Thai Peanut Chicken Meatballs (Print)

Juicy chicken meatballs with Thai flavors in a creamy peanut sauce. Perfect served as appetizer or over jasmine rice.

# Ingredients:

→ For the Meatballs

01 - 1 pound ground chicken
02 - 1/4 cup breadcrumbs (ensure gluten-free if required)
03 - 2 green onions, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce (or tamari for gluten-free)
07 - 1 tablespoon fish sauce
08 - 1 tablespoon fresh cilantro, chopped
09 - 1 large egg
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For the Peanut Sauce

12 - 1/2 cup creamy peanut butter
13 - 1/4 cup full-fat coconut milk
14 - 2 tablespoons soy sauce (or tamari for gluten-free)
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon honey or light brown sugar
17 - 2 teaspoons sriracha or chili garlic sauce
18 - 1 tablespoon fresh ginger, grated
19 - 1 clove garlic, minced
20 - 2-4 tablespoons warm water, as needed for consistency

→ For Garnish

21 - 2 tablespoons roasted peanuts, chopped
22 - 2 tablespoons fresh cilantro, chopped
23 - Lime wedges

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, gently combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, fish sauce, chopped cilantro, egg, salt, and black pepper. Mix until just incorporated to avoid tough meatballs.
03 - Moisten your hands slightly and form the mixture into approximately 20 to 24 small meatballs. Arrange them in a single layer on the prepared baking sheet.
04 - Bake for 15 to 18 minutes, or until the meatballs are golden brown and an instant-read thermometer registers an internal temperature of 165°F (74°C).
05 - While the meatballs bake, prepare the sauce. In a saucepan set over medium-low heat, whisk together the peanut butter, coconut milk, soy sauce, lime juice, honey (or brown sugar), sriracha, grated ginger, and minced garlic. Gradually whisk in warm water, one tablespoon at a time, until the sauce reaches your desired smooth consistency. Allow to simmer gently for 2 to 3 minutes, stirring frequently.
06 - Once baked, toss the warm meatballs in the prepared peanut sauce for a cohesive dish, or serve the sauce on the side for dipping. Garnish generously with chopped roasted peanuts and fresh cilantro, and serve with lime wedges for a bright finish.
07 - Present the Thai peanut chicken meatballs over steamed jasmine rice or noodles for a complete meal, or serve them as an enticing appetizer.

# Expert Tips:

01 -
  • Uses affordable pantry staples you likely already have
  • Ready in under 40 minutes from start to finish
  • Easily adaptable to be gluten-free
  • Works for appetizers dinner or even meal prep
02 -
  • Naturally high in protein and full of flavor
  • Great way to get even picky eaters to try Thai-inspired dishes
  • Leftovers freeze well and reheat beautifully
03 -
  • Damp hands make for neat and uniform meatballs while keeping the mixture from sticking
  • Do not rush the sauté step for aromatics in the sauce this releases all the beautiful flavors
  • Always taste the sauce and adjust seasoning to your taste I usually add more lime or sriracha
  • Kids love to help roll the meatballs so get the whole family involved
  • You can double the sauce if you love extra for drizzling or dipping

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