Description
Delicious and tender chicken meatballs baked to perfection and smothered in a creamy, spicy coconut gochujang sauce. This fusion dish blends Korean flavors with a rich coconut milk base, creating a perfect balance of heat and creaminess. Ideal for a comforting dinner served over rice, noodles, or steamed vegetables.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (panko or regular)
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 2 green onions, chopped
For the Sauce:
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1/2 lime
- Salt, to taste
- Chopped cilantro, sesame seeds, and lime wedges for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, black pepper, and chopped green onions. Mix gently just until everything is combined, then roll the mixture into 1.5-inch meatballs. Place each meatball on the prepared baking sheet, spaced evenly.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 15–18 minutes until they are cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare the Sauce Base: While the meatballs bake, heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger to the pan and sauté for 1–2 minutes until fragrant but not browned.
- Add Gochujang Mixture: Stir in the gochujang, soy sauce, and honey or maple syrup. Cook the mixture for about 1 minute to combine the flavors.
- Make Sauce Creamy: Pour in the full-fat coconut milk and stir well until smooth. Allow the sauce to simmer gently for 5–6 minutes until it thickens slightly. Add lime juice and season with salt to taste.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet, turning them gently to coat with the sauce. Let them simmer together for another 3–4 minutes so the meatballs absorb the sauce’s flavors.
- Serve and Garnish: Garnish the dish with chopped cilantro, sesame seeds, and extra lime wedges if desired. Serve the creamy coconut gochujang chicken meatballs hot over rice, noodles, or steamed vegetables for a complete meal.
Notes
- Breadcrumbs can be gluten-free if needed; choose panko or regular based on preference.
- Adjust gochujang quantity for desired spice level.
- Honey can be replaced with maple syrup for a vegan-friendly option if using a plant-based chicken substitute.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet.
