Description
This Creamy Coconut Gochujang Chicken Meatballs recipe features tender baked chicken meatballs coated in a flavorful and spicy coconut gochujang sauce. The combination of Korean chili paste, coconut milk, ginger, and garlic creates a creamy, vibrant sauce that perfectly complements the juicy meatballs. Served with optional cilantro, sesame seeds, and lime wedges, this dish is perfect over rice, noodles, or steamed vegetables for a satisfying meal.
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 the 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 until just combined to keep the meatballs tender. Shape into 1.5-inch meatballs and arrange them evenly on the baking sheet.
- Bake Meatballs: Place the meatballs in the preheated oven and bake for 15 to 18 minutes or until fully cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare Sauce Base: While meatballs bake, heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant and aromatic.
- Add Gochujang: Stir in the gochujang, soy sauce, and honey or maple syrup into the skillet. Cook for an additional minute to meld the flavors.
- Create Creamy Sauce: Pour the full-fat coconut milk into the skillet and stir until smooth. Allow the sauce to simmer gently for 5 to 6 minutes, stirring occasionally until it thickens slightly. Add the juice of half a lime and season with salt to taste.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet, carefully coating them in the sauce. Simmer together for another 3 to 4 minutes so the meatballs absorb the flavors.
- Serve: Garnish the meatballs and sauce with chopped cilantro, sesame seeds, and additional lime wedges if desired. Serve over cooked rice, noodles, or alongside steamed vegetables for a complete meal.
Notes
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust the amount of gochujang according to your spice tolerance.
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
