Best Meatballs In Spicy Peanut Curry Sauce Recipes

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SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE



Skinny Thai Chicken Meatballs with Peanut Sauce image

Skinny Thai Chicken Meatballs with Peanut Sauce - healthy baked chicken meatballs with Thai flavors. All smothered in a sweet and slightly spicy peanut sauce.

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 17

1 pound ground chicken
4 green onions (chopped)
¼ cup cilantro (chopped)
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup breadcrumbs
1 egg
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tablespoon sesame oil
1 tablespoon red curry paste
14 ounce coconut milk ((1 can))
2 tablespoon peanut butter
1 tablespoon brown sugar
¼ teaspoon red pepper flakes
¼ teaspoon salt (or to taste)
¼ teaspoon pepper ( or to taste)

Steps:

  • Prep the oven and baking sheet: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
  • Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
  • Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
  • Finish the dish: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
  • Serve: Serve with a side of mashed potatoes or rice.

Nutrition Facts : Calories 390 kcal, Carbohydrate 19 g, Protein 20 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 92 mg, Sodium 654 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MEATBALLS IN PEANUT CURRY SAUCE



Meatballs in Peanut Curry Sauce image

I generally don't care for cocktail meatballs, but these are pretty adicting and out of the ordinary. Love the sauce so much. From an old article in Fine Cooking.

Provided by P48422

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1 lb ground beef (80-85% lean)
2 tablespoons vegetable oil (more if needed)
4 cloves garlic, chopped
1 tablespoon red curry paste, to taste
1 cup coconut milk (refrigerate the can, don't shake it and use the cream at the top)
2 tablespoons chunky peanut butter
2 teaspoons fish sauce, to taste (nam pla)
1 1/2 tablespoons sugar, to taste
1 teaspoon chopped of fresh mint or 1 teaspoon basil (to garnish)

Steps:

  • Place the flour in a shallow dish.
  • Mix the beef with the salt and pepper and mix well.
  • Make small, 1-inch meatballs- you should get 32-40.
  • Toss in the flour, dusting off the excess.
  • Line a sheet pan with paper towels.
  • Heat up a wok or a large saute pan with the oil until hot.
  • Add the garlic and saute briefly, about a minute.
  • Remove and set aside.
  • Add the meatballs a few at a time and cook, turning them, until browned all over and cooked through, about 5 minutes.
  • Do not crowd the pan.
  • Transfer to the sheet pan to drain.
  • If no oil remains in the pan, add 2 tsp.
  • and fry the red curry paste for about 2 minutes to release the flavor, stirring constantly to prevent sticking.
  • Add the reserved garlic and the coconut milk, then stir in the peanut butter.
  • Cook and stir until the sauce smooths out, about 1 minute or 2.
  • Add the fish sauce and stir to combine.
  • Taste; adjust the seasonings with more fish sauce, curry paste and sugar, if desired- the sauce should not be very sweet.
  • Return the meatballs to the pan with the sauce and simmer over low heat for about 2 minutes to reheat.
  • Transfer to a serving dish and garnish with the mint or basil.

Nutrition Facts : Calories 362.4, Fat 26.7, SaturatedFat 12.6, Cholesterol 51.4, Sodium 819.6, Carbohydrate 14.1, Fiber 0.8, Sugar 3.7, Protein 17.4

THAI CHICKEN MEATBALLS WITH PEANUT SAUCE



Thai Chicken Meatballs with Peanut Sauce image

The meatballs are lightly spiced, juicy and melt in your mouth, and the peanut sauce is so deliciously moreish you'll want to lick your plate. A sweet, spicy, tangy, Indian Asian flavour fusion. Just perfect.

Provided by Kim

Categories     Dinner

Time 45m

Number Of Ingredients 18

400 grams/14 oz. Chicken Mince
1 teaspoon Crushed garlic
1 teaspoon Chilli Paste or Sambal Olek ((see note 1))
1 teaspoon Minced ginger paste
1 teaspoon Light Soy Sauce
1 teaspoon Onion salt
1 cup Jasmine rice
12 Green beans
Optional: Dried shallots and fresh spring onions to garnish
1 garlic clove, crushed
½ teaspoon Ginger, finely grated
½ tablespoon Chilli Paste or Sambal Olek
2 tablespoons sugar free crunchy peanut butter ((Note 1))
¾ cup light coconut milk
1 teaspoon Raw honey or granulated sweetener that measures like sugar
1 teaspoon Light Soy Sauce
1 teaspoon fresh lime juice
1 tablespoons Penang Curry Paste

Steps:

  • Get the rice on, and cook according to packet instructions. (I use a rice cooker)
  • Boil a saucepan of water ready for the beans.
  • Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
  • Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
  • Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
  • Add the coconut milk and stir in for 1 minute
  • Add the peanut putter and stir in until it melts.
  • Add the curry paste, honey or granulated stevia (depending on which you;re using), light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
  • Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
  • Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.

