Creamy 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