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Creamy Gochujang Chicken& Zucchini Meatballs

Recipe by Siân Ruffell on InstagramAdded 13 November 2026.

15 minutes to prep, 20 to cook. These creamy gochujang chicken and zucchini meatballs combine spicy Korean flavors with a tender, juicy texture. The coconut‑milk sauce adds a rich, slightly sweet finish, making the dish both comforting and quick to prepare. Perfect for a weeknight dinner served over rice.

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Method

  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.

  3. Heat olive oil in a pan, add garlic and scallion and cook for a minute, then stir in gochujang and cook for another minute.

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

  5. Finish with lime zest and juice. Serve with rice, extra scallion and sesame seeds.

Tips while you cook

Remove excess moisture from zucchini
After grating, squeeze the zucchini to eliminate water before mixing into the meatball blend.
Turn meatballs halfway while air‑frying
Flip the meatballs at the midpoint of the 10‑12 minute air‑fry.
Briefly sauté aromatics
Cook garlic and scallion for only a minute before adding gochujang to prevent burning.
Simmer meatballs in sauce until done
Let the meatballs simmer in the coconut‑gochujang sauce for 10‑12 minutes until fully cooked.

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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