Chicken Meatballs in Spicy Peanut Butter Sauce

a plate of chicken meatballs covered in sauce.

40 minutes

5 - Serving Size: 3 meatballs




1 pound ground chicken

1/4 cup oat flour or breadcrumbs

1 tablespoon ginger, grated

1/2 tablespoon paprika

1/2 teaspoon cayenne pepper

1 egg

2 cloves garlic, minced

2 stalks green onion, finely chopped

1/4 cup cilantro, finely chopped

Salt, black pepper and extra cayenne pepper to taste

Peanut Butter Sauce

1 tablespoon coconut or olive oil

1 cup water (plus more as needed)

1/2 cup light coconut milk

1/2 cup natural peanut butter (chunky or creamy)

2 tablespoon tomato paste

2 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon reduced sodium soy sauce

1/2 to 1 teaspoon red pepper flakes

Juice from 2 limes

Salt & pepper to taste


By My Body My Kitchen

In a bowl, combine all the meatball ingredients. Using your hand or spoon, mix ingredients until well combined. Form into 15 equally sized balls. Set aside.

In a skillet, heat oil over medium-high heat. Add meatballs to skillet and cook for about 5-10 minutes until golden brown, turning often. Remove browned meatballs from skillet and set aside.

In the same skillet, add the minced garlic and ginger. Cook for about 30-60 seconds. Reduce heat to medium. Add coconut milk, peanut butter, tomato paste, water and pepper flakes. Stir until ingredients are well combined. Season with salt and pepper. Add more water if sauce seems too thick. (Note: If your sauce seems clumpy or curdled don’t worry. Just pulse it a few times in the blender or food processor.)

Return meatballs to pan. Cover and cook for another 5-10 minutes until meatballs are fully cooked. Stir in lime juice. Garnish with cilantro. Serve warm.

Nutrition information per serving:

Calories: 470

Fat: 32g

Trans fats:  0g

Cholesterol: 120mg

Carbohydrate: 15g

Protein: 34g

Sugar: 4g

Sodium: 840mg

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