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Spicy Korean Chicken Meatball Lettuce Wraps with Peanut-Ginger Sauce

Juicy gochujang-glazed chicken meatballs served in crisp butter lettuce cups and drizzled with a creamy, tangy peanut-ginger sauce. This bold and satisfying meal comes together in just 45 minutes and is packed with authentic Korean-inspired flavors. Perfect for weeknight dinners, casual entertaining, or anyone who loves a little heat.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 420kcal
Author: Emily Carter

Ingredients

For the Meatballs

  • 1 lb 450g ground chicken
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons gochujang Korean chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions finely sliced
  • 2 tablespoons fresh cilantro chopped
  • Salt and black pepper to taste

For the Gochujang Glaze

  • 3 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic minced

For the Peanut-Ginger Sauce

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 2 to 3 tablespoons warm water to thin
  • Juice of 1 lime

For Serving

  • 1 head butter lettuce leaves separated
  • 1 cup shredded cabbage green or purple
  • 1/4 cup crushed roasted peanuts
  • Fresh cilantro leaves
  • 2 to 3 red chilies thinly sliced
  • Lime wedges

Instructions

Instructions

  • Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or coat it generously with cooking spray. Get this done first so the oven is fully up to temperature by the time the meatballs are formed and ready to go in.
  • In a large bowl, combine the ground chicken, panko, egg, garlic, ginger, gochujang, soy sauce, sesame oil, green onions, and cilantro. Season lightly with salt and pepper. Mix just until combined — do not overmix. Using a cookie scoop or spoon, portion the mixture into balls about 1.5 inches in diameter and place them on the prepared baking sheet, spacing them about an inch apart.
  • Slide the baking sheet into the preheated oven and bake the meatballs for 18 to 20 minutes, flipping once halfway through, until cooked through and golden on the outside. The internal temperature should reach 165°F (74°C). Do not add the glaze yet at this stage.
  • While the meatballs bake, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic in a small bowl until smooth. Taste and adjust the balance as desired. The glaze should be thick enough to coat the back of a spoon but still pourable. Set aside.
  • Once the meatballs have baked through, remove the pan from the oven and brush or spoon the gochujang glaze generously over each meatball. Return the pan to the oven and switch to the broiler on high. Broil for 3 to 5 minutes, watching closely, until the glaze is caramelized, sticky, and deeply lacquered. Keep the oven rack in the center position for better control.
  • In a bowl or jar, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, sesame oil, and lime juice until smooth. Add warm water one tablespoon at a time until the sauce reaches a drizzleable consistency similar to a creamy salad dressing. Taste and adjust lime or honey to preference.
  • Arrange butter lettuce cups on a large platter or shallow bowl. Add a small handful of shredded cabbage to the base of each cup, then nestle two or three glazed meatballs on top. Drizzle the peanut-ginger sauce generously over everything, then finish with crushed peanuts, fresh cilantro, and sliced red chilies. Serve extra sauce and lime wedges on the side for customizing.

Notes

Do not overmix the meatball mixture or they will turn dense and rubbery. Add the gochujang glaze only in the last 5 to 7 minutes of cooking to prevent burning. Always line your baking sheet with parchment or cooking spray to protect the caramelized glaze. The peanut sauce can be made ahead and refrigerated for up to 5 days. Adjust the gochujang quantity up or down to control the heat level. For a gluten-free version, substitute tamari for soy sauce and use almond flour instead of panko.

Nutrition

Calories: 420kcal | Carbohydrates: 24g | Protein: 32g | Fat: 22g | Sodium: 980mg | Fiber: 3g | Sugar: 10g