Description
These Creamy Coconut Gochujang Chicken Meatballs are a delicious twist on a classic dish, combining the flavors of Korean cuisine with a creamy coconut sauce. Tender chicken meatballs are cooked in a rich and spicy sauce, perfect for serving over rice or noodles.
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 tsp ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp neutral oil (for cooking)
For the Sauce:
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Optional: chopped cilantro and sesame seeds for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix ground chicken, panko breadcrumbs, egg, garlic, green onion, ginger, salt, and pepper. Form into meatballs.
- Cook the Meatballs: Brown meatballs in oil in a skillet. Set aside.
- Make the Sauce: Combine coconut milk, gochujang, soy sauce, honey, vinegar, and sesame oil in the skillet. Simmer.
- Combine and Serve: Return meatballs to the skillet and simmer until sauce thickens. Garnish and serve warm.
Notes
- Adjust the gochujang to taste for preferred spice level.
- Pair meatballs with rice, noodles, or vegetables.
- Ensure gochujang and soy sauce are dairy-free and gluten-free for compliant version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg
