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Ginger Chicken Meatballs with Peanut Sauce

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These ginger chicken meatballs are a delightful blend of flavors, featuring a crispy exterior and tender interior, all smothered in a creamy peanut sauce. Perfect for a quick weeknight dinner or a gathering with friends, they are sure to impress your guests.

Ingredients

Scale
  • 500 g ground chicken
  • 1 egg
  • 2 cloves garlic (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 2 green onions (finely chopped)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 50 g breadcrumbs
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 3 tablespoons natural peanut butter (creamy preferred; without added sugars or oils if possible)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger (grated)
  • 1 clove garlic (chopped)
  • 100 ml coconut milk
  • 1 teaspoon sriracha sauce (optional; adjust to your taste)
  • 50 ml warm water (to add gradually)
  • 2 tablespoons vegetable oil (sunflower, canola…)
  • Fresh coriander (chopped; or flat-leaf parsley)
  • Crushed roasted peanuts
  • Lime wedges (for serving)

Instructions

  1. Preparation of the meatballs: In a large bowl, mix the ground chicken with the egg, chopped garlic, grated ginger, green onions, soy sauce, honey, breadcrumbs, salt, and pepper. Use your hands to combine everything until you have a homogeneous mixture. Form meatballs the size of a large walnut. Lightly moisten your hands to prevent the mixture from sticking.
  2. Cooking the meatballs: In a large skillet, heat the vegetable oil over medium heat. Once hot, add the meatballs, being careful not to overcrowd the pan. Brown the meatballs for 6 to 8 minutes, turning them to ensure they are golden on all sides. Then reduce the heat, cover the skillet, and let cook for another 5 minutes to ensure they are cooked through. Check that they are not too dry.
  3. Preparation of the sauce: While the meatballs are cooking, prepare the sauce. In a bowl, mix the peanut butter, soy sauce, honey, rice vinegar, ginger, and garlic. Add the coconut milk and use a whisk to achieve a smooth consistency. Gradually incorporate the warm water, spoon by spoon, until you reach the desired texture. If you want some heat, add the sriracha sauce.
  4. Coating the meatballs: Once the meatballs are cooked, gently pour the peanut sauce into the skillet. Stir gently to coat each meatball with sauce. Let simmer on very low heat for 2 to 3 minutes for the flavors to meld. Avoid stirring too much to prevent the meatballs from breaking apart.
  5. Serving: Serve the meatballs hot, generously topped with sauce. Sprinkle with chopped fresh coriander and crushed peanuts for a crunchy touch. Accompany with lime wedges to enhance the flavors at serving time. These meatballs are delicious with rice or noodles.

Nutrition

Keywords: Do not overcrowd the pan when cooking the meatballs to ensure even cooking and proper browning. Use high-quality ground chicken for optimal texture and flavor. Feel free to adjust the amounts of ginger or honey according to your taste preferences.

Find it online: https://engosify.com/boulettes-de-poulet-au-gingembre-et-sauce-cacahuete/