Creamy Coconut Gochujang Chicken Meatballs
If you’re in the mood for a dish that’s sweet, spicy, and downright addictive, then these Creamy Coconut Gochujang Chicken Meatballs are going to be your new favorite. The juicy, tender chicken meatballs are smothered in a creamy, spicy coconut sauce that has just the right amount of heat from the gochujang. Trust me, this dish is bursting with flavor, and you’ll be coming back for seconds!
Why You’ll Love Creamy Coconut Gochujang Chicken Meatballs
Here’s why this dish will quickly become a regular in your meal rotation:
- Flavor Explosion: The combination of coconut cream and gochujang creates a rich, spicy, and creamy sauce you won’t be able to resist.
- Comforting: These meatballs are packed with juicy goodness, making them perfect for a cozy meal.
- Quick and Easy: The recipe is simple, requiring just a few ingredients and a little time to create a truly delicious dish.
- Customizable: Adjust the spice level to your liking. You can add more or less gochujang depending on your taste.
- Crowd-Pleasing: Whether you’re cooking for yourself or for a group, this dish is sure to impress everyone.
Ingredients in Creamy Coconut Gochujang Chicken Meatballs
Let’s break down the ingredients that make this dish a total flavor bomb:
For the Meatballs:
- Ground chicken: The base of these tender meatballs.
- Panko breadcrumbs: For that perfect texture.
- Egg: Helps bind the meatballs together.
- Garlic: For that aromatic punch.
- Fresh ginger: Adds a touch of warmth and depth.
- Soy sauce: Enhances the savory flavor of the chicken.
- Green onions: For a bit of freshness and color.
For the Sauce:
- Coconut milk: Creamy and rich, it forms the base of the sauce.
- Gochujang: This Korean chili paste gives the dish its signature spicy kick.
- Soy sauce: Balances the flavors with a touch of saltiness.
- Honey: Adds a touch of sweetness to round out the heat.
- Garlic: For an extra flavor boost.
(Note: Full measurements provided in the recipe card below.)
Instructions
Here’s how to make these mouthwatering meatballs:
Step 1: Prepare the Meatballs
- In a large bowl, combine the ground chicken, panko breadcrumbs, egg, garlic, ginger, soy sauce, and green onions.
- Mix everything together until well combined, but don’t overmix. Shape the mixture into small meatballs, about 1 inch in diameter.
Step 2: Cook the Meatballs
- Heat a little oil in a large skillet over medium heat.
- Add the meatballs to the skillet, cooking them in batches if necessary. Brown them on all sides, about 5-7 minutes, until cooked through. Remove from the skillet and set aside.
Step 3: Make the Sauce
- In the same skillet, add coconut milk, gochujang, soy sauce, honey, and garlic.
- Stir the mixture and cook over medium heat for about 5 minutes until the sauce thickens and becomes creamy.
Step 4: Combine Meatballs and Sauce
- Return the cooked meatballs to the skillet, gently tossing them in the sauce to coat.
- Let everything simmer for another 5 minutes, allowing the flavors to meld together.
Step 5: Serve and Enjoy
- Serve the meatballs with a side of rice, noodles, or steamed vegetables. Garnish with chopped green onions or cilantro if you like.
Nutrition Facts
Servings: 4
Calories per serving: ~350
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
How to Serve Creamy Coconut Gochujang Chicken Meatballs
These meatballs pair wonderfully with a variety of sides. Here are a few suggestions to complete your meal:
- Serve with jasmine rice or basmati rice for a cozy, comforting meal.
- Pair with steamed broccoli or bok choy for a healthy and delicious side.
- Serve over a bed of noodles, like rice noodles or udon, for an Asian-inspired feast.
- Garnish with sesame seeds or fresh cilantro for a little extra flavor and texture.
Additional Tips
- If you want to reduce the heat, use less gochujang or add a bit more coconut milk to mellow it out.
