Description
- These Creamy Coconut Gochujang Chicken Meatballs are a bold and comforting fusion dish you’ll crave again and again. Juicy ground chicken meatballs are baked and then simmered in a rich, spicy-sweet gochujang sauce with creamy coconut milk and garlic. Perfect over jasmine rice, noodles, or roasted veggies — they’re spicy, savory, and just a little sweet.
Ingredients
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For the Meatballs:
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1 lb ground chicken
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1/4 cup breadcrumbs (panko or regular)
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1 egg
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2 cloves garlic, minced
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1 tbsp ginger, grated
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1 tbsp soy sauce
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1/4 tsp black pepper
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2 green onions, chopped
For the Creamy Gochujang Sauce:
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp gochujang (Korean chili paste)
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1 tbsp soy sauce
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1 tbsp honey or maple syrup
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1 can (13.5 oz) full-fat coconut milk
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Juice of 1/2 lime
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Salt, to taste
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Chopped cilantro, sesame seeds, and lime wedges for garnish (optional)
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Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, pepper, and green onions. Mix until just combined. Roll into 1.5-inch meatballs and place on the prepared baking sheet.
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Bake: Bake for 15–18 minutes or until cooked through (internal temp 165°F/74°C).
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Prepare the sauce: In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
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Add gochujang: Stir in gochujang, soy sauce, and honey. Cook for another 1 minute.
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Make it creamy: Pour in the coconut milk and stir until smooth. Simmer for 5–6 minutes, until slightly thickened. Add lime juice and season with salt to taste.
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Add the meatballs: Add the baked meatballs to the skillet and coat with the sauce. Simmer for another 3–4 minutes to absorb flavor.
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Serve: Garnish with cilantro, sesame seeds, and a squeeze of lime. Serve over rice, noodles, or steamed veggies.
Notes
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Adjust spice level by using more or less gochujang.
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Ground turkey works well as a substitute.
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Add spinach or bok choy to the sauce for extra veggies.
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Great for meal prep — refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 470
- Sugar: 6g
- Sodium: 6903
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 50mg