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One-Pan Ginger Chicken Meatballs with Peanut Sauce

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 530
Enjoy these delicious ginger chicken meatballs coated in a creamy Thai-inspired peanut sauce. This easy, one-pan dish is loaded with vegetables and perfect for meal prep! Serve with brown rice, quinoa, cauliflower rice, or spiralized veggie noodles for a wholesome meal.

Ingredients

For the Meatballs:

  • 1 lb 93% lean ground chicken (or ground turkey)
  • 1 egg
  • ½ cup panko breadcrumbs (or 2 tbsp coconut flour for a gluten-free option)
  • 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
  • 1 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 creamy natural 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 

  • Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and black pepper. Mix well 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. Work in batches if necessary to avoid overcrowding. Transfer browned meatballs to a plate and set aside.
  • Prepare the Sauce: Reduce heat to medium-low. In the same skillet, whisk together coconut milk, peanut butter, soy sauce, and chili paste until smooth.
  • Simmer: Add the sliced carrots to the sauce, then return the meatballs to the skillet. Bring to a gentle simmer, cover, and cook on low heat for 15 minutes.
  • Simmer: Add the sliced carrots to the sauce, then return the meatballs to the skillet. Bring to a gentle simmer, cover, and cook on low heat for 15 minutes.
  • Serve & Enjoy: Pair with brown rice, quinoa, or spiralized zucchini or sweet potatoes. Garnish with chopped honey-roasted peanuts, scallions, and fresh cilantro. Add hot sauce if desired.

Notes

  • Make it Gluten-Free: Use coconut flour instead of panko and coconut aminos instead of soy sauce.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.
  • Customize: Swap out veggies or adjust spice levels to your taste!
Calories: 530kcal
Course: Main Course
Cuisine: Thai-Inspired
Keyword: Ginger Chicken Meatballs