Description
Juicy chicken meatballs simmered in a rich, spicy-sweet coconut gochujang sauce. Bold, comforting, and perfect for serving over rice or noodles.
Ingredients
Scale
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons gochujang paste
- 1 cup full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil (for cooking)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat if pan-searing.
- In a bowl, mix ground chicken, panko, egg, garlic, green onions, salt, and pepper until just combined.
- Shape the mixture into 1½-inch meatballs and place them on a lightly oiled sheet pan or skillet.
- Bake for 15–18 minutes or sear in the skillet until browned and cooked through.
- Meanwhile, in a saucepan, whisk together gochujang, coconut milk, soy sauce, honey, rice vinegar, and sesame oil. Simmer over medium heat for 5–7 minutes until thickened.
- Add cooked meatballs to the sauce, toss to coat, and simmer for another 2 minutes.
- Garnish with sesame seeds and green onions, then serve hot over rice or noodles.
Notes
- Use ground chicken with some fat content for juicier meatballs.
- To keep meatballs tender, avoid overmixing.
- Let the sauce simmer gently for deeper flavor.
- These meatballs can be made ahead and frozen.
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 6g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
Keywords: chicken meatballs, gochujang recipe, coconut sauce, spicy chicken meatballs, Korean fusion