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Creamy Gochujang Chicken& Zucchini Meatballs

Recipe by Siân Ruffell on InstagramAdded 13 November 2026.

15 minutes to prep, 30 to cook. These creamy gochujang chicken and zucchini meatballs pack a punch of Korean flavor while staying high in protein. The grated zucchini keeps the meatballs juicy, and the silky coconut‑gochujang sauce adds a sweet‑spicy kick, making it a satisfying weeknight dinner.

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Method

Chicken Meatballs

  1. Mix all meatball ingredients together and roll into balls.

  2. Air fry at 400°F for 10–12 minutes, turning halfway, or brown in an oiled pan until golden.

Coconut Gochujang Sauce

  1. Heat olive oil in a pan, add garlic and spring onion and cook for 1 minute, then stir in gochujang and cook for another minute.

  2. Add coconut milk, chicken stock and soy sauce, stir to combine, then add the meatballs and simmer for 10–12 minutes until cooked through.

  3. Finish with lime zest and juice. Serve with rice, extra spring onion and sesame seeds.

Tips while you cook

Dry the grated zucchini
Squeeze out excess water from the grated zucchini before mixing the meatball batter.
Turn meatballs halfway
When air‑frying, flip the meatballs at the midway point.
Simmer sauce with meatballs covered
Add the cooked meatballs to the sauce and simmer 10–12 minutes, keeping the pan partially covered.
Finish sauce with lime zest and juice
Stir in lime zest and juice right before serving for fresh brightness.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Siân Ruffell made this.

The recipe comes from Siân Ruffell’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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