One Pan Ginger Chicken Meatballs with Peanut Sauce

When Tony and I first met he ate utterly different than he does now. He was once into crimson meat, burgers, fried meals, Papa John’s pizza, tater toddlers and anything that used to be affordable and easy.

He’s learned so much via cooking with me and being uncovered to a lot of wholesome meals that he never truly included in his diet earlier than, such as: avocados, grain free tortillas, extra whole grains, grain unfastened granola, salmon, spinach, pears, cherries, tahini, almond butter, dark chocolate, cabbage, broccoli, squash, mangos, etc. I’m extremely happy with how a long way he’s come when it come to his each day meals alternatives.

The very best phase about inspiring someone to switch their consuming conduct is that they in most cases FEEL better and are happier, too.

That’s exactly what I try to do here at Ambitious Kitchen: encourage you to live a wholesome lifestyles that feels right for YOU.

When it involves reaching a healthy way of life, we attempt and have a mindset that’s both approachable and attainable. We consume to feel good and nourish our our bodies, but additionally eat for pleasure and experiences, knowing that food can bring other folks together and recollections are ceaselessly made across the desk with other people you're keen on.

These ginger chicken meatballs are probably the most absolute best aggregate of feel-good eating and nourishing. Plus, they’re absolutely scrumptious — what more could you want?!

ginger chicken meatballs in a skillet with peanut sauce and a spoon

What you’ll want to make ginger chicken meatballs

Because my husband is a large meat eater, I’m at all times experimenting with easy methods to jazz up lean proteins like chicken, turkey or fish. That’s exactly where the foundation for these ginger chicken meatballs got here in. The meatballs are infused with herbs & spices after which simmered in a creamy Thai-inspired peanut sauce. YUM. Here’s what you’ll want to make them:

Simple aspect swaps & pointers

Low or out of a few of the components in these ginger chicken meatballs? Here’s what I counsel for swaps:

ginger chicken meatballs in a skillet pan with peanut sauce

How to make ginger chicken meatballs without breadcrumbs

To keep this recipe gluten loose (or if you don’t have any breadcrumbs) you'll be able to simply use 2-Three tablespoons of coconut flour in the meatball mixture. I recommend beginning with 2 tablespoons and including from there if needed to form the meatballs. Two tablespoons at all times seems to be enough although. If you don’t want to use coconut flour, then I counsel gluten unfastened breadcrumbs.

Can I take advantage of a different nut butter?

While the sauce will paintings texture-wise with almond or cashew butter, I’d highly recommend sticking with a nice peanut butter that has quite a lot of flavor and salt so that you take care of that wealthy, peanutty flavor. The dish shall be just a little bland with almond or cashew butter.

one pan ginger chicken meatballs with veggies and brown rice in a bowl

Prep these meatballs ahead of time

These flavorful ginger chicken meatballs can simply be prepped forward of time!

  1. Mix and form the meatballs as directed in the recipe.
  2. Place them on a baking sheet lined with parchment paper, after which tightly cover the meatballs with plastic wrap.
  3. Put the meatballs in the fridge till you're ready to prepare dinner them. You can prep these meatballs up to one, or even two days forward of time.
  4. Once able to cook dinner, merely apply the recipe as-written.

Freezer-friendly ginger chicken meatballs

Bake first, then freeze: simply position your meatballs and peanut sauce in a freezer safe, airtight container or bag and freeze it serious about up to 3 months. When you’re in a position to enjoy, let your container of meatballs + sauce thaw in the refrigerator for a few hours or in a single day, after which empty the contents into a pan at the stovetop. Heat them on your pan until they’re great and warm, after which serve!

