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One Pan Ginger Chicken Meatballs

One Pan Ginger Chicken Meatballs with Peanut Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350 kcal

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.