Infused with the vibrant flavors of Thai cuisine, these meatballs are not only easy to prepare but also a fantastic way to introduce your family to new tastes. They make for the perfect centerpiece in a quick weeknight dinner or a flavorful appetizer at your next gathering.
Ingredients
Scale:
1 pound ground chicken
1/2 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free option; prefer whole grain for added texture)
1/4 cup fresh cilantro, chopped
2 tablespoons green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce (or tamari for gluten-free; consider low-sodium for a healthier option)
1 large egg
1 teaspoon chili paste (adjust to taste; Sriracha is a great option)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup peanut butter (creamy or crunchy based on preference)
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon water (to thin, if necessary)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine the ground chicken, breadcrumbs, cilantro, green onions, garlic, ginger, soy sauce, egg, chili paste, salt, and pepper. Mix until all the ingredients are well incorporated.
Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on the outside.
While the meatballs are baking, prepare the dipping sauce. In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and water until smooth.
Once the meatballs are done, remove them from the oven and let them cool slightly before serving. Serve with the dipping sauce on the side.
