Thai Ginger Chicken Meatballs

October 19, 2020

Thai Ginger Chicken Meatballs

Recipe: Thai Ginger Chicken Meatballs 

Author: Allie, Hamama Happiness Team Member

Prep Time: 30 minutes

Cook Time: 20 minutes

Makes: 4-6 servings

*Recipe adapted from Ambitious Kitchen’s One Pan Ginger Chicken Meatballs with Peanut Sauce

This dish is one of my favorites to make! You can use whatever favorite veggies you have on hand. The flavors are bright and rich. I always garnish it with spicy  Radish Microgreens & Green Onions for some zip!  

*TIP: Mix and form the meatballs the night before so cooking dinner the next day is a breeze! 


For the meatballs:
  • 1 pound lean ground chicken (or lean ground turkey)
  • 1 egg
  • ½ cup panko breadcrumbs (or if GF sub  GF panko or 2 tablespoons coconut flour)
  • 1/4 cup finely chopped green onion
  • ¼ cup finely diced cilantro
  • 1 jalapeño, seeded and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ¼ teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon toasted sesame oil (can also use avocado oil, coconut oil or olive oil)
For the peanut sauce:
  • 1 (15 ounce) can coconut milk
  • 1/4-1/2 cup of water to thin sauce as desired
  • 1/2 cup creamy natural peanut butter (just peanuts + salt)
  • 2 tablespoons gluten free soy sauce (or coconut aminos)
  • 1 tablespoon chili paste or sriracha
  • 2 large carrots, julienned 
  • 1 small onion, sliced 
  • 1 large zucchini, julienned
  • ⅔ cup shiitake, oyster, or portabella mushrooms, sliced
  • 1 bell pepper, julienned
  • 1 cup frozen shelled edamame
  • Chopped roasted peanuts 
  • Toasted sesame seeds
  • Soy sauce 
  • Sliced green onion 
  • Fresh cilantro
  • Sriracha
  • Handful of Hamama Microgreens (love Radish w/ this recipe)!


  1. In a large bowl, add the ground chicken, egg, breadcrumbs, green onion, cilantro, jalapeño, garlic, ginger, cayenne, sesame oil, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs. 
  2. Place a large deep skillet over medium-high heat and add in sesame oil (I mix 1/2 & 1/2 sesame oil and olive oil). Add the meatballs and brown on all sides. They should not be cooked through, just browned! When meatballs are done browning, set aside on a plate.
  3. Reduce the heat to medium-low and add the veggies and garlic. Saute lightly until fragrant. Then add in the coconut milk, peanut butter, soy sauce. Add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes or until the meatballs are fully cooked and the veggies are done to your liking.
  4. Serve with cooked rice noodles or brown / white rice (Both are awesome). Garnish with chopped peanuts, sesame seeds, green onions, radish microgreens, and cilantro!

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