Description
These Peanut Chicken Meatballs combine tender ground chicken with a rich, savory peanut sauce for a flavorful and satisfying meal. Perfect as an appetizer or main dish, they’re easy to make and deliver a delightful balance of sweet and savory flavors with a hint of spice.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 cup green onions, finely chopped
- Salt and pepper to taste
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or chili garlic sauce (optional for heat)
- 2 tablespoons warm water
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, ground ginger, chopped green onions, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Using your hands, shape the mixture into 1-inch meatballs and place them on a plate or baking sheet.
- Cook the Meatballs: Heat a large skillet over medium heat and lightly grease it with oil. Add the meatballs in batches, cooking for about 5-6 minutes per side, turning gently to brown all sides and ensure the meatballs are cooked through (internal temperature should reach 165°F or 74°C). Remove from skillet and set aside.
- Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha (if using), and warm water until smooth and creamy.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet on low heat. Pour the peanut sauce over them and gently toss or stir to coat all meatballs in the sauce. Let them simmer for 2-3 minutes to warm through and allow flavors to meld.
- Serve: Transfer the peanut chicken meatballs to a serving dish. Garnish with extra chopped green onions or sesame seeds if desired. Serve warm as an appetizer or main course with rice or noodles.
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- If you prefer a spicier kick, increase the amount of sriracha sauce in the peanut sauce.
- You can bake the meatballs at 400°F (200°C) for 15-20 minutes instead of skillet cooking for a lighter option.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently.
