I love Thai Chicken Meatballs with Peanut Sauce. The meatballs are lightly spiced, juicy and melt in your mouth, and the peanut sauce is so deliciously moreish you’ll want to lick your plate. A sweet, spicy, tangy, flavour fusion. This is a perfect midweek dinner for two with leftovers for lunch. It feels like takeout, but healthier.
How To Make Thai Chicken Meatballs with Peanut Sauce Super Quick
- Get the Rice On. I use a rice cooker to set and forget and I think this is the easiest way to cook rice!
- Make you meatballs . There are only 6 ingredients I use to make moist tasty meatballs with a thai twist. Chicken, minced garlic, grated ginger, a little soy, a little chilli and garlic salt.
- Cook the meatballs. Cooking them take 5 to 7 minutes and once they are done you can pop them in te oven on a very low temp to keep warm, or just cover them with a lid whilst you make the sauce
- Make the Peanut Sauce. This sauce comes together in about 5 minutes. Its so tasty and you can use it on so many things.
- Assemble: Rice + Meatballs + Pour the sauce over. Then garnish to shallots or spring onions.
These chicken meatballs are a cinch to whip up after a busy day at work (which I often do), and whilst they are sizzling away in the pan practically cooking themselves, it’s simple and easy to throw all the peanut sauce ingredients into another saucepan.
What’s In Peanut Satay Sauce?
- 1 garlic clove, crushed
- ½ teaspoon Ginger, finely grated
- ½ tablespoon mild chilli paste
- 2 tablespoons sugar free crunchy peanut butter
- ¾ cup light coconut milk
- 1 teaspoon Raw honey
- 1 teaspoon Light Soy Sauce
- 1 teaspoon fresh lime juice
- 1 tablespoon Penang Curry Paste
This makes about 1 cup of peanut curry sauce, maybe a bit more. Enough to generously coat the meatballs and have some leftover for the rice as well.
Other clean eating chicken dinners to tempt your tastebuds:
- 20 minute Pineapple Chicken Curry (comfort food you can eat all year round)
- Healthy Mango Chicken Bake (a dish that even the fussiest of eaters will love)
- Authentic Clean Eating Butter Chicken (From scratch and super easy to make)
- Easy Pulled Chicken Burrito Bowls for Busy Weeknights (healthy mexican in 20 minutes)
Thai Chicken Meatballs with Peanut Sauce Is A Must Make Weeknight Dish
Your house will definitely be filled with the enticing scent of a welcoming dinner when you make this. In the event you have an open window in your kitchen where dinner smells can waft over into your neighbours house, you may even have the neighbours asking you “What’s for Dinner?”
And it’s on the table in under 30 minutes as well. Actually you could probably even do it quicker than that, especially if you have a helper (hubby/housemate/sibling/child/significant other) to help you do the meatballs.
How To Cook Thai Chicken Meatballs
- Use a little oil to avoid them sticking (I love to use coconut oil)
- Cook on medium to high heat
- Once they are a little bit cooked, res them up against each other to try and get them evenly cooked
- Give the pan a gentle shake once or twice to move the meatballs around to get even colour and to avoid sticking
This dish is perfect if you love peanut butter and love curry.
What to Serve With Chicken in Peanut Sauce:
- Rice: Jasmine, or brown rice
- Noodles: Egg noodles, Soba noodles, or even Udon noodles. Whatever you have on hand.
- Greens: brocolli, zucchnin noodles, green beand, or steamed bok choi.
Other Ways To Use This Sauce
- Instead of chicken meatballs, why not try home-made beef or pork, or even turkey meatballs. Whilst I prefer to make my own meatballs, you could make this sauce to go with frozen storebought meatballs if you’re really pressed for time, or don’t like making meatballs.
- Cook up your favourite noodles add a few veges and this peanut sauce.
- Drizzled over chicken breast, turkey breast or a piece of steak.
- Chicken kebabs with peanut sauce, baked salmon with peanut sauce.
- Even use it as a dipping sauce with sweet potato chips baked in the oven until crispy.
Once you know how to make this peanut sauce you’ll probably find it sneaking into your cooking repertoire quite often.
Whilst this recipe calls for Penang curry paste to really bring out that punch thai flavour, if you don’t have this, you can use Red Thai Curry paste. It will work just as well, however it may make it a little spicer so use less if you like a milder sauce.
A tip for these Thai Chicken Meatballs
You can totally make these meatballs ahead, lightly precook them, let them cool and freeze them.
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Thai Chicken Meatballs with Peanut Sauce
Ingredients
Chicken
- 400 grams/14 oz. Chicken Mince
- 1 teaspoon Crushed garlic
- 1 teaspoon Mild chilli paste
- 1 teaspoon Minced ginger paste
- 1 teaspoon Light soy sauce or Tamari
- 1 teaspoon Onion salt
- 1 cup Jasmine rice
- 12 Green beans
- Optional: Dried shallots and fresh spring onions to garnish
Satay Curry Sauce
- 1 garlic clove, crushed
- ½ teaspoon Ginger, finely grated
- ½ tablespoon mild chilli paste
- 2 tablespoons sugar free crunchy peanut butter (Note 1)
- ¾ cup light coconut milk
- 1 teaspoon Raw honey
- 1 teaspoon Light Soy Sauce
- 1 teaspoon fresh lime juice
- 1 tablespoons Penang Curry Paste
Instructions
- Get the rice on, and cook according to packet instructions. (I use a rice cooker)
- Boil a saucepan of water ready for the beans.
- Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
- Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
- Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
- Add the coconut milk and stir in for 1 minute
- Add the peanut putter and stir in until it melts.
- Add the curry paste, granulated stevia, light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
- Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
- Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.
Notes
- I use Kraft sugar free peanut butter.
Nutrition
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Peanut sauce is my weakness. I made this on the weekend and loved it! was Yum. Got the sugar free peanut butter from woollies and all.
Do you think this would be too spicy for kids??? Because it looks and sounds amazing! And I really want to make it haha
Even though this recipe has chilli in it, it isn’t overly spicy as its only a small amount and I used a very mild chilli. Depending on how old your kids are you could either leave the chilli out, or if you include it do make sure you buy a mild chilli paste.
The whole family loved it! I used almond butter instead of peanut butter because a couple of my kids have peanut allergies. Deliciously different than the standard chicken breasts we usually have.
Made this tonight. Soooo good! It took me more like 25-30 mins to prep. But that’s still very doable on a busy weeknight, and wasn’t complicated. Loved it and will make it again for sure. Thanks for a great recipe!