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One Pan Ginger Chicken Meatballs with Peanut Sauce Recipe

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These One Pan Ginger Chicken Meatballs with Peanut Sauce offer a flavorful and easy meal combining lean ground chicken meatballs infused with fresh herbs and spices, simmered in a creamy, spicy peanut coconut sauce. Enhanced with vegetables and garnished with crunchy peanuts and fresh cilantro, this dish is perfect served over rice or spiralized veggies for a wholesome dinner that’s both satisfying and quick to prepare.

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)
  • ¼ 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
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon toasted sesame oil (or avocado oil, coconut oil, or olive oil)

For the peanut sauce:

  • 1 (15 ounce) can light coconut milk
  • ½ cup creamy natural peanut butter (peanuts + salt only)
  • 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
  • ⅔ cup frozen peas (or edamame)

To garnish:

  • Chopped honey roasted peanuts
  • Diced scallions
  • Fresh cilantro
  • Hot sauce, if desired

Instructions

  1. Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, egg, panko breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne pepper, salt, and freshly ground black pepper. Use clean hands to mix thoroughly and then shape the mixture into 16 golf ball-sized meatballs.
  2. Brown the Meatballs: Heat a large deep skillet over medium-high heat and add the toasted sesame oil. Place the meatballs in the skillet (do this in batches if necessary to avoid overcrowding). Brown the meatballs on all sides, which should take about 5-6 minutes total. Once browned, transfer them to a plate and set aside.
  3. Prepare the Peanut Sauce and Simmer Meatballs: Reduce the heat to medium-low and add the light coconut milk, creamy peanut butter, gluten free soy sauce, and chili paste to the skillet. Whisk the ingredients together until fully combined, creating a smooth sauce. Add sliced carrots, then return the meatballs to the skillet. Bring everything to a gentle simmer. Cover the pan, reduce the heat to low, and let simmer for 15 minutes to cook the meatballs through and infuse flavors.
  4. Add Vegetables and Finish Cooking: After 15 minutes, remove the lid and gently stir in the frozen peas and julienned red bell pepper. Continue to simmer uncovered for another 5 minutes so the vegetables soften but retain their color and crunch.
  5. Serve and Garnish: Serve the meatballs and sauce hot over cooked brown rice, quinoa, or spiralized zucchini or sweet potato noodles. The dish will have plenty of rich, flavorful sauce. Garnish with chopped honey roasted peanuts, diced scallions, fresh cilantro, and a dash of hot sauce if desired. This recipe serves 4.

Notes

  • You can substitute ground turkey for chicken if preferred.
  • For a gluten free option, replace panko breadcrumbs with coconut flour as instructed.
  • Adjust the spice level by adding more or less jalapeño and chili paste according to your taste.
  • This dish can be made ahead and reheated gently on the stovetop or in the microwave.
  • Serve with your choice of grains or vegetable noodles to add variety and accommodate dietary preferences.

Find it online: https://glowcooks.com/one-pan-ginger-chicken-meatballs-with-peanut-sauce-recipe/