The vegetables add color and texture while the chopped peanuts add and irresistable crunch. A sprinkle of chopped parsley for a dose of refreshment. Then get ready for your tastebuds to dance.
By Sawsan Abu Farha
The recipe was a huge hit with the kids, even my husband who is not very fond of chinese recipes went back for seconds. The meatballs were delicious on their own but its the sauce that makes everything shine here.
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Chicken Meatballs with Peanut Butter Sauce
- Total Time: 1 hour 40 mins
- Yield: 4 1x
Description
The vegetables add color and texture while the chopped peanuts add and irresistable crunch. A sprinkle of chopped parsley for a dose of refreshment. Then get ready for your tastebuds to dance.
Ingredients
Scale
For the chicken meatballs
- 500 grams boneless chicken breasts
- 1 onion chopped
- 2 cloves garlic, chopped
- 1 cm peice of ginger peeled and grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 egg
- 1/2 cup breadcrumbs ( see notes)
The vegetables
- 1 red bell pepper, sliced
- 1 yellow pepper sliced
- 2 carrots, sliced thinly
- 2 tablespoons of vegetable oil
For the sauce:
- 1/2 cup peanut butter
- 6 tablespoons sugar
- 4 Tablespoons soy sauce
- 7 Tablespoon water (that is 1/2 a cup minus one tablespoon)
To serve
- Chinese noodles
- chopped peanuts
- chopped parsley
Instructions
Chicken meatballs
- Preheat the oven to 220 C.
- Line a baking sheet with aluminum foil or parchment. Set aside.
- In the food processor add all the ingredients for the meatballs an dprocess until you get a smooth paste.
- Roll into tablespoon-sized balls and place on prepared baking sheet.
- You can brown the meatballs first in a non-stick pan to give them color but this is optional
- Bake meatballs for 10-12 minutes, or until no longer pink. (If you did not brown the meatballs they may take up to 20- 25 minutes in the oven)
The veggies
- While the meatballs are baking, heat a pan with 2 tablespoons oil.
- Cook veggies (onions first then carrots and finally add the peppers as they take the least time to cook) until tender-crisp, about 5-7 minutes.
Sweet Peanut Butter Sauce
- To make the sauce mix together the peanut butter, soy sauce, sugar, and water.
- When the meatballs have finished baking, toss them with the veggies in half of the sauce and sprinkle with peanuts.
- Cook the noodles according to package instructions (mine only required placing in boiling water for 5 minutes), drain
- Serve the noodles with the meatball and vegetable mix garnished with some peanuts and chopped parsley
- In the food processor add all the ingredients for the meatballs and process until you get a smoot paste
- Roll into walnut sized rounds
- Bake on a sheet you lined with parchment or foil for 25 minutes at
- Lightly saute the bell pepper
- and carrots in a large skillet until they are tender but still crisp. Combine
- the ingredients for the sauce and add to the vegetables. Add the meatballs and
- coat with the sauce. Let simmer 10-15 min. until everything is heated through.
- Prep Time: 25 mins
- Cook Time: 1 hour 15 mins
- Category: Main
The directions seem to have got mixed up or rather the printing has. Also I wonder what the notes were for the breadcrumbs. I will have a try at this recipe when I finally get back home.