Description
These One Pan Ginger Chicken Meatballs with Peanut Sauce are a bold and nourishing weeknight dinner, made in just 35 minutes! Juicy meatballs infused with ginger and cilantro are seared to perfection, then simmered in a rich, creamy peanut-coconut sauce with tender veggies. It’s a flavorful one-skillet meal that’s gluten-free friendly and great for meal prep.
Ingredients
Scale
- 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!
Notes
For gluten-free: Use coconut flour and coconut aminos.
For less spice: Skip cayenne and reduce chili paste.
Meatballs can be baked at 400°F for 15–18 minutes instead of pan-fried.
Store leftovers in the fridge up to 4 days, or freeze for 2 months.
Great with rice, naan, or cauliflower rice for a complete meal.