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, bread crumbs, cilantro, ginger, jalapeno, 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, just until brown. Cook in batches if you can't fit them all in the pan at once without crowding them.
- Once done, remove from the pan 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.
Find more about this recipe and other delicious dishes at GoldenGraceKitchen.com.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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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, bread crumbs, cilantro, ginger, jalapeno, 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, just until brown. Cook in batches if you can't fit them all in the pan at once without crowding them.
- Once done, remove from the pan 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.
Reviews
Overall Rating
Review this Recipe
Ryan Huff
2 days ago
amaing recipe!
mmcdigteam
2 days ago
test reply
Anthony Huff
2 days ago
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Sam Huff
3 days ago
best recipe ever
mmcdigteam
2 days ago
thanks for the review!
Tony Huff
3 days ago
another great recipe
Anthony Huff
3 days ago
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