Creamy Coconut Gochujang Chicken Meatballs

Let me introduce you to your new flavor obsession: Creamy Coconut Gochujang Chicken Meatballs. These little bites of joy are everything—savory, spicy, creamy, and just a little sweet. Imagine juicy, tender chicken meatballs simmered in a silky coconut milk sauce kissed with gochujang (that Korean chili paste magic), garlic, and lime. It’s the perfect fusion of comfort and bold, punchy flavor, and trust me—once you taste that sauce, you’re gonna want to pour it over everything.

They’re easy enough for weeknights but totally impressive for guests. Serve them over rice, noodles, or with roasted veggies, and prepare for happy sighs all around.

Why You’ll Love Creamy Coconut Gochujang Chicken Meatballs

Bold, Balanced Flavor: Gochujang brings heat and depth, while coconut milk smooths everything out into a dreamy, craveable sauce.
Protein-Packed: Ground chicken keeps it lean, but still tender and juicy.
One-Pan Wonder: Cook the meatballs and sauce in the same skillet for easy cleanup.
Meal-Prep Friendly: These reheat beautifully and taste even better the next day.
Endlessly Pairable: Serve them with rice, noodles, or even in lettuce cups for a low-carb option.

Ingredients in Creamy Coconut Gochujang Chicken Meatballs

These meatballs are the perfect blend of pantry staples and bold Asian-inspired ingredients that come together effortlessly.

Ground Chicken: Lean, tender, and the perfect base for soaking up all those bold flavors.
Breadcrumbs: Help bind the meatballs and keep them light and juicy.
Garlic & Ginger: A flavor duo that gives the meatballs and sauce a warm, savory punch.
Egg: Keeps the meatballs moist and holds everything together.
Green Onions: Add freshness and a bit of crunch to the mix.
Gochujang: Korean fermented chili paste that’s spicy, sweet, and totally addictive.
Coconut Milk: Full-fat is best here—adds creaminess and richness to balance the heat.
Soy Sauce: For that salty umami kick.
Lime Juice: Brightens everything up and cuts through the richness.
Sesame Oil: Adds a nutty, toasty depth to the sauce.
Optional Garnishes: Sesame seeds, chopped cilantro, or more green onions.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Make the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, minced garlic and ginger, chopped green onions, egg, and a spoonful of gochujang. Mix until just combined—don’t overwork it.
Form and Sear the Meatballs: Shape into small meatballs and sear in a large skillet with a bit of oil over medium heat until golden on all sides (about 6–8 minutes). Don’t worry if they’re not fully cooked through yet.
Make the Sauce: In the same skillet, add more garlic and ginger, then stir in coconut milk, gochujang, soy sauce, and lime juice. Let it simmer gently until slightly thickened.
Simmer the Meatballs: Return the meatballs to the skillet and let them simmer in the sauce until fully cooked (about 8–10 minutes).
Finish and Serve: Drizzle with sesame oil, sprinkle with garnishes, and serve warm with rice, noodles, or your favorite sides.

Nutrition Facts

Servings: 4
Calories: 440 per serving
Total Fat: 28g
Saturated Fat: 16g
Cholesterol: 135mg
Sodium: 670mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 4g
Protein: 31g
Calcium: 6% DV
Iron: 15% DV
Potassium: 520mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Creamy Coconut Gochujang Chicken Meatballs

Over Steamed Rice: The classic move—let that sauce soak into fluffy white rice.
With Noodles: Rice noodles or ramen work beautifully for slurping up every drop.
Lettuce Wraps: A fresh, crunchy option that’s low-carb and high-flavor.
On a Skewer: For party-style snacking—just drizzle extra sauce on top.
With Roasted Veggies: Serve alongside or over roasted broccoli, sweet potatoes, or bell peppers for a full meal.

Additional Tips

Don’t Overmix: Gently mix the meatball ingredients to avoid tough meatballs.
Use Full-Fat Coconut Milk: It gives the sauce the best body and richness.
Adjust the Heat: Add more or less gochujang depending on your spice preference.
Make It Ahead: Store the meatballs and sauce separately, then reheat together for a quick meal.
Double the Sauce: Trust me—you’ll want extra for drizzling over rice or dipping veggies.

FAQ Section

Q1: Can I use another type of meat?
A1: Absolutely! Ground turkey, pork, or beef all work well—just watch the fat content for balance.

Q2: Is this dish very spicy?
A2: It has a gentle kick, but you can tone it down by using less gochujang or adding more coconut milk.

Q3: Can I make the meatballs in the oven?
A3: Yes! Bake at 400°F (200°C) for about 15–18 minutes, then simmer them in the sauce.

Q4: How long will leftovers keep?
A4: Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Q5: Can I freeze these?
A5: Yep! Freeze the meatballs (cooked or raw) and sauce separately. Thaw overnight and reheat before serving.

Q6: What can I use instead of gochujang?
A6: Try sriracha with a bit of miso paste or chili garlic sauce for a similar vibe.

Q7: Can I make this dairy-free?
A7: It already is! Just check that your gochujang and breadcrumbs are dairy-free.

Q8: How do I make this gluten-free?
A8: Use gluten-free breadcrumbs and tamari instead of soy sauce.

Q9: What vegetables pair well with this dish?
A9: Broccoli, carrots, snap peas, bok choy, or even shredded cabbage work beautifully.

Q10: Can I meal prep this for the week?
A10: Definitely! These meatballs reheat like a dream and taste even better the next day.

Conclusion

Creamy Coconut Gochujang Chicken Meatballs are that perfect balance of cozy and exciting—a little spicy, a little sweet, super creamy, and totally comforting. Whether you’re making dinner for two or meal prepping for the week, these meatballs are a guaranteed win. They’re bold, satisfying, and honestly kind of addictive. Go ahead and double the batch—you won’t regret it.

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