- These meatballs are great for meal prep — they store well in the fridge for up to 3 days or in the freezer for up to 1 month.
- For extra flavor, add a squeeze of lime juice over the meatballs before serving.
FAQ’s
1. Can I use ground beef or pork instead of chicken?
Yes! Ground beef or pork would work, but chicken keeps it leaner.
2. Can I make the sauce spicier?
Definitely! Add more gochujang or a sprinkle of red pepper flakes for more heat.
3. Can I make this recipe ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time, and then simply combine and heat them up when ready to serve.
4. Is the coconut milk essential?
Yes, the coconut milk adds creaminess and flavor, but you can substitute with heavy cream for a different texture.
5. Can I freeze the meatballs?
Yes, freeze the cooked meatballs separately from the sauce, and then reheat them when ready to enjoy.
6. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
7. Can I use a different type of chili paste?
You can use other chili pastes, but the flavor will vary. Gochujang adds a unique sweet and spicy flavor.
8. Can I serve this with pasta?
Absolutely! These meatballs would be delicious with spaghetti or any pasta of your choice.
9. What can I use instead of honey?
Maple syrup or brown sugar would work well as a substitute for honey.
10. Can I make this dish vegetarian?
You can use plant-based ground chicken or even tofu to make a vegetarian version of this dish.
Conclusion
Creamy Coconut Gochujang Chicken Meatballs are the perfect balance of sweet, spicy, and savory. Whether you’re cooking for yourself or impressing guests, these meatballs will take your dinner to the next level. So, grab your ingredients and get ready to savor every last bite!
PrintCreamy Coconut Gochujang Chicken Meatballs
These Creamy Coconut Gochujang Chicken Meatballs are a fusion of spicy Korean flavors and creamy coconut goodness. Tender chicken meatballs are simmered in a rich coconut milk sauce infused with gochujang, garlic, ginger, and a touch of sweetness. This dish offers a delightful balance of heat and creaminess, perfect for a comforting meal.
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
- Diet: Gluten Free
Ingredients
– **For the Meatballs:**
– 1 lb ground chicken
– 1 tablespoon low-sodium soy sauce
– 1 egg yolk
– 2 tablespoons breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon black pepper
– **For the Coconut Gochujang Sauce:**
– 1 tablespoon vegetable oil
– 1/2 tablespoon unsalted butter
– 4 garlic cloves, grated
– 1 tablespoon freshly grated ginger
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 cup chicken broth
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon honey
– 2 tablespoons gochujang paste (adjust to taste)
– 1 can (400ml/14 oz) unsweetened coconut milk (full fat)
– 2 tablespoons lime juice
– 1 broccoli, cut into small pieces
– Cilantro leaves, for serving
Instructions
1. **Prepare the Meatballs:**
– In a large bowl, combine ground chicken, soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix until just combined.
– Roll the mixture into 2-tablespoon sized meatballs (about 20 meatballs).
2. **Cook the Meatballs:**
– Heat oil and butter in a large nonstick skillet over medium heat.
– Add meatballs and brown on all sides, about 8 minutes. Remove from skillet and set aside.
3. **Prepare the Sauce:**
– In the same skillet, reduce heat and add grated garlic and ginger. Sauté for 1 minute.
– Add salt, pepper, cumin, and turmeric. Stir to combine for about 1 minute.
– Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
– Add soy sauce, fish sauce, honey, and gochujang paste. Stir until combined.
– Pour in coconut milk and add lime juice. Bring to a simmer.
4. **Combine Meatballs and Sauce:**
– Return meatballs to the skillet. Add broccoli pieces.
– Simmer for about 10 minutes, until meatballs are cooked through and broccoli is tender.
5. **Serve:**
– Garnish with cilantro leaves and serve hot.
Notes
– Adjust the amount of gochujang paste to control the spice level.
– For a vegetarian version, substitute ground chicken with a plant-based alternative.
– Serve over steamed rice or noodles for a complete meal.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1plate
- Calories: 330kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
