Thai Meatballs With Peanut Sauce Recipes

SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

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.

THAI CHICKEN MEATBALL CURRY

Steps:

• Preheat oven to 400˚F and line a baking sheet with parchment paper or non-stick aluminum foil.
• In a large mixing bowl, gently combine the meatball ingredients. Portion meatballs into 2-3 tablespoon sized balls and place on prepared baking sheet.
• Bake meatballs for 15 - 20 minutes, or until internal temperature reaches 165˚F.
• While the meatballs cook, heat a large skillet to medium. Add peanut butter and allow it to melt. Whisk in remaining sauce ingredients until smooth. Turn off heat until ready to use to prevent sauce from thickening (if needed, stir in water to thin sauce).
• Remove from oven and transfer to the skillet. Stir to coat the meatballs in sauce.
• Garnish with cilantro and chopped peanuts before serving.

THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

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.

THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE

Steps:

• Prepare the peanut dipping sauce by putting the peanut butter in a large bowl and vigorously stirring it with the coconut milk. The large bowl ensures there won't be any spattering. At first, it will look lumpy and watery. Eventually, the 2 ingredients combine into a smooth sauce. Add a few squeezes of lime juice from one lime. Stir in a good pinch or two of salt if you're using a no salt peanut butter. Set aside.
• Preheat the broiler on high. Line a large baking pan with tinfoil. Spray the tin foil with cooking spray or coat with a drizzle of neutral tasting oil.
• In another large bowl, add all the meatball ingredients up to the neutral tasting oil for cooking/serving suggestions. Combine the ingredients without overmixing. Wet or oil your hands and form the meatballs into round balls the size of large marbles or walnuts. Place on the prepared baking tray and broil them for about 8-10 minutes. The inside should be cooked through but still very juicy. Serve with the peanut satay sauce, fresh lime wedges and other suggestions. Enjoy!

THAI MEATBALLS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
• Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
• Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
• Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
• Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Combine all the ingredients in a small bowl and whisk well to combine.

THAI CHICKEN MEATBALLS WITH SPICY PEANUT SAUCE

Steps:

• Meatball Preparation: Add all the ingredients for the meatballs (except panko breadcrumbs) to a mixing bowl. Use a spoon to mix everything together until combined.
• Put the panko breadcrumbs onto a large dinner plate and use a dessert spoon to scoop out 1 spoonful of meat mixture and drop into the crumbs. (Make sure to do one at a time as the mixture will be quite moist, however the breadcrumbs will make it more manageable).
• Roll the spoonful of meat in the breadcrumbs until a ball (approx. golf ball size) is formed. Set meatballs aside on a clean plate and repeat until all the meat is rolled into balls. (you should end up with about 16 or so)
• Cover and refrigerate the meatballs whilst the other parts of the recipe are prepared.
• Slaw: Add all of the slaw ingredients to a medium sized bowl (without the dressing), cover and refrigerate until just before serving.
• Dressing: Add all the dressing ingredients into a small mixing bowl or jar and whisk to combine. Cover and refrigerate until just before serving.
• Cooking the Meatballs: Heat a large pan/skillet on medium to high heat with the oil. Gently add all the meatballs, and cook, gently turning with a spatula or tongs - about 10 minutes or so. While they are cooking, make the peanut sauce.
• Peanut Sauce: Heat a small saucepan on medium and melt the peanut butter. Add the garlic, ginger, soy sauce, honey, lime juice and siracha, stir with a spoon to combine and heat through until sauce is thickened. Gradually add the milk 1 tablespoon at a time and stir through to thin out to your liking. Remove from heat once desired consistency is achieved.
• To serve: Give the dressing a shake or another whisk and add to the bowl of slaw and toss through with a couple of forks. Arrange the slaw on two plates, place the meatballs, and drizzle over the spicy peanut sauce. Optional garnishes could include sesame seeds, chopped peanuts and spring onion.

THAI MEATBALLS WITH SATAY SAUCE

Steps:

• Pre-heat oven to 200°C/400°F
• Mince the chicken
• Place all ingredients in a mixing bowl and mix thoroughly until well-combined
• Test for flavour
• Roll into small balls and place on a baking sheet
• Place the baking sheet in the oven and bake for 12 to 15 minutes until cooked through
• Place all the ingredients in a saucepan
• Bring to the boil, then reduce the heat and simmer for 5 minutes, stirring ocasionally.

THAI MEATBALLS WITH PEANUT SAUCE

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.

AWARD WINNING MEATBALLS IN PEANUT SAUCE

Steps:

• Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes.
• Add the rest of the meatball ingredients and mix well.
• Make golf size balls.
• Mix flour and paprika together.
• Coat balls in flour mixture.
• Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes.
• Sauce:.
• Meanwhile heat oil in a large pan.
• Saute onions, garlic, ginger five minutes.
• Add rest of sauce ingredients except parsley and simmer 5 minutes.
• Add baked meatballs and simmer 5 minutes this sauce with extra broth or water.
• Garnish with parsley.
• Can be eaten with toothpicks or placed in lettuce as wraps.