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Coconut Gochujang Chicken Meatballs

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These Coconut Gochujang Chicken Meatballs are simmered in a creamy, spicy-sweet coconut sauce bursting with Korean-inspired flavor. Made with juicy ground chicken, garlic, lime, honey, and broccoli, they’re the perfect one-pan dinner over rice or noodles.

Ingredients

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

Instructions

  1. In a large bowl, combine chicken, egg yolk, breadcrumbs, garlic powder, turmeric, cumin, salt, and pepper. Form into small meatballs.

  2. Heat oil in a large skillet over medium heat. Brown meatballs on all sides for about 6–8 minutes. Remove and set aside.

  3. In the same skillet, melt butter and sauté garlic and ginger for 1–2 minutes until fragrant.

  4. Stir in coconut milk, gochujang, soy sauce, fish sauce, honey, lime juice, and chicken broth. Simmer gently.

  5. Return meatballs to the skillet, cover, and simmer for 10 minutes.

  6. Add broccoli florets and simmer uncovered for another 5–7 minutes until tender and sauce thickens.

  7. Garnish with chopped cilantro and serve hot over steamed rice or noodles.

 

 

Notes

  • Adjust gochujang for spice level.

  • Use cauliflower rice or rice noodles for gluten-free options.

  • Great for meal prep—reheats beautifully the next day!

Find it online: https://yumfoodusa.com/coconut-gochujang-chicken-meatballs/