Chicken Meatballs With Peanut Sauce Food

ASIAN-STYLE CHICKEN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
• Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
• Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
• In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
• Serve the meatballs hot with the chili-mayonnaise.

AWARD WINNING MEATBALLS IN PEANUT SAUCE

Steps:

• Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes.
• Add the rest of the meatball ingredients and mix well.
• Make golf size balls.
• Mix flour and paprika together.
• Coat balls in flour mixture.
• Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes.
• Sauce:.
• Meanwhile heat oil in a large pan.
• Saute onions, garlic, ginger five minutes.
• Add rest of sauce ingredients except parsley and simmer 5 minutes.
• Add baked meatballs and simmer 5 minutes this sauce with extra broth or water.
• Garnish with parsley.
• Can be eaten with toothpicks or placed in lettuce as wraps.

CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

Steps:

• Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper.
• roll into 1-tbsp. balls.
• In medium skillet, heat oil over medium heat. Add meatballs and cook through, 6 to 8 minutes.
• Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave.
• Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping.

GROUND CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

Steps:

• Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
• Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
• Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
• Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

CHICKEN MEATBALLS AND SPICY PEANUT SAUCE

Steps:

• In a large bowl, combine onion*, red pepper*, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger, then add bread crumbs and chicken, combine well with spoon or hands. *I pulsed the pepper and onion in the food processor until fine, then used a paper towel blotting to remove excess moisture.
• Mix well and form into 20 meatballs. I used a 1/8 C measure or medium cookie scoop.
• Add 1 tablespoon of the oil to a large saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil, if necessary, and remaining meatballs; set aside. Drain off any excess oil.
• In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger and Sambal Oelek if using. Stir constantly over medium heat to melt peanut butter.
• Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through. I let them simmer for about 30 minutes. Check for seasoning.
• Serve meatballs and peanut sauce over rice. Garnish with cilantro and green onion, if desired.