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
freshly grated onion
cloves garlic, grated
fine sea salt
freshly ground black pepper
chopped, unsalted peanuts
In This Recipe
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.