Coconut Gochujang Chicken Meatballs are a flavorful fusion of Korean heat and Southeast Asian richness. These juicy chicken meatballs are seasoned with warm spices and simmered in a creamy coconut milk sauce infused with gochujang, garlic, lime, and honey. With tender broccoli florets and a vibrant garnish of cilantro, this bold and comforting dish is perfect served over steamed rice or noodles for an easy, satisfying meal.

Why You’ll Love This Recipe

This recipe offers a perfect balance of spicy, sweet, tangy, and savory in each bite. The gochujang provides depth and heat, while coconut milk smooths and enriches the sauce. It’s a versatile one-pan dish that’s hearty yet fresh, ideal for weeknights, entertaining, or meal prep. Plus, it’s naturally gluten-optional and packed with protein and vegetables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the meatballs:

1 lb ground chicken
1 egg yolk
2 tbsp breadcrumbs
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper

For the sauce:

1 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
2 tbsp gochujang paste
3 tbsp low-sodium soy sauce
1 tbsp fish sauce
1 tbsp honey
2 tbsp lime juice
1/2 cup chicken broth
1/2 tbsp unsalted butter

Vegetables and garnish:

1 small head broccoli, cut into florets
1/4 cup chopped fresh cilantro

directions

Make the meatballs:
- In a large bowl, combine the ground chicken with egg yolk, breadcrumbs, garlic powder, turmeric, cumin, salt, and pepper.
- Mix gently until just combined.
- Form into small, even-sized meatballs.
Sear the meatballs:
- Heat vegetable oil in a large skillet over medium heat.
- Add the meatballs and cook, turning occasionally, until browned on all sides, about 6–8 minutes.
- Remove from the pan and set aside.
Make the sauce:
- In the same skillet, melt the butter.
- Add minced garlic and grated ginger and sauté for 1–2 minutes until fragrant.
- Stir in the coconut milk, gochujang, soy sauce, fish sauce, honey, lime juice, and chicken broth.
- Bring the mixture to a simmer.
Simmer meatballs and vegetables:
- Return the meatballs to the skillet, cover, and simmer for 10 minutes.
- Add the broccoli florets and cook uncovered for another 5–7 minutes, or until the broccoli is tender and the sauce has slightly thickened.
Garnish and serve:
- Sprinkle with chopped cilantro.
- Serve hot over steamed rice or noodles.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 430 kcal per serving

Variations

Make it gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
Vegetable swap: Add bell peppers, snap peas, or bok choy instead of or in addition to broccoli.
Beef or pork: Substitute ground chicken with ground pork or beef for a richer flavor.
No fish sauce: Use extra soy sauce or a splash of rice vinegar if avoiding fish sauce.
Extra spice: Add chili flakes or a dash more gochujang for additional heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or water to loosen the sauce if needed. This dish is not recommended for freezing due to the coconut milk’s texture changes after thawing.

FAQs

What is gochujang?

Gochujang is a Korean fermented red chili paste that adds deep umami, sweetness, and moderate heat to dishes.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy. Full-fat coconut milk is recommended for the richest flavor.

What can I use instead of chicken?

Ground turkey, pork, or beef are excellent substitutes for the meatballs.

Is this recipe spicy?

It has moderate heat. You can adjust the spice level by using more or less gochujang.

Can I make the meatballs ahead of time?

Yes, the meatballs can be formed and refrigerated a day in advance.

What can I serve this with?

Steamed jasmine rice, rice noodles, or even cauliflower rice work well with this dish.

Can I bake the meatballs instead of pan-searing?

Yes. Bake at 400°F (200°C) for about 15–18 minutes, then finish in the sauce.

Is this dish suitable for meal prep?

Absolutely. It keeps well for a few days and makes a flavorful lunch or dinner.

Can I omit the fish sauce?

Yes, though it adds depth. You can substitute with extra soy sauce or a touch of Worcestershire.

What herbs go well as a garnish?

Fresh cilantro is ideal, but Thai basil or scallions are also great options.

Conclusion

Coconut Gochujang Chicken Meatballs are a flavorful and comforting fusion dish that delivers complexity and balance in every bite. With creamy coconut, spicy-sweet gochujang, and juicy chicken meatballs, it’s a crowd-pleasing meal that’s easy enough for weeknights and special enough for entertaining. Serve it over rice or noodles for a delicious, complete dinner full of bold, global flavors.