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Thai-Inspired Chicken Meatballs with Creamy Peanut Sauce

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Thai-Inspired Chicken Meatballs with Creamy Peanut Sauce are tender, flavorful meatballs paired with a rich, nutty sauce. Aromatic spices and fresh herbs combine in this comforting yet exciting dish, perfect for dinner, appetizers, or meal prep.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (about 20 meatballs)
  • Category: Main dish, Appetizer
  • Method: Baking
  • Cuisine: Thai, American

Ingredients

  • 1 lb ground chicken
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 2 green onions (thinly sliced)
  • 2 tbsp fresh cilantro (chopped)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp fish sauce (optional)
  • 1 tbsp lime juice
  • 1/2 cup panko breadcrumbs or crushed crackers
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Creamy Peanut Sauce:
  • 1/2 cup peanut butter (creamy)
  • 1/4 cup coconut milk or water
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp brown sugar or honey
  • 1 clove garlic (minced)
  • Red pepper flakes or sriracha (optional for heat)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground chicken, garlic, ginger, green onions, cilantro, soy sauce, fish sauce (if using), lime juice, panko, egg, salt, and pepper. Mix gently to avoid overworking the meat.
  3. Shape the mixture into small, bite-sized meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes, turning halfway through, until cooked through and lightly browned.
  5. While the meatballs bake, whisk together all the peanut sauce ingredients in a small bowl. Adjust the consistency with coconut milk or water until creamy and pourable.
  6. When the meatballs are done, serve them hot, drizzled generously with the creamy peanut sauce.

Notes

  • For extra herbal flavor, add chopped Thai basil or mint to the meatball mix.
  • For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
  • If you like spice, mix chili paste directly into the peanut sauce or top with red pepper flakes.
  • Leftover meatballs and sauce can be stored in separate airtight containers in the fridge for up to 3 days. Reheat the meatballs in the oven or microwave, and gently heat the sauce before serving.

Nutrition

Find it online: https://allcookedup.com/thai-inspired-chicken-meatballs-with-creamy-peanut-sauce/