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Coconut Gochujang Chicken Meatballs

Irresistible Coconut Gochujang Chicken Meatballs in Creamy Sauce

Delicious Coconut Gochujang Chicken Meatballs in a creamy, spicy-sweet sauce, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken or ground turkey/pork
  • 2 tbsp Low Sodium Soy Sauce tamari for gluten-free
  • 1 Egg Yolk or flax egg for vegan
  • 1 cup Breadcrumbs use gluten-free if needed
  • 1 tsp Garlic Powder or fresh minced garlic
  • 1/2 tsp Black Pepper to taste
  • 1 tbsp Vegetable Oil or olive/coconut oil
For the Sauce
  • 2 tbsp Unsalted Butter or ghee/vegan alternative
  • 3 cloves Garlic Cloves freshly minced
  • 1 tbsp Grated Ginger or ground ginger if needed
  • 1 tsp Salt to taste
  • 1 tsp Ground Cumin omit if unavailable
  • 1/2 tsp Turmeric or curry powder substitute
  • 1 cup Chicken Broth or vegetable broth
  • 1 tbsp Fish Sauce omit for vegan
  • 1 tbsp Honey or maple syrup for vegan
  • 2 tbsp Gochujang Paste adjust to spice level
  • 1 can Coconut Milk full-fat recommended
  • 1 tbsp Lime Juice or lemon juice
For the Vegetables
  • 2 cups Broccoli or zucchini/cauliflower
  • 1/4 cup Cilantro Leaves for garnish

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Preparation
  1. Begin by washing and cutting the broccoli into small florets, grating the ginger and mincing the garlic.
  2. In a large mixing bowl, combine the ground chicken, soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix until just blended and form into meatballs.
  3. Heat vegetable oil and unsalted butter in a skillet. Add meatballs and cook until golden brown on all sides, about 8 minutes.
  4. In the same skillet, lower heat and add minced garlic and grated ginger, cooking for 1 minute. Add salt, black pepper, cumin, and turmeric.
  5. Pour in chicken broth and scrape the bottom for flavor, bring to a simmer for 2 minutes.
  6. Stir in soy sauce, fish sauce, honey, and gochujang paste until smooth. Then add coconut milk and lime juice.
  7. Return meatballs and broccoli to skillet, cover, and simmer for 10 minutes until meatballs are cooked and broccoli is tender.
  8. Serve hot over rice or noodles, garnished with cilantro.

Nutrition

Serving: 5meatballsCalories: 320kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 680mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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