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One-Pan Ginger Chicken Meatballs with Peanut Sauce

A flavorful, Thai-inspired dish featuring tender ginger chicken meatballs simmered in a creamy peanut sauce. Packed with protein and veggies, this easy one-pan meal is perfect for meal prep.
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Course: Main Course
Cuisine: Thai-Inspired
Keyword: One-Pan Ginger Chicken Meatballs with Peanut Sauce
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 528kcal

Ingredients

For the Meatballs:

  • 1 lb lean ground chicken (or turkey)
  • 1 egg
  • ½ cup panko breadcrumbs (or 2 tbsp coconut flour for gluten-free)
  • ¼ cup green onion, finely chopped
  • ¼ cup cilantro, finely diced
  • 1 jalapeño, seeded and finely diced
  • 3 cloves garlic, 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 can (15 oz) light coconut milk
  • ½ cup natural creamy 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)

For Garnish:

  • Chopped honey-roasted peanuts
  • Diced scallions
  • Fresh cilantro
  • Hot sauce (optional)

Instructions

Prepare the Meatballs:

  • In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and pepper.
  • Mix with clean hands and form into 16 golf ball-sized meatballs.

Cook the Meatballs:

  • Heat a large deep skillet over medium-high heat and add sesame oil.
  • Brown the meatballs on all sides for about 5-6 minutes, working in batches if necessary.
  • Transfer meatballs to a plate and set aside.

Make the Peanut Sauce:

  • Reduce heat to medium-low. In the same skillet, add coconut milk, peanut butter, soy sauce, and chili paste.
  • Whisk until smooth and well combined.

Simmer the Meatballs & Vegetables:

  • Add carrots to the sauce, then return the meatballs to the pan.
  • Bring to a simmer, cover, and cook on low for 15 minutes.

Final Touches:

  • Uncover and stir in peas and red bell pepper.
  • Simmer for another 5 minutes.

Serve & Enjoy:

  • Serve over brown rice, quinoa, or spiralized zucchini/sweet potatoes.
  • Garnish with chopped peanuts, scallions, cilantro, and hot sauce if desired.

Nutrition

Calories: 528kcal | Carbohydrates: 22g | Protein: 36g | Fat: 35g | Fiber: 6g | Sugar: 7g
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