Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup cooked rice (white or brown)
- 1/4 cup gochujang (Korean red chili paste)
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup green onions, chopped
Instructions
- Step 1: In a large bowl, combine the ground chicken, cooked rice, gochujang, coconut milk, soy sauce, minced garlic, and minced ginger. Mix until all ingredients are well incorporated.
- Step 2: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 3: Using your hands or a scoop, form the mixture into meatballs about 1 inch in diameter and place them evenly on the prepared baking sheet.
- Step 4: Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and have a slight golden color on the outside.
- Step 5: Once done, remove from the oven and let them cool for a few minutes. Garnish with chopped green onions before serving. Enjoy your Coconut Gochujang Chicken Meatballs!
Notes
- For optimal freshness, store leftover Coconut Gochujang Chicken Meatballs in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the meatballs in the oven at 350°F (175°C) for about 10-15 minutes to maintain their texture and flavor, or use a microwave for a quicker option, heating in short intervals.
- These meatballs pair beautifully with a side of steamed jasmine rice or quinoa and a drizzle of extra gochujang sauce for added spice, along with a fresh salad for balance.
- For the best flavor, let the mixture rest for 10-15 minutes before forming the meatballs; this allows the ingredients to meld together and enhances the overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs (approximately 100g)
- Calories: 300
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 3g