chicken meatballs with sweet peanut sauce
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.
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