Nutrition Facts : Calories 594 kcal, Carbohydrate 28 g, Protein 37 g, Fat 36 g, SaturatedFat 20 g, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

THAI MEATBALLS WITH PEANUT SAUCE



Thai Meatballs With Peanut Sauce image

Make and share this Thai Meatballs With Peanut Sauce recipe from Food.com.

Provided by KJ1036

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

500 g beef mince
flour (for coating)
peanut oil (for frying)
2 tablespoons coriander, chopped
1 tablespoon red curry paste
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1 1/4 cups coconut milk

Steps:

  • Roll mince into small balls and coat lightly in flour.
  • According to preference, deep or shallow fry meatballs until cooked through.
  • Drain on absorbent paper and put aside.
  • Drain most of the oil from pan in which meatballs were cooked.
  • Add curry paste and cook for 1 minute.
  • Add all other ingredients, except for meatballs and coriander, and bring to the boil.
  • Add meatballs, lower heat, and simmer for 5-10 minutes, or until sauce has thickened.
  • Sprinkle with coriander to serve.

CHICKEN MEATBALLS AND SPICY PEANUT SAUCE



Chicken Meatballs and Spicy Peanut Sauce image

This dish turned out perfect with my minor additions in order to suit our tastes, adding the optional "heat" of Sambal Oelek, which I would strongly recommend. The coconut milk tends to lessen the intensity of the heat. I did not use low sodium products as originally suggested, but it's an option. Mixture is very wet to work with. You may want to spray your hands with oil to prevent the meat from sticking to your hands. I got 20 medium size meatballs using a 1/8 cup measure. Recipe by: Family Circle Magazine, April 2013

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb ground chicken
1/2 cup plain breadcrumbs, I used a combo of fresh and dry
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, to taste this adds heat
1 1/2 teaspoons grated ginger, divided 1 teaspoon plus 1/2 teaspoon
2 tablespoons canola oil
1 cup light coconut milk, I used regular
1/3 cup chunky peanut butter, I used plain
1 cup chicken broth, low sodium if desired
2 tablespoons soy sauce, low sodium if desired
1 -2 tablespoon sambal oelek, for added heat (to taste)
2 tablespoons cilantro (to garnish)
2 tablespoons scallions, sliced for garnish
3 cups cooked basmati rice

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.

Nutrition Facts : Calories 608.7, Fat 29.6, SaturatedFat 5.6, Cholesterol 144, Sodium 1273.3, Carbohydrate 52.4, Fiber 3.9, Sugar 4.8, Protein 34.2

MEATBALLS IN SPICY PEANUT CURRY SAUCE



Meatballs in Spicy Peanut Curry Sauce image

Prepared by club member at December, 2012, meeting. This has a kick but the thick canned coconut milk tames the fire in the curry.

Provided by Club Recipes

Categories     Meat Appetizers

Number Of Ingredients 11

1/2 c all purpose flour
kosher salt and freshly ground pepper
1 lb ground beef, medium lean (80 or 85%)
2 Tbsp vegetable oil; more if needed
4 clove garlic, coarsely chopped
1 Tbsp red curry paste; more to taste
1 c canned coconut milk (refrigerate the can, don't shake it, and use the thick cream from the top)
2 Tbsp chunky peanut butter
2 tsp fish sauce (nam pla); moe to taste
1 1/2 Tbsp sugar; more to taste
1 tsp chopped fresh mint or basil for garnish

Steps:

  • 1. Put the flour on a plate. Sprinkle 1 1/2 teaspoon of salt and 1/4 teaspoon pepper on the beef and mix well. Shape the beef into small, firm balls about 1" in diameter; you'll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
  • 2. Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove the garlic and set aside. Add the meatballs (in batches, necessary) and sear them on high heat, stirring and tilting the pan, until they're browned evently and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the paper-towel lined plate to drain.
  • 3. If not oil remains in the pan, add another 2 teaspooons and fry the red paste so it realeases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserve garlic and the cream of the coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar or more curry paste to taste; the sauce shouldn't be too sweet.
  • 4. Return the meatballs to the pan with the sauce and simmer over low heat until they're hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.

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