Thai Chicken Meatballs in Peanut Sauce

Get ready to fall head over heels for the most incredible flavor combo ever!

These Thai chicken meatballs swimming in creamy peanut sauce are like a warm hug for your taste buds.

We’re talking tender, perfectly spiced meatballs that practically melt in your mouth, all coated in a sauce so good you’ll want to lick the spoon clean.

The magic happens when aromatic ginger and garlic meet rich coconut milk and nutty peanut butter, creating this absolutely divine sauce that’s equal parts comforting and exotic.

Plus, you get fluffy coconut rice that soaks up every drop of that golden goodness. Trust me, this is the kind of dinner that makes everyone at the table go completely silent because they’re too busy savoring every single bite.

Ingredients

Chicken Meatballs

• 1.1 pounds ground chicken
• 1 tsp grated ginger
• 1 tsp garlic cloves, grated
• 1 tsp low sodium soy sauce
• ½ tsp sambal oelek or chili paste
• 1 egg yolk
• 2 tbsp corn starch
• 1 tbsp cilantro, chopped

Thai Peanut Sauce

• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 5 garlic cloves, grated
• 2 tbsp grated ginger
• 1 bok choy, chopped
• 1 tbsp Thai red curry paste
• 1 tsp sambal oelek or chili paste
• ½ cup chicken broth
• 1 can (14 oz/400 ml) unsweetened coconut milk, full fat
• ½ cup peanut butter
• 1 tsp honey
• 2 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• ½ lime, juiced

Coconut Rice

• 1 cup unsweetened coconut milk
• 1 cup chicken broth
• 1 cup jasmine rice

Toppings

• Toasted peanuts
• Fried onions
• Chives
• Cilantro
• Chili pepper

Steps

1. Get all the prep done before you start cooking – this moves fast once you begin! Chop the cilantro and bok choy into bite-sized pieces. Grate the garlic cloves and ginger using a microplane or fine grater. Having everything ready prevents the garlic from burning while you’re scrambling to prep other ingredients.
2. Add ground chicken and all the meatball ingredients to a large bowl. Mix with your hands just until combined – don’t overwork the mixture or you’ll end up with tough, dense meatballs. Roll into 2-tablespoon sized balls (about 1.5 inches in diameter). You should get approximately 20-24 meatballs.
3. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Add meatballs in a single layer, leaving space between each one. Brown all over for about 3 minutes total, turning gently with tongs to get an even golden crust. The internal temperature should reach 165°F (74°C). Remove from skillet onto a clean plate.
4. Add grated garlic and ginger to the same skillet (don’t clean it – those brown bits are flavor gold!). Cook for 1 minute until fragrant but not browned. Add bok choy and cook for 1 minute more until it starts to wilt. Stir in red curry paste and sambal oelek, cooking until the paste becomes fragrant and darkens slightly.
5. Deglaze the skillet with chicken broth, scraping up all those beautiful brown bits on the bottom with a wooden spoon. Simmer for 2 minutes while stirring constantly. This step builds the flavor foundation for your sauce.
6. Add coconut milk and whisk in peanut butter until completely smooth – no lumps allowed! Stir in honey, lime juice, soy sauce, and fish sauce. The sauce should be creamy and golden. Add meatballs back to the skillet and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add more chicken broth 2 tablespoons at a time.
7. Meanwhile, make the coconut rice. In a medium saucepan, bring coconut milk and chicken broth to a gentle simmer over medium heat. Add rice, cover tightly, and cook over low heat for 10 minutes, stirring occasionally to prevent sticking. Remove from heat and let rest, undisturbed and covered, for 10 minutes more. This steaming time ensures perfectly fluffy rice. Fluff with a fork before serving.
8. Serve chicken meatballs and peanut sauce over the coconut rice. Sprinkle with your favorite toppings – the toasted peanuts add amazing crunch while the fresh herbs brighten everything up. Enjoy immediately while hot!

Smart Swaps

• Almond butter instead of peanut butter (1:1 ratio) – creates a slightly sweeter, nuttier flavor
• Ground turkey instead of chicken – use the same measurements for equally tender meatballs
• Cauliflower rice instead of jasmine rice – reduces carbs by about 40g per serving

Make It Diabetes-Friendly

Replace the honey with 1 tsp stevia or 2 tsp erythritol to cut 4g carbs per serving. Serve over cauliflower rice instead of jasmine rice to reduce total carbs from 45g to 12g per serving. The coconut milk provides healthy fats that help slow glucose absorption. Consider pairing with a small side salad to add fiber and further moderate blood sugar response. Each modified serving contains approximately 15g net carbs compared to the original 42g.

Pro Tips

• Wet your hands when rolling meatballs – prevents the mixture from sticking and creates perfectly smooth spheres
• Use full-fat coconut milk for the richest, creamiest sauce – light versions can curdle when simmered