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–+ servings
Gochujang Chicken Meatballs

Savory Gochujang Chicken Meatballs: A Flavorful Delight

Enjoy these Gochujang Chicken Meatballs, a quick and flavorful dish that balances spice and creaminess perfectly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken
  • 2 tablespoons Low Sodium Soy Sauce can substitute with tamari for gluten-free
  • 1 large Egg Yolk can substitute with flax egg for vegan
  • 1 cup Breadcrumbs use gluten-free if needed
  • 1 teaspoon Garlic Powder fresh garlic can be substituted
  • 1 teaspoon Black Pepper adjust according to spice preference
  • 2 tablespoons Vegetable Oil for frying
  • 1 tablespoon Unsalted Butter use more oil for dairy-free
For the Sauce
  • 3 cloves Garlic (Grated)
  • 1 inch Ginger (Grated)
  • 1 teaspoon Salt adjust to dietary needs
  • 1 teaspoon Ground Cumin omit if preferred
  • 1/2 teaspoon Turmeric optional
  • 1 cup Chicken Broth vegetable broth for vegetarian alternative
  • 1 tablespoon Fish Sauce can substitute with tamari or more soy sauce
  • 1 tablespoon Honey maple syrup for vegan
  • 2 tablespoons Gochujang Paste adjust for spice preference
  • 1 can Coconut Milk (Full Fat) or light coconut milk
  • 2 tablespoons Lime Juice lemon juice as an alternative
For the Veggies
  • 2 cups Broccoli can substitute with cauliflower or spinach
  • 1/4 cup Cilantro Leaves omit if not a fan

Equipment

  • Skillet
  • Mixing bowl
  • Grater

Method
 

Step-by-Step Instructions for Gochujang Chicken Meatballs
  1. Start by chopping the broccoli into small florets, and grate the ginger and garlic. Set aside.
  2. In a large mixing bowl, combine ground chicken, soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Form into about 20 meatballs.
  3. Heat a skillet over medium-high heat with vegetable oil and butter. Sear meatballs for about 8 minutes until golden brown, then set aside.
  4. In the same skillet, sauté grated ginger and garlic for 1 minute.
  5. Add cumin, turmeric, chicken broth, soy sauce, fish sauce, honey, and gochujang to the skillet. Simmer for a couple of minutes.
  6. Pour in coconut milk and lime juice, stirring to combine. Simmer for another minute or two.
  7. Return meatballs to the skillet along with chopped broccoli. Ensure they're coated with sauce and simmer on low heat for about 10 minutes.
  8. Finish with cilantro leaves, serve over rice or noodles, and enjoy!

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

For best results, balance the heat, don’t overcrowd the pan while searing, and use fresh ingredients for enhancing flavor.

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