Description
These creamy coconut gochujang chicken meatballs combine the comforting flavors of tender chicken meatballs baked to perfection and simmered in a rich, spicy, and slightly sweet coconut sauce with Korean chili paste. A perfect balance of heat, sweetness, and creaminess that makes for a delicious and satisfying meal, ideal served over rice, noodles, or steamed vegetables.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (panko or regular)
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 2 green onions, chopped
For the Sauce:
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1/2 lime
- Salt, to taste
For Garnish (Optional):
- Chopped cilantro
- Sesame seeds
- Lime wedges
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prepare for baking the meatballs.
- Make the meatballs: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, black pepper, and chopped green onions. Mix gently until just combined, then roll the mixture into 1.5-inch meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the oven and bake the meatballs for 15–18 minutes or until they reach an internal temperature of 165°F (74°C) and are cooked through.
- Prepare the sauce base: While the meatballs bake, heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger and sauté for 1–2 minutes until fragrant and aromatic.
- Add the gochujang and flavorings: Stir in the gochujang, soy sauce, and honey (or maple syrup) into the skillet and cook for another minute, allowing the flavors to meld.
- Create the creamy sauce: Pour in the full-fat coconut milk and stir until the sauce is smooth. Let it simmer gently for 5–6 minutes, allowing it to thicken slightly. Then add the lime juice and salt to taste.
- Combine meatballs and sauce: Add the baked meatballs into the skillet with the sauce and gently coat them. Simmer everything together for an additional 3–4 minutes so the meatballs absorb the flavors.
- Serve: Garnish with chopped cilantro, sesame seeds, and extra lime wedges if desired. Serve the creamy coconut gochujang chicken meatballs over rice, noodles, or steamed vegetables for a complete meal.
Notes
- Use panko breadcrumbs for a lighter texture in the meatballs, or regular breadcrumbs if preferred.
- Adjust the amount of gochujang to control the spice level based on your taste.
- Substitute honey with maple syrup to make the recipe vegan-friendly by using a plant-based chicken alternative.
- Ensure meatballs are cooked to an internal temperature of 165°F (74°C) for food safety.
- The sauce thickens as it simmers; avoid boiling vigorously to maintain a creamy texture.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
