Some recipes are destined to become weeknight staples, and this one-pan ginger chicken meatballs with peanut sauce is exactly that. The first time I made it was on a hectic Tuesday evening. I needed something quick, healthy, and full of flavor—and this dish delivered beyond expectations. The warm, gingery meatballs pair perfectly with the creamy, spicy peanut sauce, and the added veggies make it a wholesome, satisfying meal.
What I love most is that everything cooks in a single skillet, making cleanup a breeze. It’s flavorful enough to serve to company, yet easy enough for a weeknight dinner. Whether you’re cooking for a crowd or meal prepping for the week, this dish will quickly earn a spot in your regular rotation.
Why You’ll Love This Recipe
- One-Pan Wonder: Less mess, fewer dishes, and all the flavor.
- Nutritious and Filling: Packed with lean protein and colorful vegetables.
- Bold Flavors: Fresh ginger, garlic, cilantro, and spicy peanut sauce create a taste explosion.
- Customizable Heat: Adjust the chili paste to make it mild or spicy.
- Meal Prep Friendly: Stores well in the fridge for quick lunches or dinners.
- Gluten-Free Option: Easy swaps make it suitable for gluten-free diets.
Ingredients You'll Need
For the Meatballs:
- 1 pound 93% lean ground chicken (or lean ground turkey)
- 1 egg
- ½ cup panko breadcrumbs (or 2 tablespoon coconut flour for GF option)
- ¼ cup finely chopped green onion
- ¼ cup finely diced cilantro
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon toasted sesame oil (or avocado, coconut, or olive oil)
For the Peanut Sauce:
- 1 (15 oz) can light coconut milk
- ½ cup creamy natural peanut butter (just peanuts + salt)
- 2 tablespoon gluten-free soy sauce (or coconut aminos)
- 1 tablespoon chili paste or sriracha (adjust to taste)
Add-ins:
- 2 large carrots, thinly sliced
- 1 red bell pepper, julienned
- ⅔ cup frozen peas or edamame
Garnishes (optional but recommended):
- Chopped honey roasted peanuts
- Diced scallions
- Fresh cilantro
- Hot sauce
Step-by-Step Instructions
Step 1: Prepare the Meatballs
In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and pepper. Mix gently until just combined. Form into meatballs about 1 inch in diameter (yields about 16-20 meatballs).
Tip: Don’t overwork the meat mixture or the meatballs may become dense.
Step 2: Cook the Meatballs
Heat sesame oil in a large skillet over medium heat. Add meatballs in a single layer and cook for 5–7 minutes, turning occasionally, until browned on all sides and cooked through. Remove and set aside.
Tip: Use a nonstick or well-seasoned cast iron skillet for best results.
Step 3: Make the Peanut Sauce
In the same skillet (no need to wipe it out), add coconut milk, peanut butter, soy sauce, and chili paste. Whisk until smooth and simmer for 2-3 minutes.
Tip: If the sauce thickens too much, add a splash of water or more coconut milk.
Step 4: Add the Veggies
Add the sliced carrots, bell pepper, and frozen peas or edamame. Cook for about 5 minutes until the veggies are tender but still vibrant.
Step 5: Combine and Finish
Return the meatballs to the skillet, gently toss them with the sauce and vegetables. Let everything heat through for 2–3 minutes so the flavors meld together.
Tip: Gently stir to avoid breaking the meatballs.
Step 6: Garnish and Serve
Remove from heat and top with chopped peanuts, diced scallions, fresh cilantro, and a drizzle of hot sauce if desired. Serve warm and enjoy!
Serving and Storage Tips
This dish is delicious on its own, or you can serve it over jasmine rice, quinoa, or rice noodles for a heartier meal. It pairs beautifully with a side of steamed bok choy or a fresh cucumber salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of water or coconut milk to refresh the sauce.
This meal is also freezer-friendly. Freeze the cooked meatballs and sauce (without garnishes) in a container for up to 2 months. Thaw overnight and reheat gently.
Helpful Notes
- Use Turkey: Ground turkey works just as well if chicken isn’t available.
