Maple Gochujang Chicken Meatballs with Rice & Broccolini

For the meatballs:

• 500 g chicken mince 
• 4 minced garlic cloves
• 2 whole spring onions, sliced
• 1 egg
• 2/3 cup panko breadcrumbs
• Salt
• Pepper

For the Maple Gochujang Sauce

• 2 tbsp gochujang
• 2 tbsp pure Canadian maple syrup
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tbsp apple cider vinegar
• 2 tbsp water

To serve:

• Jasmine rice
• Steamed broccolini
• Sesame Seeds
• Sliced spring onion

To prepare the meatballs:

1. Preheat oven to 200°C. In a bowl, combine chicken mince, garlic, ginger, spring onion, egg and breadcrumbs. Season with salt and pepper. Mix until combined.
2. Roll into meatballs and place onto a lined baking tray. Bake for 18-25 minutes, or until cooked through and lightly golden.

To make the sauce:

1. In a small pan, whisk together gochujang, pure Canadian maple syrup, soy sauce, sesame oil, apple cider vinegar and water. Simmer for 5 minutes until glossy.
2. Toss the cooked meatballs through the sauce until coated. 

To serve:

1. Spoon rice into bowls and top with broccolini, and the maple gochujang meatballs. Finish with sesame seeds and spring onion.