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Gochujang Chicken Meatballs

Spicy-Sweet Gochujang Chicken Meatballs Ready in 30 Minutes

These Gochujang Chicken Meatballs are a quick, spicy-sweet delight that elevate your weeknight dinner in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Substitution: Ground turkey or pork can be used for a different flavor.
  • 2 tbsp Low Sodium Soy Sauce Substitution: Tamari for a gluten-free option.
  • 1 large Egg Yolk Only use egg yolk for richness without excess moisture.
  • 1/2 cup Breadcrumbs Substitution: Gluten-free breadcrumbs for dietary needs.
  • 1 tsp Garlic Powder Substitution: Fresh minced garlic can be used (1 teaspoon for each tablespoon).
  • 1/4 tsp Black Pepper Use freshly ground for better flavor.
For the Sauce
  • 2 tbsp Vegetable Oil Use any neutral oil like canola or grapeseed.
  • 2 tbsp Unsalted Butter Substitution: Extra virgin olive oil can replace for dairy-free version.
  • 3 cloves Garlic Cloves (grated) Use fresh for best aroma.
  • 1 tbsp Grated Ginger Substitution: Ground ginger can work in a pinch.
  • 1 tsp Salt Use less if using salted soy sauce.
  • 1 tsp Ground Cumin No direct substitutes; avoid for a milder taste.
  • 1/2 tsp Turmeric No direct substitutes; avoid for a milder taste.
  • 1 cup Chicken Broth Substitution: Vegetable broth for vegetarian option.
  • 1 tbsp Fish Sauce Substitution: Soy sauce if fish sauce is an issue.
  • 2 tbsp Honey Substitution: Maple syrup for vegan option.
  • 2 tbsp Gochujang Paste Adjust to taste for desired spiciness level.
  • 1 cup Coconut Milk Full-fat coconut milk recommended for richness.
  • 1 tbsp Lime Juice Fresh lime juice yields better flavor than bottled.
For the Vegetables and Garnish
  • 1 cup Broccoli Substitution: Cauliflower, spinach, or other veggies could work too.
  • 1/4 cup Cilantro Leaves Optional but recommended for flavor contrast.

Equipment

  • Large Mixing Bowl
  • Nonstick skillet
  • Grater
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Cut the broccoli into small, bite-sized pieces and set aside. Grate the garlic cloves and ginger, ensuring they are finely minced for maximum flavor infusion.
  2. Mix the Meatball Ingredients: In a large mixing bowl, combine ground chicken, low sodium soy sauce, egg yolk, breadcrumbs, garlic powder, and black pepper. Mix gently and form into approximately 20 meatballs.
  3. Brown the Meatballs: Heat a nonstick skillet over medium heat, add vegetable oil and butter. Once melted, add meatballs and brown for about 8 minutes, turning frequently. Remove and set aside.
  4. Sauté Aromatics: Lower the heat to medium-low, add ginger and garlic to the skillet, and sauté for about 1 minute until fragrant.
  5. Add Seasonings: Stir in salt, black pepper, cumin, and turmeric, allowing to toast for another minute.
  6. Deglaze the Skillet: Pour in chicken broth while scraping the bottom of the skillet. Bring to a gentle simmer for about 2 minutes.
  7. Prepare the Sauce: Add soy sauce, fish sauce, honey, and gochujang to the skillet, stir well, and add coconut milk and lime juice. Bring back to a simmer.
  8. Simmer with Meatballs: Return the meatballs and add broccoli. Allow to simmer together for about 10 minutes.
  9. Serve and Garnish: Serve hot over rice, drizzle with extra sauce, and garnish with cilantro leaves.

Nutrition

Serving: 5meatballsCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be kept in an airtight container for up to 3 days. Reheat gently on the stove for maintaining sauce consistency.

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