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 IN RED CURRY PEANUT SAUCE
Smothered in a rich and flavourful red curry, coconut, peanut sauce these fast and easy Thai Meatballs will leave you feeling warm and cozy.
Provided by Andrea Mut
Categories Main Course
Number Of Ingredients 20
Steps:
- Preheat the oven to 450°F
- In a large bowl, mix together all the ingredients for the meatballs and mix gently with your hands or a spoon.
- Shape into approximately 1 tbsp sized balls and arrange on a parchment lined tray.
- Bake in oven for 10 minutes or fry in batches in a skillet until browned. If oven baked they won't brown as much but you can cook them all at once to save time.
- While the meatballs are baking or frying start the sauce by adding the red curry paste to a large saucepan or saute pan heated over medium-high heat. Stir and fry for one minute.
- Add both cans of coconut milk, peanuts, baked or fried meat balls, and lime leaves, if using, or grated lime zest. Bring to a boil then turn down the heat and simmer for 5 minutes or until the sauce is thickened slightly.
- Add the stock, brown sugar, fish sauce, soy sauce, lime juice, peas and red pepper slices. Let simmer 5 more minutes.
- Remove from heat and add reserved basil and cilantro leaves. Serve with Jasmine rice or noodles of your choice and fresh lime wedges.
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.
MEATBALLS IN PEANUT CURRY SAUCE
I generally don't care for cocktail meatballs, but these are pretty adicting and out of the ordinary. Love the sauce so much. From an old article in Fine Cooking.
Provided by P48422
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a shallow dish.
- Mix the beef with the salt and pepper and mix well.
- Make small, 1-inch meatballs- you should get 32-40.
- Toss in the flour, dusting off the excess.
- Line a sheet pan with paper towels.
- Heat up a wok or a large saute pan with the oil until hot.
- Add the garlic and saute briefly, about a minute.
- Remove and set aside.
- Add the meatballs a few at a time and cook, turning them, until browned all over and cooked through, about 5 minutes.
- Do not crowd the pan.
- Transfer to the sheet pan to drain.
- If no oil remains in the pan, add 2 tsp.
- and fry the red curry paste for about 2 minutes to release the flavor, stirring constantly to prevent sticking.
- Add the reserved garlic and the coconut milk, then stir in the peanut butter.
- Cook and stir until the sauce smooths out, about 1 minute or 2.
- Add the fish sauce and stir to combine.
- Taste; adjust the seasonings with more fish sauce, curry paste and sugar, if desired- the sauce should not be very sweet.
- Return the meatballs to the pan with the sauce and simmer over low heat for about 2 minutes to reheat.
- Transfer to a serving dish and garnish with the mint or basil.
Nutrition Facts : Calories 362.4, Fat 26.7, SaturatedFat 12.6, Cholesterol 51.4, Sodium 819.6, Carbohydrate 14.1, Fiber 0.8, Sugar 3.7, Protein 17.4
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