Thai Meatballs with Coconut-Peanut Sauce

Ingredients

• Meatballs: 1 lb ground chicken or turkey
• ½ cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp green onions, finely chopped
• 2 tbsp cilantro, chopped
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sriracha or chili paste (optional, for heat)
• Salt and pepper, to taste
• Coconut-peanut sauce: ½ cup coconut milk
• 2 tbsp creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar or honey
• 1 tsp red curry paste (or more to taste)
• Fresh cilantro and chopped peanuts for garnish (optional)

Instructions

1. 1Prepare the meatballs: Preheat oven to 400°F (200°C). In a large mixing bowl, combine all meatball ingredients. Mix until just combined; avoid over-mixing to keep the meatballs tender.
2. 2Form meatballs: Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
3. 3Bake: Bake for 15–20 minutes, or until the meatballs are golden and cooked through.
4. 4Make the sauce: While the meatballs are baking, combine all sauce ingredients in a small saucepan over medium heat. Stir until smooth and bring to a simmer. Let it cook for 3–5 minutes, then remove from heat.
5. 5Serve: Drizzle the warm peanut-coconut sauce over the meatballs, and garnish with fresh cilantro and chopped peanuts if desired.