Thai Chicken Meatballs with Peanut Sauce

Thai Chicken Meatballs Ground chicken, peanut sauce, veggies, aromatic spices

Thai Chicken Meatballs with Creamy Peanut Sauce Elevate your dinner table with this tantalizing fusion of Thai flavors. Our succulent chicken meatballs, infused with aromatic spices and bathed in a luscious peanut sauce, offer a culinary adventure worth savoring. Each bite combines tender, juicy meatballs with the rich creaminess of coconut milk and natural peanut butter, creating a symphony of textures and tastes. With vibrant veggies adding a crisp contrast and garnishes of honey-roasted peanuts and fresh herbs providing the perfect finishing touch, this recipe promises a delightful and memorable dining experience. Explore the exotic allure of Thai cuisine from the comfort of your own kitchen – it’s a dish that’s as impressive as it is irresistible

Thai Chicken Meatballs with Peanut Sauce

Course: DinnerCuisine: Mediterranean
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

527

kcal
Total time

1

hour 

Thai Chicken Meatballs with Creamy Peanut Sauce Dive into a symphony of flavors with our succulent Thai-inspired chicken meatballs bathed in a velvety peanut sauce. Crafted with lean ground chicken and a medley of aromatic spices, each tender bite bursts with zest. Simmered in a luxurious blend of coconut milk and natural peanut butter, these meatballs are complemented by crisp vegetables and finished with a sprinkle of honey-roasted peanuts and fresh herbs. A tantalizing fusion of textures and tastes awaits in every delightful mouthful

Ingredients

  • For the meatballs:

  • 1 pound 93% lean ground chicken (or lean ground turkey)

  • 1 egg

  • ½ cup panko breadcrumbs (or 2 tablespoons coconut flour for gluten-free option)

  • 1/4 cup finely chopped green onion

  • ¼ cup finely diced cilantro

  • 1 jalapeño, seeded and finely diced

  • 3 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • ¼ teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • Freshly ground black pepper

  • 1 tablespoon toasted sesame oil (can also use avocado oil, coconut oil, or olive oil)

  • For the peanut sauce:

  • 1 (15 ounce) can light coconut milk

  • 1/2 cup creamy natural peanut butter (just peanuts + salt)

  • 2 tablespoons gluten-free soy sauce (or coconut aminos)

  • 1 tablespoon chili paste or sriracha

  • Add-ins:

  • 2 large carrots, thinly sliced

  • 1 red bell pepper, julienned

  • 2/3 cup frozen peas (or edamame)

  • To garnish:

  • Chopped honey-roasted peanuts

  • Diced scallions

  • Fresh cilantro

  • Hot sauce, if desired

Directions

  • In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and pepper. Mix well and form into 16 golf ball-sized meatballs.
  • Heat sesame oil in a large deep skillet over medium-high heat. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches to avoid overcrowding the skillet. Once browned, transfer the meatballs to a plate and set aside.
  • Reduce the heat to medium-low and in the same skillet, add coconut milk, peanut butter, soy sauce, and chili paste. Whisk until well combined.
  • Add carrots to the sauce, then return the meatballs to the skillet. Bring to a simmer, cover, and reduce heat to low. Simmer for 15 minutes.
  • After 15 minutes, remove the lid and gently stir in the peas and red bell pepper. Simmer for an additional 5 minutes uncovered.
  • Serve the meatballs with brown rice, quinoa, or spiralized zucchini or sweet potato. Garnish with chopped honey-roasted peanuts, diced scallions, fresh cilantro, and hot sauce if desired.

Notes

  • Feel free to customize the meatballs with your favorite spices or herbs.
    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months

list of equipment you’ll need to make the Thai Chicken Meatballs with Creamy Peanut Sauce recipe :

  1. Large mixing bowl
  2. Measuring cups and spoons
  3. Knife and cutting board for chopping vegetables
  4. Garlic press or mincer
  5. Grater for ginger
  6. Large deep skillet or frying pan
  7. Whisk for combining sauce ingredients
  8. Spatula or tongs for turning meatballs
  9. Plate or tray for holding cooked meatballs
  10. Lid for covering the skillet while simmering
  11. Serving dishes and utensils

Frequently Asked Questions :

Q: Can I use ground turkey instead of chicken?

A: Yes, ground turkey is a great alternative.

Q: What if I have a peanut allergy?

A: Substitute with almond or sunflower seed butter.

Q: Can I prepare this ahead of time?

A: Yes, store meatballs and sauce separately in the fridge.

Q: Can I freeze leftovers?

A: Absolutely, for up to 3 months.

Q: How can I adjust the spice level?

A: Increase or decrease chili paste to taste.

Q: What are some serving suggestions?

A: Serve with rice, quinoa, or salad.

Q: How do I make this gluten-free?

A: Use gluten-free soy sauce and coconut flour.

Q: Can I customize the veggies?

A: Yes, use your favorite vegetables.

Q: How many servings does this recipe make?

A: Approximately 4 servings, easily scalable.

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