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Simple Way to Make Homemade Korean Sticky BBQ Chicken Meatballs

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Korean Sticky BBQ Chicken Meatballs

Before you jump to Korean Sticky BBQ Chicken Meatballs recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

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It's not hard to fight your bad mood when you are eating grains. Quinoa, millet, teff and barley are all truly great for helping raise your happiness levels. They help you feel full also which can really help to better your mood. Feeling hungry can truly make you feel awful! The reason these grains are so good for your mood is that they are not difficult to digest. You digest them faster than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

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We hope you got benefit from reading it, now let's go back to korean sticky bbq chicken meatballs recipe. You can cook korean sticky bbq chicken meatballs using 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Korean Sticky BBQ Chicken Meatballs:

  1. Take 350 g of Seasoned minced chicken - I used Heck brand.
  2. Prepare 1 of medium egg.
  3. Take 1 slice of bread made into fresh breadcrumbs.
  4. Provide 150 ml of water.
  5. Prepare 1 tablespoon of veg oil.
  6. Provide 1 of spring onion - sliced finely.
  7. Get 1 teaspoon of sesame seeds.
  8. Prepare of Sauce ingredients -.
  9. Prepare 4 tablespoons of soy sauce.
  10. You need 2 tablespoon of sesame oil.
  11. Get 2 of large cloves garlic - grated.
  12. Prepare 2 cm of piece ginger - grated.
  13. Take 4 tablespoons of ketchup.
  14. Use 2 tablespoon of sriracha sauce.
  15. You need 2 tablespoons of honey.
  16. Get 2 tablespoons of lime juice.
  17. You need 1 teaspoon of rice vinegar.

Instructions to make Korean Sticky BBQ Chicken Meatballs:

  1. Mix all the sauce ingredients together in a small bowl and set aside..
  2. In a larger bowl add the breadcrumbs, egg and 1 tablespoon of the bbq sauce mix into a bowl and mix together with a spoon. Add in the chicken mince and mix thoroughly. Now form into small meatballs with your hands (about 1 large heaped teaspoon is about right).
  3. Place 1 tablespoon of veg oil into a wide frying pan on a medium/high heat and seal the meatballs for around 4-5 minutes till a little golden brown on the sides..
  4. Turn the heat down to medium/low. Take the sauce mix and add the 150ml water to it and mix thoroughly..
  5. Now pour this in with the meatballs, it will bubble at first then calm down to a gentle simmer. Reduce down, stirring now and again till the sauce is thick enough to coat the meatballs without running off. Takes about 10-15 minutes on a low heat..
  6. Garnish with sliced spring onion and sesame seeds. I served with sticky jasmine rice..

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