Ingredients
For the meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1 large egg
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
1 tbsp soy sauce
1 tsp ginger, grated
Salt and pepper to taste
For the peanut sauce:
1/2 cup creamy peanut butter
1/4 cup coconut milk
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 tsp ginger, grated
1 clove garlic, minced
Water to thin, as needed
Optional garnish: additional cilantro or chopped peanuts
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together ground chicken, breadcrumbs, egg, garlic, cilantro, soy sauce, ginger, salt, and pepper until well combined.
3. Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are golden on the outside and cooked through.
5. While the meatballs bake, prepare the peanut sauce. In a small pot, combine peanut butter, coconut milk, soy sauce, honey, lime juice, ginger, and garlic. Cook over medium heat, stirring constantly until smooth. Add water to reach your desired consistency.
6. Remove meatballs from the oven, allow to cool slightly, and then drizzle with peanut sauce or serve the sauce on the side for dipping.
7. Garnish with additional cilantro or chopped peanuts if desired.
Variations & Tips
For a spicier kick, add a teaspoon of sriracha or a sprinkle of red pepper flakes to your peanut sauce. If you’re looking to keep things on the lighter side, swap the breadcrumbs in the meatballs for rolled oats ground up in your food processor. Vegetarian? No problem! Use crumbled firm tofu instead of chicken, following the same preparation methods.
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