Freeze sooner than baking: you can also freeze those meatballs ahead of cooking them! Form your meatballs as recommended, position them on a baking sheet, and put them in the freezer for 1-2 hours. This is named a flash freeze. Then, switch your frozen meatballs to an hermetic, freezer-friendly bag or container and position in the freezer for up to 3 months. To thaw them, simply position them in the fridge for a few hours or overnight after which prepare dinner them within the peanut sauce as directed in the recipe.

healthy ginger chicken meatballs in a bowl with veggies and rice and a fork

What to serve with ginger chicken meatballs

Serve them with any of the next to take in all of the further sauce:

More healthy meatball recipes to take a look at

Creamy Tomato Orzo Soup with Mini Turkey Meatballs

Firecracker Chicken Meatballs with Cilantro Coconut Pineapple Rice

Sheet Pan Zucchini Chicken Meatballs with Coconut Curry Sauce

Paleo Turmeric Chicken Meatballs with Green Tahini Sauce

Turkey Meatballs in Spicy Tomato Basil Sauce with Burrata

I hope you love those improbable one pan ginger chicken meatballs with peanut sauce! If you are making them be sure you depart a remark and a ranking so I understand how you liked them. Enjoy, xo!

One Pan Ginger Chicken Meatballs with Peanut Sauce

4.93 from 171 votes

Prep Time 30 minutes

Cook Time 30 mins

Total Time 1 hour

Incredible one pan ginger chicken meatballs with a Thai inspired peanut sauce. This easy weeknight dinner is loaded with veggies & protein and is very best for meal prep! Serve with brown rice, cauliflower rice, quinoa, or your favorite spiralized veggie noodles.

  • For the meatballs:
  • 1 pound 93% lean floor chicken (or lean ground turkey)
  • 1 egg
  • ½ cup panko breadcrumbs (or if GF sub 2 tablespoons coconut flour)
  • 1/4 cup finely chopped inexperienced onion
  • ¼ cup finely diced cilantro
  • 1 jalapeño, seeded and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Freshly floor black pepper
  • 1 tablespoon toasted sesame oil (too can use avocado oil, coconut oil or olive oil)
  • For the peanut sauce:
  • 1 (15 ounce) can mild coconut milk
  • 1/2 cup creamy natural peanut butter (simply peanuts + salt)
  • 2 tablespoons gluten loose soy sauce (or coconut aminos)
  • 1 tablespoon chili paste or sriracha
  • Add-ins:
  • 2 large carrots, thinly sliced
  • 1 pink bell pepper, julienned
  • 2/3 cup frozen peas (or edamame)
  • To garnish:
  • Chopped honey roasted peanuts
  • Diced scallions
  • Fresh cilantro
  • Hot sauce, if desired
  1. In a large bowl, upload the ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt and pepper. Use clean arms to mix and form into 16 golf ball sized meatballs.

  2. Place a big deep skillet over medium-high heat and upload in sesame oil. Add the meatballs and brown on all sides, about 5-6 mins total. You may need to do that in batches, depending on how many meatballs you'll be able to are compatible for your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

  3. Reduce the heat to medium-low and upload within the coconut milk, peanut butter, soy sauce and chili paste to the similar skillet. Whisk in combination until well combined. Add in carrots, then upload the meatballs back in and convey to a simmer. Cover the pan, scale back warmth to low and simmer for 15 minutes.

  4. After 15 minutes, take away lid and gently stir in the peas and red bell pepper. Simmer for 5 more mins exposed. Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There shall be a lot of sauce, which makes it scrumptious! Garnish with chopped honey-roasted peanuts, scallions, cilantro. Serves 4.

How to bake then freeze: place your meatballs and peanut sauce in a freezer secure, airtight container or bag and freeze it interested by up to Three months. When you’re able to enjoy, let your container of meatballs + sauce thaw in the refrigerator for a few hours or in a single day, and then empty the contents right into a pan at the stovetop. Heat them on your pan till they’re great and heat, after which serve!

How to freeze ahead of baking: form your meatballs as recommended, place them on a baking sheet, and put them in the freezer for 1-2 hours. Then, transfer your frozen meatballs to an airtight, freezer-friendly bag or container and place in the freezer for up to 3 months. To thaw them, merely position them in the refrigerator for a few hours or overnight and then prepare dinner them within the peanut sauce as directed within the recipe.

Nutrition

Servings: Four servings

Serving size: 1 serving (in keeping with 4)

Calories: 527kcal

Fat: 34.4g

Carbohydrates: 21.8g

Fiber: 5.7g

Sugar: 6.9g

Protein: 35g

Recipe through: Monique Volz of Ambitious Kitchen | Photography by way of: Eat Love Eat

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