Go Back Email Link
+ servings
Thai chicken meatballs with spicy peanut sauce
Print

Thai Chicken Meatballs with Spicy Peanut Sauce

These Thai Chicken Meatballs with Spicy Peanut Sauce are a quick and tasty midweek meal, on the table in 30 minutes. The meatballs are mixed with garlic, ginger, finely chopped mint and coriander, all brought together with fish sauce, soy sauce and a shot of lime juice and raw honey to balance it all out.  
Course Dinner
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 423kcal
Author Kim

Ingredients

Meatballs

  • 500 grams/1 pound Minced or ground chicken
  • 1 tsp grated ginger
  • 3 cloves garlic minced
  • 1 tablespoon fish sauce
  • 1 teaspoon Raw honey
  • 2 tablespoons Coriander/Cilantro finely diced
  • 2 tablespoons Mint finely diced
  • 1 teaspoon Lime juice
  • ½ cup Panko Breadcrumbs

Quick Spicy Peanut Sauce

  • ¼ cup Peanut butter
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Lime Juice
  • 1 teaspoons Garlic crushed
  • I teaspoon Ginger fine grated
  • 1 teaspoon Raw Honey
  • 1 tablespoon Sirracha for a medium level peanut sauce, otherwise use 1 teaspoon for mild
  • 5 tablespoons Milk any type

Slaw

  • 2 cups purple or green cabbage
  • ½ green apple sliced into matchsticks
  • 1 small carrot sliced into matchsticks
  • 2 tablespoons roasted peanuts
  • 1 tablespoon Sesame seeds
  • 2 tablespoons mint finely chopped
  • 2 tablespoons coriander/cilantro finely chopped
  • 1 red chilli finely chopped

Dressing

  • 1 tablespoon Soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 ½ teaspoon White vinegar
  • 1 ½ teaspoon Raw Honey

Instructions

  • Meatball Preparation: Add all the ingredients for the meatballs (except panko breadcrumbs) to a mixing bowl. Use a spoon to mix everything together until combined.
  • Put the panko breadcrumbs onto a large dinner plate and use a dessert spoon to scoop out 1 spoonful of meat mixture and drop into the crumbs. (Make sure to do one at a time as the mixture will be quite moist, however the breadcrumbs will make it more manageable).
  • Roll the spoonful of meat in the breadcrumbs until a ball (approx. golf ball size) is formed. Set meatballs aside on a clean plate and repeat until all the meat is rolled into balls. (you should end up with about 16 or so)
  • Cover and refrigerate the meatballs whilst the other parts of the recipe are prepared.
  • Slaw: Add all of the slaw ingredients to a medium sized bowl (without the dressing), cover and refrigerate until just before serving.
  • Dressing: Add all the dressing ingredients into a small mixing bowl or jar and whisk to combine. Cover and refrigerate until just before serving.
  • Cooking the Meatballs: Heat a large pan/skillet on medium to high heat with the oil. Gently add all the meatballs, and cook, gently turning with a spatula or tongs – about 10 minutes or so. While they are cooking, make the peanut sauce.
  • Peanut Sauce: Heat a small saucepan on medium and melt the peanut butter. Add the garlic, ginger, soy sauce, honey, lime juice and siracha, stir with a spoon to combine and heat through until sauce is thickened. Gradually add the milk 1 tablespoon at a time and stir through to thin out to your liking. Remove from heat once desired consistency is achieved.
  • To serve: Give the dressing a shake or another whisk and add to the bowl of slaw and toss through with a couple of forks. Arrange the slaw on two plates, place the meatballs, and drizzle over the spicy peanut sauce. Optional garnishes could include sesame seeds, chopped peanuts and spring onion.

Nutrition

Calories: 423kcal | Carbohydrates: 27g | Protein: 31g | Fat: 20g | Saturated Fat: 2g | Fiber: 4g | Sugar: 12g