Thai Chicken Meatballs with Peanut Sauce
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
392 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Thai Chicken Meatballs with Peanut Sauce
Description
Thai Chicken Meatballs with Peanut Sauce feature a mix of ground chicken blended with aromatics such as green onions and cilantro, along with red curry paste and fish sauce which impart a distinct Southeast Asian flavor. Breadcrumbs and egg bind the meatballs, which are baked until cooked through, yielding a firm yet tender texture. Meanwhile, the peanut sauce combines sesame oil, red curry paste, coconut milk, peanut butter, and brown sugar, simmered to develop a creamy, slightly sweet, and spicy sauce that perfectly complements the meatballs.
The meatballs are added into the sauce to coat thoroughly before serving. This pairing delivers a harmonious blend of creamy, umami, and mildly spicy notes with herbal brightness from the cilantro garnish. It works well as a hearty appetizer or main dish, especially when paired with steamed rice or rice noodles that soak up the sauce.
The recipe allows adjustments in spice level by varying red curry paste or red pepper flakes. The meatballs and sauce can be made ahead, stored separately, and reheated without losing texture, making it convenient for meal prepping. Using gluten-free breadcrumbs keeps the dish suitable for gluten-sensitive diets, and freezing cooked portions is possible for later use.
Ingredients
For Meatballs
- 1 pound ground chicken
- 4 green onions chopped
- ¼ cup cilantro chopped
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 cup breadcrumbs
- 1 large egg
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
For Peanut Sauce
- 1 tablespoon sesame oil
- 1 tablespoon red curry paste
- 14 ounce coconut milk 1 can
- 2 tablespoon peanut butter
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat oven to 375℉. Place parchment paper over a baking sheet.
- In a medium bowl mix all the ingredients for the meatballs together well. Do not overmix—just stir until the ingredients are evenly incorporated to keep the meatballs tender.
- Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 18-20 minutes or until done.
- In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
- Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro and serve.
Notes
- Adjust the amount of red curry paste and red pepper flakes to modify the spice level to your preference.
- Prepare meatballs and peanut sauce separately ahead of time, then combine and reheat before serving for convenience.
- Substitute gluten-free breadcrumbs to make the recipe gluten-free.
- This dish freezes well; freeze cooked meatballs and sauce separately for meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 392kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 653mg | 27% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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