SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

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Skinny Thai Chicken Meatballs with Peanut Sauce – healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.

Meatballs! I love meatballs. Any sort of meatballs! So here’s the reason I think these meatballs merit the word thin in the title. Two things; lean ground chicken and they are prepared. Yum!

Such basic approaches to scale back both fat and calories. You’ll likewise keep away from a weighty sauce stalled by cream in light of the fact that our fiery nut sauce utilizes coconut milk. This dish will have an aftertaste like it’s brimming with extravagances however it’s truly a solid, consoling supper, with a tad of zest and heaps of oomf!

This sauce is so natural however so extremely delightful. This thin little dish is an extraordinary presentation into the universe of Thai flavors as it utilizes coconut milk, peanut butter, and red Thai curry glue. It may not be actually real to say, yet everyone must beginning some place!

What Else Can I Use In Thai Meatballs?
You don’t have to use just chicken! Other lean meats like pork, beef, or turkey work just as well. You can even combine these ground meats to make a more complex and interesting flavor in your skinny meatballs.

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Storing Leftover Meatballs
This dish can be stored in an airtight container in the fridge for 3 – 4 days. The meatballs can be frozen cooked for up to 3 months, just freeze them spaced evenly on a cookie sheet so we can avoid them sticking together before transferring to a freezer bag and storing.
The sauce can also be frozen in an airtight container for the same amount of time. To reheat just microwave them little meatballs for 2 – 3 minutes in the microwave while heating up the sauce over the stove.

Skinny Thai Chicken Meatballs with Peanut Sauce – healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.

  • Prep: 15 mins
  • Cook: 30 mins
  • Total: 45 mins

INGREDIENTS

For Meatballs

  • 1 pound ground chicken
  • 4 green onions chopped
  • ¼ cup cilantro chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 1 cup breadcrumbs
  • 1 egg
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste

For Peanut Sauce

  • 1 tablespoon sesame oil
  • 1 tablespoon red curry paste
  • 14 ounce coconut milk (1 can)
  • 2 tablespoon peanut butter
  • 1 tablespoon brown sugar
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
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INSTRUCTIONS

  1. Prep the oven and baking sheet: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
  2. Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  3. Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
  4. Finish the dish: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
  5. Serve: Serve with a side of mashed potatoes or rice.

RECIPE NOTES

  • Can I use any other type of meat: Any ground meat would work, so feel free to switch it up. You can also combine meats like ground pork and ground beef together.
  • Can I fry these: Yes! Heat about a tbsp of oil in a skillet then add the meatballs and fry until golden all around, should take about 7 to 10 minutes.
  • Can I make these ahead: Yes! Meatballs usually reheat really well. If you’re making these ahead, store the sauce separately in another container in the fridge. Before ready to serve reheat the sauce either in the microwave or in a small saucepan. To reheat the meatballs just reheat them in the microwave for 2 to 3 minutes. After everything has been reheated, pour the sauce over the meatballs, garnish and serve.
  • Can I freeze these meatballs: Yes! Follow the instructions for making these ahead, and store them in the freezer separately both in an airtight container.
  • How do I store leftovers: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Yields: Recipe yields about 24 meatballs.
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Nutrition Information:

Serving: 1serving | Calories: 390kcal (20%) | Carbohydrates: 19g (6%) | Protein: 20g (40%) | Fat: 27g (42%) | Saturated Fat: 16g (100%) | Cholesterol: 92mg (31%) | Sodium: 654mg (28%) | Potassium: 651mg (19%) | Fiber: 2g (8%)Sugar: 4g (4%) | Vitamin A: 975IU (20%) | Vitamin C: 2.8mg (3%) | Calcium: 69mg (7%) | Iron: 4.1mg (23%)

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