were and loved them!

NanetteJG's Review

July 20, 2011
I used ground turkey as well, I thought the mixture was a little too soft too, so I added 1/2 cup of panko. I have 4 children, aged 2-10, and they gobbled them down. My husband and I also thought they were excellent. I love how garlicy they are. I used 1 tsp of sesame oil, but wish I used a little more, and only added 1 tsp of the canola oil, and baked them for 13 min.

Dairidon's Review

May 27, 2011
I didn't have chicken but I did have 1.25lbs of ground turkey so I used the whole pack of that and, after reading the reviews, substituted sesame oil for canola, added some minced fresh ginger, and, because I like spicy, added in some Huy Fong, only about .5tsp. It got a little bit of the pepper flavor, none of the spice though, but served with brown rice and a bit of Huy Fong on the side for dipping it was perfect. It was a bit damp so I started gradually adding in oatmeal and sesame seeds, ended up with about .25c oatmeal and 2tb seeds and they held their shape quite well. Everyone said they liked it and would ask for it again, I know I'd be happy to make it again.

Rachel1207's Review

December 23, 2010
I can't believe this got such high ratings. I was looking forward to trying this recipe because of all the great reviews. It smelled SO good when I was putting it all together. I couldn't wait to try it. Then, after all that work to make them (they are kind of time-consuming), I finally got to taste them. What a disappointment. They had no flavor whatsoever. All I could taste was the ground turkey (I used that since it's what I had, and another reviewer had tried them and rated the recipe very highly). I couldn't believe how flavorless these were. I could have skipped all of the ingredients except for the meat, and they would have tasted the same. Too much effort for no reward. Don't bother making these.