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Coconut Gochujang Chicken Meatballs Recipe

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3.8 from 30 reviews

These Coconut Gochujang Chicken Meatballs combine tender, flavorful chicken meatballs with a rich, spicy coconut sauce infused with Korean gochujang paste and fragrant spices. Simmered with broccoli and finished with fresh cilantro and lime juice, this dish offers a perfect balance of heat, creaminess, and freshness. Ready in just 30 minutes, it’s an easy yet impressive meal perfect for weeknights or casual dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 1 pound ground chicken
  • 1 tbsp low sodium soy sauce
  • 1 egg yolk
  • 2 tbsp breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp black pepper

Sauce and Garnish

  • 1 tbsp vegetable oil
  • ½ tbsp unsalted butter
  • 4 garlic cloves, grated
  • 1 tbsp grated ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ cup chicken broth
  • 2 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 2 tbsp gochujang paste (adjust to taste)
  • 1 can (400ml/14 oz) unsweetened coconut milk (full fat)
  • 2 tbsp lime juice
  • 1 broccoli, cut into small florets
  • Cilantro leaves for serving

Instructions

  1. Prep the Ingredients: Begin by cutting the broccoli into small florets. Grate the garlic cloves and fresh ginger to prepare for the sauce.
  2. Mix the Meatballs: In a large bowl, combine ground chicken, low sodium soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix gently with your hands until just combined to maintain tender meatballs.
  3. Form the Meatballs: Roll the mixture into 2-tablespoon-sized balls, making about 20 meatballs in total. Set aside.
  4. Brown the Meatballs: Heat vegetable oil and butter in a large nonstick skillet over medium heat. Add the meatballs and brown on all sides, turning frequently for about 8 minutes. Remove meatballs from the skillet and set aside.
  5. Sauté Aromatics: Reduce the heat to low-medium and add grated garlic and ginger to the skillet. Cook gently, sweating them for about 1 minute until fragrant.
  6. Add Spices: Stir in salt, black pepper, ground cumin, and turmeric. Cook for another minute to toast the spices.
  7. Deglaze and Build Sauce: Increase heat to medium and pour in chicken broth. Simmer for 2 minutes while stirring with a wooden spoon to scrape up any browned bits from the skillet bottom.
  8. Incorporate Seasonings: Add soy sauce, fish sauce, honey, and gochujang paste. Stir well to combine all elements into the sauce.
  9. Add Coconut Milk and Lime: Pour in the unsweetened coconut milk and stir in lime juice. Bring the mixture to a gentle simmer.
  10. Simmer Meatballs and Broccoli: Add back the browned meatballs along with the chopped broccoli. Simmer on medium heat until meatballs are cooked through and broccoli is tender, about 10 minutes.
  11. Serve: Garnish with fresh cilantro leaves. Serve hot over rice with an optional cucumber salad for a refreshing side.

Notes

  • Adjust gochujang paste to your preferred spice level.
  • Use low sodium soy sauce to control overall saltiness.
  • Ensure meatballs are not over-mixed to maintain tenderness.
  • Serve immediately as the meatballs are best fresh.
  • Can substitute ground chicken with turkey or pork if desired.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean Fusion

Find it online: https://ellarecipe.com/coconut-gochujang-chicken-meatballs-recipe/