Print

Thai Chicken Meatballs in Creamy Peanut Sauce

Thai Chicken Meatballs in Creamy Peanut Sauce
Print Recipe

Thai Chicken Meatballs in Creamy Peanut Sauce is a vibrant and satisfying dish featuring tender chicken meatballs infused with Thai-inspired herbs and spices, all smothered in a luscious, creamy peanut sauce. Perfect for weeknight dinners or entertaining guests, this recipe balances bold flavors with simple preparation, delivering a healthy, protein-rich meal with sweet, salty, and mildly spicy notes that delight the palate.

Ingredients

Scale

For the Meatballs

  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 3 green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 large egg
  • ½ cup panko breadcrumbs (or gluten-free breadcrumbs)
  • Salt and pepper, to taste
  • 2 tbsp oil for cooking

For the Creamy Peanut Sauce

  • ½ cup creamy peanut butter
  • ¾ cup coconut milk
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • ½ to 1 tsp red chili flakes or sriracha (adjust to taste)

For Garnish

  • Chopped fresh cilantro
  • Chopped roasted peanuts
  • Lime wedges

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken with minced garlic, grated ginger, chopped green onions, fresh cilantro, egg, and panko breadcrumbs. Season lightly with salt and pepper. Mix gently with your hands or a spoon until fully incorporated without overworking the meat.
  2. Form and Cook the Meatballs: Shape the mixture into small bite-sized meatballs, about 1 to 1.5 inches in diameter. Heat a skillet with oil over medium heat and carefully place the meatballs in the pan. Cook for 4 to 5 minutes per side, turning gently to brown all sides and ensure they’re cooked through. Set aside once done.
  3. Make the Creamy Peanut Sauce: In a saucepan over low heat, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili flakes. Stir continuously until the sauce is smooth, heated through, and slightly thickened, about 5 to 7 minutes.
  4. Combine Meatballs and Sauce: Add the cooked meatballs to the peanut sauce, gently stirring to coat each meatball evenly. Allow them to simmer together for a couple of minutes so the flavors meld perfectly.
  5. Serve and Garnish: Transfer the meatballs with sauce to a serving dish and garnish with additional chopped cilantro, a sprinkle of chopped roasted peanuts, and a wedge of lime for extra zest and presentation.

Notes

  • Use fresh herbs like cilantro and green onions for a brighter, authentic flavor.
  • Don’t overcrowd the pan; cook meatballs in batches for even browning and to prevent steaming.
  • If the peanut sauce becomes too thick, add more coconut milk or a splash of water to adjust the consistency.
  • Mix the meatball ingredients gently to prevent tough meatballs; combine just until blended.
  • Cook a small test meatball first to check seasoning before shaping all.
  • Can substitute ground turkey for chicken for a different protein option.
  • For a vegetarian version, use mashed chickpeas or firm tofu instead of chicken.
  • To make gluten-free, substitute panko with gluten-free breadcrumbs or crushed rice crackers.
  • Freeze cooked meatballs in sauce for up to 2 months; thaw overnight before reheating.
  • Reheat gently on low heat or in short microwave bursts to avoid drying out the meatballs.

Nutrition

Keywords: Thai chicken meatballs, creamy peanut sauce, Thai appetizer, peanut sauce meatballs, gluten-free Thai recipe, easy Thai dinner

Find it online: https://mealsbymary.com/thai-chicken-meatballs-in-creamy-peanut-sauce/