Baked Spicy Chicken Meatballs With Thai Sweet Chili Peanut Sauce Recipes

SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

Steps:

• Prep the oven and baking sheet: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
• Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
• Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
• Finish the dish: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
• Serve: Serve with a side of mashed potatoes or rice.

THAI CHICKEN BALLS

Steps:

• In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
• Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
• Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

THAI CHICKEN THIGH BAKE

Steps:

• Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
• Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
• Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

GROUND CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

Steps:

• Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
• Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
• Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
• Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.