Ingredients
Scale
- For the Meatballs:
- 1 lb ground chicken
- 1/3 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Creamy Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon sriracha
- 1 clove garlic, minced
- 2 tablespoons warm water (as needed)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 15-18 minutes, or until cooked through and golden brown.
- While meatballs bake, prepare the sauce: In a small saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and garlic. Whisk until smooth and heated through. Add warm water as needed to reach desired consistency.
- Serve meatballs draped with the creamy peanut sauce. Garnish with additional green onions or cilantro if desired.