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Coconut Gochujang Chicken Meatballs

Spicy Coconut Gochujang Chicken Meatballs for a Cozy Night

Coconut Gochujang Chicken Meatballs are a flavorful one-pot dish that's gluten-free and 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: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken A lean source of protein that keeps these meatballs flavorful and juicy.
  • 2 tablespoons Low Sodium Soy Sauce Opt for gluten-free for a gluten-free version.
  • 1 large Egg Yolk Substitute with a flax egg for a vegan option.
  • 1 cup Breadcrumbs Panko elevates the crunch factor.
  • 1 teaspoon Garlic Powder Infuses depth of flavor into the meatballs.
  • 1/2 teaspoon Black Pepper A simple yet powerful enhancer.
For the Sauce
  • 1 tablespoon Vegetable Oil Essential for frying the meatballs.
  • 1 tablespoon Unsalted Butter Adds flavor to the dish.
  • 2 cloves Garlic Freshly grated.
  • 1 inch Ginger Freshly grated.
  • 1 teaspoon Salt Balances out the flavors.
  • 1 teaspoon Ground Cumin Infuses the sauce with warmth.
  • 1/2 teaspoon Turmeric Adds earthiness.
  • 1 cup Chicken Broth Provides moisture and a rich base for the sauce.
  • 1 tablespoon Fish Sauce Amplifies umami flavors.
  • 1 tablespoon Honey Sweet counterbalance to the gochujang.
  • 2 tablespoons Gochujang Paste Adjust according to your spice preference.
  • 1 cup Unsweetened Coconut Milk Gives a creamy texture.
  • 1 tablespoon Lime Juice Brightens the dish.
For the Vegetables
  • 2 cups Broccoli Vibrant color and nutrients.
  • 1/4 cup Cilantro Leaves Fresh garnish.

Equipment

  • large mixing bowl
  • Nonstick skillet

Method
 

Preparation
  1. Wash and cut the broccoli into small florets and set aside.
  2. In a mixing bowl, combine ground chicken, soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix gently and form into 20 meatballs.
  3. Heat vegetable oil and butter in a skillet. Brown the meatballs for about 8 minutes, turning occasionally, then set aside.
  4. Add grated garlic and ginger to the skillet, sauté for 1 minute. Stir in salt, black pepper, cumin, and turmeric, cooking for 1 additional minute.
  5. Pour in the chicken broth, simmer for 2 minutes, scraping the skillet bottom.
  6. Add soy sauce, fish sauce, honey, and gochujang to the broth, stirring until blended. Allow to simmer.
  7. Stir in coconut milk and lime juice, simmer until thickened for about 3-4 minutes.
  8. Return the meatballs and add broccoli. Cover and simmer for 10 minutes.
  9. Garnish with cilantro and serve over rice or noodles.

Nutrition

Serving: 3meatballsCalories: 320kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Brown well for maximum flavor. Adjust spice levels to taste and ensure meatballs reach 165°F for safe consumption. Store leftovers properly for future meals.

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