Description
These Creamy Coconut Gochujang Chicken Meatballs are packed with bold, spicy, and comforting flavor—all in under 30 minutes! Juicy chicken meatballs are baked, air-fried, or pan-fried and coated in a rich gochujang-coconut sauce that brings heat, creaminess, and just a hint of sweetness. It’s a cozy, high-protein dinner perfect for busy weeknights or when you’re craving something different. Great for fans of quick high protein meals, healthy recipes, and creative recipes for dinner
Ingredients
For the Meatballs:
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1 lb (500g) ground chicken
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3 garlic cloves, crushed
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1-inch piece ginger, grated
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2 scallions, finely chopped
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A handful of cilantro, finely chopped
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1 tablespoon gochujang paste
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2 teaspoons fish sauce
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2 teaspoons sesame oil
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1/2 cup panko breadcrumbs
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1/2 cup ricotta (or 1 egg)
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2 tablespoons sesame seeds
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1/2 teaspoon salt
For the Coconut Gochujang Sauce:
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1 tablespoon sesame oil
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3 garlic cloves, crushed
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1-inch piece ginger, grated
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3 scallions, finely chopped
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1.5 tablespoons gochujang paste
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1 can (12 oz / 400g) full-fat coconut milk
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1 teaspoon soy sauce
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2 teaspoons fish sauce
To Serve:
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Juice of 1 lime
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2 tablespoons sweet chili jam
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A handful of cilantro leaves
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2 scallions, finely sliced
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1 tablespoon sesame seeds
Instructions
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Make the Meatball Mixture:
In a large bowl, combine ground chicken, garlic, ginger, scallions, cilantro, gochujang, fish sauce, sesame oil, breadcrumbs, ricotta, sesame seeds, and salt. Mix thoroughly. -
Form the Meatballs:
Wet your hands and shape the mixture into balls (about 1 heaping tablespoon each). -
Cook the Meatballs:
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Oven: Bake at 430°F (220°C) for 20 minutes.
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Air Fryer: Cook at 400°F (200°C) for 12 minutes.
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Pan-Fry: Brown in a skillet with olive oil for about 5 minutes, turning occasionally. Set aside.
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Prepare the Sauce:
In the same skillet (or a clean one), heat sesame oil over medium-high. Add garlic, ginger, and scallions. Sauté for 2 minutes. Stir in gochujang and cook for another 2 minutes. -
Simmer Sauce:
Pour in coconut milk, soy sauce, and fish sauce. Stir and simmer for 5 minutes to thicken. -
Combine Meatballs & Sauce:
Add the cooked meatballs to the sauce. Simmer, covered, for another 5 minutes.
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Serve & Garnish:
Finish with lime juice, chili jam, fresh cilantro, scallions, and sesame seeds. Serve hot over rice, noodles, or bread.
Notes
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Coconut Milk Tip: Use canned full-fat coconut milk with 60%+ coconut extract for best creaminess.
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Substitutions: Use turkey, pork, beef, or plant-based ground meat. Replace ricotta with 1 egg.
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Serving Ideas: Great over steamed rice, noodles, in bao buns, or lettuce wraps.
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Storage: Keeps 3 days in the fridge or freeze for up to 3 months.
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Freezing Uncooked: Freeze shaped meatballs before cooking for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 680mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg