Creamy Coconut Gochujang Chicken Meatballs Recipe
Get ready to fall in love with a bold and soulful dinner that brings together the magic of Korean flavors and creamy coconut comfort: these Creamy Coconut Gochujang Chicken Meatballs are tender, juicy, and smothered in a velvety, spicy-sweet sauce that will make your taste buds dance. Every bite bursts with a harmony of ginger, garlic, and gochujang warmth, mellowed by lush coconut milk—perfect for cozy nights, entertaining friends, or whenever you crave something irresistibly unique yet super simple.
Ingredients You’ll Need
Every single ingredient in this recipe has a purpose, working together to create irresistible Creamy Coconut Gochujang Chicken Meatballs. With a handful of staples and a few special touches, you’ll layer depth, moisture, and serious flavor into every meatball and drop of sauce.
- Ground chicken: The star protein—light, juicy, and ideal for soaking up all that flavorful sauce.
- Panko breadcrumbs: Give the meatballs their perfect tenderness and a little bite.
- Egg: The essential binder that keeps the meatballs moist and holds them together beautifully.
- Garlic (minced): Delivers aromatic depth and a savory punch to both the meatballs and the sauce.
- Grated ginger: Adds bright zing and warmth, pairing perfectly with gochujang’s kick.
- Salt & black pepper: Just enough to enhance every layer of flavor.
- Sesame oil: Lends rich, nutty notes that whisper “classic Korean.”
- Olive oil: Rounds out the searing process and melds with the sesame oil for a gentle fry.
- Diced onion: Sautéed in the pan drippings for sweet, savory undertones.
- Gochujang (Korean chili paste): The spicy-sweet heart of the whole dish—just a spoonful packs a punch!
- Full-fat coconut milk: Makes the sauce truly creamy and balances the heat with tropical richness.
- Soy sauce: Infuses umami saltiness to round out the sauce.
- Honey: Adds just enough sweetness to balance the fiery and savory elements.
- Rice vinegar: Lifts the flavors with mild acidity and tang.
- Cornstarch mixed with water: Quickly thickens the sauce so it hugs every meatball.
- Chopped green onions & sesame seeds (for garnish): Finish with a fresh, toasty crunch and a burst of color.
How to Make Creamy Coconut Gochujang Chicken Meatballs
Step 1: Mix and Shape the Meatballs
In a large mixing bowl, combine the ground chicken with panko breadcrumbs, egg, minced garlic, grated ginger, salt, and black pepper. Use your hands or a spatula to mix just until everything is evenly distributed—don’t over-mix, or the meatballs may end up tough. Roll the mixture into balls about one and a half inches in diameter; you should get around 16 to 18 meatballs. If things get sticky, a little water on your hands works wonders!
Step 2: Sear the Meatballs
Heat up the sesame oil and olive oil together in a large skillet set over medium heat. Once the oil is shimmering, add the chicken meatballs, being careful not to crowd the pan. Cook for 6 to 8 minutes, turning the meatballs occasionally so they brown evenly and cook through. When they’re golden and cooked with no pink in the center, transfer them to a plate. Don’t worry if they’re not completely done—they’ll finish in the sauce.
Step 3: Sauté Aromatics and Build the Sauce
In the same skillet, toss in the diced onion and sauté for two to three minutes, scraping up any browned bits from the meatballs. When the onion is soft and smelling amazing, add the gochujang. Stir it around for a minute to toast the chili paste and encourage its flavors to bloom.
Step 4: Make It Creamy
Pour in the full-fat coconut milk, soy sauce, honey, and rice vinegar. Stir well to combine everything into a reddish, glossy sauce that already smells incredible. Bring the mixture to a gentle simmer, then add the cornstarch slurry (that’s cornstarch mixed with a splash of water). Keep stirring until the sauce thickens lightly and takes on a rich, silky texture—about two minutes is all it takes.
Step 5: Finish the Creamy Coconut Gochujang Chicken Meatballs
Return the seared meatballs to the simmering coconut-gochujang sauce. Give them a gentle toss so each one is coated with that luscious, spicy creaminess. Let everything bubble together for another three to four minutes, allowing the flavors to merge perfectly and ensuring the meatballs are totally cooked through. Right before serving, sprinkle with chopped green onions and sesame seeds for a burst of freshness and a lovely crunch.
