One-Pan Ginger Chicken Meatballs with Peanut Sauce
These juicy, flavor-packed chicken meatballs are simmered in a creamy, rich peanut sauce that will have you licking your plate clean! Made in just one pan, this easy weeknight dinner is packed with protein, fresh veggies, and bold Thai-inspired flavors. Perfect for meal prep, ridiculously delicious, and endlessly customizable—serve it with rice, quinoa, or even spiralized veggies. Once you try this, it’s going straight into your weeknight dinner rotation!
One-Pan Ginger Chicken Meatballs with Peanut Sauce
A flavorful, Thai-inspired dish featuring tender ginger chicken meatballs simmered in a creamy peanut sauce. Packed with protein and veggies, this easy one-pan meal is perfect for meal prep.
Ingredients
For the Meatballs:
- 1 lb lean ground chicken (or turkey)
- 1 egg
- ½ cup panko breadcrumbs (or 2 tbsp coconut flour for gluten-free)
- ¼ cup green onion, finely chopped
- ¼ cup cilantro, finely diced
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- ¼ tsp cayenne pepper
- ½ tsp salt
- Freshly ground black pepper, to taste
- 1 tbsp toasted sesame oil (or avocado, coconut, or olive oil)
For the Peanut Sauce:
- 1 can (15 oz) light coconut milk
- ½ cup natural creamy peanut butter (just peanuts + salt)
- 2 tbsp gluten-free soy sauce (or coconut aminos)
- 1 tbsp chili paste or sriracha
Add-Ins:
- 2 large carrots, thinly sliced
- 1 red bell pepper, julienned
- ⅔ cup frozen peas (or edamame)
For Garnish:
- Chopped honey-roasted peanuts
- Diced scallions
- Fresh cilantro
- Hot sauce (optional)
Instructions
Prepare the Meatballs:
- In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and pepper.
- Mix with clean hands and form into 16 golf ball-sized meatballs.
Cook the Meatballs:
- Heat a large deep skillet over medium-high heat and add sesame oil.
- Brown the meatballs on all sides for about 5-6 minutes, working in batches if necessary.
- Transfer meatballs to a plate and set aside.
Make the Peanut Sauce:
- Reduce heat to medium-low. In the same skillet, add coconut milk, peanut butter, soy sauce, and chili paste.
- Whisk until smooth and well combined.
Simmer the Meatballs & Vegetables:
- Add carrots to the sauce, then return the meatballs to the pan.
- Bring to a simmer, cover, and cook on low for 15 minutes.
Final Touches:
- Uncover and stir in peas and red bell pepper.
- Simmer for another 5 minutes.
Serve & Enjoy:
- Serve over brown rice, quinoa, or spiralized zucchini/sweet potatoes.
- Garnish with chopped peanuts, scallions, cilantro, and hot sauce if desired.
