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–+ servings
Gochujang Chicken Meatballs

Gochujang Chicken Meatballs

Spice up dinner with Gochujang Chicken Meatballs, a quick and flavorful dish that satisfies cravings without hours in the kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Korean
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Feel free to substitute with turkey.
  • 2 tbsp Low Sodium Soy Sauce Use tamari for a gluten-free version.
  • 1 large Egg Yolk For a vegan option, swap with a flax egg.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs work well.
  • 1 tsp Garlic Powder Fresh garlic can be used for a more robust taste.
  • 1/2 tsp Black Pepper Adjust according to your preference.
For the Sauce
  • 1 tbsp Vegetable Oil Olive oil is a great substitute.
  • 2 tbsp Unsalted Butter Margarine or coconut oil can be used for dairy-free.
  • 3 cloves Garlic Cloves Use as much or as little as desired.
  • 1 tbsp Grated Ginger Ground ginger works in a pinch.
  • 1/2 tsp Salt Tailor to your taste buds.
  • 1 tsp Ground Cumin Can be switched with curry powder.
  • 1 tsp Ground Turmeric
For the Coconut Gochujang Sauce
  • 1 cup Chicken Broth Try vegetable broth for vegetarian.
  • 1 tbsp Fish Sauce Can replace with more soy sauce.
  • 2 tbsp Honey Maple syrup is an excellent vegan alternative.
  • 2 tbsp Gochujang Paste Adjust based on your spice tolerance.
  • 1 can Unsweetened Coconut Milk Opt for full-fat for richer flavor.
  • 2 tbsp Lime Juice Brightens the dish with acidity.
For the Vegetables
  • 2 cups Broccoli Other veggies like cauliflower or spinach can work.
  • 1/4 cup Cilantro Leaves Perfect for garnish.

Equipment

  • Skillet
  • Mixing bowl
  • Grater

Method
 

Step‑by‑Step Instructions
  1. Prepare the vegetables by cutting the broccoli into small florets and grating the garlic and ginger. Set aside.
  2. In a mixing bowl, combine ground chicken, low sodium soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix gently and form approximately 20 meatballs.
  3. In a skillet, heat vegetable oil and butter over medium heat. Sear the meatballs for about 8 minutes until browned on all sides, then remove from skillet.
  4. Lower heat, add garlic and ginger to the skillet, and sauté for 1 minute. Sprinkle in salt, pepper, cumin, and turmeric and stir for 1 minute.
  5. Stir in chicken broth, allow to simmer for 2 minutes, then add soy sauce, fish sauce, honey, and gochujang paste. Mix in coconut milk and lime juice and let simmer.
  6. Return the meatballs and broccoli to the pan, cover with sauce, and simmer for 10 minutes until cooked through.
  7. Remove from heat and garnish with cilantro leaves. Serve over rice or noodles.

Nutrition

Serving: 5meatballsCalories: 360kcalCarbohydrates: 28gProtein: 30gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 4IUVitamin C: 70mgCalcium: 6mgIron: 10mg

Notes

Adjust spice level by starting with less gochujang; brown meatballs properly for enhanced flavor.

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