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Coconut Gochujang Chicken Meatballs

Coconut Gochujang Chicken Meatballs: Bold Flavor in 30 Minutes

Experience bold flavors with these Coconut Gochujang Chicken Meatballs, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken or ground turkey or pork
  • 2 tbsp Low Sodium Soy Sauce or tamari for gluten-free
  • 1 large Egg Yolk or flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1 cup Breadcrumbs or gluten-free breadcrumbs
  • 1 tbsp Garlic Powder or fresh garlic
  • 1 tsp Black Pepper adjust to taste
For the Sauce
  • 1 tbsp Vegetable Oil or olive oil
  • 2 tbsp Unsalted Butter
  • 2 cloves Garlic Cloves minced
  • 1 tbsp Grated Ginger or 1 tsp ground ginger
  • 1 tsp Salt or sea salt
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1 cup Chicken Broth or vegetable broth for vegetarian
  • 1 tbsp Fish Sauce omit for vegetarian or vegan
  • 1 tbsp Honey or maple syrup for vegan
  • 2 tbsp Gochujang Paste adjust for spice preference
  • 1 cup Coconut Milk or light coconut milk for lower fat
  • 2 tbsp Lime Juice or lemon juice
For Serving
  • 2 cups Broccoli or cauliflower or spinach
  • 1/4 cup Cilantro Leaves or parsley

Equipment

  • Mixing bowl
  • nonstick skillet

Method
 

Preparation
  1. Prepare broccoli by cutting into small florets and set aside. Grate ginger and mince garlic cloves.
Mixing Meatballs
  1. In a large mixing bowl, combine ground chicken, soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix well and form into 20 meatballs.
Browning Meatballs
  1. Heat the skillet over medium heat with vegetable oil and butter. Brown meatballs for 8 minutes until golden and cooked through. Remove from skillet.
Sautéing Garlic and Ginger
  1. In the same skillet, sauté ginger and garlic for 1 minute until fragrant.
Adding Spices
  1. Season with salt, black pepper, ground cumin, and turmeric. Stir for 1 minute.
Incorporating Broth
  1. Pour in chicken broth and simmer for 2 minutes, scraping the bottom of the skillet.
Mixing Sauce Components
  1. Stir in soy sauce, fish sauce, honey, and gochujang. Simmer for a minute.
Adding Creamy Ingredients
  1. Pour in coconut milk and lime juice. Bring to a gentle simmer.
Simmering Meatballs and Broccoli
  1. Return meatballs and broccoli to the skillet. Simmer for 10 minutes until cooked through.
Serving
  1. Garnish with cilantro leaves and serve over rice with sauce.

Nutrition

Serving: 1meatballCalories: 220kcalCarbohydrates: 10gProtein: 18gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Ensure meatballs are uniform in size for even cooking. Use fresh garlic for better flavor and adjust spice level to your liking. Add broccoli towards the end to keep it vibrant.

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