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Homemade Thai Chicken Meatballs with Peanut Sauce photo

Thai Chicken Meatballs with Peanut Sauce

Savory chicken meatballs tossed in a creamy, spicy peanut-coconut sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Measuring cups and spoons
  • medium saucepan or skillet
  • Spatula or spoon
  • Oven

Ingredients
  

  • 1 pound ground chicken
  • 4 stalks green onions chopped
  • 1/4 cup cilantro chopped
  • 1 tablespoon fish sauce
  • 2 tablespoons red curry paste divided (1 tbsp for meatballs, 1 tbsp for sauce)
  • 1 cup breadcrumbs
  • 1 large egg
  • 1/4 teaspoon salt for meatballs, or to taste
  • 1/4 teaspoon black pepper for meatballs, or to taste
  • 1 tablespoon sesame oil
  • 14 ounce coconut milk about 1 can, for sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt for sauce, or to taste
  • 1/4 teaspoon black pepper for sauce, or to taste

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a mixing bowl combine ground chicken, chopped green onions, chopped cilantro, 1 tablespoon fish sauce, 1 tablespoon red curry paste, breadcrumbs, egg, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sesame oil; stir gently until just combined. Do not overmix.
  • Form the mixture into small 1-inch meatballs and place them spaced on the prepared baking sheet.
  • Bake the meatballs for 18–20 minutes, until cooked through and no longer pink in the center.
  • While the meatballs bake, heat sesame oil (or the oil called for) in a medium saucepan or skillet over medium heat. Add 1 tablespoon red curry paste and cook, stirring, for about 1–2 minutes until fragrant.
  • Add the coconut milk, peanut butter, brown sugar, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pan. Stir until smooth and simmer gently for about 4–5 minutes to meld flavors.
  • Add the baked meatballs to the sauce and toss gently to coat them completely. Cook together briefly until heated through.
  • Garnish with chopped cilantro or parsley if desired and serve warm.

Notes

  • Adjust spice by increasing or decreasing red curry paste or red pepper flakes.
  • Make meatballs and sauce separately for easy make-ahead preparation.
  • Use gluten-free breadcrumbs to make this gluten-free.
  • Freeze meatballs and sauce separately for longer storage.