Thai Chicken Meatballs With Peanut Sauce Recipes

THAI CHICKEN MEATBALLS WITH SPICY PEANUT SAUCE

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.

THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

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.

THAI MEATBALLS WITH PEANUT SAUCE

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.