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
Ingredients
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1 pound
ground chicken
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1/2 cup
chopped parsley
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1/4 cup
dried breadcrumbs
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1/4 cup
freshly grated onion
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2
cloves garlic, grated
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1 teaspoon
fine sea salt
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1 teaspoon
freshly ground black pepper
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2 tablespoons
vegetable oil
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1/4 cup
peanut butter
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1 teaspoon
peanut butter
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2 tablespoons
soy sauce
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3 tablespoons
sugar
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4 tablespoons
sesame oil
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2 handfuls
chopped, unsalted peanuts
Directions
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For the meatballs: mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tablespoon balls.
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In medium skillet, heat oil over medium heat.
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Add meatballs and cook through, 6 to 8 minutes, or until browned on all sides.
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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.
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Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping.
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