If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Whenever my family's in the mood of something a little different, I make this dish. They're sweet, Thai style meatballs, which offer an unforgettable explosion of flavor starting with creamy peanut butter, and ending with sharp garlic and cilantro. I spotted this gem of a recipe in old Rachael Ray magazine and changed a few of the ingredients around to suit my family's preferences. Serve with spaghetti for a complete meal (angel hair pasta is great) and if you're short on time and patience, you can bake these on 400 degrees F for 15-20 minutes. —retrochaya
Serves 4 people
- 1 pound ground chicken
- 1/2 cup chopped parsley
- 1/4 cup dried breadcrumbs
- 1/4 cup freshly grated onion
- 2 cloves garlic, grated
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/4 cup peanut butter
- 1 teaspoon peanut butter
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 4 tablespoons sesame oil
- 2 handfuls chopped, unsalted peanuts
- For the meatballs: mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tablespoon balls.
- In medium skillet, heat oil over medium heat.
- Add meatballs and cook through, 6 to 8 minutes, or until browned on all sides.
- Meanwhile, for the sauce, mix remaining ingredients (except peanuts) and heat in a saucepan until the sugar is dissolved and the ingredients are thoroughly combined.
- Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping.