Ingredients:

  • 1 lb lean ground chicken breast
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 3 scallions, finely chopped
  • 1/2 cup Panko breadcrumbs
  • 1 large egg
  • 2 tablespoons soy sauce, divided
  • 1 teaspoon fish sauce
  • 1 zest of fresh lime
  • 1/4 cup fresh cilantro, finely chopped
  • 1/3 cup natural creamy peanut butter
  • 1/4 cup low-sodium chicken broth
  • 1 juice of large lime
  • 1 tablespoon red curry paste
  • 1 tablespoon honey
  • 1/2 teaspoon red pepper flakes

Instructions:

  1. Preheat oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine aromatics. In a large bowl, mix the 1 lb ground chicken, 2 tablespoons grated ginger, 3 cloves minced garlic, and 3 chopped scallions.
  3. Add binders. Stir in the 1/2 cup Panko, 1 large egg, 1 tablespoon of the soy sauce, 1 teaspoon fish sauce, and the zest of one lime. Note: Don't overmix or the meatballs will become dense.
  4. Form meatballs. Use a scoop to portion the mixture and roll into 1 inch balls with wet hands. Roll until smooth and round.
  5. Bake chicken. Place on the sheet and bake for 15 minutes until the tops are slightly golden and firm.
  6. Whisk sauce. While baking, whisk together 1/3 cup peanut butter, 1/4 cup broth, the lime juice, 1 tablespoon red curry paste, 1 tablespoon honey, 1 tablespoon soy sauce, and 1/2 teaspoon red pepper flakes.
  7. Simmer sauce. Pour the mixture into a small skillet over medium heat and whisk until the sauce is silky and bubbling.
  8. Glaze meatballs. Toss the cooked meatballs into the skillet with the sauce.
  9. Garnish and serve. Top with the 1/4 cup chopped cilantro and extra lime wedges.