Juicy Dumpling Meatballs with Creamy Gochujang Sauce

Dumpling meatballs on gochuajang sauce with pickled cucumber on an oval platter.

5 from 2 votes

Juicy Dumpling Meatballs with Creamy Gochujang Sauce

Dumplings, without the folding. These juicy dumpling meatballs are everything you love about dumplings, just easier. Air fry (or bake) until golden, then pile onto a gorgeously creamy gochujang sauce, swirl with chili crisp and top with tangy pickled cucumber. Serve as a crowd-pleasing party platter or a next-level weeknight dinner. Pair with loaded baked rice, soft two-ingredient flatbreads or lettuce cups!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: asian

Keyword: air fryer meatballs, asian meatballs, dumpling meatballs

Servings: servings

Calories: 337kcal

Author: Kate Phillips

Ingredients

For the meatballs -

1 lb ground chicken (or turkey, beef, pork, or plant-based alternative) (500g)
2 scallions (spring onions), finely chopped
A handful of cilantro leaves finely chopped
3 garlic cloves minced
1- inch piece fresh ginger grated (or 2 teaspoons ginger paste)
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 teaspoons fish sauce
½ tablespoon black vinegar or rice wine vinegar
½ cup panko breadcrumbs
Black pepper

For the creamy gochujang sauce -

½ cup Greek yogurt
1 tablespoon gochujang paste
1 teaspoon sweet chili jam or honey, or sweet chili sauce
1 teaspoon lime juice
Salt to taste

For the quick pickled cucumber ribbons -

1 cucumber peeled into ribbons using a vegetable peeler
1 tablespoon rice wine vinegar
½ teaspoon salt

To garnish -

A handful of cilantro leaves (coriander)
2 scallions (spring onions), sliced
2 tablespoons sesame seeds
Chili crisp
Sweet chili jam or sweet chili sauce

Instructions

Mix the meatballs.
In a large bowl, combine 1 lb of ground chicken, the chopped scallions, cilantro, minced garlic, grated ginger, ½ cup of panko breadcrumbs, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons fish sauce, ½ tablespoon black vinegar and a good grind of black pepper. Mix gently (but thoroughly) until all ingredients are evenly incorporated.

PRO TIP: Try not to overmix so the meatballs stay nice and tender.

Form the meatballs.
If you’re baking the meatballs, preheat your oven to 400°F (200°C) and line a baking tray with parchment paper. If you're using an air fryer, you can place the formed meatballs straight into the basket (in a single layer - you might need to cook them in batches).
Lightly wet your hands to stop the mixture sticking, then scoop up a heaped spoonful and roll it into a golf ball-sized meatball. Pop it onto your prepared tray or directly into the air fryer basket. Repeat with the remaining mixture.
Cook the meatballs.
Air fry for 10 minutes at 400°F (200°C), until golden and cooked through (the internal temperature should be 165°F or 74°C if using chicken).
If you're using your oven, bake them for 18 - 20 minutes, or you could pan-fry them in a little oil over medium-high heat until golden and cooked through.
Make the pickled cucumber.
While the meatballs cook, pop your cucumber ribbons into a small mixing bowl. Pour over 1 tablespoon of rice wine vinegar and sprinkle with ½ teaspoon of salt. Mix well to combine, then set aside to lightly pickle.
Make the gochujang sauce.
In a small bowl, use a fork or small whisk to mix ½ cup of yogurt, 1 tablespoon of gochujang paste, 1 teaspoon of sweet chili or honey and 1 teaspoon of lime juice into a smooth, bright orange sauce. Taste, then season with a little salt to taste and adjust the spice or sweetness to your liking (add a little more sweet chili or honey).
Assemble and serve.
Spoon the gochujang yogurt sauce onto a large serving platter and spread it out with the back of your spoon. Pile the golden meatballs on top, then arrange the pickled cucumber ribbon around them.
Scatter the cilantro, scallions and sesame seeds all over, then finish with a generous drizzle of chili crisp and a couple of dollops of sweet chili jam.

Notes

INGREDIENT NOTES: If you can't find ground chicken, blitz up 1 lb of skinless, boneless chicken thighs in a food processor to make your own. You could swap the fish sauce for more light soy sauce if you're not a fan. Use egg-free garlic aioli, instant Kewpie mayo, sour cream or whipped cottage cheese instead of Greek yogurt in the sauce if you prefer.

PREP AHEAD: You can mix and form the meatballs up to a day in advance, then store them covered in the fridge until you're ready to cook. They also freeze beautifully - just lay them out on a tray to freeze first, then transfer to a container or bag to store. You can cook them straight from frozen. The creamy gochujang sauce will keep for about 5 days in the fridge.

SERVING SUGGESTIONS: There are so many ways you can enjoy these lovely meatballs. Serve them over steamed rice, loaded baked rice or air fryer fried rice, wrap them in soft garlic two-ingredient flatbreads with a crunchy Asian-style slaw or spoon them into lettuce cups for a low-carb option. You could also pile them on top of rice noodles or vermicelli, or even serve them as a dumpling-style pasta dish with some sautéed greens on the side.

Nutrition