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Ginger Chicken Meatballs with Peanut Sauce

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5 from 1 review

One-pan Ginger Chicken Meatballs cooked in a creamy peanut sauce! This is one of my family’s favorite dinner recipes and it is gluten-free, dairy-free and great to meal prep for the week.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 3-4 1x

Ingredients

Scale

For the meatballs:

  • 1 pound ground chicken (ground turkey can work well too)
  • 1 egg
  • 1/2 cup almond flour (or breadcrumbs)
  • 1/4 cup finely diced cilantro
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • Sea salt and black pepper to taste
  • 1 tablespoon toasted sesame oil or avocado oil

For the peanut sauce:

  • 1 (15-ounce) can coconut milk
  • 1/2 cup creamy peanut butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon chili paste or red curry paste works too
  • 1 red bell pepper, chopped
  • 2/3 cup frozen peas
  • 1/3 cup crushed up peanuts

Instructions

  1. In a large bowl, add the ground chicken, egg, breadcrumbs or flour, cilantro, garlic, ginger, salt and pepper
  2. Use clean hands and I also like to wear disposable gloves to mix and form into 12-16 meatballs
  3. Place a large skillet over medium-high heat and add in sesame oil
  4. Add the meatballs and brown on all sides (takes me about 6-8 minutes)
  5. Remove meatballs from skillet then reduce the heat to medium-low and add in the coconut milk, peanut butter, coconut aminos and chili paste
  6. Mix together until well combined and add in pepper and peas, then add the meatballs back in and bring to a simmer
  7. Cover the pan, reduce heat to low and simmer for 15 minutes then serve! Garnish with peanuts or chopped nuts of choice. I like to serve over rice, soba noodles, zucchini noodles, anything!

Notes

*Store leftovers in fridge for 5 days or you can freeze this for 2 months

  • Author: Rachel

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