Something a little different. Sprouts had a surprise salt on ground chicken. I needed to use my gochujang (delicious Korean fermented pepper sauce) and I had leftover take out rice in the refrigerator so this is what I came up with. This will make 4-6 meals depending on how big your serving is………..So I’ll say five meals. I also need to add the different brands of gochujang are different. American ones have less flavor and some taste like ketchup and you don’t want that. Today I used this brand.

Up top is a QR code and under it reads www.chikabmall.co.kr

Ingredients for around 5 servings

1 lb ground chicken

2 eggs

1/2 cup sautéed onions and peppers – chopped

1 Tablespoon Gochujang (preferably a Korean Brand from an Asian Grocery Store)

2 teaspoons soy sauce

1 Tablespoon dark brown sugar

1/2 lime – just the fresh squeezed juice

1 Tablespoon fresh ground ginger

1/4 cup scallions – thinly sliced

5 garlic cloves – ground to paste

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

1 cup leftover take out rice

non stick spray

24 oz Italian tomato puree (for the sauce)

1/4 cup + 2 Tablespoons gochujang (for the sauce)

2 Tablespoons ketchup (for the sauce)

splash mirin (for the sauce)

Optional – basil, scallions, cilantro, or chives for finishing

Directions

Set oven to 350 degrees F.

Spray baking sheet(s) with non stick spray.

In a large mixing bowl mix together the chicken, eggs, onions & peppers, gochujang, soy sauce, sugar, lime juice, ginger, scallions, garlic, pepper, salt, and rice.

The mixture will be moist so you won’t be be able to roll mixture with your hands. You will need a small meatball size scooper to make the balls. I made 27 balls yours might run smaller or larger so you might get a different amount.

In my preheated 350 F oven these took 20 minutes.

While the meatballs are cooking mix together the tomato puree, gochujang, and a splash of mirin. Heat up in a sauce pan and serve with meatballs.

ENJOY!!!!!!!