Description
These Creamy Coconut Gochujang Chicken Meatballs are a delicious fusion dish combining the flavors of Korean cuisine with a creamy coconut sauce. Tender chicken meatballs are simmered in a spicy-sweet coconut gochujang sauce, perfect for serving over rice or noodles.
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon gochujang (Korean chili paste)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water
- Chopped green onions and sesame seeds for garnish
Instructions
- Prepare the meatballs: In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, salt, and pepper. Form into 1 1/2-inch meatballs.
- Cook the meatballs: Heat sesame oil and olive oil in a skillet. Cook meatballs until browned and cooked through. Set aside.
- Make the sauce: Sauté onion, add gochujang, then coconut milk, soy sauce, honey, and rice vinegar. Thicken with cornstarch slurry.
- Combine and simmer: Return meatballs to the pan, coat in sauce, and simmer. Garnish with green onions and sesame seeds before serving.
Notes
- Serve over rice, noodles, or vegetables.
- Adjust gochujang for desired heat level.
- Ground turkey or pork can be substituted for chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 4 to 5 meatballs with sauce
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