- Skip the Heat: Omit the cayenne and chili paste for a milder version.
- Add More Veggies: Zucchini, snap peas, or mushrooms can be great additions.
- Peanut-Free Option: Swap in almond butter or sunflower seed butter.
- Make It Lower Carb: Serve with cauliflower rice or spiralized veggies.
Frequently Asked Questions
- Can I use pre-made meatballs? You can, but the homemade ones bring fresh flavor and better texture.
- What can I use instead of peanut butter? Almond butter or sunflower seed butter are great alternatives.
- How spicy is this dish? It has a mild kick, but you can adjust the spice to your taste.
- Can I meal prep this recipe? Yes! It holds up well in the fridge for several days and makes a great lunch.
- What other proteins can I use? Ground pork or beef can be substituted, but they’ll have a richer flavor.
- Can I make it vegetarian? Yes! Use plant-based meat alternatives or tofu balls.
- Do I need a food processor? Not at all—everything mixes easily by hand.
Final Thoughts
One pan ginger chicken meatballs with peanut sauce is one of those meals that delivers flavor, nutrition, and simplicity all in one bite. It's the kind of dish that feels comforting and fresh at the same time, making it perfect for both family dinners and meal prep.
Have you tried this recipe? Let me know your favorite veggie add-ins or any creative swaps you made!
One Pan Ginger Chicken Meatballs with Peanut Sauce
Ingredients
For the Meatballs:
- 1 pound 93% lean ground chicken or lean ground turkey
- 1 egg
- ½ cup panko breadcrumbs or 2 tablespoon coconut flour for GF option
- ¼ cup finely chopped green onion
- ¼ cup finely diced cilantro
- 1 jalapeño seeded and finely diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 tablespoon toasted sesame oil or avocado, coconut, or olive oil
For the Peanut Sauce:
- 1 15 oz can light coconut milk
- ½ cup creamy natural peanut butter just peanuts + salt
- 2 tablespoon gluten-free soy sauce or coconut aminos
- 1 tablespoon chili paste or sriracha adjust to taste
Add-ins:
- 2 large carrots thinly sliced
- 1 red bell pepper julienned
- ⅔ cup frozen peas or edamame
Garnishes (optional but recommended):
- Chopped honey roasted peanuts
- Diced scallions
- Fresh cilantro
- Hot sauce
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, combine ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, salt, and pepper. Mix gently until just combined. Form into meatballs about 1 inch in diameter (yields about 16-20 meatballs).
- Tip: Don’t overwork the meat mixture or the meatballs may become dense.
Step 2: Cook the Meatballs
- Heat sesame oil in a large skillet over medium heat. Add meatballs in a single layer and cook for 5–7 minutes, turning occasionally, until browned on all sides and cooked through. Remove and set aside.
- Tip: Use a nonstick or well-seasoned cast iron skillet for best results.
Step 3: Make the Peanut Sauce
- In the same skillet (no need to wipe it out), add coconut milk, peanut butter, soy sauce, and chili paste. Whisk until smooth and simmer for 2-3 minutes.
- Tip: If the sauce thickens too much, add a splash of water or more coconut milk.
Step 4: Add the Veggies
- Add the sliced carrots, bell pepper, and frozen peas or edamame. Cook for about 5 minutes until the veggies are tender but still vibrant.
Step 5: Combine and Finish
- Return the meatballs to the skillet, gently toss them with the sauce and vegetables. Let everything heat through for 2–3 minutes so the flavors meld together.
- Tip: Gently stir to avoid breaking the meatballs.
Step 6: Garnish and Serve
- Remove from heat and top with chopped peanuts, diced scallions, fresh cilantro, and a drizzle of hot sauce if desired. Serve warm and enjoy!
Notes
- Use Turkey: Ground turkey works just as well if chicken isn’t available.
- Skip the Heat: Omit the cayenne and chili paste for a milder version.
- Add More Veggies: Zucchini, snap peas, or mushrooms can be great additions.
- Peanut-Free Option: Swap in almond butter or sunflower seed butter.
- Make It Lower Carb: Serve with cauliflower rice or spiralized veggies.
