First off, thank you—yes, you! Whether you’re a long-time reader or just landed here from a late-night recipe search (we’ve all been there), I’m so grateful you’re here. And let me tell you… you’re in for something extra special today. 🙌
These One Pan Ginger Chicken Meatballs with Peanut Sauce are what weeknight dinner dreams are made of—easy, nourishing, loaded with bold flavor, and just the right amount of heat. Plus, it’s all done in one skillet, meaning fewer dishes and more time to savor every bite!
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Why You’ll Love These Ginger Chicken Meatballs
I promised you versatile, and here’s proof! These meatballs are everything:
- Juicy and aromatic, thanks to fresh garlic and ginger.
- Spicy with a kiss of sweetness, from the jalapeño and peanut sauce.
- Veggie-loaded and filling, all in a single pan (hallelujah!).
- Family-friendly, yet fancy enough for a casual dinner party.
Seriously, the smell when this is in the pan—you’ll want to bottle it up. The warm peanut aroma mingled with the gingery kick? Anything but boring!!
What Do These Meatballs Taste Like?
Imagine the tenderness of chicken meatballs infused with bright ginger, vibrant cilantro, and a subtle jalapeño heat… then cloaked in a creamy, spicy, umami-rich peanut sauce that hugs every bite. The veggies add a satisfying crunch and color pop—it’s pure comfort with a Thai-inspired twist. 😍
Benefits of This One-Pan Wonder
- Protein-packed and nutrient-rich thanks to lean chicken and colorful veggies.
- Meal-prep friendly—it reheats beautifully.
- Naturally gluten-free with simple swaps.
- Quick & wholesome, perfect for busy weeknights.
Ingredients You’ll Need
For the meatballs:
- 1 lb ground chicken (or turkey)
- 1 egg
- ½ cup panko (or 2 tbsp coconut flour for GF)
- ¼ cup green onion, finely chopped
- ¼ cup cilantro, finely diced
- 1 jalapeño, seeded and diced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- ¼ tsp cayenne pepper
- ½ tsp salt + freshly ground pepper
- 1 tbsp sesame oil (or avocado/coconut/olive oil)
For the sauce:
- 1 can (15 oz) light coconut milk
- ½ cup natural peanut butter
- 2 tbsp gluten-free soy sauce or coconut aminos
- 1 tbsp chili paste or sriracha
Add-ins:
- 2 carrots, thinly sliced
- 1 red bell pepper, julienned
- ⅔ cup frozen peas or edamame
Garnish:
- Chopped honey-roasted peanuts
- Diced scallions
- Fresh cilantro
- Hot sauce (optional but recommended!)
Tools You’ll Need
- Large mixing bowl
- Measuring spoons & cups
- Sharp knife & cutting board
- Large non-stick skillet
- Spatula or tongs
Ingredient Swaps & Additions
- No chicken? Ground turkey works just as well.
- Need it dairy-free? You’re covered—it already is!
- Extra veggies? Toss in zucchini ribbons or snap peas.
- Nut-free? Try sunflower seed butter for a similar vibe.
Step-by-Step: How to Make It
Step 1: Mix the Meatballs
In a bowl, mix ground chicken, egg, panko, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, pepper, and sesame oil. Roll into 1-inch balls.
Step 2: Cook the Meatballs
Heat oil in a skillet over medium. Add meatballs and cook 5–7 mins, turning until browned and fully cooked. Remove and set aside.
Step 3: Make the Sauce
In the same skillet, add coconut milk, peanut butter, soy sauce, and chili paste. Stir until smooth and simmering.
Step 4: Cook the Veggies
Add carrots, bell pepper, and peas. Cook for 5 mins until just tender.
Step 5: Combine
Return meatballs to skillet. Toss gently to coat in sauce. Simmer 2–3 mins until heated through.
Step 6: Garnish & Serve
Top with chopped peanuts, scallions, cilantro, and a splash of hot sauce. Serve warm!
What to Serve With It
This dish shines on its own, but here are a few chef’s kiss sides:
- Steamed jasmine or brown rice 🍚
- Coconut cauliflower rice for a low-carb twist
- Warm naan or roti to soak up every drop
- Light cucumber salad for a refreshing crunch 🥒
Tips for the Juiciest Meatballs
- Don’t overmix the meat—just enough to combine.
- Use wet hands to form the balls and prevent sticking.
- Let the meatballs rest for a few minutes before browning—helps them hold shape.
How to Store
Leftovers? Yes, please! 🙌
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze meatballs + sauce (without garnishes) for up to 2 months.
- Reheat gently on the stovetop with a splash of water or coconut milk.
FAQ
Can I make this ahead of time?
Absolutely! You can prep the meatballs and sauce a day in advance. Assemble and reheat before serving.
Is this recipe gluten-free?
Yes—with the right swaps (GF panko or coconut flour + coconut aminos), you’re all set.
Can I bake the meatballs instead?
Totally! Bake at 400°F for 15–18 minutes or until golden and cooked through.
What if I’m not into spice?
Leave out the cayenne and reduce or skip the chili paste. The flavor still shines without the heat.
Final Thoughts
If you’re craving something cozy yet exciting, wholesome yet wildly flavorful—this is your dish. These Ginger Chicken Meatballs are proof that quick dinners don’t have to be dull. It’s vibrant, filling, and soul-satisfying. Trust me—you’ll be licking that peanut sauce off the spoon. 😋
🌟 Craving more with those peanut sauce vibes? Try my [Spicy Thai Noodle Bowls] or [Sticky Sesame Cauliflower Bites] next!
Share Your Creations!
📸 Made this? I’d love to see it! Tag me on Pinterest or drop a comment below. Your photos and stories make my day. ❤️
Nutrition (Per Serving)
- Calories: ~350 kcal
- Protein: 27g
- Fat: 22g
- Carbs: 14g
- Fiber: 3g
- Sugar: 4g
Balanced, satisfying, and full of flavor—just the way we like it. 💛
One Pan Ginger Chicken Meatballs with Peanut Sauce
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large non-stick skillet
- Spatula or tongs
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 GF option
- ¼ cup green onion finely chopped
- ¼ cup cilantro finely diced
- 1 jalapeño seeded and finely diced
- 3 garlic cloves 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 15 oz can 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
- To 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, pepper, and sesame oil. Mix until just combined. Roll into 1-inch meatballs.
- Cook the Meatballs: Heat oil in a large skillet over medium heat. Add meatballs and cook for 5–7 minutes, turning to brown all sides and cook through. Remove and set aside.
- Make the Sauce: In the same skillet, stir together coconut milk, peanut butter, soy sauce, and chili paste. Heat until smooth and bubbling.
- Add the Veggies: Add carrots, bell pepper, and peas. Sauté for 5 minutes until tender.
- Combine: Return meatballs to skillet and toss to coat. Cook another 2–3 minutes until heated through.
- Garnish and Serve: Remove from heat and top with chopped peanuts, scallions, cilantro, and hot sauce if desired. Enjoy warm!