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One Pan Ginger Chicken Meatballs with Peanut Sauce

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.
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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!

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.