How to Serve Creamy Coconut Gochujang Chicken Meatballs
Garnishes
Shower the finished Creamy Coconut Gochujang Chicken Meatballs with plenty of sliced green onions and a generous sprinkle of sesame seeds. The herbs bring a pop of color and brightness, while sesame seeds add a nutty crunch that beautifully complements the creamy sauce.
Side Dishes
For a classic pairing, serve your creamy meatballs over fluffy jasmine rice or a tangle of steamed noodles—these soak up every bit of that luscious sauce. For a lighter option, try serving them over sautéed bok choy, roasted broccoli, or even a crisp cabbage slaw for fresh crunch and balance.
Creative Ways to Present
If you want to wow your guests, try threading the meatballs onto skewers or piling them into lettuce cups for a fun party bite. For a lunchbox twist, tuck them into a grain bowl with shredded carrots, cucumber, quick-pickled radish, and extra drizzle of coconut sauce—it’s a stunning and satisfying make-ahead meal.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Coconut Gochujang Chicken Meatballs cool to room temperature, then store them with the sauce in an airtight container. They’ll keep well in the refrigerator for up to three days, making them a stellar candidate for weeknight meal prep.
Freezing
These meatballs are fantastic for batch cooking! After cooling completely, transfer the meatballs (with or without the sauce) to a freezer-safe container or zip-top bag. They’ll keep for up to two months. When you’re ready, just thaw overnight in the fridge before reheating.
Reheating
For best results, gently reheat both meatballs and sauce together in a skillet over medium-low, adding a splash of water or coconut milk to loosen the sauce if needed. Microwaving works in a pinch—just cover so they stay moist, and stir halfway through to heat evenly.
FAQs
Is gochujang very spicy in this recipe?
Gochujang has a moderate heat, but the coconut milk and honey mellow everything out, creating a gentle, balanced warmth rather than overwhelming spiciness. If you like it spicier, simply add another teaspoon of gochujang—or dial it back for a milder dish.
Can I substitute the ground chicken?
Absolutely! Ground turkey or ground pork work beautifully in these meatballs. You’ll still get that juicy texture, and the flavors play just as nicely with the gochujang coconut sauce.
What can I serve with these meatballs besides rice?
If you’re looking to switch things up, try soba noodles, steamed sweet potatoes, or a colorful array of sautéed veggies. Even a bowl of quinoa or cauliflower rice will soak up plenty of that addictive sauce!
How do I make Creamy Coconut Gochujang Chicken Meatballs dairy free?
Great news: this recipe is already dairy free! The coconut milk provides the creaminess, so it’s safe for anyone avoiding dairy products. Just double check your gochujang and panko labels to be sure.
Can I make this recipe ahead for meal prep?
Yes! These Creamy Coconut Gochujang Chicken Meatballs are meal-prep rock stars. They reheat beautifully, and the flavors get even better after a night in the fridge, making weeknight dinners extra easy and delicious.
Final Thoughts
If you’re looking for a dinner that’s truly unforgettable, these Creamy Coconut Gochujang Chicken Meatballs are the answer—rich, nuanced, and bursting with craveable flavor. Give them a try, and they just might become your next weeknight legend!
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Creamy Coconut Gochujang Chicken Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Creamy Coconut Gochujang Chicken Meatballs are a delicious fusion dish combining the flavors of Korean cuisine with a creamy coconut sauce. Tender chicken meatballs are simmered in a spicy-sweet coconut gochujang sauce, perfect for serving over rice or noodles.
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 tablespoon gochujang (Korean chili paste)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water
- Chopped green onions and sesame seeds for garnish
Instructions
- Prepare the meatballs: In a mixing bowl, combine ground chicken, panko breadcrumbs, egg, garlic, ginger, salt, and pepper. Form into 1 1/2-inch meatballs.
- Cook the meatballs: Heat sesame oil and olive oil in a skillet. Cook meatballs until browned and cooked through. Set aside.
- Make the sauce: Sauté onion, add gochujang, then coconut milk, soy sauce, honey, and rice vinegar. Thicken with cornstarch slurry.
- Combine and simmer: Return meatballs to the pan, coat in sauce, and simmer. Garnish with green onions and sesame seeds before serving.
Notes
- Serve over rice, noodles, or vegetables.
- Adjust gochujang for desired heat level.
- Ground turkey or pork can be substituted for chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 4 to 5 meatballs with sauce
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
