CHICKEN MEATBALLS AND SPICY PEANUT SAUCE
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
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
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