Yield: 3-5
Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Meatballs
1 lb
1
egg
1/2 cup
gluten free panko bread crumbs
1/2 cup
cilantro, chopped
1 tablespoon
minced ginger
1/2
jalapeno, diced small
1 tablespoon
minced garlic
1/4 teaspoon
ground jalapeno
1/2 teaspoon
salt
1/4 teaspoon
pepper
1 tablespoon
sesame oil
4 mini
sweet red peppers, sliced
1/2
zucchini, chopped
sliced green onions, optionalgarnish
crushed peanuts, optional garnish
cilantro, optional garnish
- In a bowl, combine the ground chicken, egg, breadcrumbs, cilantro, ginger, jalapeño, garlic, and seasonings.
- Using gloves, mix well, and scoop with a cookie scoop, place one ball into your hands and roll well. (Makes about 15-18 meatballs.)
- In a skillet on medium high heat, add sesame oil.
- Place the meatballs into the pan and cook for about one minute and 30 seconds on each side. You just want to brown the meatballs and then flip. If you cannot fit all meatballs at once, you may do this twice.
- Once they are done, remove the meatballs and place them on a plate.
Peanut Sauce
1 can
coconut milk
1/4 cup
coconut aminos
1/2 teaspoon
salt
2 tablespoons
roasted red chili pepper chili paste
1/2 cup
creamy peanut butter
- Reduce the heat to medium low and combine coconut milk, coconut amino’s, salt, chili paste, and peanut butter to the pan.
- Using a Whisk, mix until well combined.
- Once combined, add the meatballs to the pan and allow the sauce to simmer.
- Place a lid over the pan and simmer on low for 12 minutes. Be certain to stir every couple of minutes.
- Remove the lid and add the red bell pepper and zucchini.
- Allow those to cook for five minutes uncovered.
- These are great over jasmine rice, sticky rice, brown rice, quinoa, or even spaghetti squash.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Ground Chicken Meatballs in Peanut Sauce
Nicole Kendrick
@goldengracekitchen
Yield: 3-5
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Meatballs
1 lb
1
egg
1/2 cup
gluten free panko bread crumbs
1/2 cup
cilantro, chopped
1 tablespoon
minced ginger
1/2
jalapeno, diced small
1 tablespoon
minced garlic
1/4 teaspoon
ground jalapeno
1/2 teaspoon
salt
1/4 teaspoon
pepper
1 tablespoon
sesame oil
4 mini
sweet red peppers, sliced
1/2
zucchini, chopped
sliced green onions, optionalgarnish
crushed peanuts, optional garnish
cilantro, optional garnish
- In a bowl, combine the ground chicken, egg, breadcrumbs, cilantro, ginger, jalapeño, garlic, and seasonings.
- Using gloves, mix well, and scoop with a cookie scoop, place one ball into your hands and roll well. (Makes about 15-18 meatballs.)
- In a skillet on medium high heat, add sesame oil.
- Place the meatballs into the pan and cook for about one minute and 30 seconds on each side. You just want to brown the meatballs and then flip. If you cannot fit all meatballs at once, you may do this twice.
- Once they are done, remove the meatballs and place them on a plate.
Peanut Sauce
1 can
coconut milk
1/4 cup
coconut aminos
1/2 teaspoon
salt
2 tablespoons
roasted red chili pepper chili paste
1/2 cup
creamy peanut butter
- Reduce the heat to medium low and combine coconut milk, coconut amino’s, salt, chili paste, and peanut butter to the pan.
- Using a Whisk, mix until well combined.
- Once combined, add the meatballs to the pan and allow the sauce to simmer.
- Place a lid over the pan and simmer on low for 12 minutes. Be certain to stir every couple of minutes.
- Remove the lid and add the red bell pepper and zucchini.
- Allow those to cook for five minutes uncovered.
- These are great over jasmine rice, sticky rice, brown rice, quinoa, or even spaghetti squash.
