THAI CHICKEN MEATBALLS WITH SPICY PEANUT SAUCE
These Thai Chicken Meatballs with Spicy Peanut Sauce are a quick and tasty midweek meal, on the table in 30 minutes. The meatballs are mixed with garlic, ginger, finely chopped mint and coriander, all brought together with fish sauce, soy sauce and a shot of lime juice and raw honey to balance it all out.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 30
Steps:
- Meatball Preparation: Add all the ingredients for the meatballs (except panko breadcrumbs) to a mixing bowl. Use a spoon to mix everything together until combined.
- Put the panko breadcrumbs onto a large dinner plate and use a dessert spoon to scoop out 1 spoonful of meat mixture and drop into the crumbs. (Make sure to do one at a time as the mixture will be quite moist, however the breadcrumbs will make it more manageable).
- Roll the spoonful of meat in the breadcrumbs until a ball (approx. golf ball size) is formed. Set meatballs aside on a clean plate and repeat until all the meat is rolled into balls. (you should end up with about 16 or so)
- Cover and refrigerate the meatballs whilst the other parts of the recipe are prepared.
- Slaw: Add all of the slaw ingredients to a medium sized bowl (without the dressing), cover and refrigerate until just before serving.
- Dressing: Add all the dressing ingredients into a small mixing bowl or jar and whisk to combine. Cover and refrigerate until just before serving.
- Cooking the Meatballs: Heat a large pan/skillet on medium to high heat with the oil. Gently add all the meatballs, and cook, gently turning with a spatula or tongs - about 10 minutes or so. While they are cooking, make the peanut sauce.
- Peanut Sauce: Heat a small saucepan on medium and melt the peanut butter. Add the garlic, ginger, soy sauce, honey, lime juice and siracha, stir with a spoon to combine and heat through until sauce is thickened. Gradually add the milk 1 tablespoon at a time and stir through to thin out to your liking. Remove from heat once desired consistency is achieved.
- To serve: Give the dressing a shake or another whisk and add to the bowl of slaw and toss through with a couple of forks. Arrange the slaw on two plates, place the meatballs, and drizzle over the spicy peanut sauce. Optional garnishes could include sesame seeds, chopped peanuts and spring onion.
Nutrition Facts : Calories 423 kcal, Carbohydrate 27 g, Protein 31 g, Fat 20 g, SaturatedFat 2 g, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
THAI CHICKEN MEATBALLS WITH PEANUT SAUCE
The meatballs are lightly spiced, juicy and melt in your mouth, and the peanut sauce is so deliciously moreish you'll want to lick your plate. A sweet, spicy, tangy, Indian Asian flavour fusion. Just perfect.
Provided by Kim
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Get the rice on, and cook according to packet instructions. (I use a rice cooker)
- Boil a saucepan of water ready for the beans.
- Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
- Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
- Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
- Add the coconut milk and stir in for 1 minute
- Add the peanut putter and stir in until it melts.
- Add the curry paste, honey or granulated stevia (depending on which you;re using), light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
- Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
- Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.
Nutrition Facts : Calories 594 kcal, Carbohydrate 28 g, Protein 37 g, Fat 36 g, SaturatedFat 20 g, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE
Skinny Thai Chicken Meatballs with Peanut Sauce - healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 390 kcal, Carbohydrate 19 g, Protein 20 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 92 mg, Sodium 654 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THAI MEATBALLS WITH PEANUT SAUCE
Make and share this Thai Meatballs With Peanut Sauce recipe from Food.com.
Provided by KJ1036
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Roll mince into small balls and coat lightly in flour.
- According to preference, deep or shallow fry meatballs until cooked through.
- Drain on absorbent paper and put aside.
- Drain most of the oil from pan in which meatballs were cooked.
- Add curry paste and cook for 1 minute.
- Add all other ingredients, except for meatballs and coriander, and bring to the boil.
- Add meatballs, lower heat, and simmer for 5-10 minutes, or until sauce has thickened.
- Sprinkle with coriander to serve.
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