Spicy Coconut Chicken Meatballs (Print Version)
# Ingredients:
→ Chicken Meatballs
01 -
1 pound ground chicken
02 -
1 tbsp low sodium soy sauce
03 -
1 egg yolk
04 -
2 tbsp breadcrumbs
05 -
1 tsp garlic powder
06 -
1 tsp black pepper
→ Coconut Gochujang Sauce
07 -
1 tbsp vegetable oil
08 -
½ tbsp unsalted butter
09 -
4 garlic cloves, grated
10 -
1 tbsp freshly grated ginger
11 -
1 tsp salt
12 -
1 tsp black pepper
13 -
½ tsp ground cumin
14 -
½ tsp turmeric
15 -
½ cup chicken broth
16 -
2 tbsp low sodium soy sauce
17 -
1 tbsp fish sauce
18 -
1 tbsp honey
19 -
2 tbsp gochujang paste (adjust to taste)
20 -
1 can (400ml/14 oz) unsweetened coconut milk, full fat
21 -
2 tbsp lime juice
→ Additional Ingredients
22 -
1 broccoli, cut into small pieces
23 -
Cilantro leaves, for serving
24 -
Rice, for serving
# Instructions:
01 -
Cut broccoli into small florets. Grate ginger and garlic cloves
02 -
Combine all meatball ingredients in a large bowl. Mix until just combined. Roll into 2-tablespoon sized balls (about 20 meatballs)
03 -
Heat oil and butter in large nonstick skillet over medium. Add meatballs and brown on all sides, about 8 minutes, turning frequently. Remove from skillet
04 -
Reduce heat, add garlic and ginger, sweat for 1 minute. Add salt, pepper, cumin and turmeric. Stir to combine for about 1 minute
05 -
Turn heat to medium, pour in broth and simmer for 2 minutes, scraping up brown bits. Add soy sauce, fish sauce, honey and gochujang paste, stir until combined
06 -
Pour in coconut milk and add lime juice. Bring to a simmer
07 -
Add broccoli and meatballs back to skillet. Simmer over medium heat until meatballs are cooked through, about 10 minutes
08 -
Garnish with cilantro and serve over rice. Add a cucumber salad if desired
# Notes:
01 -
Adjust gochujang amount based on desired spice level
02 -
Can substitute ground turkey for the chicken
03 -
Makes excellent leftovers for lunch the next day