Satay-Inspired Chicken Meatballs by Jamievespamsrd

Ingredients

• 1 lb ground chicken
• 0.5 cup panko breadcrumbs
• 1 egg
• 0.25 cup green onion, chopped
• 1 tbsp fresh ginger, grated
• 1 tsp garlic powder
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp neutral cooking oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp thai red curry paste
• 0.5 tsp ground turmeric
• 13.5 oz lite coconut milk
• 0.5 cup creamy peanut butter
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp fresh lime juice

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, panko, egg, green onion, ginger, garlic powder, soy sauce, and sesame oil. Mix until combined and form into 1.5-inch meatballs.
3. Arrange meatballs on a parchment-lined baking sheet and bake for 18-20 minutes, or until cooked through and golden.
4. While baking, heat neutral oil in a large skillet over medium heat. Add minced ginger, garlic, curry paste, and turmeric, sautéing for 1-2 minutes until fragrant.
5. Whisk in coconut milk, peanut butter, fish sauce, and brown sugar. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Stir in lime juice, then add the baked meatballs to the skillet, tossing to coat thoroughly in the sauce.
7. Serve warm, garnished with pickled red onion, cilantro, extra green onion, and chili crunch.